The Dizzy Pig Barbecue Company
Nature Boy and Qfan have been working on these spices for a couple of years and are making a headway in
the world of BBQ and all around general cooking. Nothing artificial here.
Dizzy Pig's Website
Here is a little recipe I came up with for New Year's Eve
Dizzy Pig Chicken Dip
2-8z pkgs cream cheese (NOT fat free)
1 cup chunky Blue Cheese Dressing
1 tablespoon (+or-) Dizzy Pig (your choice)**
( I used Tsunami Spin, but bet the Jamaican Firewalk would be good. Or, Dizzy Dust?)
2-4 oz your favorite hot sauce (+or-)**
cups of previously bbq'ed diced, or shredded, chicken breast or thigh
8 oz Colby-Monterey Jack (or Mexican style) Cheese
Melt ONE cream cheese at a time on medium heat, stir in BC dressing, Dizzy Pig and the hot sauce. Remove from heat and
add chicken. Pour into a pan and sprinkle with the shredded cheese. Bake at 350° for approximately 25 minutes. Serve with
corn chips, crackers or tortilla chips.
** make your heat adjustments here.
Here is "MY" recipe for a great steak rub/seasoning.........
½ cup Kosher Salt
½ cup granulated garlic
¼ cup Turbinado (raw) sugar
¼ cup ground black pepper
Mix well and store in an airtight container. Sprinkle over steak 30 minutes prior to grilling.
|MBT's (Mild Buffalo Turds)
For a complete recipe and tutorial on these MBT's, please click this link.
|"MY" Texas Caviar
Follow this link for a recipe on Texas Caviar. A great appetizer ;)
|MMM...Crabmeat Stuffed Portabello Mushrooms
"Addicted To BBQ" cook book, co-authored by the Barbecue Butcher! Click here for more info
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