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Dizzy Pig Burgers+1
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bigdtd
Posts: 32
I ordered the whole Dizzy Pig spice rub assortment this week and it arrived in a timely fashion with a handwritten thank you. I had some fresh ground beef and some seasoned Green Egg lump so I added a little fresh lump and some rain soaked hickory chips to the Egg. After reading the spice descriptions and knowing my two daughters sensitivity to spiciness, I chose the Raising the Steak Canadian Style BBQ Rub. It had a very nice blend of heat and seasoning without being overpowering. I could definitely tell how fresh the spices were. I mixed the rub into the burgers while forming and dusted them lightly before cooking and they were perfect. I let the fire build to 400+F dome temperature and started cooking. I turned the burgers repeatedly at 2 minute intervals being careful not to poke them. I let the internal temps rise to approx. 160F before removing and letting cool around 6 minutes. The burgers were definitely done but still very moist and tasty. We baked some potatoe slices brushed with olive oil and dusted with Dizzy Dust and they became a perfect compliment to the burgers. It was a simple meal made special by the combination of Egging and proper seasoning. I feel that the spices were a good investment and I can't wait to cook something with all the different combinations.
Comments
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it just gets better from here try making aSmoked Fattie using raging river or tsunami spin for a great breakfast thing..
i usually use jimmy dean dusted with dp smoked with cherry...happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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I keep a supply of all of Chris's spices,,, now if I can just get one of those fancy racks like Sparky has :laugh:
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I love that spice rack! It is perfect for a DP nut!
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Dat was before I messed the living cr@p out of his table. Don't think I'll be invited back next year.
SteveSteve
Caledon, ON
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He's gonna have to build a second story if they come out with any new spices :laugh: :laugh:
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bigdtd,
You can't go wrong with Dizzy Pig. Carnivore either.
SteveSteve
Caledon, ON
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:laugh: :laugh: Just bring Mike :ermm:
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Wish I could've. He beotches me out like noone else. Hopefully next year and a good moose season.
SteveSteve
Caledon, ON
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Wait a minute! Do I see an orange caution cone in the background? Is his knife work that dangerous?
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He has to build a new one anyway since, with his amazing generosity, he gave the one in the picture to me ;-)
Thanks Sparky! We had it on the table at the jack. I love it.
Beers!
Chris -
I love the spice rack! Now the wheels are turning...
The weekend is here, I need to plan the next cook! Hey I need at least 11 holes for all the spices.
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