Just one big unsolicited plug here for Dizzy Pig Barbecue Company. Over the years I have had nothing but good luck and tasty results using their barbecue rubs and it’s about time I told everybody out there how good they are.
Dizzy Dust is my “go-to” rub for ribs and butts.
Raging River is a huge hit on salmon.
Spicy Swamp Venom is great on wings.
Shaking the Tree is a better-than-lemon-pepper rub for chicken and pork.
Red Eye Express, Raising the Steaks, and Cowlick are all in my rotation for steak and burger seasoning.
Jamaican Firewalk is the jerk king, mon.
Pineapple Head rocks on sweet potatoes.
I’m planning a little “The Super Bowl is Just Another Excuse to Grill Wings” party this coming weekend. While the menu isn’t set yet, I thought I’d share some recipes that I’ve been checking out for inspiration over the past couple of weeks:
Adam Perry Lang and the Perfect Prime Rib While I am suspicious of taking and barbecue advice from someone with 3 names and no beer belly, this classically-trained-chef-turned-pit master knows his stuff. I’m dying to make this prime rib and recently ordered his BBQ 25 book.
Suck Creek Wings – Award Winning Hot Sauces This is the best buffalo-style wing sauce I’ve tasted – great tang and plenty of heat with lots of herbaliciousness going on. I’ve used it on wings, thighs, and whole chickens with great success.