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    DP new Peking rub knocked our SOCKS OFF!!!

    Posts: 26,212
    in EggHead Forum
    We have a local packing house named "Rabers" which makes a ground pork burger that we have loved for years. This is very coarse ground pork, NOT spiced up and clearly NOT sausage! 

    Today our two bottles of DIZZY PIG's new "Peking" rub arrived so what a better way to try it out though I had already sampled it on the flap meat of some spares a few weeks ago so I already knew it was a WINNER!

    While it is impossible to see "Peking" underneath the layers of pepper jack cheese and grilled onions the taste on the meat was OUTSTANDING!!!

    BTW - NO I do NOT get any benefit by promoting DP products I just know a WINNER RUB when I taste it!

    Re-gasketing the USA one yard at a time!
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    • Posts: 6,975
      It's on my list but I'm going to wait until I am ready to order 4 bottles. Maybe 2 Peking, Happy Nancy, IPA.
       Good idea with this cook because my local grocery makes their own ground pork. 
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    • Posts: 13,836
      That's why I don't wear socks.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 8,364
      Nice work bud, burgers look good.
      Picked up some ground bird's eye recently to start playing around with Asian rubs.  Love me some Chinese 5-7 spice.

      May have to try that Peking at some point. Would love it on some zing wings.

      Brandon
      Quad Cities
      "If yer gonna denigrate, familiarity with the subject is helpful."

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    • Posts: 1,006
      Just got a bottle yesterday.  I'm fortunate that my butcher carries Chirs's products.  If anyone has a local shop you should have them get in touch with dizzy pig.  That's what I did.  I believe they sent him a package of samples at first.  My butcher was worried about people paying that price for them.  That was roughly 14 years ago.  Now he has all of them set up on the counter.  Says he can't keep them in stock and we are a small town!  I'm not sure if their b2b rules have changed but that's how I got them local. 
      Apollo Beach, FL
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    • Posts: 253
      Thanks for the recommendation.  I'm going to get some of this stuff..
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    • Posts: 8,207
      I always wear socks because you never know when you may get stuck with no toilet paper. 

      I'll definitely pick some Peking up next time I'm at Roswell Hardware. 

      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
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    • Posts: 14,831
      GATraveller said:
      I always wear socks because you never know when you may get stuck with no toilet paper. 
      hahaha, I never thought of that! Still, I never wear socks, not even in winter... so far so good. =)

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

      Michael 
      Central Connecticut 

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    • Posts: 33,763
      GATraveller said:
      I always wear socks because you never know when you may get stuck with no toilet paper. 

      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 152
      Ron, what best describes its flavor?  I'm thinking a spiced up soy or something.  
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    • Posts: 26,212
      Vegas Eggus said:
      Ron, what best describes its flavor?  I'm thinking a spiced up soy or something.  
      Like the name implies and the label reads it has an Aisan flavor so whatever that means to you then that's it! LOL. Two personal observations though is the wet finger taste of the dry rub is NOT the cooked taste! In fact dry-wise there is some spice that turned me off! But after cooked I never noticed it at all! Secondly last night egging direct at 350 I noticed it clearly has a pronounced sugar content in the formulation as I found it burnt, but not a bad burn like some rubs.
      Re-gasketing the USA one yard at a time!
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    • Posts: 1,112
      @RRP Thank you for the update. Your post was helpful in making my decision to get a couple bottles. @Nature Boy I can't say enough about your rubs and service. You make grilling fun.

      XLBGE, LBGE 

      Fernandina Beach, FL

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    • Posts: 8,687
      Thanks so much @six_egg !! Makes my day to read this. Enjoy the Peking! Chris


      DizzyPigBBQ.com
      Twitter: @dizzypigbbq
      Facebook: Dizzy Pig Seasonings
      Instagram: @DizzyPigBBQ
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    • Posts: 191
      I bought a bottle when at Dizzy Pig but hadn't tried it on anything yet - will make a point of it, thanks.
      Ex LBGE owner and current BGE liker 
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    • Posts: 26,212
      heretofore I had just used it on various pork cuts. But Saturday I dusted these ka-bobs which I made with rib eye. They were delicious too!

      Re-gasketing the USA one yard at a time!
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    • Posts: 616
      Encouraged by Ron's post, I ordered some Peking rub from @Nature Boy as well and it arrived last week before the storms hit. I was finally able to break it out last night as we got a little sun and things started to dry out. 

      I went with a pork steak that I picked up at our meat market before heading home. Rubbed and then smoked with mesquite indirect at 275. Put it on about 630 and ate at 830 - smoked to 195 internal temp. (For those unaware - pork steak is just a slice off a pork butt - usually bone in, it's a Central Texas staple)

      As Ron said, the dry finger taste of the rub had me a bit worried as it has a pretty strong anise like taste. But once cooked, rub takes on a completely different flavor - most likely due to the carmelization of the sugars. I don't think I would use this on anything seared or hot & fast due to the sugar content, but I'll test that to be safe. 

      Flavor of the rub on Pork Steak was exactly like a good Char Siu recipe but without all the marinating and work involved. I saved half the pork steak to cube up and make pork fried rice for dinner tonight - definitely adding this to the regular rotation. 






      Formerly of Houston, TX - Now Located in Bastrop, TX
      I work in the 'que business now (since 2017)

      6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
      Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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    • Posts: 4,738
      I went crazy and bought 4 bottles. I am going to grab a duck and go for the Peking duck as my first go at it.
      XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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    • Posts: 340
      Mine arrived yesterday (with a couple other bottles I didn't already have). Trying Ron's pork burgers this week. 
      EggMcMcc
      Central Illinois
      First L BGE July 2016, RecTec, Traeger, Weber, Campchef
      Second BGE, a MMX, February 2017
      Third BGE, another large, May, 2017
      Added another griddle (BassPro) December 2017
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