As a well-known and long-running television series might put it, we like to boldly go where no barbecue master has gone before. Never was this more apparent than in 2015, when we broke into uncharted territory by developing the first ever hop-infused seasoning. The result? A truly masterful blend that balances the exciting flavor of hops against a backdrop of citrus and chiles into one delicious seasoning you can’t wait to put on food for the grill.
The world of craft beer brewing grows ever more robust, making this the ideal time to experiment with the huge variety of hops available to us. Drawing on a 3,000-year-old tradition of growing and harvesting hops, Dizzy Pig is proud to put this time-honored plant to even more delicious uses. Come be a part of this ground-breaking story by putting IPA Hop-Infused Seasoning Blend on your chicken, seafood, steaks, burgers, potatoes and veggies. You’ll love it, promise.
Superb, balance, subtle (when needed)
As others have echoed, this is a very versatile seasoning. I use it on Pork Belly (cooked low and slow) as well as pan seared or grilled steaks, chicken etc. It can be intense or mild and that’s a big benefit of its composition. One of my biggest gripes about some seasoning is that it can often be too salty so that you can’t really use enough of it on delicate meats to aid in building a crust. Not so with this seasoning. It was built to please and certainly carries a wonderful bouquet. No matter what you are cooking, you can find a use for it. Unique enough to not be easily recognized by fellow BBQ’ers, but in the zone enough flavor-wise to be readily used on any creative endevour, I happily give this 5 out of 5 stars. Pricey, but worth it. My biggest hope is that they make it again. Currently on bottle 3030/5000 – I have a few more sitting in my cupboards 🙂
Like Peter’s review, this stuff was fantastic. I used it on everything, including fish. This stuff was also great on roasted veggies. I’m pretty sad that it’s sold out. I was going to buy a few more.
The everything (almost) rub
_Peter Overholt –
I passionately urge Dizzy Pig to make the IPA rub a full and equal part of their seasonings family. I found it to one of their most versatile rubs, equally at home on the skin of olive oil rolled baked potatoes, a wide variety of red meats, as well as skinless and skinned chicken. I ran out before I got a chance to try it on fish. Please bring back this most useful rub.
Mike Kerslake –
Wow! Just a few cooks in with IPA and am feeling like this is a new umami type flavor! So hard to define, yet it speaks volumes in the finished dish! Heard folks talk about how it added jazz to potatoes, so cast iron fired russets with IPA, onion, garlic and home cured pea meal bacon in duck fat until we got some crisp edges on the spuds and onion and bacon was cooked thru. Plated up the hash, then did two basted eggs (sprinkled with IPA), and some thick Italian toast. Great taste, great late dinner and a second successful intro to the complexity of IPA!
Wings make a nice palette for tasting new rubs, so I brined some wings for a couple hours with salt, agave, cider vinegar and water, then dusted with IPA. Out of the bottle test on a wet finger, IPA definitely tastes hoppy (Ale-ish?), with lots of flavors in there. After an indirect on the Mini… IPA has lots of good savory tastes going on. Don’t notice the beerishness so much after cooking, almost lush in flavor. Thinking it will be great on pork, and other chicken things.