Dizzy Dust is nothing new. Our famous BBQ seasoning has been flavoring food since 2002, and there’s a reason it is Dizzy Pig’s most popular product: It’s great on almost everything, and its taste is unique. Even seriously snobby food judges can’t get enough of the flavor.
We love the spicier side of life, though, which is why we’ve been knocking around the idea of putting a good punch of heat in Dizzy Dust for a while. We also wanted to give back to an amazing charity, and it turned out the two goals were a perfect fit.
For every bottle of Spicy Dizzy Dust you purchase, we donate a portion of the sales to help support the Warrior Retreat at Bull Run. This distinguished organization offers service members recovering from long hospital stays a place to rekindle and spend time with family in a beautiful home on a gorgeous property. Their objective: to help rejuvenate and refresh those facing the challenge of returning to civilian life.
Our objective: to help wherever we can and to make your food taste great in the meantime. Our spicy all-purpose seasoning works fabulously for dishes like mac and cheese, corn pudding, and sweet and spicy chicken. Get ready to do good and dig your food, just by purchasing a bottle of Spicy Dizzy Dust today!
Dizzy pig comes through again
Kevin Cantwell –
I recently smoked some ribs the way Chris does it and they turned out awesome. I fed eight coworkers and they all loved the ribs. I used the raging river rub then later added the regular dizzy dust on one rack of ribs and the spicy dizzy dust on the other. Damn they were good. Anyone that reads this needs to take the guess work out of making your own rub and just use dizzy pigs rubs. Well worth it.
If you are sure that Dizzy Dust is perfect you have to try this! This spiced up version is fantastically flavorful! I slow roasted baby back ribs on my egg and have discovered my new favorite~no sauce needed!
It's a winner
Dave Pavone –
Chris, like the others the spicy Dizzy Dust is a winner. Clint a friend asked me what I could do with goose legs. Seems most people throw them away. you know I cant do that. so this is what I did. I put sea salt on the legs, let them rest for 1 hr. then I added spicy Dizzy Dust, let them rest for 30 to 45 mins. i put them in a ceramic dish just big enough I added a creamy butter and duck fat. I placed them in the bottom shelf of a backwoods [smoker] running at 236*. it had 4 racks of ribs on the top two shelves. Drippings are our friend. they stayed in the smoker for 6 hrs. this is what Clint said.
“David I’ve been hunting and eating ducks and geese my whole life Born and Raised on the Eastern Shore that was without a doubt the best Goose I have ever eaten I will be dropping some geese and Ducks off to you very soon good job sir outstanding”
Thought you would like to know. thank you for including me.