Barbecue? Great Spice Blends

[jeffinsgf]

It's funny how in one internet community a product can be wildly popular, yet barely known in the rest of the world. One such product is a line of spice blends (or "rubs") from a company called Dizzy Pig. In the world of Big Green Egg smoker grills, Dizzy Pig is regarded as one of the best (if not the best) line of rubs made. I certainly feel that way and have well over half of all the different varieties they offer. But, you just don't hear about them much outside the BGE forum and/or dealer base.

I made salmon last night with a recipe from Dizzy Pig using their "Raging River" rub. It occurred to me that our new food forum really needed to know about this stuff.

http://www.dizzypigbbq.com/

[reavilh]

I usually just end up making my own, but I really don't have a recipe. Start out with brown sugar, add cayenne pepper, garlic and onion powder, salt, black pepper, and any herb i happen to have handy, although I prefer parsley. I just mix it till it tastes good.

A couple weeks ago, we butchered and smoked a pig, and used this. We also use salsa on it. Turned out great after 16 hrs. of a slow fire.

[jeffinsgf]

I've done that, too. But the DP blends have far more stuff in them and have been tailored for various purposes.

[Cliff Timmons]

Are you an EggHead too?
Are you going to cook at the EggFest this September in Springfield?

[reavilh]

I'm not. the smoker we use is made out of an old LP tank with the firebox to the side. Smoke with hicory mainly.

[noobgahdnuh]

you guys are makin me hungry! thanks jeff, im gonna check out dizzy pig... sounds delish!

[jeffinsgf]

Yep, Cliff, I'll be there. Cooked last year, too.

[Alabamy]

The closest place that sells them is about an hour away. I certainly wil keep them in mind though, thanks for the tip.

[jeffinsgf]

Alabamy,

They sell direct on their web site. Price with shipping is usually about the same or a little better than retail.

[Cliff Timmons]

Yep, Cliff, I'll be there. Cooked last year, too.

Well great.
We can shake and howdy then!

[jeffinsgf]

Well great.
We can shake and howdy then!


Looking forward to it. You cookin' or just eatin'?

[Cliff Timmons]

The wife is cookin' I'll be fetchin'.

[gulfcoastguy]

I'm still thinking about buying a green egg, even won enough money at a slot machine. But I need to replace the HVAC system also within a year.

Here's a marinade for pork shoulder from today's paper:

Mojo Marinade:

6 heads of garlic
2 Tablespoons salt
1 tablespoon black peppercorns (whole)
2 Tablespoons oregano
1 quart sour orange juice(can substitute 2 parts regular orange juice, 1 part lemon juice, 1 part lime juice)

Grind the solid ingredients in a mortar a bit at a time (garlic included) and add to the juice. Let it sit at room temperature for 30 minutes then use it to marinate the pork.

[MichiganderGardener]

Here is my BBQ Pork Rub recipe: For about an 8# Boston Pork Butt,

2 TBSP Sea salt
2 TBSP sugar
2 TBSP Brown sugar
2 TBSP Ground Cumin
2 TBSP Chili Powder
2 TBSP Hungarian Sweet Paprika
4 TSP Black Pepper
1 TSP Cayenne Pepper

Mix well.