Our ne "Ish" Fusion Blends are proving to be abig hit, especially among our Foodie customers!

It's always a great pleasure to introduce anew issue of DizzyNews! Time is spinningby, and with 2­3 months between issues, Iam always amazed at how quickly thingschange here at Dizzy Central. Each time Isit down to write the intro, I realize howmuch has happened since the last issue! Itseems like every week brings newchallenges and adventures. Theexcitement is in the air (along with quite astrong smell of spices!).

If you've been following our Facebookpage, you may have noticed there aremore and more Dizzy Pig® authorizedresellers coming on board every week. It'sreally cool to see how, after 10 years of dizziness, the Dizzy Pig® brand isrespected near and far. Thanks to our dedicated customers for all the helpspreading the word!

Plus, the introduction of our new "Ish" Fusion Series has kept us on our toes. Theresponse 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 widevariety 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 thisissue. Uses for our "Ish" blends are only limited by your imagination, and we havemore blends coming to this line of sugar­free seasonings designed for high tempsearing, pan searing, and flavoring just about anything. Don't forget, we offerindividual 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 stopyapping so you can get reading! Thanks again for sprinkling our stuff on your hard­earned 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!

On the first weekend in October, the Dizzy Pig® bbq team will wrap up their 10thseason on the competition circuit by making the 1100 mile journey to Kansas City totake part in the American Royal cook off. The event will mark Dizzy Pig®'s 7th trip tothe ‘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, an18th 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 inthe Invitational division of the ’08 Royal with 106 championship teams. A weekendat The Royal is a grueling test for teams, since it involves two back­to­back contestsfor 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 enterthe Open). The Invitational tends to draw anywhere from 100 to 120 championshipteams from across the US and Canada, while the Open takes in an astoundingnumber of teams; often over 500. That’s a whole lot of smokin’ going on in KansasCity!

At this point, it appears the team will consist of Chris Capell, Chuck Watson, andHeather Moore. Heather insists she’s the team’s good luck charm, since they’vewon 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 thetrip, and they will be considered full team members instead of groupies! With a fieldof 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!

DizzyTips

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 slabof meat on a convenient “stick” to eat it from. However, ribs may be one of the moremisunderstood meats when it comes to cooking them.

The Dizzy Pig Competition Team has cooked over 500 slabs of ribs in competitionsalone, and won a bunch of awards over the years. One thing we have learned isthat there are many roads to a great product! In fact, there are so many differentcooking methods that yield a great product that we won’t go into detail on any oneparticular method. Knowing when to pull the ribs off the cooker is the number 1most important piece of knowledge to the perfect rib. Other than that, there’s reallyno wrong way to cook them.

We won’t tell you to boil them and put them in the oven with bbq sauce on them, butI am sure some decent ribs have been made with this method! So, how do youcook the perfect slab of ribs?

First, get good flavoring on them. Marinating is a great way to add some of yourown personality to the flavor profile. Lots of stuff goes good on pork so thepossibilities are endless. Orange juice, pineapple juice, worcestershire, fruits, garlic,onion...even soda pop are all used in different concoctions. Marinating is not goingto tenderize the meat like you may have heard, but it will add a layer of flavor intothe 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 allgood on pork ribs. A light dusting of salt before the rubs won’t hurt either (unlessyou have a lot of salt in your marinade). After the salt, we apply a generous coatingof rub, as evenly as possible. A little more where the ribs are thicker, a little lesswhere they are thinner.

Your options are wide open for cooking as well. A charcoal or wood fire will give youthe best flavor, but any heat will cook the ribs. Your goal is to get good color andcaramelization on the outside of the ribs, but also to cook them long enough thatthe tough collagen breaks down and the meat becomes tender. Generally, the ribswill be browned before the meat is done, which is where the balancing act comesin. An undercooked rib will be tough and dry tasting. An overcooked rib will bemoist, but mushy.

So how do you get the right balance of browning and doneness? A whole bunch ofdifferent 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 greatway 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 ourspare ribs indirect at 275­300. We won some awards with this method, and ityielded 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 brownedand dry. 3 hours indirect, then 1.5 hours wrapped in foil, 30 minutes back on the grillunwrapped. All at 240­250 degrees. You may have seen this as the classic 3­2­1method, but it is a great way to cook ribs. You can go hotter and shorter, or longerand slower, but the principle is the same...get some browning and smoke on themeat, wrap to quickly render the ribs without losing moisture, then back on thecooker to set the bark. Advantages...easier to get good results consistently, createsa 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 thefirst several hours the ribs are cooked directly over the charcoal. It is tough tocontrol the fire and easy to over brown, but we are getting a flavor we really like. Asyou can see, each method is quite different, but they all make good ribs as long asyou take them off as soon as they are tender. If they are stiff when you lift them,they need more time. If the bend easily and want to break, that’s a good indicationthey are done.

Because there are so many options for cooking methods, the door is open foradding your own style and finding the perfect method. One that not only yields amoist and flavorful rib, but all within your comfort level...and all your own!

Dizzyclass.com

Recently, we launched an additional site, dizzyclass.com. It features all of ourevents, classes, a calendar, and our latest Pinterest.com pins. This should makefinding information about our events a whole lot easier. Our main website atdizzypigbbq.com can connect you to our event site by clicking on our new image forevents and you may navigate anytime back to our main site by clicking on the DizzyPig logo at the bottom of the page. Also we have added a new event.

Chris will be teaching a competition class the first weekend of November.Sign up quickly because there are limited reservations.

Fire at Five Grilling DemosWednesday, October 3rd will mark the launch of the highly anticipated Dizzy Pig®series of cooking demos, known as Fire at Five. These casual evening events willtake place the first Wednesday of every month and will feature Dizzy Pig®’s teammembers, and sometimes guest cooks, demonstrating all aspects of grilling on aBig Green Egg® smoker/grill. The classes will start at 5:30 pm and run until 8 andeach will tackle an aspect and technique of the craft of successful grilling. Forexample, the first class will examine successful methods of grilling at high temps toachieve amazing results you can consistently repeat at home for family and friends.

In addition to the demo and class, registrants will receive 10% off all storemerchandise (excluding Big Green Egg®s, BBQ Guru’s and Thermapens). Theclasses take place at the Dizzy Pig® store, 8763 Virginia Meadows Drive inManassas. For registration costs and information, check out the Fire At Five eventsite or contact the store: 703 273­3580. We hope to see you there!

Always Wanted a Big Green Egg®?

Have you always wanted a Big Green Egg®? Perhaps dreamed of owning even a2nd (or 3rd!) Egg to complement the one(s) you already have? Well, Dizzy Pig®has a great opportunity for you to make that purchase with sizeable savings!

On November 10th, Dizzy Pig will be hosting its 3rd semi­annual DizzyFest at theManassas store. During the ‘Fest, Dizzy Pig® and Green Egg® enthusiasts willunite to cook up a feast of fine food on the Eggs, which are pre­sold at substantialdiscount and then made available to the new owners after their one­time use. Thisis an ideal opportunity to purchase an Egg and take in amazing event at the sametime. We are including 2 free taster tickets with the purchase of a demo Egg.

The DizzyFest offers up great fellowship between bbq and grilling enthusiasts aswell as demos by Chris Capell (‘One Pot Wonders’) and Mike Kerslake (‘MeatCuring Demystified’). Not to mention, draws, store discounts and othersurprises...all topped off with great live blues music!

To find out more about DizzyFest, and the availability of demo Big Green Eggs® forsale, check out the event website or contact the store and talk to the friendly staff:703 273­3580.

A Great Tasteful Gift. A Gift that Tastes Great.Those words describe the new DizzyPig® Gift Pack 4, a collection of the topfour selling rubs. Packaged in a colorful,eye catching and sturdy box, you’llreceive jars of Dizzy Dust™, Cow Lick™,Raging River™ and Tsunami Spin™, aswell as samplers of the 7 other rubs inthe line­up. Heck, we’ll even throw in aDizzy Pig® lapel pin and sticker so youcan proudly show everyone that you’reusing only the best when it comes toflavorful spice rub blends! This new GiftPack 4 is non customizable, but other gift packs can be tailor made to suit yourtastes. Check out the new Gift Pack 4 and all our other package options online orcome visit our store in Manassas, VA.

Fajita­ish™ Dusted Grilled Corn Salsaby Mike Kerslake

The recent introduction of the ‘ish’ fusion spice blends to the Dizzy Pig® family ofrubs has resulted in a lot of enthusiastic experimentation among staff andcustomers alike. Since it has not been a banner year for fresh corn, there’s adefinite need to make the most of what we have been able to obtain. To that end,recently I brought together two favorites; Fajita­ish™ Fusion Spice Blend and sweetOntario corn on the cob for a spicy corn salsa that goes great as an accentingaccompaniment to fish, poultry and pork.

Dizzy Pig® Fajita­ish™ Grilled Corn, Black Bean & Smoked Tomato Salsa

Makes 5 pints

6 cobs of corn 3 lbs of tomatoes (I used 2 fresh lb romas and 1 can of whole romas with juice) 2 bunches of green onion (scallions) 2 jalapenos 1 red bell pepper 15 oz can black beans 1 head roasted garlic 1.5 cups apple cider vinegar 1/4 cup lime juice 2/3 cup sugar 4­5 teaspoons Dizzy Pig Fajita­ish™ seasoning blend, divided 1 teaspoon salt 1 teaspoon ground coriander 1/2 teaspoon chipotle powder

Prepare a boiling water bath and 5 pint jars. Place lids in a small saucepan, coverwith water, and simmer over very low heat. Husk and de­silk the corn. Cover with olive oil and rub over surface of the cobs.Sprinkle cobs with 2 to 3 teaspoons or more of the Fajita­ish rub. Let soak in as youfire up the grill to a steady 350°F leaving grate off of the grill. When cooker is hot and coals are red, drop the bell pepper and jalapenos intocoals to char. Lay head of garlic on sheet of foil, drizzle over olive oil, wrap and putnear red coals to roast and soften. Cut fresh romas in half, drizzle with olive oil. In a large pot, dice in green onions, canned tomatoes, which are broken up byhand, vinegar, sugar and spices, including remaining Fajita­ish™ spice blend. Turn jalapenos and red pepper among the coals until well charred and blistered.Remove to heatproof bowl and cover with cling wrap to help steam and loosen skin.When cool enough to handle, peel off skin, chop peppers and put into pot withonions, tomatoes, vinegar, sugar and spices. Place grid back on cooker Grill tomatoes (skin side down) and corn Grill until corn kernels are golden/slightlycharred and tomatoes are soft, liquid bubbles slightly.Remove from grill and hold until cool enough to handle. Add tomatoes, removing skin and breaking up flesh, to the pot. Slice kernels from cobs of corn and put kernels in the pot. Remove roasted head of garlic from coals, cool and squeeze pulp into the pot. Add medium heat to pot and warm until bubbling. Let simmer 5 minutes or untilmixture thickens to desired consistency. Add black beans and simmer 5 more minutes. Adjust salt and spicing if necessary. Remove water­bathed pint jars and lids from pot of water. Fill jars till 1/2 inch of top with hot salsa. Wipe rims and put lids on hand­tight. Submerge finished jars (should make 5 pints, plus a bit extra) in boiling water bathfor 15 mins. Remove and set on counter to cool. Bands should ‘pop’ to seal within a few hrs. Store in cool, dry place for upwards of 1 yr.

Orange Ginger Curry­ish Wings

Dizzy Pig® seasonings arecomplete seasonings andusually have all the flavor youneed. However, marinadescan add a whole new layer offlavors to your meals. Weloved the results of thissimple marinade, which gavea sweet citrussy flavorunderneath that lusciousCurry­ish bark!

Ingredients: 2 pounds chicken wing pieces 1 cup Orange Juice 2 tbsp Soy Sauce 1 tbsp Oyster Sauce 1 tbsp Sriracha chili sauce 1 tsp Fresh grated ginger 2 tsp Dizzy PIg® Tsunami Spin™ Dizzy PIg® Bombay Curry­ish™ to coat.

The marinade ingredients.

Directions: * Stir together all wet ingredients, ginger and a couple tsp of Tsunami Spin™. * Pour over chicken and toss to cover. * Refrigerate and let marinade 1 to several hours.

Chicken all happy in the marinade!

Prepare grill for a direct fire. Stabilize grill with medium heat(300­350) Shake off excess marinade fromchicken, and shake on BombayCurry­ish™ to coat. Cook, turning every 10­15minutes until chicken is wellbrowned and tender (approx 30­45minutes). Serve as is, or lightly toss in your favorite hot sauce. These were delicious with TryMe® Tiger Sauce.

The finished flavor bombs!

Joellen's Bombay Curry­ish Egg SaladThere is something about this simpleegg salad flavored with Dizzy Pig®'snew Bombay Curry­ish™ seasoningthat is hard to explain. Mainly wewonder how it can taste sooo good!!!!

6 Hard boiled eggs, chopped 1/4 cup celery, chopped 1/3 cup mayonnaise, preferablyHellman's 2 teaspoons Dizzy Pig® BombayCurry­ish™ Fusion Blend 2 teaspoons cilantro, finely chopped

Combine all ingredients, adjusting according to your taste (try substituting choppedapple for the celery). Chill well before serving.

Make it easy on yourself, to chop the hard boiled eggs use an egg slicer. Sliceonce, turn egg 90 and slice again.

©2016 Dizzy Pig BBQ | 8763 Virginia Meadows Dr., Manassas, VA 20109 ­ 703­273­3580

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