Dizzy Pig Help

tikigriller

Okay.....so I am getting myself ready for Thanksgiving already and venturing into Dizzy Pig to get the Mad Max Turkey Seasoning, but of course, can;t order just one item.......question for the group..

Would you recommend just getting the 14 pack of all  the originals (I know Mad Max will be additional), or is there a 'best 4 or best 7" I should go with instead?

Appreciate the insight and recommendations.....

bhedges1987

Just got my first rub of theirs in the mail today.  So not sure.  I went with Raging River.  It has a different smell that most rubs. Most rubs have the typical pepper/paprika smell.  This one smells really nice.

gdenby

Buy the sample packs 1st. Everything DP makes is good, so it is worth trying them all. I suppose there will be some you like more than others. Some are really good for specific dishes. But, part of DP's excellence is the freshness. If you buy whole bottles, you may find that some don't get used before they fade, unless you freeze them.

After some years, I still dust Ragin' River on my buttered English toasts for breakfast. You may find a blend you like as much. Save your $ for what you gotta' have.

SemolinaPilchard

It is all great stuff. My favorites are Tsunami Spin and Swamp Venom.

Acn

I just got the Mad Max and used it on chicken breasts last night to great review from the wife and in-laws.  The other Dizzy Pig offerings I use a lot are Raging River (poultry, pork, salmon), Red Eye Express (pork, chuck roast, lamb, butternut squash), Shakin the Tree (poultry, veggies), and Tsunami Spin (fish, poultry).

I've had the Cajun and the Jamaican firewall and they're pretty good, but I just didn't use them enough to keep getting them.

MeTed

They are all great. My favorites are pineapple head, dizzy dust, shakin the tree, cowlick and raisin the steaks.

VB_egger

So you can't really go wrong with buying them all. I have most, used Mediterraneanish today for the first time. Wow my wife and I really enjoyed it. 

VB_egger

I have also found when I use pineapple head and have people over they always ask what I used to season. 

tikigriller

I'm leaning towards Mad Max of course, then raging river, cowlick, swamp venom and dizzy dust. 

Figure those four will work in pretty much anything and will be the most versatile. 

VB_egger

Those all sound good. Check out tsunami spin too. Very versatile. 

Little Steven

Nothing in this world wrong with Swamp Venom

Hub

You aren't going to get a bad Dizzy Pig rub, but in my opinion you will want to make your selections based on different types of meat.  I would suggest Raging River for all seafood, either cowlick or raising the steaks for beef, and Swamp Venom for pork.  I would also get Dizzy Dust as a great all-round, use on anything rub.  Finally, I would get Pineapple Head for fruit and non meat sides.  It is very unique.  If you are a fajita man, try the fajitaish rub.

SirSquatch

I'm a big fan of Cowlick. Never knew how good I had it with Dizzy right down the road. I can't wait for their new place!

ColtsFan

Cowlick and dizzy dust are a must IMO. I also use raging River , tsunami spin, and pineapple head 

Ima_good_egg

I've really been enjoying the Mediterranean ish. It's great for when you don't want the paprika flavors

Spring Hen

All of his seasonings are tasty, as the others have said, but I really like Pineapple Head for fruit salad. It's better if you make it a day ahead and let it meld.

DMW

I haven't found a DP rub I haven't liked. Pineapple Head is good on vanilla ice cream. 

chuckytheegghead

Agreed, try the sample pack. However, for what it's worth my personal favourites are pineapple head and Jamaican firewalk. I find their rubs to all have a similar base. 

paqman

I strongly suggest trying the sampler pack first.  I am sold on Dizzy Pig but IMHO not all their rubs were created equal.  Cow Lick is an example of one I would not get.  It is not bad but there are far better beef rubs.

Raging River, Jamaican Firewalk (if you like jerk) and Dizzy Dust are "must have" (in that order).

Happy Nancy is good with kids.

I personally like Swamp Venom a lot but SWMBO doesn't...

Pineapple Head is another one that I like but it is more "limited" in the way that it can be used.

bboulier

Start with the sample pack.  My favorites are Dizzy Dust + Swam Venom for pork (ribs and shoulder), Raising the Steaks for beef,  Ragin' River for salmon, and Pineapple Head for fruit.  Simply Zensational, which they made for Big Green Egg, is a great additive to all kinds of Asian style marinades.

CountryBoy

We started off with a sampler pack and went from there. I suggest raging river for fish or even shrimp. Raising the steaks is our favorite for beef. I liked the red eye express mixed with it. Swamp venom is good on wings or even corn on the cob! Dizzy dust is goodfor all around pork rub. Hell they are all pretty good! Each has its own uniqueness. 

OhioEgger

My standard three are Dizzy Dust, Raising the Steaks, and Raging River. Those handle almost everything. If you have room in your freezer, keep them there. That's what I do, and they stay fresher that way.

tikigriller

Finally arrived!!  Can't wait to taste the new flavors!!  Which one if any of these would you put on a brisket?

DMW

tikigriller said:

Finally arrived!!  Can't wait to taste the new flavors!!  Which one if any of these would you put on a brisket?

Of the ones you have there, Cow Lick. But really, for a brisket, I would just use salt and pepper, maybe a bit of garlic. Lowry's seasoned salt can work mixed in as well. Then you can save the Cow Lick for steaks and burgers.

tikigriller

DMW said:

tikigriller said:

Finally arrived!!  Can't wait to taste the new flavors!!  Which one if any of these would you put on a brisket?

Of the ones you have there, Cow Lick. But really, for a brisket, I would just use salt and pepper, maybe a bit of garlic. Lowry's seasoned salt can work mixed in as well. Then you can save the Cow Lick for steaks and burgers.

That's actually what I was thinking right after I posted that!  

When you do the salt salt and pepper, do you do 50/50?  I have never made a rub in my life besides mixing lawreys seasoned salt and lowrys pepper, so the mixture rates confuse and worry me that I will do too much salt or something that will ruin it. 

Similar to how quickly Orgeat Syrup can destroy a great rum drink if you miss the mark!

DMW

tikigriller said:

DMW said:

tikigriller said:

Finally arrived!!  Can't wait to taste the new flavors!!  Which one if any of these would you put on a brisket?

Of the ones you have there, Cow Lick. But really, for a brisket, I would just use salt and pepper, maybe a bit of garlic. Lowry's seasoned salt can work mixed in as well. Then you can save the Cow Lick for steaks and burgers.

That's actually what I was thinking right after I posted that!  

When you do the salt salt and pepper, do you do 50/50?  I have never made a rub in my life besides mixing lawreys seasoned salt and lowrys pepper, so the mixture rates confuse and worry me that I will do too much salt or something that will ruin it. 

Similar to how quickly Orgeat Syrup can destroy a great rum drink if you miss the mark!

Yes, for a basic brisket rub, 50/50 salt pepper. Supposedly Franklin uses the following (in ounces)

• 6 parts course black pepper
• 3 parts Kosher salt
• 3 parts Lawry's
• 2 parts granulated garlic

I've used that and it's really good.

HeavyG

tikigriller said:

DMW said:

tikigriller said:

Finally arrived!!  Can't wait to taste the new flavors!!  Which one if any of these would you put on a brisket?

Of the ones you have there, Cow Lick. But really, for a brisket, I would just use salt and pepper, maybe a bit of garlic. Lowry's seasoned salt can work mixed in as well. Then you can save the Cow Lick for steaks and burgers.

That's actually what I was thinking right after I posted that!  

When you do the salt salt and pepper, do you do 50/50?  I have never made a rub in my life besides mixing lawreys seasoned salt and lowrys pepper, so the mixture rates confuse and worry me that I will do too much salt or something that will ruin it. 

Similar to how quickly Orgeat Syrup can destroy a great rum drink if you miss the mark!

Word on the street is that if you are going to do 50/50 salt/pepper be sure to do it on WEIGHT not volume. If you do it based on volume that will be a very very salty piece of meat.

DMW

tikigriller said:

Finally arrived!!  Can't wait to taste the new flavors!!  Which one if any of these would you put on a brisket?

Oh, and some input on the other rubs you have there. Swamp Venom is great on wings and crackers (http://dizzypigbbq.com/portfolio/swamp-crackers/). Raging River was made for salmon, but is also good on chicken and pork chops, and pork ribs. Dizzy Dust is a great all around rub, good on butts and ribs. I haven't tried the Mad Max turkey rub yet, so no personal input on that one from me.

tikigriller

Thanks again as always!!!!  Very helpful. I need to nail this brisket. He is a Traeger Boy, so I have me some proving to do this weekend!!  Gonna add some of those Augraten potatoes that bumped up today as well!!  The Egg karma is already kicking up things for me to convince. My goal is for him to own an Egg by April!

DMW

HeavyG said:

tikigriller said:

DMW said:

tikigriller said:

Finally arrived!!  Can't wait to taste the new flavors!!  Which one if any of these would you put on a brisket?

Of the ones you have there, Cow Lick. But really, for a brisket, I would just use salt and pepper, maybe a bit of garlic. Lowry's seasoned salt can work mixed in as well. Then you can save the Cow Lick for steaks and burgers.

That's actually what I was thinking right after I posted that!  

When you do the salt salt and pepper, do you do 50/50?  I have never made a rub in my life besides mixing lawreys seasoned salt and lowrys pepper, so the mixture rates confuse and worry me that I will do too much salt or something that will ruin it. 

Similar to how quickly Orgeat Syrup can destroy a great rum drink if you miss the mark!

Word on the street is that if you are going to do 50/50 salt/pepper be sure to do it on WEIGHT not volume. If you do it based on volume that will be a very very salty piece of meat.

Yep, get a digital scale if you don't already have one. A tablespoon of Kosher salt is way less than a tablespoon of fine sea salt. As is a tablespoon of fine grind pepper vs course grind pepper. And if you grind your own pepper, who knows how that compares to the recipe you were using. Weight makes all things equal.

tikigriller

There you go after my wallet again