Following is a few of the ones I have saved over the years. If you want even more, you can find some of the 2003 testimonials here!!! And you can view the 2004-2005 testimonials here!!! And finally, 2006-2007 Testimonials.

What Customers Say about Dizzy Pig:

Everyone is probably already doing this but maybe I can give someone and idea I did wraps with peppers and onions and chicken tenders last night and needed a little more kick to the sandwich so mixed about a tbsp of coarse dizzy pig with about 1/4 c mayo and used as a spread. Very good.I bet ragin river on fish tacos would be tasty and some of the other rubs too. I used the salt free and like I said pretty good! Julie

If you like that, try tsunami spin with mayo in chicken salad using left over beer can tusanmi spin chicken. ..its DA BOMB!!!! Max

Hi Chris, Just wanted to send you a big thanks! I won 1st Place at the Maryland BBQ Bash Tailgate Challenge last Friday thanks to good ole Dizzy Dust! My first competition! I walked over to thank you guys in person but nobody was at your "camp" when I came by. Dave

chris, just wanted to let you know i found a great new use for your cowlick steak rub. i sliced up some top round for jerky and then mixed equal parts kosher salt and cowlick and coated both sides of the beef. let it sit for 4-8 hours and dry as usual. very very good jerky. probably the best i've made. and since it is a dry rub versus a marinade it dries so much quicker!! Clayton

OOOH MY! I tried youre pork rib recipe with the dizzy dust. I ran short on time with the charcol grill. 2 Hours on the smoker with charcol and hickory & measquite chunks. Out of time, & Moved it to the propane grill for about 45 min. Was done to perfection. I cut my side pork rib slab in half. One half, (the smaller end), got the mustard and dizzy dust. The other no mustard but bbq sause for the last 30 min. The best ribs I have ever had. We liked the ones without sauce more. Thanks for posting recipes. I also used your butt recipe, modified it, and have had great results. I don't care for apple cider vinager and choose white. Works well. At a recent family cook off I won 1st place with the butt. I beat Carlos Scoggins. He grilled a whole pig. It was good too. Thanks. Randy V

Hi Chris: You're right!  I tried the Dizzy Dust on backribs this past weekend and THAT TOPPED ALL of the great experiences I've thus far enjoyed in purchasing from your company.  WOW, we had not experienced flavor close to this since we moved from southern Kansas to the upper midwest.  I had pretty much lost my interest in barbeque since moving up here because I couldn't find any products in stores that did justice to a good cut of meat and the time invested in preparation and cooking.  I now have found rubs and products that I will enjoy experimenting with and serving my family. 
I don't mean to sound like a blithering idiot here, but I am very grateful to have found your website and your product.  Keep up the good work. Thanks again for producing great products - you and your team should be very proud of your company! Steve

Chris, I just wanted to compliment you on the quality and flavor of your products.  Last season, I took 5th out of 42 teams in Brisket using your Red-Eye rub.  The first two contests of this summer, I opted to use my own rub because I was too cheap to order more of yours, and I paid dearly for the decision!  So, I went back to my notes and realized that I used DP products with success and ordered some more.  This past weekend, I held a taste testing with friends that included rubs from several other producers.  Neither of those rubs was received favorably when compared to yours.  Plus, they both contained MSG, an ingredient that I’m not too friendly with. 
So, it is with great pleasure that I compliment you on what you do.  I am now a solid proponent of Dizzy Pig’s rubs.  Your product is top notch.  The quality is exceptional and the flavor is out of this world. Cheers, Chris Sargent, Howling Hog Barbecue

In my quest to find something to make bbq leftovers worth eating, I have stumbled upon this recipe. Thanks to chez for the crispy skin idea and thanks to campbells for the recipe on the back of the label.

1# smoked chicken (deboned and mixed with chopped skin fried crispy)
1 can cream of mushroom
1/2 cup good parmesan cheese- grated
2 T Butter
1/2 cup milk
1 t Dizzy Pig Shakin the Tree Lemon Pepper (or fresh ground pepper)
8 oz pasta- I used rotini
heat butter in pan until slightly browned, add soup-milk mixture and cheese, heat until cheese is melted and mixture is hot, add pepper and chicken and stir in cooked pasta.
takes about 10 minutes and turns out very good.
eric (Cowboyupbbq from bassos forum)

Hey, just to let you know that I entered a KCBS comp in Columbus Ga on the ametuer division and WON THE ENTIRE THING!!!! Used the original rub on my ribs and took 5th in the division, and I have never even placed in ribs before!!!! Excellent product and Thanks!! I have the medal and trophy now that I have always wanted!! By the way, the trophy was a giant "AFLAC" duck!!!!! HA! If yall would like pictures, tell me and I'll send them to
ya.....Thanks so much, Keith

i just got "the works" in yesterday from them. i opened them all up with the missus last night to smell them and they smell fantastic, rather than the usual generic smell i get from rubs. they also all smell unique and different, which is important to me.
i had cooked some hamburgers a day before and before i heated one up last night, i sprinkled a bit of the raising the steaks on there and OMG the flavor it added. i had to let my wife taste it as well to make sure i wasn't crazy. she had just had a hamburger for lunch earlier that day without the rub on it. the difference was huge, not slight. low salt content. fresh natural ingrediants. i'm a first time customer that will be a customer for life. all that and a bag of chips. jason

Hi Chris: Thank you for the quick and courteous response.  I really appreciate the personal touch you administer by responding to emails like mine; it is rare these days.
I just purchased five shakers of your various Rubs and look forward to their delivery later today for use this 4th of July weekend.  As a new owner of a large Big Green Egg and not having used Dizzy Pig products; I am crazy excited to be entertaining and cooking for several guests this weekend.  Based on all the extremely positive feedback I received from my posting on the BGE Forum inquiring about DP products, I have all the confidence in the world I will be pinning some eyelids back around the pit this weekend!!!
And I will raise you one!  I am a Regional Sales Manager for the 2nd largest control valve manufacturer on the planet and I cover a region from Georgia, up to St. Louis and out to Phoenix, AZ.  I think that it is a foregone conclusion that I will immensely enjoy your Rubs, so believe me when I tell you that I will be chattin' you up with all the salesguys and customers that I visit.  Of whom, probably 80 - 90% are fanatics of the Low & Slow.
It is very rare indeed that one catches a buzz about a company without first trying it's products, but knowing what I know about Marketing; you have something Bubba!!!
I will let you know how it goes this weekend; as if you don't already know...
All the best, Kyle (a.k.a. thepgaboy)

Gail, Thanks so much for your customer attention and service; I have never had such attention from an online order; If the rubs are as good as you are I will have found a great BBQ partner for years to come. About 10 years ago I started using chili powders for my chili from a couple of places that were consistent among champion chili recipes that I had researched online and the difference in using such fresh ingredients was amazing. I am hoping to find similar success with my BGE recipes and your rubs. Thanks again, Mark

God I wish one tenth of all business's were as efficient and excellent as your company and staff. How wonderful things would be!!! Thanks Vinny

Here in the Northwest (Seattle) we are fortunate to have an abundant supply of fresh salmon. This time of year we're able to buy the coveted "Copper River" salmon that's flown in daily from Alaska. I cook on a Grill Dome ceramic cooker which imparts a mild smoky flavor and keeps the fish very moist. I've resisted putting anything more than a little lemon on the fish because the flavor is superb by itself. I received the sample pack and was hesitant to try anything new. I threw caution to the wind and tried your Raging River Rub on a filet of fresh Copper River Salmon. Everyone at the table proclaimed that it was the best salmon they had ever eaten. That's quite a complement when you consider that we've all been eating fresh salmon for over 40 years. Your customer service is second to none. I have only one complaint; no where on your site is there a warning that "THESE RUBS MAY BE ADDICTIVE - PURCHASE AT YOUR OWN RISK!" I'm now forced to viist the Dizzy Pig site often so I can get my "fix". I'll close now so I can get back to my shopping cart.
Thanks for a superb product and for understanding what good customer service is all about. Don Marvin

I've been a foodie for many, many years and have tried every gourmet product I can get my hands on. I heard about your site on a food blog so I had to try. I just received your sample pack a couple of weeks ago and tried them all. I smoked some ribs with 1/2 of your Dizzy Dust, course and 1/2 Red-eye Express. I used your online recipe and they were the best I've ever done. I also really love the Jamaican Fire Walk. It's not as spicy as the name would suggest, which is a good thing, just amazing, exotic flavors. But my absolute favorite of your line is the Raising the Steaks. I've made my own steak rub for years with freshly ground whole spices because I just couldn't find a good product anywhere with the flavors that I love. Your Raising the Steaks is incredible, beats mine hands down. I am so happy that I don't have to go to all the trouble anymore. Thanks so much for such a high quality product. My only hope is that you maintain your obviously high standards no matter how big your company grows. Gotta run, and buy some more rubs for myself and friends! Jonathan

Hi Gail - Wanted to let you know that we received the order late last week and tried the dizzy dust on ribs this weekend and it was excellent.... we bought a weber charcoal grill earlier this spring and have been using it with Wicked Good's Weekend Warrior lump charcoal.... it's a real nice change from the gas grill we've used for years.... there's a group of us at work who are into BBQ'g with the lump charcoal (no lighter fluid!!) and we've all ordered from you.... excellent product!!!..... many thanks...Rick

Thanks for making such great rubs. This is my 3rd or 4th order and plan to order more in the future. This is my first t-shirt, maybe it will drum up some more business for you. Fishermen love to talk about cooking that days catch. Thanks again, Tripp

I've been meaning to send you thanks for the great products. Since I switched to Dizzy Dust Regular, my ribs have greatly improved. At our last contest we took 12th out of 26 teams in ribs. We still need to improve.
Thanks for the great service and products. Randy, Plumb Crazy Smokers

Dear Chris, I have finished up trying all the sample packets.Sure I have favorites for certain dishes but I had to reorder one of everything just so I would not be out of anything. Keep up the great work. Mike

Chris, Well, long story short, I inherited all your rubs from someone. I’ve always been wanting to try the Cow Lick for steaks and I had a chance to last weekend. I’ve been looking high and low on a nice steak rub that didn’t cover up the good flavor of the meat, but to complement it real well. This Cow Lick is exactly what I was looking for !!.. probably the best steak I’ve ever ate, and I’ve ate at some of the best Steak houses across the country !!.. way to go !! J… so, safe to say, I’ll be ordering more of it. Thanks!! Chad “Podge” Moonswiners

Dear Chris and Co., I want to tell you how much I have enjoyed your DP seasonings/rubs. It took me awhile to try the Red Eye Express, but once I did I was sorry I waited so long. I make pulled pork for our concession stand for all of my son's home soccer games using the DP Coarse. It's a huge hit. I also love Shakin' The Tree on grilled asparagus and Raising The Steaks on, well, steaks!. I'm now replacing the ones I use the most. Thanks for great products. Very best regards, Mark (a.k.a. Weekend Warrior)

Wanna see more?? 2003 Testimonials, 2004-2005 Testimonials, 2006-2007 Testimonials