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dizzy pig rubs
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TnVolKen
Posts: 198
What Dizzy pigs rubs do you use and what do you use them on? I have a friend that says these are great.
Comments
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All of them and on everything..
Raising the Steaks: on well steaks, sometimes burgers
Cowlick: burgers and Brisket
Shaking the Trees: Chicken
Raging River: Salmon , Turkey, Pork
Red Eye Express: Ribeyes, burgers and Lamb
Tsunami Spin: Stuffed Chicken and Stir Fry
Dizzy Dust: Pork Butt
Jamaican Firewalk: Chicken, Pork Loin
Swamp Vemon: Ground Pork
Pineapple Head: Squash, Sweet Taters, and fruit. -
not a smart aleck answer, but ALL of them. They are great, fresh and versatile. Right now for instance I've got some ABTs going on with Swamp Venom. You won't go wrong with DP products!Re-gasketing America one yard at a time.
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These are my favorites, that I use the most.
Tsunami Spin - Lamb/chicken anytime I want a middle eastern type of flavor.
Raging River Rub - Salmon
Raising The Steaks - Steaks
Dizzy Pig Coarse and Regular - butts, ribs and briskets
Pineapple Head - fruit, but it's a bit hot, so watch out.The Naked Whiz -
Your friend is right. They're great.
I bought one bottle of each. I've found I definitely use some more than others. By far, the most I use is Dizzy Dust, both regular and coarse grind. It's an all-purpose BBQ rub, and is great on just about anything. I also use Raging River a lot...the Maple Salmon recipe with Raging River is our go-to salmon cook. Raising the Steaks gets my vote for the better of the two steak seasonings, and I use it on burgers all the time, too. I use Tsunami Spin quite a bit, and Shaking the Tree too. Pineapplehead is great on fruit, and (thanks to Mainegg) popcorn. We have a toddler who doesn't like stuff too spicy, so Jamaican Firewalk and Swamp Venom get limited use, but I do like them. I don't use Cowlick or Redeye very much (but tonight I'm roasting a hunk o' beef round for roast beef sandwiches during the week, and I'm using Cowlick), but a lot of people swear by them...it's all about personal preference. I'd say buy the whole line and see what you use the most. -
PH on squash? I'll definitely need to give this a try...I'm guessing you mean winter squash (Butternut, Acorn, etc.)?
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Of Course..
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Thanks for reminding me I need to reorder...I use all of them except for Pineapple Head (I'll order some this round) on:
Dizzy Dust: ribs and butt
Cowlick: burgers and steak
Raisin' the Steaks: steak (duh)
Shakin' the Tree: chicken
Redeye Express: pork tenderloin
Swamp Venom: wings and fried eggs
Jamaican Firewalk: shrimp -
One use I haven't seen mentioned yet is Raging River on vegetables. Goes very well on corn, broccoli, yellow squash, onions, okra, peas, etc.
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I only ordered a few on my first order. I received some samples with that order and then ordered the rest except for Pineapple Head.
I will pick up the PH on the next order.
Now I don't restrict any of the rubs to a particular food. It is fun to test the different flavors. I think Dizzy Dust is the most versatile.
If you don't order all then order some samples.
GG -
PH has quicky become my favorite, and I've been using these rubs since they came out (well, almost). Don't limit it to fruit or veggies...it's a very good change up for ribeyes & burgers.
If you've ever had the ribeye @ Houston's you'll see what I mean once you try it. -
i concur with everyone.... you have to try 'em all an find your favorites.... once you use em.... you 'll throw out the rest of your rubs...ray
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Thanks for the kind words yall! Hard to put in words how much we here at Dizzy appreciate your support.
Happy cookin!
Chris -
call me crazy, but i like to mix it up a bit, usually using more than one type of dizzy pig in conjunction with another that's not necessarily "recommended" for a particular product....
firewire skewers made with steak, chicken, pineapple & mushrooms..... dizzy pig dizzy dust, pineapple head and red eye express on everything. -
I agree. I haven't found much use for pineapple head. I've put it on Beets a few times and that's pretty good but it's not a rub I use often.
I'm still trying to find a good use for swamp venom (I never make wings) - so far I add a little to burgers and I hear it's very good in a Caesar. -
Tweev-tip wrote:I agree. I haven't found much use for pineapple head. I've put it on Beets a few times and that's pretty good but it's not a rub I use often.
I'm still trying to find a good use for swamp venom (I never make wings) - so far I add a little to burgers and I hear it's very good in a Caesar.
swamp venom....blood mary's. -
My favorites so far have been all of the ones I have used, the original Dizzy Dust, Raising the Steaks, and Raging River. I'm going to order some of the others and if they are half as good as those 3 then I will be a happy camper.
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Bloody Mary? Who are you my grandmother?
I kid. A ceasar is the Canuckistonian version of a bloody mary. Just add clam juice (and other stuff). They removed the maple syrup from the recipe in 1984.
Caesar
* 6 oz. Clamato Juice
* 1½ oz. Vodka
* 2 Dashes Hot Sauce
* 2 Dashes Worcestershire Sauce
* Celery salt
* Freshly Ground Pepper
* Lime/Lemon wedge
* 1 Crisp Celery Stalk
Bloody Mary
* 4.5 cl (3 parts) Vodka
* 9.0 cl (6 parts) Tomato juice
* 1.5 cl (1 part) Lemon juice -
It's fun isn't it? But not sure I've mixed 3 together yet ;-)
Thanks, and cheers
Chris -
It's not that I don't like PH (I got some as a sample with my last order), but I usually fill out my orders with other rubs. I'm going to take inventory tonight and try to shoehorn in some PH.
Try the Swamp Venom on fried eggs (if you like fried eggs). Nice bolt of heat. -
That's one of those where ya just slap your forehead for not thinking of it yourself.
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There is a great general use PDF that I store in iBooks on my iPhone so I have it handy when I go to pick some up from the store. It has a matrix that maps rubs to compatible food types. Well designed and easy to read.
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Redeye express and swamp venom on a bone in porkloin thats on the egg now. Swamp venom and shakin the tree go on almost all my poultry cooks.
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We mix DP's all the time.
DD and PH or RR and PH on spatchcock chickens.
Raising the steak with a touch of Cow lick on steaks.
DD and CL on butts
and so on..... -
Agree with other posters. One addition - Swamp Venom in potato salad - gives it a nice kick. I also want to try it in various soups.
Raising the Steak - steak of course
Pineapple Head - grilled pineapple and other fruits, although be careful of the heat
Dizzy Dust - anything pork
Swamp Venom - chicken and potato salad!
Raging River -salmon -
to add to the above...
I like cowlick on a nice big thick pork chop
PH on corn on the cob and summer squash on Zucchini
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