Dizzy Pig BBQ Company

I took the rib class on Saturday March 5, 2016. Chris was an excellent teacher. He hit on all aspects on cooking the ribs. He talked about the different types of ribs and cooking at different temperature. He was open to question and I believe answer all. You have time to talk with him one on one. When the class is finished the food was excellent. The class does not push dizzy pig products but the store is there for you to look around. Overall a great day.

Delicious seasonings.
All spices are bought whole and ground fresh. The quality shines through and really enhances the cooking experience. Not to mention the staff is friendly and helpful

I cannot say enough positive things about Dizzy Pig! My cousin first introduced my husband and I to their rubs about 4 years ago (right before we bought our first Big Green Egg), and our entire way of cooking BBQ has changed ever since.
We haven’t come across a Dizzy Pig BBQ seasoning that we didn’t love! One of my favorite things about their seasonings is the versatility of the products. On their Dizzy Pig «hacks» page I have found all sorts of different ways to use each flavor (i.e. on eggs, popcorn, tuna fish, and even potato chips!). All of their rubs are MSG-​free and gluten-​free.
My husband and I have been going to their eggfests (aptly named Dizzyfest) twice a year since 2013. During this time we’ve made friends with many folks who work hard behind the scenes. We’ve come as both cooks and tasters and each time we sample so much delicious food cooked with Dizzy Pig seasonings. Learning new recipes and strategies for cooking on the BGE is one of the best parts of Dizzyfest!
All of this Dizzy Pig talk is not only making me hungry but reminds me that I need to check my stock pile and see what needs to be replenished for my next order!

The spices are fantastic and speak for themselves. My review is focused specifically on the cooking classes.
I have a growing addiction to date night cooking classes in DC. I was a bit reluctant to register for the «Dizzcovery» cooking class, mostly because I am used to a 100% «hands on» experience (I was afraid this would be the opposite– 100% lecture/​observation). Not the case at all! You get out of it what you put into it, so you can sit up front, help out with food prep, watch every step, ask questions, or anywhere in between. There are plenty of distractions, i.e. beer, munchies, shopping inside, networking with fellow students, etc.
Chris (owner, instructor) is totally down to earth, changed careers to follow his passion, has tons of experience on the competitive cooking circuit, and of note as a cook– questions norms and traditional boundaries and provides max creativity to get that «amazing first bite».
I had been cooking on the Big Green Egg for several years and thought I had things down pretty well, but the class was a reality check that maybe you’re doing everything wrong! (Or, could be doing it a lot better). BBQ takes time and can’t be covered real time in a 4 hour class, so Chris did a great job staggering the various stages of fire building, food prep, temperature control, finishing, etc. Never a dull moment, and each segment of the process was fully covered.
I especially appreciate the method of instruction– Chris and staff prepared (many) racks of ribs in 3 or 4 popular cooking styles (indirect, direct, foiled, not foiled) and let the students get a feel for each process, and more importantly a real-​time taste test for each at the end. The hands-​down best tasting ribs were the least intuitive and non-​traditional method of cooking. In my experience, other cooking classes teach you how to prepare one meal really well. Chris’ class did that too, but really what it did was open up my way of thinking, got me to question the «why», start thinking about what’s happening inside that cooker and ultimately will make a difference in the way I cook from here on out.
Most important thing = tons of food to eat!
Truly appreciate the course offering and look forward to next time!

Cow Lick Steak Rub is a spicy beef seasoning that has no sugar, and a really nice peppery bite that provides an awesome flavor. It does not have too much heat, and never overwhelms the flavor of the beef. Instead it brings out the unique flavor of beef and has your guests wondering what that great taste is. We tried it on ribeye steak skewers. It is the perfect blend of spice for a fine cut of steak. I can only imagine what it would taste like on a beef brisket, roasted slow and low. Others have used it on rib roasts, burgers, meatloaf, potatoes, chili seasoning, and even sprinkled on fresh tomatoes.
Raising the Steaks is a Canadian-​style BBQ rub that is a sugar-​free, coarse ground Canadian-​style steak rub. It is specifically designed for beef like steaks, rib roasts, round roasts, rump roasts, chuck roasts, tri tip, London Broil, or mixing into burgers or meatloaf for a special treat. It is a robust mix that was inspired by the popular Montréal steak seasoning mix. This Canadian flavor profile was fully «dizzy-​fied» with fresh cracked coriander, peppercorns, and other fresh spices. We used this on ribeye steak skewers and the flavor is fantastic! If you’ve ever been to Canada, the seasonings they put on beef are just out of this world. Hy’s Steakhouse is one of my favorite steakhouses on the North American continent. You’ll find familiar flavors from big beef towns in Texas. You’ll just have to try to see what I mean.
Red Eye Express is a coffee-​infused BBQ rub that is rich in flavor, and shines brightest on red meats like beef, lamb, and all types of game. Red Eye Express packs quite a bit of pepper, freshly ground coffee adding an enticing malty flavor and an incredible aroma, different herbs, spices and a variety of chilies to round out the flavors. Coffee and chili combination is fantastic. The coffee has a nice bold aroma making the chilis aromatically sweet. Natural caramelization occurs on the grill which adds a glazed appearance to the ribeye steak skewers we used. This would be great on a flat-​iron steak grilled to rare-​perfection.
Jamaican Firewalk is a fiery hot island rub. Since this recipe was inspired by «jerk» marinade, it is best on meats that are normally jerked. Chicken, shrimp, pork tenderloin, pork ribs, pork chops, steaks, fish and veggies are all good candidates for a coating of Firewalk. Based on island jerk, Jamaican Firewalk has a hefty kick of heat rounded out by a citrusy tang and just a hint of the powerful and often overused Jamaican Allspice berries. Taste this spice before you put it on your meat. If you like it spicy, be liberal. If not, use it sparingly, especially if using chicken or beef. We used it on pork tenderloin kabobs and we actually could have been more liberal to cut through the pork. This actually might work better on a pork shoulder roast (or pork butt roast, a pork cut with more fat marbling), either on the grill slow and low, or even a crockpot. The fat will help to better infuse the flavors into the meat. Serve it pulled style on a sandwich or atop some sticky rice like we do in Hawaii.
Shakin’ the Tree is a highly versatile and citrusy fresh rub with a taste reminiscent of freshly picked lemons and spices. We used this on skinless chicken thigh meat skewers and it worked perfectly. I think the lemon flavor works best on chicken. The citrus actually bring out more of the natural chicken flavor and the spices kick it up a notch. It might work well with pork, but I’m not sure about beef and seafood. I personally like a robust, peppery flavor for beef and I don’t care for lemon on seafood. But if you squeeze lemon on your seafood, you might want to try this.
Tsunami Spin is their most unique offering, and depends on several mid and far eastern influences for its special flavor. The sesame seeds give it a buttery feel in your mouth and helps to build a beautiful crust. The aromatic spices come through with a well-​balanced splash of flavor. We used it on the chicken skewers but it didn’t work so well. I think this would be better on ahi tuna seared with a rare center. The sesame seeds would help crust the fish to lock in the moisture and the spices would enhance the succulent fish flavor.

This place shows up under restaurants but it is NOT a restaurant. It sells BBQ supplies. So one star for not being a restaurant.

I happened to stumble on the physical location of Dizzy Pig purely by accident — I saw the name on Google Maps as I was perusing the area for directions to another business!
Stopped in after I was done conducting my business in the neighborhood — was not sure if I was going to find a place selling BBQ meats or what.
What I did find was a place selling The Green Egg, grilling tools and accessories, wood chips, and all sorts of rubs, spices, and sauces.
I’m a sucker for grilling and so found a few kitchen/​grilling tools I decided I must have — a new grill spatula, a pair of grill tongs, a Jalapeño corer, and a fruit coring tool.
Check Dizzy Pig out if you are in the area — although it has a Manassas address, I think it’s closer to Gainesville, VA…

I have been using Dizzy Pig products for a couple years now. I have had very good experiences with everything I have used.
Dizzy Pig and Dizzy Pig Course Grind — very good basic rub for butt or ribs. Also good on chicken
Raging River — they say it is a rub for salmon. I use it on chicken, and it is fantastic. I also use it to season ground pork that I make from rib trimmings. Raging River, maple syrup, and a good dose of pepper make a nice breakfast patty.
Shaking the Tree — a very good citrusy pepper that is nice on chicken and fish.
Swamp Venom — serious heat for your steaks.
Cow Lick — very peppery rub for steaks. I like a Montréal rub better, but Cow Lick is pretty good.
Service is always great and fast. The rubs are not cheap, but they are good quality and add a lot of flavor to whatever I am cooking. The three or four packs make a nice gift for anyone who enjoys cooking.

Phenomenal BBQ/​grilling rubs available online.
The Coarse grind Dizzy Dust is a must for meat smokers.
Swamp Venom and Tsunami Spin are also must haves for quick and easy delicious grill food.