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Love blackened catfish, tilapia, salmon and pan-seared chicken? Wish you could get that perfect crust on blackened fish without turning the corner into Burnsville, USA? We know the feeling, which is why we invented Bayou-ish Blackening Seasoning, the ideal partner in crime for any Cajun-loving chef. It’s tough business to achieve that true blackening effect while maintaining flavor and enjoying the sweet caramelization of fish, pork and veggies.

Dizzy Pig has made new inroads into blackening seasoning with the ideal balance of fresh herbs, spices, peppercorns and chilies. The result? A totally fresh take on this popular seasoning style. It took Chris a few years to get there, but he did – and fans are raving. Anytime you’re cooking quick with high heat, Bayou-ish is your buddy, so sub this in to any recipe.

Who doesn’t love a good curry? In our experience, the answer is “basically no one,” though if that person is you … we respect your tastes. For everyone else, Bombay Curry-ish might just be the seasoning you’ve been looking for your entire life. This spice blend relies on classic Indian flavors such as turmeric, coriander and fenugreek, and makes the perfect accompaniment to chicken curry, coconut curry, vegetarian curry and more.

Medium heat, robust but balanced spice flavors, tangy and earthy notes all combine for a balanced flavor and a versatile rub. We like to say this fusion curry blend is a like a journey, a carnival that offers different flavor notes at different times. After all, why should dining ever be a one-dimensional experience? We contend it shouldn’t have to be, and with Bombay Curry-ish at your side, it isn’t.

We wondered just how to tell you about Cow Lick Spicy Beef Rub, and decided we couldn’t do any better than the Godfather of BBQ, Johnny Trigg. He put it like this: “That was the best steak I ever had, and I’m from Texas!” Of course, winning a bet and making Chris Capell cook might have had something to do with it, but we’re betting it was mostly the rib eye steak, covered in Cow Lick and grilled to a beautiful char.

If you need more proof of the perfection of this Dizzy Pig original beef rub, know that this delicious beef seasoning is filled with loads of fresh ground pepper, earthy chilies, paprika, garlic and onion. It’s the perfect complement to burgers, chili, steaks, prime rib and brisket. It really makes everything beef pop right off the plate … or the grill or the pan, as the case may be. Believe it or not, it’s surprisingly good on sliced tomatoes, too!

When you think of classic barbecue, you think of barbecued chicken, ribs, pork butt, sausage, and brisket. Crossroads was designed to add a perfectly balanced true southern bbq flavor to anything cooked on the smoker or grill. Already known for unique, creative and complex yet balanced flavors, Dizzy Pig has done it again with this return to traditional American BBQ. A 2016 release, we’ve received many complements about the true authentic roots of this delicious rub.

Slightly sweet, earthy, round and delicious, Crossroads is ideal for chicken, ribs, pork shoulder and Boston butt. It combines chilies with classic BBQ spices for an enhanced flavor profile that lets natural meaty tastes shine through. We’ve heard this rub reminds people of the finest barbecue they’ve ever put in their mouth, which we take as a high praise. And let’s not lie, we agree with completely.

Even the most succulent meat needs a pick-me-up now and again. Humans have known for millennia that while meats carry their own umami tastes, these are heightened a hundredfold with the addition of herbs, spices and salt.

Enter Dizzy Dust, the all-purpose BBQ seasoning that transforms ho-hum to heroic heights. Whether you’re cooking ribs on the Big Green Egg, want a poultry seasoning for grilling chicken, or are transforming the humble pork loin into an ecstatic experience, you need a rub you can count on.

With a complexity of flavor hailing from exotic spices such as pink peppercorns and smoked Morita chiles, Dizzy Dust is in a class of its own. It not only packs that spicy, salty punch you’re looking for, it balances and synchronizes the natural flavors of the meat. Perfect for a wide variety of barbecue, it really shines on grilled pork and chicken.

So whip out that succulent cut, massage those chicken thighs and coat those spare ribs liberally. When you use Dizzy Dust All-Purpose Barbecue Seasoning, your culinary delights will soar as high as the smoke from your barbecue. In other words? The sky’s the limit.

Also available in Spicy, Coarse Grind, and Salt-Free.

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.

Sure, sometimes you want to lovingly chop every chili and adoringly crush every peppercorn yourself. But more often – or, like many of our devotees, always – you’d rather grab a bottle of taco seasoning and go. Well, we’ve got exactly what you’re looking for with our Fajita-ish blend. A cunning combination of chilies, cumin and Mexican oregano, this rub enhances any protein or vegetable and stands in for taco seasoning any night of the week.

If you love those Tex-Mex flavors, you can’t go wrong with this option. It’s ideal for fajitas, fish tacos, burritos and chili, beans or simply a salad. That’s not to say, however, that you can’t grill up some killer barbecue with the same blend, because you can. No matter what you choose to concoct with this blend, you’ll get a fine flavor worthy of any Mexican hat dance.

Game meat is best when cooked simply, and not overcooked, and Game On! is the perfect complement. It works not just for duck, elk and other wild game, but also for meaty mushrooms such as Portobello, as well as pork, beef and similar richly flavored meats. This medium-heat spice rub is specifically designed to provide complete flavoring for game meat without the need for long marinating time.

Earthy overtones from chilies and coffee, bright gingery notes and a light pepper flavor make Game On! the ideal accompaniment to your freezer stocked with venison. It’s perfect not just in hunting season, but all year long. We’ve found there’s nothing tastier than a venison backstrap rubbed down well and seared with the perfect crusty flavor. Ditto burgers, short ribs and beef brisket, all of which benefit from the one-two punch of coffee and ginger. Don’t wait to see for yourself.

Ghost was originally released in 2015 as a “limited release” offering for the true die-hard chile-heads. It’s a flavorful rub packed with super-fresh smoked ghost chiles, and it is now available year-round.

Dangerously hot and addictively savory, Ghost offers you a tasty blend to complement chicken, fish, pork and beef. The piquant scents and flavors of this seasoning up the natural umami factor of delicious grilled meat, or make for the perfect crust in a stove-top skillet. Our hot, savory spice blend is perfect for anything you want to take to the next level … both flavor and thermometer-wise!

After 22 years we introduced our first sauce ever, and it’s a good one! It’s so versatile we’re calling it a sauce/glaze/dip. A sweet and tangy blend infused with just the right amount of Dizzy Pig spices to give it a great depth of flavor and just enough heat to wake up your taste buds. Has a great sheen for using as a glaze and a beautiful color.

As Dizzy Pig owner, Chris Capell says:

It turns out not everyone loves that kick in the mouth Dizzy Pig is known for. Our friend Nancy was one such person, and upon discovering that she was sensitive to peppercorns and chilies, Chris got right to work whipping up a delectable mild seasoning without the spicier side of life.

With a tangy, floral, lightly sweet and rounded flavor, Happy Nancy is the mild seasoning for more delicate palates. If you love to grill, sear, roast or otherwise serve up meat, fish and veggies, but have a less heat-tolerant crowd to please, we’ve got you covered. It’s a favorite on poultry, seafood, lean pork, teriyaki dishes, vegetables and even breads. With no peppercorns or chilies, but enough flavor to retain interest in even the most hardened spice-lover, you can rely on its mild sweetness to appeal to all. This kid-friendly mild seasoning option is a win all around.

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.

Looking for a sweet heat treat just perfect for chicken wings? Our Jamaican Firewalk Spicy Jerk Seasoning is a dead cert for kitchen favorite, with a spicy heat level, a citrussy flavor and a hint of pungent spices: cinnamon, allspice, nutmeg and ginger. Many spice purveyors try to capture the essence of true Jamaican jerkseasoning, which is a marinade in dry form – but they fail because the spices are too overpowering and the delicate flavor is lost.

But not Dizzy Pig, which was developed by spice master Chris Capell at the same time that he was in the kitchen working on the ultra-bold Swamp Venom. To balance it out, he developed this sweet and spicy concoction to complement whole chicken, pork tenderloin, grilled shrimp and more. If you’re looking for a classic seasoning for jerk chicken, you’ve found it, and we doubt you’ll let it go any time soon.

When you submerge a cut of meat in a brine solution, you are infusing flavors and moisture deep into the meat. We at Dizzy Pig are huge fans of the technique of brining lean foods before cooking. We believe that if you brine once, you’ll become as enthusiastic about it as we are!

Since 2016, our classic holiday seasoning Mad Max Turkey has been a favorite among Dizzy Pig customers. This brine mix superbly complements the flavor of the seasoning and is the perfect concoction of herbs, sage, salt and garlic with the addition of citrus and bay leaves. Make a new holiday tradition this year and brine your turkey with our new Max Max Turkey and Poultry Brine.

This quart-sized bottle holds roughly 36-oz of delicious brine mix. It is enough to make 3 gallons of brine for up to a 30-pound turkey, or three 1-gallon batches for multiple birds.

In 2016 we decided to do a little something different, and called up our friend “Mad Max” Rosen, who just loves to help people nail the perfect turkey recipe. This guy is so devoted, he even kept his phone line open on Thanksgiving to field questions about America’s beloved November bird. Max asked Chris to concoct a turkey seasoning that smells like his kitchen on Thanksgiving, and Chris responded with enthusiasm. He concocted a delicious spice rub for a limited-time run of 5,000 bottles, which we then promptly ran out of. Ever since, fans have been clamoring to have it back. Now it’s available year-round!

Give holiday meals the kick they need, jazz up your gravy and stuffing, and celebrate in style with the most wonderful turkey seasoning of the year. This year is the year you cook that perfect Thanksgiving turkey, so don’t wait. But don’t worry: If you don’t use it all on your birds, you can add it to chicken and pork all year round.

Our kitchens abound with the flavors of Italy and Greece. And the herby, garlicky goodness we’ve come to expect from those regions have penetrated far and wide. Now you can get that Mediterranean essence all in one convenient bottle of Mediterranean-ish Greek & Italian Seasoning. It is perfect for those weekday nights and weekend soirees that call for highbrow flavors and impressive cooking. Mediterranean-ish is super versatile, from sprinkling on a salad or a pizza to using in a tomato sauce.

Of course, we would be remiss in our duties if we didn’t mention it’s also ideal for seasoning meat before grilling, pan-searing or broiling. Once cooked, you can take that meat, slice it thin and serve up on a variety of salads, pastas and more. Don’t underestimate its potential in dishes as simple as chicken noodle soup, either. This blend of basil, thyme, rosemary, garlic will quickly become your answer for Chicken Parmigiana, Mediterranean salad, kebabs and more.

You haven’t had Mexican until you’ve had molé. One of the most beloved flavor profiles south of the border, this easy molé seasoning combines chocolate with chilies, cumin and other herbs and spices for a perfect addition to your Tex Mex and Mexican cuisine, or as the pork seasoning of your dreams. We’ve captured that rich, dark flavor of southern climes in this bottle, perfect for your next creative cooking adventure.

Oh, and did we mention it’s good for you? Superfood cacao brings the chocolate tones to a blend that complements chicken molé, steak, chili and more with effortless ease. Impress your guests, boost your health and enjoy life just that much more with this ideal accompaniment to weekday and special occasion cooking. Save time gathering spices by using Molé Chile Cacao Seasoning, and put that time to better use upping your chili skills before a big game, fine-tuning a grill recipe or spending time with the people who love you more the better you cook. Where do you go wrong?

Peking: A True Taste of China, from our Kitchen to Yours

Imagine stepping into a little corner restaurant outside the Forbidden City, the scents of star anise and ginger seeping delicately into your nose, your clothing, your spirit. Behind the counter, you see gloriously roasted ducks in a row, their skin golden, still crackling as you’re handed a plate.

About Peking
Of course, not everyone can day trip to the heart of China. That’s where our delicious Peking spice mixture comes in, giving you the option to bring the authentic taste of Chinese cuisine home. Make your own Peking duck, fresh from the oven and steaming with pungent garlic, turmeric, orange peel and Chinese spices. Or infuse that delicious Asian flavor into wherever your creative spirit takes you.

Typically, people turn to Chinese five spice powder for their Asian recipes, but these powders are often overpowering and detracts from the exquisite natural flavors of food. Instead of burying those flavors in spices and condiments, try our Peking blend today. We’re confident you’ll discover what so many others have: You don’t have to trek to the Great Wall to bring that delicious Far East flavor into your own kitchen.

Uses
We’ve had tasty results on pork ribs, chicken, sea bass, vegetable stir fry, shrimp, in a filling for dumplings, and of course duck!

Inspired by the most popular dish in Peruvian cooking – Pollo a la Brasa, a charcoal rotisserie chicken – our Peruvian-ish brings a taste of the Andes right to your kitchen. We know how much you enjoy experimenting with the flavors of the world, but while you might not be able to travel the globe, your taste buds can!

Peruvian-ish is earthy, fruity, tangy, loaded with one of the more unusual members of the chile family: aji amarillo. This has been referred to as “the chile that tastes like sunshine,” which speaks for the bright, bold notes it adds to Peruvian chicken.

But chicken is only the starting point. Try this sugar-free seasoning on many kinds of food, from roasted, grilled and pan-seared to the classic BBQ. Or put on your Peruvian chef’s hat and try Lomo Saltado (Stir Fried Beef), Causa (Potato Casserole) or Rocoto Relleno (Stuffed Spicy Peppers). Let your imagination take you from the Andes Mountains to the jungle region and on to the Amazon rainforest.

Pleasantly warm, but not too spicy, you can use it with or without a marinade. Try it on fish and veggies too!

Inspired by a grilled pineapple recipe that leaned heavily on cloves and cinnamon, we whipped up this perfectly savory sweet seasoning to complement the more tropical side of life. With a little more heat and savory flavor than the original recipe, our sweet tropical rub becomes the ideal complement to anything sunshine-y and seabreeze-y. Think bacon, butternut squash, sweet potatoes and ham. Not to mention fruit salad, pineapple and grilled peaches.

Originally intended for grilling fruit, cooks devoted to Dizzy Pig are finding more and more uses as the days go by. Kettle corn and seafood, sausage and vanilla ice cream, even. There’s no limit to the spicy goodness this rub imparts to all the finer things in life. Order up a batch for yourself and find out why our customers rave about this rub, and what makes it one of our most popular blends today.

Also available in a Spicy version.

Raging River was created when a hunt for the perfect salmon seasoning turned up nothing, and we decided to step in and fill that void. Our customers (lots of them!) agree that Raging River may just be the world’s best seasoning blend when it comes to salmon, and our recipe for Maple Butter Glazed Grilled Salmon is now famous.

With a mild heat level and flavors of maple sugar, black and green peppercorns and an array of mouthwatering herbs, this salmon seasoning works surprisingly well for pork and poultry too. Think pork chops, pork shoulder, pork ribs and pork loin. It’s even become the rub of choice for the Dizzy Pig Competition Team for use on pork, and has won a ton of awards for other pro BBQ teams that use it. That’s not all, though: As our most versatile seasoning, we also love it on veggies, seafood and more. Think of it as your desert island seasoning … the one you’d choose if you could have nothing else. It’s available in salt-free now, too, so don’t hold back!

This best-seller is also available in salt-free.

Who better to design a Montreal style seasoning than the Canadian co-founder of Dizzy Pig, Mike Kerslake? (Answer: No one.) While Montreal-style seasonings have been around for ages, Dizzy Pig truly reinvented the game with Raising the Steaks. Not only does this garlic-infused barbecue rub offer plenty of inspiration for beef steaks, vegetables and stir fry, just think of all the puns now available to you!

But far be it from us to spend our time on puns when we could instead tell you how great this Montreal seasoning is. Scented with coriander and dill seed, perfectly balanced with only a hint of red pepper heat, it’s ideal for a full house. Complementing any cut of beef or chicken, you’ll never be cooking blind. It’s your call whether to put it on brisket, prime rib, fish or anything else fit for the grill. Okay … we’ll stop now. Your turn to make magic. (Really, we’re done.)

With an enchanting blend of coffee and spices, an earthy roundness and a medium heat level that perfectly complements its unique flavor accents, Red Eye Express Coffee Infused Seasoning might very well hail from a camel train on the Silk Road. Or at least, it might if we weren’t so sure we’d developed it ourselves as an answer to all the plain Jane coffee rubs on the market today.

Instead, we strove to develop a richly flavored seasoning, with coffee and fennel, that would complement any rack of lamb, beef roast, venison backstrap or sausage. With just enough heat to hold your attention, Red Eye Express is a perfectly balanced and enticing experience. Its bold spice accents, earthy roundness and malty flavors are ideal for any char-grilled hamburger, prime rib eye or flame-licked flank steak. Stick a jar in your cabinet, then break it out whenever you want an escape from the everyday.

Want the flavor without the salt? Need to control your sodium levels but can’t give up that fabulous Dizzy Pig taste? You’re in luck with Salt-Free Dizzy Dust All Purpose BBQ Seasoning. Whether you need to avoid salt, are cooking for a companion suffering from hypertension or just want more flexibility with your seasonings, you’ll find it here. Perhaps you just want to add some flavoring to already salted, cured or brined meats and haven’t had any luck. Again, we’re on it.

This seasoning relies on the same flavors as Dizzy Dust, with pink peppercorns and smoked Morita chilies playing side by side, accompanying cured meats, brined chicken and pork, and even potato chips in style. That’s right … we said potato chips. Exactly the same as Dizzy Dust in every way except the sodium, you’ll find this rub perfect for low-salt and no-salt diets.

Salt-Free Dizzy Dust is great for:
Seasoning food that is already salted
Brined Meats
Cured Meats
Salty marinated foods
Flavoring Potato Chips
Those that need to avoid salt

You want to cook delicious, delectable and flavorful fish and meat – of course you do. But so many spice rubs out there offer few to no options for low-salt and no-salt diets. Well, we must care more than they do, because in addition to Salt-Free Dizzy Dust All Purpose Barbecue Seasoning, we’re now offering Salt-Free Raging River Poultry/Pork/Salmon Rub as well.

This sweet and savory fan favorite brings the flavors of pure maple sugar, black peppercorns and mustard seeds, and an array of herbs to all your grilled, seared or broiled meats. Best of all, we do it without the salt, so you can flavor already sodium-rich choices such as brined salmon and brined pork, as well as a variety of cured foods, without worrying about salt overload. Whether you’re following a low-salt diet, are cooking for someone who is or just want control over salt levels, you got it.

Salt Free Raging River is great for:
Seasoning food that is already salted
Brined meats
Cured meats
Salty marinated foods
Those that need to avoid salt

The name sums it up nicely. Shakin’ the Tree Lemon Pepper Seasoning is Dizzy Pig’s answer to foods that need that fresh zingy flavor. This seasoning blend is for cooks who want to get it without squeezing three pounds of lemons to do so.

Shakin’ the Tree brings you the true, tangy flavor of citrus – courtesy of real lemon zest rather than the boring, standard dehydrated juice so common today. If you’ve been looking for a gourmet lemon pepper rub, you now have a kitchen soulmate for life.

Sharp and citrussy, Shakin’ the Tree is balanced enough to complement milder cuts of meat, such as chicken, scallops, pork tenderloin, shrimp and fish. And it is flavorful enough to dress up asparagus and broccoli in high style. With bright lemon notes and coriander goodness, and a flavor profile designed to appeal to almost everyone, this lemon pepper seasoning is simply too versatile NOT to have in your pantry.

The definition of versatility is SPG (Salt, Pepper, Garlic) – the kind of versatility that enhances nearly any savory food. We learned a lot about balancing these core flavors when we developed our Original SPG and decided to take it a step further for those that love the sweet earthy flavors of chilies.

Our CHILIES blend is a perfect mix of Salt-Pepper-Garlic with delicious flavors from a variety of chilies and just a light hint of cumin. Earthy and a tad sweet with just a hint of heat, it is a rich but simple addition to your next meal. Mix it with Mexican crema to drizzle on tacos or use it on just about anything!

SPG is also available in Garlic and Herb.

The definition of versatility is SPG (Salt, Pepper, Garlic). The kind of versatility that perks up many dishes from meats to vegetables with ease. We learned a lot about balancing these core flavors when we developed our Original SPG and decided to take it a step further for garlic lovers.

Our GARLIC blend is a perfect mix of salt, pepper, and a generous dose of garlic with a surprisingly butter-like flavor. Use it to season chicken enchiladas, give potatoes a light coat before roasting, mix it with ghee to brush over cheese biscuits. The dishes you can use SPG in are just about endless, so get creative!

SPG is also available in Herb and Chilies.

The definition of versatility is SPG (Salt, Pepper, Garlic) – the kind of versatility that enhances nearly any savory food. We learned a lot about balancing these core flavors when we developed our Original SPG and decided to take it a step further for those that love the fresh green flavor.

Our HERB blend is a perfect mix of Salt-Pepper-Garlic with garden-fresh flavors from a variety of herbs. Use it to coat a prime rib for grilling. Or sprinkle some on your breadcrumb toppings for an extra layer of flavor. Or mix it with softened butter to serve over steak. You get the idea.

SPG is also available in Garlic and Chilies.

The definition of versatility is SPG (Salt, Pepper, Garlic). The kind of versatility that enhances nearly any savory food and begs that you keep a jar on the counter within easy reach.

Our ORIGINAL blend is just that. Salt, garlic, black peppercorns, green peppercorns, and a splash of onion. Achieving the perfect balance of these core flavors was no easy task, but Dizzy Pig was up to the challenge, and we’ve created the ideal blend.

Whether you are working with food that is so wonderful and fresh that it just needs a little compliment, or you just need to notch up a dish where you might normally reach for salt and pepper, you’ll want to have our Original SPG on hand.

SPG is also available in Garlic, Herb, and Chilies.

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!

Back in February of 2013, Dizzy Pig owner Chris Capell created a seasoning for grilling fruit and called it Pineapple Head. Since then it has become one of our most popular seasonings. Our foodie customers proved that this sweet and slightly savory seasoning is not just for fruit. From chicken to bacon to shrimp to sweet potatoes to a topping for vanilla ice cream, its versatility is still being discovered.

Chris recently got to thinking how cool it would be to go for that sweet/heat sensation by notching up the chilies. We’ve been working hard, doing a lot of tasting, and got it to the point where the spice tingles your palate on many levels. Just the right dose of black pepper, chipotle, habanero and cayenne, and there you have it. Spicy Pineapple Head!

If you like spicy, you like spicy, and it’s sometimes impossible to find a seasoning that works hard enough to satisfy your heat cravings. Well, suit up, because Swamp Venom deep south seasoning delivers a punch in the mouth, with lingering heat and a complex flavor profile that will satisfy any BBQ nut. With influences from throughout the South and Southwest, this flavor can hold up to the most robust meats, and gives a nice punch to pork chops, grilled shrimp, chicken wings, catfish, crawdads and more. Not only that: Try it in grits or a Bloody Mary for an extra kick!

This Deep South flavor profile is lightly tangy, slightly sweet, with overtones of cumin and sage. Its versatility is matched only by its heat, a result of expertly mixed cayenne, African bird pepper and other spices. Let go of your disappointment over other so-called “spicy” rubs and bring Swamp Venom into your home … and your heart.

This unique fusion of Asian and American ingredients defies categorization. It can’t be pinned down as your standard pan-Asian flavor, nor does it fall neatly into an American profile. Scented with an array of Middle Eastern and Far East spices, you’ve never tasted anything like it. Probably the best description of it is, “Why is this so darn good?”

But while unique, the flavor certainly isn’t strange: The Dizzy Pig competition team has won countless chicken awards using this Asian fusion seasoning, including 2nd and 3rd at the Jack Daniels World Championships. With its overtones of sesame and ginger, it is the perfect seafood seasoning and poultry seasoning, especially delicious on grilled chicken and duck. It complements shiitake mushrooms beautifully, and enhances the flavor of pork, vegetables and shrimp like nobody’s business. Coat your meat with Tsunami Spin and grill it to a golden brown, this is a surefire crowd-pleaser.

This best-seller is also available in salt-free.

So many Dizzy Pig seasonings are good on poultry, but we got thinking … what if we made one just for chicken and the like? Something that made this most delicious of birds extra-delicious? The holy grail of chicken seasonings, you might say?

As we usually do when questions like this arise, we got to work. Owner Chris Capell is a chicken fanatic, after all, so not much motivation was needed. It’s his favorite thing to cook, and Dizzy Pig’s competition team won 2nd place in chicken at the Jack Daniels World BBQ Championships. That’s at least in part to fantastic blends like Wonder Bird, which is a mouthwatering mix of citrus, garlic, maple, herbs and spices.

With hints of lemon and orange peel, peppercorns and pure maple sugar, it’s like nothing else you’ve ever experienced … but is simultaneously the experience for which you’ve always longed. Grilled chicken (not to mention pork, veggies and seafood of any kind) has never looked so good!