First Dizzy Pig (and other) Rub Cooks, with pics

Whilst in the USA we picked up a few rubs to try back home. This included Dizzy Pig original, the ones they made for BGE corporation and some from Gourmet Grills in Boise (not pictured, apparently they did not fit with the symmetry of the shot):



Suffice to say that we are now loving the rub scene.

No time was wasted between landing and experimentation, we went straight in with rib eyes cooked with Cow Lick:



I tried this with our new half moon griddle to cook tomatoes and mushrooms, great piece of kit:



Served with broccoli and triple cooked duck fat chips ... outstanding. The main attraction though was the steak, and a big thumbs up for the rub:



Next up was double cut pork chops with Tsunami Spin. It was a post by @The Cen-Tex Smoker about the best pork chop he had tasted that first alerted me to Dizzy Pig, so I had to give that a try. It turned out brilliantly, and better than the attempt I made to replicate the rub based on the ingredient list (although it was a reasonable approximation):



Last one was an homage to Dan Sweet at Gourmet Grills in Boise. He was front of house in their pop-up, next to a chap with a BBQ making all manner of wonderful food. He sold us the Dizzy Pig but also threw in a couple of their house rubs. We tried the Cascade Chicken seasoning with a spatchcock chicken and sweetcorn, fabulous stuff: