No DizzyPig Cow Lick - boohoo (sad face)

RRP

Went to my dealer's store to pick up a bottle of Cow Lick which I love on hamburgers. They had none and the employee in charge of ordering said he just placed an order and he didn't order any as "nobody" ever bought it other than me! He tried to up-sell me a bottle of more expensive BGE Cosmic Cow and I declined. Anybody have an opinion on Cosmic Cow and how it compares to Cow Lick? BTW at the BGE site no one has commented on it.

THEBuckeye

Ha! I love Cow Lick on burgers. Have some ground chuck thawing as we speak and Cow Lick at the ready. 

Thought I was going to have to tough it out with last evening's leftover wings. (Swamp Venom rub, 24 hours in the fridge , Franks/butter/apple cider vinegar/pepper finish).

Damn.

I'm pretty sure BGE has exited the rub business. Too high of a mark-up on Dizzy BGE-branded products and dealers are stuck with inventory. 

Killit_and_Grillit

I panicked a little. I thought you were about to say it's no good. I just got my first order of it in this week along with some Tsunami Spin, Swamp Venom and Raging River

RRP

I just checked the DP site and was happy to see:

Our Most Popular!

• Dizzy Dust Regular
• Cow Lick Steak Rub
• Raging River
• Tsunami Spin

Guess I'll go back to my dealer and share this with the ordering employee!

Jeremiah

Isn't cosmic cow just bge rebranded cowlick?

RRP

Jeremiah said:

Isn't cosmic cow just bge rebranded cowlick?

Well, I don't think so - as Chris said he made new formulations for those he makes for BGE. 

Biggreenpharmacist

I like Cow Lick. Plowboys bovine bold is a good alternative if you see that one anywhere. 

pescadorzih

Love the Cow lick on burgers too!

THEBuckeye

Jeremiah said:

Isn't cosmic cow just bge rebranded cowlick?

100%

Phatchris

Just ordered some myself from Firecraft. Realized I was out last night when I reached for it for ribeyes... Ended up dusting with ancho powder, salt, pepper and EVOO.

Carolina Q

I recall that I liked Cowlick too, but I never bought more when I ran out of my one jar. I just started making my own rubs. Not clones, just my own seasoning blends. You guys really should give it a shot. It's not hard, it's much less expensive (unless you make Witchy Red and use Ron's ingredient sources ) and you'll never run out.

Meeeshigan22

Cow Lick is my go to on beef, been using Cosmic Cow since I've run out. It's really good, still prefer Cow Lick however.

Tony_T

I like Red Eye Express on my Burgers!

RRP

Meeeshigan22 said:

Cow Lick is my go to on beef, been using Cosmic Cow since I've run out. It's really good, still prefer Cow Lick however.

Thanks for your reply! That's exactly what I was looking for from a bonafide user of both. I'll probably just put in an order for a "4 pack" straight from DP.

RRP

Tony_T said:

I like Red Eye Express on my Burgers!

Then you just might love Mickey's Coffee Rub that you make yourself. 

Jeremiah

RRP said:

Tony_T said:

I like Red Eye Express on my Burgers!

Then you just might love Mickey's Coffee Rub that you make yourself. 

So I know Mickey and Chris go back awhile on the forum; does the recipe derive from one source?

SGH

@RRP
Ron, I marinating some grouper, sand trout and Popeye mullet overnight. Going to try a new version of my seafood stuffed chickens tomorrow. Going to add smoked fish into the mix. Think that it will work ole buddy or will the opposing tastes conflict with each other? A penny for your thoughts.  

lousubcap

@SGH -last I checked you were acutely aware of the location of @RRP and his $$.  I'm quite sure the reply will be epic...  

RRP

Jeremiah said:

RRP said:

Tony_T said:

I like Red Eye Express on my Burgers!

Then you just might love Mickey's Coffee Rub that you make yourself. 

So I know Mickey and Chris go back awhile on the forum; does the recipe derive from one source?

No disrespect toward Mickey here, but trust me Chris predates Mickey by years! I can remember when Chris was earning a living as a graphic artist. He loved to egg and to formulate rubs and he shared many of them with the original BGE forum. Somewhere along the line someone or maybe even Chris himself said "hey dude...why are you giving these wonderful formulations away for free when you could make them and sell them?" Now here years later Chris is a successful businessman with a stable of employees and he has won major competitions on the circuit.

Jeremiah

Ah. I always figured Mickey for the red eye coffee rub creation.  

lousubcap

Don't know the time line but there is a place in Ann Arbor, MI (Zingerman's) that sells a spicy coffee rub that is most eggcellent.   If you can get some, give it a try.  

RRP

SGH said:

@RRP
Ron, I marinating some grouper, sand trout and Popeye mullet overnight. Going to try a new version of my seafood stuffed chickens tomorrow. Going to add smoked fish into the mix. Think that it will work ole buddy or will the opposing tastes conflict with each other? A penny for your thoughts.  

Interesting meal plan, Scottie! The only comment I have is since chicken breasts and most fish are so bland by themselves then the overnight swim plus adding some smoked fish to the stuffing should make for a great meal! BTW I assume this will be some indirect baked cook - right? Also what kind of sides will you be serving with it?

I'm just egging some boring spare ribs tomorrow so I already concede and pass you the coveted Traveling Weekend Trophy Cook award! 

SGH

@RRP
Ron because this is a test run only (going to stuff 3 chickens) I have 6 ribeyes as the back up plan. So I guess they are the sides if the chicken turns out good. 
I have 3 small chickens that I deboned soaking in milk as we speak. At 10:00pm the chickens will be removed from the milk and rubbed down with cayenne, sage, cayenne, salt, cayenne, black pepper and cayenne. I will let them sit in this rub until tomorrow until time to stuff them. 
The fish I'm going to keep simple. Old Bay and cayenne. Then smoke at 180 degrees over pure southern pecan wood. 
Due to being stuffed, I will run these birds pretty hot. 475 degrees indirect on the large BGE until the center of the stuffing hits a solid 155. Normally when the internal hits 125 degrees on stuffed chickens I pan and cover them to finish. I will probably follow suit on these as well. Hey, why change what works. 
The fuel of choice will be Rockwood and southern cherry for the chickens.  

Chief9

I just hit amazon when I need rubs, seems like the guaranteed source as opposed to trying to find at the various dealer locations.

RRP

SGH said:

@RRP
Ron because this is a test run only (going to stuff 3 chickens) I have 6 ribeyes as the back up plan. So I guess they are the sides if the chicken turns out good. 
I have 3 small chickens that I deboned soaking in milk as we speak. At 10:00pm the chickens will be removed from the milk and rubbed down with cayenne, sage, cayenne, salt, cayenne, black pepper and cayenne. I will let them sit in this rub until tomorrow until time to stuff them. 
The fish I'm going to keep simple. Old Bay and cayenne. Then smoke at 180 degrees over pure southern pecan wood. 
Due to being stuffed, I will run these birds pretty hot. 475 degrees indirect on the large BGE until the center of the stuffing hits a solid 155. Normally when the internal hits 125 degrees on stuffed chickens I pan and cover them to finish. I will probably follow suit on these as well. Hey, why change what works. 
The fuel of choice will be Rockwood and southern cherry for the chickens.  

Wow...I mean WOW! What a plan for a oil line pipe laying dude who often and so modestly claims to not know Jack Sh*t about cooking!!!

smokeyj

I have used both rubs. I think they taste pretty close to the same. 

Lit

Try something new Ron. There's lots of good runs out there for beef why stick with the same thing all the time?

Meeeshigan22

smokeyj said:

I have used both rubs. I think they taste pretty close to the same. 

Much more pepper in cow lick.

SGH

@RRP
Ron, my stuffed chicken plans went to $hit. My wife pissed me off first thing this morning so I didn't feel like fooling with them. As such, I deep fried the fish for breakfast. Cut the chickens in half and said fukk it. Going to cook them raised direct very high in the dome at 225 degrees. Kept the rub simple:
Salt & black pepper aka: Omaha, Omaha.
Red pepper flakes. 
Sage.
Rosemary.
Cayenne. 

Raised direct high in the dome. 

May the Poultry Gods guide us home. Sorry for the rant, but I'm still pissed with the ole lady. May have to raise the big hand before the day over. 

ThrillSeeker

Way off topic, but...

@SGH nice Avalanche. I have a red one similar to yours. Mine is a 2008  

SGH

ThrillSeeker said:

Way off topic, but...

@SGH nice Avalanche. I have a red one similar to yours. Mine is a 2008  

Thanks buddy. Mine is a 2007. Has 313,652 miles on it and still going strong. It's been about as trouble free as you could hope for.