Our customers love Dizzy Pig seasonings!

From the original Dizzy Dust to our exciting new Limited Release Departure Series, Dizzy Pig seasonings are fresh and all-natural. But don’t take our word for it – let our customers tell you what they think.

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Testimonials on our Red Eye Express Seasonings
  • Many flavor profiles

    The sampler pack is a great idea. I am a huge fan of raising the steaks, cow lick, raging river,and red eye. What I like most about the DP rubs is they offer so many flavor profiles which stray from the middle of the road rub. Great products by a great friend of the BGE community.
    [in response to request for rub recommendation on eggheadforum]

  • BBQ Heaven

    I have died and gone to BBQ heaven.  December 20, 2009. We have had a near blizzard here in Boston. With at least a foot of snow on the ground, about 17 degrees outside, I was able to somehow get to my grill.......DIZZY PIG was applied to three racks of baby back ribs the night before. RAGING RIVER, RED EYE EXPRESS AND JAMAICAN FIREWALK.....Hot off the grill, I ripped them apart right out in the cold.....NO SAUCE NEEDED.

    I know what to get everybody next Christmas.

    Merry Christmas to all of you

    Brian Matthews, Dedham, MA
  • Canadian bacon

    I wanted to let you know that I have cooked your recipe for canadian bacon twice now with fantastic results. I did make a few changes. I couldn't find juniper berries so I left them out of the brine. I also used the Red Eye rub on the meat during the cooking process but I also sprinkled the pork loin with a generous amount of fresh finely ground columbian coffee along with the Red Eye. I cooked on the Big Green Egg indirect at 220° until the internal temp was 140°. I used a few oak pellets for a light smoke. I cooked an 8 lb loin along with a turkey for Thanksgiving and the loin disappeared before my eyes and we are still eating turkey. Thanks for the recipe.

    Thanks just received my order. Kids and I love the Tsunami Spin on our popcorn.

  • Lone Star Dutch oven society

    I want to thank you again for your box of samples you sent me to give out at the Lone Star Dutch Oven Society general membership meeting last May. Your company was mentioned in our June newsletter and you should have received a copy. If you did not I want to know about it and I will see to it personally that you do. You make a fantastic product and it went over well with our cookers.

    Now I have to tell you about my best brisket ever. My record for cooking brisket is not too good but this one was a winner! What made it so outstanding was the "bark" of spices on the outside. I took a 12 pound brisket and soaked it in a brine made up of 2 cups of kosher salt and 2 gallons of bottled water. To this I added 1/4 cup of fresh ground black pepper and 1/4 cup roasted minced garlic. I chilled the brine in the refrigerator to 40 degrees and then added the brisket, put it all back in the fridge for 24 hours. Here is the magic part. After brining I trimmed most of the fat from the brisket, dried it with paper towels and sprayed it with Pam cooking oil. I
    coated it liberaly with Red Eye Express. On top of that I sprinkled it with fresh ground coffee. On top of that I sprinkled it with fresh ground black pepper. I have to say here that I was not shy with the spices, I really poured it on.

    I cooked that puppy in my Big Green Egg on 200 degrees for 10 hours (internal temp 140), then I wraped it tightly with foil and cooked it another 4 hours (internal temp 165). At this point it was still 2 hours until meal time so I closed up the egg an left the brisket inside untill it was time to eat. I have to say that was the best coating of flavor I have ever had on a brisket.

    Melvin Rose
  • Love them all

    Just wanted to thank you for the Dizzy Pig pin that you included with my order. I love it! We absolutely love your products! Our favourites are Red Eye Express and Raging River... actually we love all of them, but we use these two the most! Put them on everything. After trying a bottle of Pineapple Head it also has become one of our favourites... love it on new potatoes.

  • Tried several

    Thank you for the update. I purchased a Big Green Egg this past winter after about 2 years of thought & research from a friends shop here at the Lake of the Ozarks. He is an incredible chef also. They had Dizzy Pigs 'Raising the Steak' rub along with a few others. I make my own rubs, mops & marinades and so does he but he told me Raising the Steak was the best beef rub/seasoning he has used and he was right! Since then I have cooked for a lot of family & friends and use Raising the Steak on my burgers & steaks. I bought all they had at the shop for family & friends and they haven't restocked. I have been asking them to see when the next shipment would arrive and they are down to only a few different rubs. I was down to my last jar and panicked so I searched the internet to see if you sold retail. Thank you very much! I also use and have everyone else using several different rubs From Dizzy Pig, the coffee infused and Jamaican are also excellent. Thank
    you for creating an excellent product!

  • Best choice of spending

    hi gents

    the $80 i spent buying your 10 pack was about the best choice of spending my discretionary dollars i've made in years. Although i've smoked meats for years, everyone raves about how much better my new smoker works - new smoker- HAH! i've started using your rubs, and now i'm the preferred chef for all family gatherings! Smoked duck for thanksgiving this year. and today, i finally found the right meat for the 10th (and final) spice/rub from the 10 pack - the red eye express absolutely kicks on a pork sirloin roast - thanks for doing all the hard work assembling these spices/rubs - you made more than my day!

  • BGE and Dizzy Pig

    After 32 years with the State health agency, I retired and my wife bought me the Big Green Egg as a retirement present. Another retirement present from a good friend and colleague in Dallas was a healthy sampling of Dizzy Pig Rubs for use with the Egg - what a combination!! I see several rib recipes on your website but this may be the simplest and best yet. Make a very thick rub of olive oil and equal parts Red Eye Express and Jamaican Firewalk. Thickly coat the meat side and let 'er rip - neighbors will be in line with beer in hand and there ain't a better combo this side of the Red River!

    Smilin' Steve in Austin Texas!
  • Partial to Red Eye Express

    i like'em all, but am kinda partial to the one that has the coffee in it ... think it's called redeye express ... i love it on burgers

  • Secret ingredient

    Just a shout to ya - I took part in my first chili cook-off today and came away in 1st place out of 11 at work. Red Eye and salt free DDust were a big part of my dry ingredients. I completely enjoyed telling people there was a little bit of coffee in the chili.
    A little bit of magic too....and a Jack soaked chipotle...

    Anyhoo, tomorrow I'll be spreading the word to more folks about the 'secret ingredient' Dizzy Pig.

  • Dizzy Pig in Europe

    Hello Chris,

    We met in the Netherlands last december.

    The members on my forum have been nagging me for months for a release date on the Pig. Wessel gave me a sample when they arrived, I previously worked with raging river, shakin' the tree, raising the steaks and the red-eye express.

    I've been working this season with the complete Dizzy Pig assortment in my demo's for Big Green Egg Europe, workshops and catering gigs.

    I've been all over the country in all kinds of venues, from bachelor parties to high end restaurants and wine tastings.

    I sometimes don't tell my guests I'm working with your product, to see their reaction, and it's allways very surprised and very positive. We Dutch are definately not yet used to these flavours, but if confronted by them we get really enthousiastic, really fast.

    So thank you for making my life a little easier (I don't have to think about the seasoning anymore) and I'm pretty sure Dizzy pig will be a great succes in Europe.


  • I pimp the pig

    I agree with Tino. Raging river on a spatchcock chicken raised grid 400 degrees. Hard to beat. I also like to use the Red Eye Express on a standing rib roast. I cooked two 5 pound Prime rib roast last week at a family members house and they were outta this world. I got out of my truck and un loaded my medium and grabbed my backpack full of rubs. They thought I was crazy until it was chow time. Then I turned into a super star. I had about 6 people crowded around me saying "now what was that rub again?" I pimp the pig every chance I get!!!

    Athens, Alabama
  • Great flavor!

    I just used your red eye this weekend and wow. I made several racks of baby backs (using BGE large) that were eaten in minutes. Great rub!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Great flavor!

  • Enjoyed DP seasonings

    Dear Chris and Co., I want to tell you how much I have enjoyed your DP seasonings/rubs. It took me awhile to try the Red Eye Express, but once I did I was sorry I waited so long. 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. I also love Shakin' The Tree on grilled asparagus and Raising The Steaks on, well, steaks!. I'm now replacing the ones I use the most. Thanks for great products. Very best regards

    Mark (aka Weekend Warrior)
  • Thanks for high quality product

    I've been a foodie for many, many years and have tried every gourmet product I can get my hands on. I heard about your site on a food blog so I had to try. I just received your sample pack a couple of weeks ago and tried them all. I smoked some ribs with 1/2 of your Dizzy Dust, course and 1/2 Red-eye Express. I used your online recipe and they were the best I've ever done. I also really love the Jamaican Fire Walk. It's not as spicy as the name would suggest, which is a good thing, just amazing, exotic flavors. But my absolute favorite of your line is the Raising the Steaks. I've made my own steak rub for years with freshly ground whole spices because I just couldn't find a good product anywhere with the flavors that I love. Your Raising the Steaks is incredible, beats mine hands down. I am so happy that I don't have to go to all the trouble anymore. Thanks so much for such a high quality product. My only hope is that you maintain your obviously high standards no matter how big your company grows. Gotta run, and buy some more rubs for myself and friends!

  • Top notch quality and flavor

    Chris, I just wanted to compliment you on the quality and flavor of your products. Last season, I took 5th out of 42 teams in Brisket using your Red-Eye rub. The first two contests of this summer, I opted to use my own rub because I was too cheap to order more of yours, and I paid dearly for the decision! So, I went back to my notes and realized that I used DP products with success and ordered some more. This past weekend, I held a taste testing with friends that included rubs from several other producers. Neither of those rubs was received favorably when compared to yours. Plus, they both contained MSG, an ingredient that I’m not too friendly with.
    So, it is with great pleasure that I compliment you on what you do. I am now a solid proponent of Dizzy Pig’s rubs. Your product is top notch. The quality is exceptional and the flavor is out of this world. Cheers

    Chris Sargent, Howling Hog Barbecue
  • Packed full of flavor

    I had meant to make a thread on the 3rd, but then decided to wait until we had at least tried what we ordered.

    I placed an order on the 1st, late morning. Used regular shipping, and prayed it would be here by the 4th, but not really expecting it to be. It was delivered at about 10am on the 3rd, with a couple of samples and a nice hand written note from Kenny on it.

    What GREAT service. And the actual rubs themselves are phenomonal. my wife and i LOVE them all. we got a regular dizzy dust, a red eye and a raising the steaks.

    we love them all, they're all packed full of flavor.
    in the past 4 days we've used them 3 times. even the kids love them!

    in conclusion, dizzy pig > all