Chris Capell of Dizzy Pig Barbecue Company creates a new spice blend series for high temperature cooking, searing, blackening, and grilling. Since 2002 Capell has used …
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Dizzy Pig Barbecue Company to Host First Semi-Annual DizzyFest, Saturday September 17 in Manassas, Virginia
Big Green Egg® enthusiasts to grill their favorite recipes at cookout invitational with special guest, Ray “Dr. BBQ” Lampe.
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