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My favorite past time
- Thread starter jgraz
- Start date
Egg head here! Love Dizzy Pig. I am fortunate enough that my local store carries it!
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My own mix. Turbinado sugar, garlic and onion powder, blk pepper, chile powder, cayenne, cinnamon,& mustard powder. I think that's it.
Here's an after pic
Between this, some Newcastle and the coral I happened upon at allquatics, my day was complete.
Never tried dizzy pig. I usually make my own rubs. Sauce though I usually buy. Gotta try Head Country if you can find it. Awesome.
Here's an after pic
Between this, some Newcastle and the coral I happened upon at allquatics, my day was complete.
Never tried dizzy pig. I usually make my own rubs. Sauce though I usually buy. Gotta try Head Country if you can find it. Awesome.
Nice! That sounds like a great day. In fact today I did BBQ chicken too, but your's looks so good my mouth is still watering!!
I'm not familiar with Turbinado sugar or Dizzy pig. I've tried a couple of blends from a local spice shop but I haven't found anything fantastic.
My grill is the type that's a sort of half barrel with a side firebox. I usually do my own rub and sauce; the rub is usually some sugar, cayenne pepper, salt, paprika - then it might have cumin, chipotle or other chili powder. Sauce is tomato sauce, cider vinegar, brown sugar, molasses, onion and garlic powders, dry mustard, paprika, thyme. I've also done some ribs with the same first four but with cinnamon, ginger, garlic and then a finishing sauce that had lime juice instead of vinegar, lemon grass, and honey instead of molasses. It was a pretty good Asian style.
Thanks for sharing.
I'm not familiar with Turbinado sugar or Dizzy pig. I've tried a couple of blends from a local spice shop but I haven't found anything fantastic.
My grill is the type that's a sort of half barrel with a side firebox. I usually do my own rub and sauce; the rub is usually some sugar, cayenne pepper, salt, paprika - then it might have cumin, chipotle or other chili powder. Sauce is tomato sauce, cider vinegar, brown sugar, molasses, onion and garlic powders, dry mustard, paprika, thyme. I've also done some ribs with the same first four but with cinnamon, ginger, garlic and then a finishing sauce that had lime juice instead of vinegar, lemon grass, and honey instead of molasses. It was a pretty good Asian style.
Thanks for sharing.
Taz - I'm jealous you can get dizzy pig locally. I order 5 lbs packs just to make it thru the summer!
Just did a 10 hour brisket on Friday and finally polished it off this evening.
I use to make my own rubs, but I couldn't get near the flavor of DP, so I stopped. Plus I started to find that I would end up with a dozen of bottles of spices.
Just remember low and slow!
Just did a 10 hour brisket on Friday and finally polished it off this evening.
I use to make my own rubs, but I couldn't get near the flavor of DP, so I stopped. Plus I started to find that I would end up with a dozen of bottles of spices.
Just remember low and slow!
I've been craving those poppers ever since! They were awesome!
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Haven't perfected brisket yet and I rarely seem to find them around here. Maybe I can pick some DP up when we have a North meeting for you.
I get the dizzy pig and all my Egg accessories at Stove Works in Medford. Group buy of dizzy Pig!
Jgraz, let me know what was in those poppers! Been meaning to ask you for a while!
Briskets are the hardest thing to find around here except for tri-tip steaks. I have gotten them at the restaurant depot whole and untrimmed. Otherwise sams, bj's an Costco usually have the flats.
Don I was gonna ask what you use as a smoker. I use a weber and absolutely love it. Oh and expect a PM soon.
Big Green Egg ceramic cooker. Almost got a divorce when I brought it home! Since then my wife loves when I cook/smoke on it!
Funny, I just noticed this thread for the first time today. I'm doing ribs on the grill tomorrow night! 
Yours look really great though John!
Yours look really great though John!