News & Updates

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Over 40 Big Green Eggs® were pre-sold as demos and used for the very first time as guest cook-teams grilled, smoked and served amazing culinary treats.

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As any competition bbq team knows, weather can often play a major role at certain contests during the year, as Dizzy Pig sponsored team Diamond W Cookin' Team discovered on a recent weekend full of competition bbq . . . and havoc-creating weather.

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Enjoy this recap of Old Virginia Smoke's Grand Champion Weekend

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100,000 bbq fans can’t be wrong.  That’s the number of smoked pork enthusiasts who throng to Tom Lee Park at the foot of Beale Street in Memphis each spring to witness and absorb the flavors and beehive of competition that has become the spectacle, Memphis in May.

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We hold this special class on a Sunday because that is when the best seafood cooks we know will be in town!

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DizzyFest 8 will be held on Saturday, June 6th. This semi-annual festival celebrates a sampling of all the wonderful foods that can be created on Big Green Eggs.

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In last month’s newsletter I discussed ideas for refining a recipe and taking it from the initial ‘idea’ stage through to its ‘best’ finished version.

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Dig out your Bob Marley albums, get your reggae vibe going, be ready for some jerk grilling, and be sure you’re stocked up on Jamaican Firewalk, as it is Dizzy Pig’s Flavor of the Month for May!

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Happy Nancy is on the streets!!! We've received feedback from our tasters, made the final tweaks and Happy Nancy is ready to order!!

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Years ago, a dedicated Dizzy Pig fan from the Austrian Alps (whose family has been into sausage making for years) sent a recipe he developed using one of our Dizzy Pig blends. Chris made up a batch and was blown away with how good it was.

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