by Chad Carter | Apr 30, 2017 | Smoking & Grilling
Smoked a venison roast. Marinated in a little balsamic vinegar, then seasoned with Dizzy Pig Mole’ and Game On. #dizzypig #venison
by Chad Carter | Apr 8, 2017 | Smoking & Grilling
Smoking a 15 pound brisket. I call it Red Eye Brisket. It has a good base layer of Dizzy Pig’s Red Eye Express with a topcoat of Raising the Steaks. ? #dizzypig #brisket (at Simpsonville, South Carolina)
by Chad Carter | Feb 28, 2017 | Smoking & Grilling
Grilled a ribeye using Dizzy Pig’s new Mole’ rub. Outstanding flavor! #dizzypig
by Chad Carter | Feb 6, 2017 | Smoking & Grilling
Super Bowl Sunday is a great time to practice barbecuing and feed the neighbors. I smoked 2 pork butts, 3 racks of ribs and a couple dozen wings. It was all really good, and the things we learned in the BBQ class really helped.
by Chad Carter | Jan 28, 2017 | Smoking & Grilling
Hot mercy! Fully firing the Egg to clean it.
by Chad Carter | Nov 25, 2016 | Smoking & Grilling
Two pork butts and three turkeys on the Stumps Smoker for Thanksgiving.
