dizzy pig! dizzy pig! dizzy pig! big hit, especially among our foodie customers! it's always a great
Post on 09-Oct-2020
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Our ne "Ish" Fusion Blends are proving to be a big hit, especially among our Foodie customers!
It's always a great pleasure to introduce a new issue of DizzyNews! Time is spinning by, and with 23 months between issues, I am always amazed at how quickly things change here at Dizzy Central. Each time I sit down to write the intro, I realize how much has happened since the last issue! It seems like every week brings new challenges and adventures. The excitement is in the air (along with quite a strong smell of spices!).
If you've been following our Facebook page, you may have noticed there are more and more Dizzy Pig® authorized resellers coming on board every week. It's really cool to see how, after 10 years of dizziness, the Dizzy Pig® brand is respected near and far. Thanks to our dedicated customers for all the help spreading the word!
Plus, the introduction of our new "Ish" Fusion Series has kept us on our toes. The response to our new Fajitaish™ and Bombay Curryish™ has been phenomenal. Recipes are popping up all over the place, and I have been amazed at the wide variety of uses we've seen from folks. One such recipe, Dizzy Pig® Fajitaish™ Grilled Corn, Black Bean & Smoked Tomato Salsa, is featured right here in this issue. Uses for our "Ish" blends are only limited by your imagination, and we have more blends coming to this line of sugarfree seasonings designed for high temp searing, pan searing, and flavoring just about anything. Don't forget, we offer individual samples and sampler packs now, if you want to give them a try!
Lots of other news as well, and that's what DizzyNews is all about! So, I'll stop yapping so you can get reading! Thanks again for sprinkling our stuff on your hard earned food!
Happy Cookin" Chris
Dizzy Pig! Dizzy Pig! Dizzy Pig!
A few shots from our 6 year stint at the Royal from 20042009. It will be an honor to be back there!
https://dizzypigbbq.com/zDP/index.php?main_page=index&cPath=1_26&zenid=d72dc608e07e180d66632388a48d847a http://www.facebook.com/DizzyPigBBQ https://dizzypigbbq.com/zDP/index.php?main_page=index&cPath=1_26&zenid=d72dc608e07e180d66632388a48d847a https://dizzypigbbq.com/zDP/index.php?main_page=index&cPath=1_26&zenid=d72dc608e07e180d66632388a48d847a https://dizzypigbbq.com/zDP/index.php?main_page=index&cPath=1_25
On the first weekend in October, the Dizzy Pig® bbq team will wrap up their 10th season on the competition circuit by making the 1100 mile journey to Kansas City to take part in the American Royal cook off. The event will mark Dizzy Pig®'s 7th trip to the ‘World Series of BBQ’ and first since the 2009 season.
The team has had some fine results in the contest over the years, most notably, an 18th place finish in a field of 450 teams in the Open competition back in 2004, followed by a 20th overall of 474 teams in 2005, then a 7th place overall result in the Invitational division of the ’08 Royal with 106 championship teams. A weekend at The Royal is a grueling test for teams, since it involves two backtoback contests for many teams who cook both the Invitational (for nationwide contest champions) and the Open (as it suggests, any and all teams who wish to compete may enter the Open). The Invitational tends to draw anywhere from 100 to 120 championship teams from across the US and Canada, while the Open takes in an astounding number of teams; often over 500. That’s a whole lot of smokin’ going on in Kansas City!
At this point, it appears the team will consist of Chris Capell, Chuck Watson, and Heather Moore. Heather insists she’s the team’s good luck charm, since they’ve won either Reserve GC or GC at 3 of the events she’s attended. Longtime Dizzy "groupies" Susan and Theresa (also good luck) just told us they will be making the trip, and they will be considered full team members instead of groupies! With a field of 500 teams in the Open, the team will need all the luck and skill we can muster. We hope to see some of you at The Royal!
The art of cooking a tender moist pork rib. It is hard to think about barbecue without thinking about delicious smokey pork ribs! Whether it is spare ribs or babyback ribs, it is tough to beat a perfectly cooked slab of meat on a convenient “stick” to eat it from. However, ribs may be one of the more misunderstood meats when it comes to cooking them.
The Dizzy Pig Competition Team has cooked over 500 slabs of ribs in competitions alone, and won a bunch of awards over the years. One thing we have learned is that there are many roads to a great product! In fact, there are so many different cooking methods that yield a great product that we won’t go into detail on any one particular method. Knowing when to pull the ribs off the cooker is the number 1 most important piece of knowledge to the perfect rib. Other than that, there’s really no wrong way to cook them.
We won’t tell you to boil them and put them in the oven with bbq sauce on them, but I am sure some decent ribs have been made with this method! So, how do you cook the perfect slab of ribs?
First, get good flavoring on them. Marinating is a great way to add some of your own personality to the flavor profile. Lots of stuff goes good on pork so the possibilities are endless. Orange juice, pineapple juice, worcestershire, fruits, garlic, onion...even soda pop are all used in different concoctions. Marinating is not going to tenderize the meat like you may have heard, but it will add a layer of flavor into the final product.
We don’t marinade our competition ribs, we just use one of our rubs. Dizzy Dust™, Raging River™, Shakin’ the Tree, Swamp Venom and Red Eye Express™ are all good on pork ribs. A light dusting of salt before the rubs won’t hurt either (unless you have a lot of salt in your marinade). After the salt, we apply a generous coating of rub, as evenly as possible. A little more where the ribs are thicker, a little less where they are thinner.
Your options are wide open for cooking as well. A charcoal or wood fire will give you the best flavor, but any heat will cook the ribs. Your goal is to get good color and caramelization on the outside of the ribs, but also to cook them long enough that the tough collagen breaks down and the meat becomes tender. Generally, the ribs will be browned before the meat is done, which is where the balancing act comes in. An undercooked rib will be tough and dry tasting. An overcooked rib will be moist, but mushy.
▪ So how do you get the right balance of browning and doneness? A whole bunch of different ways! Here is a list of ways we have cooked (and won awards with ribs). ▪ 57 hours indirect, never flipping. Just low and slow at 220 degrees. It is a great way to cook them if you have the time, and a moist cooking environment. Advantages...great layering of flavors, moist and delicious if pulled when tender. Drawbacks...it is hard to time when they will be done without practice. ▪ 33.5 hours indirect at higher cooking temps. For a while, we were cooking our spare ribs indirect at 275300. We won some awards with this method, and it yielded a delicious rib. Advantages...again, great layers of flavor and a really nice, almost crunchy bark that plays off of the plump moist meat underneath. Drawbacks...bark can get tough and if cooker is too hot, they can get over browned and dry. ▪ 3 hours indirect, then 1.5 hours wrapped in foil, 30 minutes back on the grill unwrapped. All at 240250 degrees. You may have seen this as the classic 321 method, but it is a great way to cook ribs. You can go hotter and shorter, or longer and slower, but the principle is the same...get some browning and smoke on the meat, wrap to quickly render the ribs without losing moisture, then back on the cooker to set the bark. Advantages...easier to get good results consistently, creates a very moist rib. Drawbacks...can be overcooked in the foil if not watched closely, and the flavor profile has fewer layers than the above methods.
Currently, our team has gone to a version of the above method...except that the first several hours the ribs are cooked directly over the charcoal. It is tough to control the fire and easy to over brown, but we are getting a flavor we really like. As you can see, each method is quite different, but they all make good ribs as long as you take them off as soon as they are tender. If they are stiff