Dizzy Pig

When you think of classic barbecue, you think of barbecued chicken, ribs, pork butt, sausage, and brisket. Crossroads was designed to add a perfect...

Even the most succulent meat needs a pick-me-up now and again. Humans have known for millennia that while meats carry their own umami tastes, these...

Who doesn’t love a good curry? In our experience, the answer is “basically no one,” though if that person is you … we respect your tastes. For ever...

The name sums it up: Shakin’ the Tree is Dizzy Pig’s answer to foods that need that fresh zingy flavor and cooks who want to get it without squeez...

You want to cook delicious, delectable and flavorful fish and meat – of course you do. But so many spice rubs out there offer few to no options for...

If you like spicy, you like spicy, and it’s sometimes impossible to find a seasoning that works hard enough to satisfy your heat cravings. Well, su...

Same blend as our famous Dizzy Dust but with a coarser grind. Dress up any large cut for longer cooking times. Slow-roasting large cuts of meat is ...

Love blackened catfish, tilapia, salmon and pan-seared chicken? Wish you could get that perfect crust on blackened fish without turning the corner ...

With an enchanting blend of coffee and spices, an earthy roundness and a medium heat level that perfectly complements its unique flavor accents, Re...

Who better to design a Montreal style seasoning than the Canadian co-founder of Dizzy Pig, Mike Kerslake? (Answer: No one.) While Montreal-style se...

The definition of versatility is SPG (Salt, Pepper, Garlic) – the kind of versatility that enhances nearly any savory food. We learned a lot about ...

As a well-known and long-running television series might put it, we like to boldly go where no barbecue master has gone before. Never was this more...

Want the flavor without the salt? Need to control your sodium levels but can’t give up that fabulous Dizzy Pig taste? You’re in luck with Salt-Free...

You haven’t had Mexican until you’ve had molé. One of the most beloved flavor profiles south of the border, this easy molé seasoning combines choco...

This unique fusion of Asian and American ingredients defies categorization. It can’t be pinned down as your standard pan-Asian flavor, nor does it...

Dizzy Dust is nothing new. Our famous BBQ seasoning has been flavoring food since 2002, and there’s a reason it is Dizzy Pig’s most popular product...

Inspired by the most popular dish in Peruvian cooking – Pollo a la Brasa, a charcoal rotisserie chicken – our Peruvian-ish brings a taste of the A...

Slow-roasting large cuts of meat is a time-honored tradition. Whether buried in a bed of embers inside a cave, mounted over a Viking hearth fire or...

Imagine stepping into a little corner restaurant outside the Forbidden City, the scents of star anise and ginger seeping delicately into your nose,...

In 2016 we decided to do a little something different, and called up our friend “Mad Max” Rosen, who just loves to help people nail the perfect tur...

The definition of versatility is SPG (Salt, Pepper, Garlic). The kind of versatility that enhances nearly any savory food and begs that you keep a ...

The definition of versatility is SPG (Salt, Pepper, Garlic). The kind of versatility that perks up many dishes from meats to vegetables with ease. ...

So many Dizzy Pig seasonings are good on poultry, but we got thinking … what if we made one just for chicken and the like? Something that made this...

Back in February of 2013, Dizzy Pig owner Chris Capell created a seasoning for grilling fruit and called it Pineapple head Since then it has become...