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Dizzy Pig Burgers+1

bigdtdbigdtd Posts: 32
edited 9:41PM in EggHead Forum
I ordered the whole Dizzy Pig spice rub assortment this week and it arrived in a timely fashion with a handwritten thank you. I had some fresh ground beef and some seasoned Green Egg lump so I added a little fresh lump and some rain soaked hickory chips to the Egg. After reading the spice descriptions and knowing my two daughters sensitivity to spiciness, I chose the Raising the Steak Canadian Style BBQ Rub. It had a very nice blend of heat and seasoning without being overpowering. I could definitely tell how fresh the spices were. I mixed the rub into the burgers while forming and dusted them lightly before cooking and they were perfect. I let the fire build to 400+F dome temperature and started cooking. I turned the burgers repeatedly at 2 minute intervals being careful not to poke them. I let the internal temps rise to approx. 160F before removing and letting cool around 6 minutes. The burgers were definitely done but still very moist and tasty. We baked some potatoe slices brushed with olive oil and dusted with Dizzy Dust and they became a perfect compliment to the burgers. It was a simple meal made special by the combination of Egging and proper seasoning. I feel that the spices were a good investment and I can't wait to cook something with all the different combinations.

Comments

  • BENTEBENTE Posts: 8,337
    it just gets better from here try making aSmoked Fattie using raging river or tsunami spin for a great breakfast thing..

    i usually use jimmy dean dusted with dp smoked with cherry...

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • FlaPoolmanFlaPoolman Posts: 11,670
    I keep a supply of all of Chris's spices,,, now if I can just get one of those fancy racks like Sparky has :whistle: :laugh:


    100_3545.jpg
  • WokOnMediumWokOnMedium Posts: 1,376
    I love that spice rack! It is perfect for a DP nut!
  • Little StevenLittle Steven Posts: 27,980
    Dat was before I messed the living cr@p out of his table. Don't think I'll be invited back next year.

    Steve

    Steve 

    Caledon, ON

     

  • FlaPoolmanFlaPoolman Posts: 11,670
    He's gonna have to build a second story if they come out with any new spices :laugh: :laugh:
  • Little StevenLittle Steven Posts: 27,980
    bigdtd,

    You can't go wrong with Dizzy Pig. Carnivore either.

    Steve

    Steve 

    Caledon, ON

     

  • FlaPoolmanFlaPoolman Posts: 11,670
    :laugh: :laugh: Just bring Mike :ermm: :whistle:
  • Little StevenLittle Steven Posts: 27,980
    Wish I could've. He beotches me out like noone else. Hopefully next year and a good moose season.

    Steve

    Steve 

    Caledon, ON

     

  • WokOnMediumWokOnMedium Posts: 1,376
    Wait a minute! Do I see an orange caution cone in the background? Is his knife work that dangerous?
  • Nature BoyNature Boy Posts: 8,399
    He has to build a new one anyway since, with his amazing generosity, he gave the one in the picture to me ;-)

    Thanks Sparky! We had it on the table at the jack. I love it.

    Beers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • bigdtdbigdtd Posts: 32
    I love the spice rack! Now the wheels are turning...
    The weekend is here, I need to plan the next cook! Hey I need at least 11 holes for all the spices.
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