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No DizzyPig Cow Lick - boohoo (sad face)

RRP
RRP Posts: 26,515
in EggHead Forum
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.
Re-gasketing the USA one yard at a time 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    edited August 2016
    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. 
    New Albany, Ohio 

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    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

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • RRP
    RRP Posts: 26,515
    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!
    Re-gasketing the USA one yard at a time 
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  • Jeremiah
    Jeremiah Posts: 6,412
    Isn't cosmic cow just bge rebranded cowlick?
    Slumming it in Aiken, SC. 
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  • RRP
    RRP Posts: 26,515
    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. 
    Re-gasketing the USA one yard at a time 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I like Cow Lick. Plowboys bovine bold is a good alternative if you see that one anywhere. 

    Little Rock, AR

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  • pescadorzih
    pescadorzih Posts: 926
    Love the Cow lick on burgers too!
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Jeremiah said:
    Isn't cosmic cow just bge rebranded cowlick?
    100%
    New Albany, Ohio 

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  • Phatchris
    Phatchris Posts: 1,726
    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.
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  • Carolina Q
    Carolina Q Posts: 14,831
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Meeeshigan22
    Meeeshigan22 Posts: 308
    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.
    Highland, MI

    L BGE, Primo, and a KJ Jr
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  • Tony_T
    Tony_T Posts: 303
    I like Red Eye Express on my Burgers! :)
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  • RRP
    RRP Posts: 26,515
    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.
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,515
    Tony_T said:
    I like Red Eye Express on my Burgers! :)
    Then you just might love Mickey's Coffee Rub that you make yourself. 
    Re-gasketing the USA one yard at a time 
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  • Jeremiah
    Jeremiah Posts: 6,412
    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?
    Slumming it in Aiken, SC. 
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  • SGH
    SGH Posts: 28,989
    edited August 2016
    @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.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 37,811
    @SGH -last I checked you were acutely aware of the location of @RRP and his $$.  I'm quite sure the reply will be epic...  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RRP
    RRP Posts: 26,515
    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.
    Re-gasketing the USA one yard at a time 
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  • Jeremiah
    Jeremiah Posts: 6,412
    Ah. I always figured Mickey for the red eye coffee rub creation.  
    Slumming it in Aiken, SC. 
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  • lousubcap
    lousubcap Posts: 37,811
    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.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RRP
    RRP Posts: 26,515

    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! 
    Re-gasketing the USA one yard at a time 
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  • SGH
    SGH Posts: 28,989
    edited August 2016
    @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.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Chief9
    Chief9 Posts: 145
    I just hit amazon when I need rubs, seems like the guaranteed source as opposed to trying to find at the various dealer locations.
    Carrollton, Va
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  • RRP
    RRP Posts: 26,515
    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!!!
    Re-gasketing the USA one yard at a time 
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  • smokeyj
    smokeyj Posts: 340
    I have used both rubs. I think they taste pretty close to the same. 
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  • Lit
    Lit Posts: 9,053
    Try something new Ron. There's lots of good runs out there for beef why stick with the same thing all the time?
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  • Meeeshigan22
    Meeeshigan22 Posts: 308
    smokeyj said:
    I have used both rubs. I think they taste pretty close to the same. 
    Much more pepper in cow lick.
    Highland, MI

    L BGE, Primo, and a KJ Jr
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  • SGH
    SGH Posts: 28,989
    @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. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • ThrillSeeker
    ThrillSeeker Posts: 306
    Way off topic, but...

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


    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

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  • SGH
    SGH Posts: 28,989
    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.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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