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.

They have a new newsletter out this month and they’re in the running for About.com’s 2011 Readers’ Choice Award for Barbecue Rub (vote early and vote often). They’ve also just moved into a new production facility and have great plans in the works.

Thanks to Chris and the gang for producing some of the best fresh, hand-blended rubs out there!

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:

Sweet And Spicy Chicken Wings – a spicy barbecue (or what some folks call American-style) grilled wing.

Piri Piri Wings – these fiery wings come from Steven Raichlen’s Planet Barbecue! via Chris over at Nibble Me This.

Hot Sriracha Garlic Chicken Wings – anything with sriracha in it has my attention, although I’d grill these instead of frying them.

Superbowl Sweet & Savory Wings – a very intriguing recipe from Noble Pig.

Sticky Red Wings – pomegranate and peppers make this look interesting.

Grilled Buffalo Wings – it’s hard to beat this classic recipe.

Velveeta Spicy Cheeseburger Dip – not a wing recipe, but nothing says “football” like a processed cheese product, right? It’s so kitschy it just has too be good.

Thanks to Jeff over at Smoke in the Ozarks for this great video on making roasted tomato sauce on the Big Green Egg.

TheshoeboxKitchen A new (to me at least) site that features some wonder recipes and truly amazing food photography.

My Year on the Grill Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Also a great section on Caribbean recipes.

Noble Pig I suffer from recipe envy every time I read this blog. Very creative dishes and photography.

The Paupered Chef A couple of serious Chicago foodies share their eating experiences, trips, and recipes.

5 Second Rule Cheryl is a fellow Accidental Hedonist alum with a keen writing style and exceptional photographic eye.

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.

Mark Bittman’s How to Cook Everything An excellent selection of recipes collected from several of Bittman’s books presented in a very accessible, straight-forward way.

King Aurthur Gluten Free I’ve tried both their GF bread mix and GF flour and have been very happy with both of them. The bread mix makes the best GF bread machine loaf I’ve ever had.

Photograzing Food can also be a visual treat. When I’m looking for recipe ideas, this is where I come to browse pure food porn. Very substantial gluten-free section as well.

Ray Lampe (a.k.a. Dr. BBQ) shows us how to do baby-back ribs on the Big Green Egg.

The 7 Foods Experts Won’t Eat – Prevention’s take on how to avoid added chemicals and pesticides in our food.

BBQ Central Radio Show – Covering the “the art and sport of barbecue and grilling.”

Smitten Kitchen’s Approach to Food Photography – Great food photography tips from a visually gorgeous site.

Jake’s Barbecue Sauces – gluten-free, all-natural, and tasty too.

Just in time for thanksgiving, Fred the SmokinGuitarPlayer shows us how to roast your turkey to perfection on the Big Green Egg. Part 1 of 2.

Casual Kitchen’s discussion on the  The Pros and Cons of Restaurant Calorie Labeling Laws

Tasty-looking  Chickamauga Chicken from Chris at Nibble Me This who is guest blogging over at OuR KrAzy kItChEn.

Gluten-Free Tuesday: Gomasio from our gluten-free girl Shauna James