Dizzy Pig News, Early June 2008
Dizzy Pig® rubs now in several Whole Foods Markets!
Our demos at the Fair Lakes store have gone very well, and the rubs are selling. Everything is in their "system" now, so other stores can easily pick up Dizzy Pig now. Tell your local Whole Foods store about us, and see if we can get the rubs on the shelves of a store near you!
Currently we are in these stores:
VIRGINIA
4501 Market Commons, Fairfax, Virginia.
2700 Wilson Blvd., Arlington, Virginia.
143 Maple Ave East, Vienna, Virginia.
WASHINGTON, D.C.
1440 P Street NW, Washington, DC
2323 Wisconsin Ave NW, Washington, DC
Dizzy Pig News, Early Summer 2008
Salt-Free Dizzy Dust™ and Salt-Free Raging River hit the streets!
After much consideration we have decided to honor the suggestions from our customers who have been wishing for some salt-free options from Dizzy Pig. We now offer two of our most popular rubs, Dizzy Dust and Raging River, without any salt. Those who need to watch their salt intake can find comfort that they can apply as much as they wish without worrying about sodium. Also, those who brine their meats or use previously salted meats can apply seasoning without increasing the overall saltiness.
Whole Foods Market in Fair Lakes, Virginia gives Dizzy Pig® a spin!
The world's largest natural foods grocer, Whole Foods, has picked up the entire Dizzy Pig line at our local Whole Foods Market. Customers can now grab some of our colorful bottles right off the shelf here in Fairfax, and hopefully Dizzy Pig will start showing up in some other Whole Foods locations as well. Turns out our all-natural seasonings meet all of the stringent requirements Whole Foods uses to select products that they sell, and the staff is extremely excited about offering Dizzy Pig rubs to their customers. We are currently doing demo cooking on our Big Green Eggs® in front of the store on select days, and last Saturday we passed out nearly 2000 samples of flat iron steaks, swordfish, salmon and chicken seasoned with Dizzy Pig. It was a huge success. Tell your local Whole Foods store about us, and maybe we'll end up in front of your local store doing demos!
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Dizzy Pig News, Winter/Spring 2008
Contest results for 2007 finally updated!
Click here to view our results for our 2007 contest season.
New recipes coming soon!
It has been some time since we updated the recipe pages. Fact is, we have several new recipes we have simply not had time to post. Over the next few weeks, look for the long awaited start of our "Dizzy PIg in the Kitchen" section, compete with recipes to make indoors using Dizzy Pig rubs. Plus, several new barbecue recipes. Please keep checking back!
Back home again!
While many of you may not have noticed (since we were able to keep the business up and running) 2006 and 2007 were difficult years for Dizzy Pig. After losing most of his house to a fire, Chris had to relocate the business temporarily, and spend a long 18 months dealing with insurance, builders, and then finally taking on the general contracting duties for the rebuild himself! Amazingly we were able to keep customers and dealers well-supplied with fresh rubs, but it was not easy. Thanks to all for their patience and understanding (and words of support) during those tough times. And thanks to Gail for taking charge and helping things run smoothly.
Now our home is nearly completely finished, and the business is up and running here in beautiful Northern Virginia. Chris is back behind his desk for a good portion of the days now, and we are hoping for a good 2008!
New products on the horizon
Now that things are returning to normal here at Dizzy Pig, we've begin the legwork on being able to offer a few of our seasonings in a salt-free version. Even though Dizzy Pig rubs are relatively low in salt, we get quite a few requests for salt-free rubs from those with various health concerns, and following in line with our "give the customers what they want" philosophy, we'll be releasing these before too long....hopefully this year finally!!
We are also pretty serious about offering quart-sized bottles for those that do a bunch of cooking. Our goal being to provide a little more value to those customers that have supported us so well over the years. Keep your eyes peeled. They could very well show up on our order page this year. Until then, please ask us about our special orders for bulk rubs. As a service to our customers we offer bulk bags of rub 2 pounds and up at $11.50/pound. Use the "contact us" page (under "About Dizzy Pig" link) to inquire, or give us a call at 703-273-3580.
Kenny Nguyen hops on board the spinning pig!
Some of you might know Chris's nephew Kenny from the frisbee accident years ago at a small eggfest in Pennsylvania, or from his 3 years as "overall grand champion" of the Kid's Q at the New Holland BBQ competition. Kenny started working part time for Dizzy Pig in 2007, and recently he signed on full time! As the assistant manager of production, Kenny has several responsibilities including blending seasonings, keeping supplies on the shelves and helping to make the entire production operation more efficient. He is attacking the challenge with enthusiasm, and we're very happy to have him on board. If he happens to answer the phone next time you call, make sure and tell Kenny welcome aboard!
Getting geared up for the competition season
In 2007, Dizzy Pig was once again invited to both the American Royal and the Jack Daniels World Championships. We are extremely proud of making it to those big events for the fourth year in a row. We have not yet had the time to update the contest results for 2007, but hope to do that soon. While we did not come home with any grand championship wins, we were pretty consistently in the top ten, and had a fantastic year in the chicken category.
We're hoping 2008 will provide us with a return to Grand Champion status once again! While one of our most important team mates, Kenny (Hatch), has moved on to bigger things, Chuck, John and I hope that we can go out there and get it done! Wish us luck! We'll be updating the contest schedule soon.
Thanks to all of our customers!
We want to say a hearty THANK YOU to all that have supported us over the years. It is amazing that Dizzy Pig continues to grow, even without an advertising budget, and the only reason this has been able to occur is because of our dedicated and enthusiastic customers!! We are deeply grateful to all that have referred us to their friends, family and to their favorite dealers.
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Dizzy Pig News, Winter/Spring 2007
It’s the Year of the Pig!
As many of you know, under the Chinese zodiac, we are currently into the ‘Year of the Pig’ (and we thought that every year was the year of the Pig!). A quick search and we find a description of those born under the sign of the Pig that reads:
“The Pig is a fun and enlightening personality blessed with patience and understanding. People born under the sign of the Pig enjoy life and all it has to offer, including family and friends”.
Sounds like our kind of folks! We know that for this particular group of Pigs, it’s certainly been a hectic and sometimes trying time lately, but through it all, we’ve tried to remain true to the spirit of the Pig personality and approach things with ‘patience and understanding’ and still try to take the time to ‘enjoy life and all it has to offer’.
To all our friends, fellow competitors on the bbq trail, and of course our terrific Dizzy Pig customers, we wish a joyous and prosperous Year of the Pig! Enjoy, and have an amazing year!
On the BBQ Trail
Speaking of the bbq trail, both US and Canadian Dizzy Pig teams are finalizing their competition schedules for the 2007 season. The US team finished 16th in KCBS Team of the Year standings for 2006, which we are very proud of and consider outstanding, given the relative few number of events that the team is able to do when compared to those at the top of the list.
Watch the Competition page of the website for events and dates that the Dizzy Pig BBQ Team will be competing and hopefully we’ll have the opportunity to meet you out on the BBQ trail this season!
A ‘Gail’ Force in the Dizzy Pig Office!
If you’ve recently happened to call into Dizzy Pig HQ on a Monday morning, or between 9:30 and 2:30 on other weekdays, chances are you have already had the pleasure of talking to the newest member of the Dizzy crew. If not, let us introduce you to Gail Kern, Chris’s new administrative assistant.
Gail is the one who handles the office during the above-mentioned hours and is largely responsible for those amazing delivery times our customers rave about! Hailing from Long Island, NY, Gail’s sharp as a tack and has that great sense of humor one would expect from a Dizzy Pig team member.
Welcome aboard, Gail!
From Us, to You
Customer service has always been top priority with Dizzy Pig and that has, and never will, change. With the addition of Gail in the office and a concerted effort to continue to streamline the ordering process, customers are seeing our already-fast shipping system become even better!
At this point, we are confident that if orders are received by noon on any given day, they are being processed, packaged and shipped that very business day! Fresh, fast and friendly; it’s the way we do things at Dizzy Pig BBQ!
Dizzy Pig Canada Update
The commitment to quality, freshness and exceptional customer service is what largely lies behind the difficult decision we made to suspend operations in Canada. We simply couldn’t produce and deliver the product in the fashion that we demand of ourselves, and compromising the product or the service simply wasn’t, and isn’t, an option.
To our Canadian customers; please bear with us as we explore the options available to us in once again making Dizzy Pig bbq products available in the Great White North, at a great price and with the trademark superior customer service you’ve come to expect from Dizzy Pig.
That’s the news for now. Spring is just around the corner; til then, keep warm and Get Spun!
Chris and Mike
Dizzy Pig BBQ
March 2007
Dizzy Pig News July - October 2006
A Summer to Celebrate!
The summer of 2006 will go down as one to remember for the Dizzy Pig BBQ Company and both US and Canadian competition teams.
Chris and the US crew spent the first part of July conquering New Jersey's bbq best with a Grand Champion finish at the Guitarbeque event in Asbury Park and hitting the Jersey shores a second time, a week later, to claim Reserve Grand Champion status at the Wildwood cookoff. They carried that momentum on to Bel Air, Maryland where they claimed their second consecutive Grand Championship at the Maryland BBQ Bash. A favorite stop on the bbq circuit came next as the team placed 7th out of a staggering 72 team field at the ever-popular New Holland Summerfest competition in the rural Amish country of southern Pennsylvania.
Early September saw Chris, Kenny and Andy make the trek to their old camping grounds in the hills of West Virginia to once again take part in the Snowshoe Village event, and yes, once again they were crowned Grand Champions! The Snowshoe win was made all the more sweet by the fact that that very same weekend they learned they had been drawn to make their third appearance at the Jack Daniel's World Invitational BBQ Championships.
The team also made the 21 hour marathon drive to Kansas City to take part in their third American Royal Invitational and Open cookoff, and earned their first call at this prestigious and highly competitive event with a 9th place finish in the pork category. While both the US and Canadian teams feel that consistency in all four meat categories is key to their success, 2006 seems to be the year of the great Dizzy Pig pork turn-in as both teams have consistently brought home hardware in that category.
Meanwhile, Up North.....
The Dizzy Pig BBQ Canada team continued it's break-out year with their biggest win to date, the Cabela's BBQ Challenge in Dundee, Michigan where they won the Grand Championship as the only Canadian entrant in a field of 30 teams. The victory marked only the 2nd time that a Canadian team had won a KCBS-sanctioned event on American soil. The victory was made all the more sweet as it came the same day that Chris and crew were winning Grand Champion honors in New Jersey making it a double-GC for the Dizzy Pig BBQ Company!
Dizzy Pig Canada missed out on their US draw for the Jack Daniel's Invitational earned by the Cabela's victory, but won the opportunity to participate by being Reserve Grand Champion at the final Ontario (Canada) event of the Ontario Championship Series trifecta. The two GC wins earlier in the year, coupled with that September Reserve win, allowed them to claim overall Series victory and their second consecutive trip to the Jack. As in 2005, both Dizzy Pig US and Dizzy Pig Canada will be part of this prestigious cookoff. Look for results of that trip and competition in our next update.
....and back at the Ranch
While it may seem that the summer is dominated by competitions and competition news, there is still a very close eye kept on the day-to-day task of producing the best award-winning bbq rubs on the market and getting them to our online and wholesale customers as quick and as fresh as absolutely possible. To that end, both US and Canadian companies have worked at expanding the number of retail outlets where the product is available and at streamlining production and shipping. This process is always ongoing and you can look for developments in these areas over the coming months.
The last couple of months has seen the launch of Raising the Steaks in the US as well as the Shakin' the Tree blend, which still needs some final touches to the Canadian label before it going into full retail availability there.
Dizzy Pig Goes Prime Time
In late August, Chris was presented with the opportunity to join up with fellow Egger and competition cook Hillard Pouncy during the filming of the All Star BBQ Challenge tv program, which took place in Reno, Nevada. You can check out the schedule for the program, which airs on the Versus Network (www.versus.tv) and not only will you see Chris and Hillard in competition, you may also catch a glimpse of a very popular and familiar bbq rub on the team's 'pantry shelf'.
On a smaller scale, Dizzy Pig Canada has been receiving a good deal of air-time and promotional opportunity through their semi-regular appearances on the A-Channel morning show broadcast from London, Ontario and reaching all of Southwestern Ontario on a regional basis and much of the country through digital satellite TV. After an early-October appearance cooking ABT's on a tailgating-themed show, tentative plans are underway for a return before Christmas to discuss the benefits of brining (and Egging) of turkey.
To Lynchburg and Beyond
As of this update, both Dizzy Pig bbq teams were finalizing plans and packing equipment for the trip to Lynchburg, Tennessee for the Jack Daniel's World Invitational BBQ Championships. This event wraps up the 2006 competition season for both teams, one that has to be deemed a success no matter how you look at it and regardless of the placements at 'The Jack'. The teams are pleased and proud of their success, made all the sweeter by the knowledge that the awards were earned using our own bbq rub and sauce creations (Chris has a brisket sauce that is dynamite and Mike's chicken and rib glaze has been winning over the judges as well; both of these are in the very early stages of development for introduction to the Dizzy Pig roster).
Once again, thanks to all our loyal and devoted customers; your feedback, support, recipe ideas and enthusiasm for Dizzy Pig and bbq in general is a daily inspiration!
Til next time, take care and Get Spun!
Chris & Mike
Oct '06
Dizzy Pig News April/May/June 2006
Summer Spins Along
April Showers Bring May..... BBQ Competitions! That seems to be the new catchphrase for Dizzy Pig, as the spring season brought on a wealth of competitions for both the US and Canadian teams.
After a break following the March 'Smoke on the Rock' and Tryon events in North Carolina, Dizzy Pig competition teams got back in the saddle on the bbq trail and Dizzy Pig US fired up a winner in Danville, Virginia on May 19-20.
The team, consisting this time out of Chris 'Nature Boy' Capell, Kenny 'Hatch' Baker and Andrew 'NightHelp' Stoddard, bested the field in this fantastic and friendly event and earned a well deserved and emotional victory.
Not to be outdone, one week later, the Dizzy Pig BBQ Canada team, competing in their 2nd event of the season, took home Grand Championship honors during the Ottawa leg of the Ontario (Canada) Championship Series, finishing first in chicken and pork and taking 3rd in each of the rib and brisket categories. The team with the top two overall scores from the 3 events in this series earns entry into the prestigious Jack Daniel's World Invitational Championship event.
Dizzy Pig Canada kept the roll going with a second consecutive Ontario Series win June 9-10 at the Paris Pork Championships, taking first in both ribs and pork shoulder. A win in the series finale in St. Catharines, ON in September will guarantee them a return to the Jack! That same weekend, the US team returned to North Carolina for the highly-regarded Tryon event. The team struggled there as they still are trying to figure out that North Carolina regional taste in bbq.
While North Carolina palates may mystify them, they sure know what works a little further north, as the guys entered the MIM (Memphis in May) style BBQ Battle, held in the shadows of the White House in downtown Washington. On the Saturday, competing in the KCBS-style blind box event, they scored 2nd Beef, 6th Pork and 4th Sauce, and on the Sunday MIM competition they placed 7th in Ribs out of 36 teams. The MIM outing features something a little different for the Dizzy Pig team; on-site judging for a portion of the event.
Coming Attractions
Both Dizzy Pig teams are going to be busy in the coming months with the bbq season in full flight. Check out the competition calendar to see when/where the teams will be cooking. Feel free to drop by and say 'Hi!' when they are in your neighborhood. Friday evenings and Saturday afternoons after last turn-ins are best if you wish to talk to the team. Both teams look forward to meeting Dizzy Pig customers and Big Green Egg users at the competition stops along the way.
Additionally, Dizzy Pig is working hard to get that raved-about Shaking the Tree blend to market, and the already-famous-in-Canada Raising the Steaks rub out to you US customers who've been thrilled by the samples send out by Chris. Recent issues have set launch plans back a bit, but we're working to get packaging and labelling designs set for these new products. We are working very hard, and are confident the new rubs will be available this summer!
Sauce(s) are also in the works and in the planning stages as I write this. As always, we'll keep you posted through this news section on fresh developments, so keep checking back often.
Til then, keep getting Spun!
Chris & Mike
Dizzy Pig News January/February/March 2006
First of all, a belated Happy New Year to all of our customers and friends! It's been a busy and productive 2006 so far for both Dizzy Pig US and Canada! Here's what's been going on since our last news update.......
Dizzy Pig KCBS Team of the Year results are in!
KCBS awards teams points for each KCBS contest, and at the end of the year each teams top fives scores (for each category) are tallied up for the teams total points for the year. Well, Dizzy Pig only cooked 6 qualifyng contests, yet we came in a solid 11th place in the country for our "overall" score of 41...just behind 10th place IQ from New England. Dizzy Pig did not score quite as high in the individual categories, but our consistency did earn us spots toward the top of the list in all the categories. We feel it is quite an honor to have the Dizzy Pig name up among the top teams in the country. You can see the TOY results here.
Expanding the Home Office
Much of February and March has been consumed by expanding and streamlining the Dizzy Pig production facilities for Chris's US operation in Virginia. He's devoting a larger section of his Fairfax home to Dizzy Pig production and packaging in order to increase productivity and simply make a workspace that's exclusively dedicated to the Dizzy Pig enterprise. His wife Lan is grateful to finally have her kitchen back! Dizzy Pig BBQ teammate Kenny Baker has leant a hand in getting the construction end of things done and Chris is looking forward to having the new Dizzy Pig space polished up and ready to crank out those awesome rubs in time to welcome the first warm breezes of Spring!
As well, the Canadian end of the Dizzy Pig venture has been busy securing that toll-free ordering system I talked about last update. It's now in place, so Canadians coast-to-coast only need to remember one no-charge phone number when they get a hankerin' for some of those Dizzy Pig rubs: dial 1-877-DZZYPIG/1-877-399-9744 and we'll get you set up pronto with whatever blend you need to complement that next culinary masterpiece!
Winter's the Time to Experiment!
The cold and miserable winter months can seem to drag on forever when your main passion is barbecue, but at Dizzy Pig BBQ, both Chris and Mike have taken this so-called 'down time' to not only make physical changes to our Dizzy Pig environment, but to work on new products and competition ideas. To that end, US customers can look for a couple of new rubs coming into the Dizzy Pig lineup in the very near future. The much-talked-about 'Shakin' the Tree' rub is getting its final tweekings and label and packaging designs are being drawn up as I type. As well, Chris has been distributing samplers of the Canadian-style steak rub, 'Raising the Steaks', and the word stateside seems to be echoing what we Canucks already know; the rub's a winner! You can look for that one hitting the USA order page, as well as retail partners' shelves in the upcoming months.
The Pig Hits the Road!
As mentioned above, the winter months can sometimes feel never-ending and it seems like an eternity since both Dizzy Pig BBQ teams packed up for the last time at the Jack Daniel's World Championships at the end of October, 2005. Chris and I have both been itchin' to get back on the competition trail. That's why Chris latched onto one of the season's first big events available within a half-day drive of his place; the innaugural Smoke at the Rock cookoff in Rockingham, North Carolina on March 24-25. To make this one especially nice, us Canadian guys are coming down for this one as well. It will be a great opportunity for Chris and I to share notes and experiments we've each been working on since the Jack, as well as shake out any off-season cobwebs and get some fresh lump burnin' in those wonderful Big Green Eggs!
While it's a rare occurrence for both US and Canadian teams to be able to join forces or compete at the same event, it will happen again in August when both meet up at the New Holland Summerfest in Pennsylvania. Interested in seeing where else the teams travel this year? Check out our tentative 2006 schedules here.
Shake It, baby, Shake it!
We are still constantly amazed by the volume and creativity of the testimonials and feedback we receive from our customers. On a daily basis we each receive emails and notes from folks who have found wonderful ways to use our rubs in their cooking, both on the que and in their kitchen. Chris tries to get as many of these awesome recipe ideas up onto the website in our Recipes section as time allows. As you can see by looking at that page, we are adding a 'Dizzy in the Kitchen' section to our ever-expanding Recipe file. If you have a use for any of our products that happens stovetop, in the oven or just straight out o' the jar, we'd love to hear about it! Of course, we're always interested and thrilled to hear about your bbq adventures as well! It's the creativity and prowess of our customers that keep us working at coming up with new and exciting blends to tantalize the taste buds of you and your guests. You keep cookin' and we'll just keep grindin' away!
Famous Last Words
Winter 2006 has been a great time for Chris and I to re-energize and get some of the details attended to that just never seem to get the attention they require during the summer. There's still some of those details that we haven't addressed yet, but having a full list of things to do keeps us out of trouble; at least til the snow melts and the Eggs get strapped into the trailer for another couple thousand miles/kilometres down that bbq highway!
We're looking forward to hearing from you and possibly meeting somewhere along that smokey road this coming summer. Til then, in the famous words of the Dizzy Pig himself, take care and......
Get Spun!,
Qfan and Nature Boy
March '06
Dizzy Pig News October to December 2005
Competition Success All Around!
Both Dizzy Pig BBQ teams ended the competition season with appearances in the premiere events on the bbq calendar. Dizzy Pig US got things started with a 20th place (out of a 474 team field!) at the American Royal Open competition in Kansas City, MO at the start of October. The team continued a two-year trend of a shaky result in the Invitational portion of the two-day event, only to rebound dramatically in the Open.
Later in October, both Dizzy Pig teams were represented at the Jack Daniel's World Invitational BBQ Championships taking place in the shadows of the Jack Daniel's distillery in historic and picturesque Lynchburg, Tennessee. Both teams cooked exclusively on the Big Green Egg, with the North team assisted in that department by Jim and Lou from BGE headquarters and fellow Egger, Ray "drbbq" Lampe. While both teams had modest success against the best-of-the-best at this event, Chris's new sauce recipe proved its potential by earning a 5th place trophy, which in this case was an old-style whiskey jug replica.
The competition season ended, it's amazing to look back and see the progress and success of the Dizzy Pig team and products on the KCBS trail; Dizzy Pig US earned an awesome four Grand Championship wins in 2005 out of only six KCBS events entered (add in Chris and Kenny's participation in DP North's Canadian Open GC win and that's 5 of 7 for those two!).
Speaking of the North team, they worked hard to get familiarized with new teammates and had an up and down season, with the highlight being the Canadian Open BBQ Championship Grand Championship at the end of July.
New Ways of Gettin' Spun!
Chris reports that the new credit card ordering system recently implemented in the US has been working very well. As with anything new, there have been a few minor issues, but they have been rectified with a quick phone call. Feedback has been positive from customers and it looks like the system is going to be a successful one.
On the Canadian side of things, it has been decided that the best system to serve the Canuck bbq crowd is a toll-free, 24 hr phone line for retail and wholesale customers to place their orders. Final preparations are being made to get that phone system set up and implemented and it's anticipated that it will be up and running for the start of the new year. Keep an eye for some modest alterations to the website to allow both US and Canadian customers find the ordering info each is looking for much more readily.
Building a Retail Network
While the response and support of all our customers through the online ordering system has been amazing and at times nearly overwhelming, we realize that the continued growth of the Dizzy Pig product line also requires a strong and extensive network of retailers carrying our rubs. To that end, we are always searching for stores looking to carry our quality products, both in the US and in Canada. Currently, Dizzy Pig BBQ products are available in 22 stores across the US and about a dozen in Canada. For potential retailers, signing up for an account with Dizzy Pig BBQ is an easy process, regardless of whether you are in the US or in Canada. If you are a retailer or if you a current online customer who knows of a store in your community that is ideal for our products, please contact us!
On the Dizzy Horizon
After the busy sales and competition summer season, its become time for us at Dizzy Pig BBQ to work on things like this website, working on new recipes and even...developing new rubs and sauces. Some of you may already know about a product development idea that Chris has been working on that we're both really excited about (and, as of this writing, now has an official Dizzy Pig style name to go along with it. Not to give anything away, but we think many of you are gonna be Shakin' the Tree in the very near future!).
Also, you have to know that a Jack Daniel's award-winning sauce recipe won't be sitting idle for too long a time! Once the logistics of production and labeling are settled, you can expect to see Dizzy Pig finally take that plunge and get into producing some great "wet goods" for your bbq.
Stay tuned; there are great things in store at Dizzy Pig BBQ Co. in 2006 and beyond!
Best wishes for a happy holiday season and a tasty New Year!
Chris & Mike
Dizzy Pig News July/August/September 2005
July and August have been busy months for Dizzy Pig. One of the problems that a very small but growing business faces is finding enough time to get everything done!! Well, if you have been following the web site, you know I have not been doing a very good job in this department! So without further excuses, here is the news!!!
2005 Competition Suprises!
The Dizzy Pig teams (both the USA and the Canadian contingent) are having a fantastic year on the BBQ circuit. Dizzy Pig North recently took home the grand championship at the prestigious Canadian BBQ Open in Barrie Ontario. Not only did this contest require four blind boxes for each category, but their was also onsite judging, with the judges showing up ready to be wined and dined 15 minutes after the blind boxes are turned in. Throw in the requirement to present at least 2 side dishes, and this was quite a challenging contest. With this win Dizzy Pig North is invited as a Canadian representative to the Jack Daniels World Championships!
On the USA homefront, the Dizzy Pig team is having a lucky streak this year as well. Of the four KCBS contests they have competed in, they have taken home grand championship honors in three of them. Unexplainable and unexpected, but the team is enjoying it while they can. We appreciate all the fantastic support and friendships from all the great folks in the BBQ world. People don't get much better than BBQ folks. More competition info here.
2005 American Royal Barbecue and Jack Daniels World Championships
For the second amazing year straight, the Dizzy Pig team has been invited to the American Royal Invitational and the Jack Daniels World Championships. It is an honor like no other that we know, and we are excited about making the trips to Kansas City and Lynchburg, Tennessee. Hopefully we can do better than our mostly 50th place finishes last year!
Secure Credit Card Orders
Since we introduced our new online ordering system a bit over a month ago things have gone extremely smoothly. Customers no longer need to go through PayPal, as we now have our own secure processing solution. The ordering process is very close to seamless, and we hope you find the ordering process a pleasure and a breeze to use. Once you set up an account with us you will find logging in, ordering, checking order status, reviewing previous orders to be an easy process. For security reasons Dizzy Pig does not retain your credit card info after your order, and you will need to re-enter this information each time you order. As with anything, questions and comments are always welcomed here at Dizzy Pig. Either email us, or give us a call at 703-273-3580.
New Bottles and Caps
After careful consideration, and extensive feedback from Dizzy Pig customers, our rubs are now being packaged in a new jar. Nearly identical to the old jar, it holds a lightly different cap. The smaller shaker holes on the old caps were not large enough to let all of the particles of rub through, and most agree that these holes were not useful at all. The new caps have a .200 hole, which is in between the two sizes found on the old cap. The second side has a spoon flap for spooning or pouring. We think customers will find this system much more useful.
Larger Containers In the Future....but Not Just Yet
One of the most common requests we receive is for us to offer larger containers of rub. Since the request is so common, we are currently working toward the goal of offering quart sized containers of Dizzy Pig rub. Unfortunately, introducing a new product takes both time and money. A new label needs to be designed, produced, then printed (including a new nutritional label and a new barcode). We need to order a pallet of new containers and lids. Then take photos, and update the website to include the new products. It's a big project, and the good news is that the future holds a place for mongo bottles!
