Slow-roasting large cuts of meat is a time-honored tradition. Whether buried in a bed of embers inside a cave, mounted over a Viking hearth fire or nestled in your Big Green Egg, the idea is the same: using the magical elements of heat and time to transform tough cuts to the tenderest dinners.
While our Dizzy Dust is perfect for a variety of grilling and roasting needs, if you want a BBQ seasoning that stands up to larger cuts and longer cooking times, Dizzy Dust Coarse is the rub for you. The large pieces of key spices hold their flavor better for the long cook of Boston butt, pork shoulder and other large roasts.
Competition pulled pork has never been so mouthwatering, and once-tough meat will be fall-off-the-bone moist, protected by their thick crust of caramelized fresh spices. Pork shoulder will shine, all while Dizzy Dust Coarse does the heavy lifting.
Slow-smoked barbecue has a new best friend, and so do you. So heat that grill or smoker, pull on your “The Chef Is IN” apron and open the fridge. It’s time to get to work.
Using the coarse grain Dizzy Dust and Green Egg I smoked a whole pork shoulder last weekend. Though I live in San Francisco,Ca now I grew up in North Carolina and have had a lot of different pulled pork. My friend (some of whom are also from NC) and I agreed that this is the best we have ever had. Thank you and keep up the good work!
Pulled pork a hit
Mark (aka Weekend Warrior) –
I make pulled pork for our concession stand for all of my son’s home soccer games using the DP Coarse. It’s a huge hit.