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A good friend, Marc who goes by "zippylip" on cooking forums, is one of the most creative cooks I know. He is a big Dizzy Pig fan, and definitely cooks from the right side of the brain. Marc comes up with the most amazing recipes using Dizzy PIg, and was generous enough to provide several recipes for our Customer Recipe section. Thanks Zippy!

This is a great summertime dish, it can be served hot, warm, room temperature or even cold.  It's light and fresh tasting and best of all, very easy to make.  My favorite way to serve it is as follows:

Begin with 6 lemons, zest them, then juice them, add the zest to the juice, then add about a cup of good extra virgin olive oil, a few shakes of hot pepper flakes, salt and pepper, and about a tablespoon of Shakin' the Tree rub.  Set aside.

Clean a bunch of fresh basil (I use about 1/2 a plant for this, the more the better), chop roughly, or not, set aside.

Grate a good amount of Pecorino cheese (I've never really measured, but if I had to guess I'd say I use at least a cup or more, but I have a problem, you may want to use less as this, like most ingredients, is discretionary).

Cook a pound and a half of Farfalle (butterfly) pasta:
 

Drain the pasta, then add the seasoned lemon & oil to the pasta along with the basil, mix very well and let sit, uncovered, to cool.  Be sure all of the pasta is completely coated.

Begin with chicken thighs, about 10, I prefer to use boneless, skinless thighs.  Rub with olive oil and coat generously with Dizzy Pig Shakn' the Tree bbq rub. 

Cook indirect at about 400 degrees until finished.

While the chicken is hot, pull it apart into smaller bite-sized pieces.  Add to the pasta along with the grated cheese:

This goes disturbingly well with chilled white wine, enjoy, Marc