Dizzy Pig Paying it Forward

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Chris Capell, owner and founder of Dizzy Pig BBQ Co. (https://dizzypigbbq.com/) wants to share with us some of the knowledge he has acquired over the last 25 years on the competition circuit. He has a very impressive list of competition successes including 15-time Kansas City Barbecue Society (KCBS) Grand Championships and numerous appearances in the American Royal and the Jack Daniels World Championships where they finished high in all events, all using their own stock brand of Dizzy Pig seasonings.

Here are three short videos from Chris that should be very helpful to new and seasoned outdoor cooking enthusiasts:

• This is pretty eye-opening, “meat is tender when it’s tender”, there is no magic internal temperature number: https://www.youtube.com/watch?v=H3w-8BBUIxQ

• How to manage carryover cooking to achieve moist meat: https://www.youtube.com/watch?v=b_cC69dUgXk

• The 3-2-1 method for ribs……..is that the best method?: https://www.youtube.com/watch?v=W7BIWJ860AM