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Do I understand this right RE: Dizzy Pig?

edited 1:12AM in EggHead Forum
Do some of you put Dizzy pig in with your pork as you are pulling it AFTER it cooks? I have used it prior to cooking as a rub, but I saw a post that I thought mentioned doing this and just wanted to see if I read it correctly.


  • JasonJason Posts: 45
    ChoppedPorkPlate,[p]quoted from[p]"To finish up presentation of the pulled pork, I add some sweet KC-style barbecue sauce, (you may prefer a thinner vinegar-based sauce, or even none at all!), and a good sprinkling of Dizzy Dust Regular Grind in order to freshen up the spice flavor in the meat. A quick mix and you are ready for a gathering of friends and family!"[p][p]
  • ChoppedPorkPlate,
    you read it right. .. putting a sprinkling in after you pull the pork and tossing it in helps to 'refresh' the flavor. .. not a lot, just a seasoning type dose, like you would salt and pepper something before you ate it. . .a lot of the dizzy rubs (raging river and cowlick in my house) can be used as table condiments . ..more depth of flavor than just using s & p . .. [p]give it a try. .

  • jason,[p]Thank you kindly. That just struck me as strange, but I am gonna try that with a Pork Shoulder Picnic I am smoking right now. Gonna try that this afternoon.
  • ChoppedPorkPlate, I think it's a real important step to add the dp rub. But I do the sauce on the side, but to be sure it's moist I add some broth and / or apple juice.

  • mad max beyond eggdome,

  • SundownSundown Posts: 2,968
    I've never had to add any liquid to my PP to insure the moisture. I would wonder if your PP is really dry or is it just something you usually do? I agree with the finishing sauce on the side naturally, one family member doesn't add a thing to her pulled pork - and I have to say that's downright strange!

  • Nature BoyNature Boy Posts: 8,468
    Actually this is our way of getting people to use more of the product....ya know, like apply, lather, rinse, repeat! ;-) Kidding of course.[p]It is really a personal preference, as a rub is quite a different as a condiment than it is as a rub. We like to shake some on the finished product to reintroduce some of the flavors that may have mellowed in the cooked version, as well as to give it a little extra salty kick....which pork loves. We don't use a lot. Maybe a tsp or two for a whole tray of pork. [p]Try it both ways and see which you like best!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • jake42jake42 Posts: 932
    Yes, I always reseason the meat while it is stilll warm after it is pulled.

  • StumpBabyStumpBaby Posts: 320
    aint nuttin like a little salt-n-peppa on a friction burn...jake42 you a tuff guy..I like the way you think.[p]StumpBaby

  • BBQfan1BBQfan1 Posts: 562
    You strike me as the kind of lad who'd go out to barn for a little Cow Lick, eh?
    Tell me I'm wrong Stumpy; I dare ya to tell me I'm wrong! LOL

  • GreendriverGreendriver Posts: 128
    Sundown, my ppork is as moist as anyone I would guess, it was in a bbq book by P. Kirk and I guess I just have to agree that a little extra moisture can't hurt...sorry for the name thing...I forgot who I wuz for a minute.

  • StumpBabyStumpBaby Posts: 320
    mmmmm..I do like cows.....mmm....

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