Sunday, October 14, 2012

Product Review: Dizzy Pig Fajita-ish Rub

I received a sample of one of Dizzy Pig's new rubs, Fajita-ish.  Being named Fajita-ish, I immediately knew how I wanted to use it - in bread pudding!  Yeah, I'm kidding.  Duh, I used it on fajitas!



I first learned of Dizzy Pig Barbecue Company about 4 or 5 years ago when I bought my first Big Green Egg.  It seemed like EVERYONE on the BGE forum was talking about these rubs by Dizzy Pig and the funny names (Tsunami Spin, Swamp Venom, Cowlick, etc) caught my eye.  The company was started 9 years ago by a couple of Eggheads like me commenting back and forth on the Egg forum (full story here).  Dizzy Pig products are all-natural, gluten-free, and contain no MSG.

Alexis and I already buy and use several Dizzy Pig products (Jamaican Firewalk, Tsunami Spin, Raging River, and Cowlick), so we were excited to try the new Fajita-ish rub.  



For a side by side comparison, we tried it on a skirt steak against another skirt steak seasoned with Baida brand fajita rub.  Both steaks were rubbed with a little lime juice and then liberally seasoned.  The veggies were tossed in some oil, lime juice and fajita rub.  I preheated the Egg to 500f and grilled the steaks 4 minutes a side.



The veggies finished at about 6 minutes so I removed them to a bowl.  The veggie wok insert is one of the features I love about my Craycort cast iron grill grate system



Quick tip about cutting skirt steak - the grain runs across the short side instead of lengthwise like a flank steak.  So to cut it, cut the steak into 3-4 inch pieces like pictured, turn each piece and then slice thin across the grain.



Alexis and I made homemade tortillas for this using this great tutorial from Mely's Mexico in my Kitchen that gave us everything we needed to know to be successful on our first try.

Smash that tortilla!


We served the fajitas with a quick Mexican rice and Bush Beans Cocina Latina beans with some cotija cheese.



It would be easy to say I liked the Dizzy Pig Fajita-ish steak better just because I'm a "homer" for a fellow Egghead.  So I had Brett, Alexis and Trevor all try a piece of both before serving and all three favored the Dizzy Pig Fajita-ish skirt steak over the other.  Not only was the flavor bolder but the taste profile had more complexity to it.   By that I mean it wasn't just 2 or 3 predominant flavors, it hit on a broad array of flavors.

[Standard Disclaimer] I received a free sample but no other compensation from Dizzy Pig.  Okay, the sticker too, I got the sticker, you happy FTC?   Craycort is an equipment sponsor of my blog.  I have a business relationship with Bush Beans but this is NOT a sponsored post.  

16 comments:

  1. Looks great as always. You are going to convert me to a BGE if you keep up with these great results. I love the head to head comparison too.

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  2. Oh goodie--another Dizzy Pig rub to try out. The fajitas look marvelous. Thanks for the heads up.

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  3. Esta receta me encanta es una delicia,abrazos y abrazos

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  4. No MSG? I use that stuff to soak my feet instead of Epsom salts. Does library paste have gluten? I don't think so, because when I ate it in the first grade I didn't have any problems. Of course the teacher wished it would seal my mouth shut. No dice.

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  5. This looks like it was a delicious meal! I love the rub, and the fact that you made your own tortillas is very impressive!


    Kim in MD

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  6. OMG, that looks fabulous! I'd much rather have dinner for breakfast, specifically leftovers from an amazing meal, than breakfast for dinner. And this would have made a stellar meal, rather than the boring ol' fried egg and bagel that I rummaged around to find ....

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  7. Everything looks perfect and delicious... Definitely need to check out the dizzy pig seasonings!

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  8. there are few things i love more than fajitas. especially on homemade tortillas. i need to watch that tutorial, i have a tortilla maker and haven't quite mastered it yet.

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  9. I have a sudden craving for fajitas and it's only 8:45 am.

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  10. Now I'm drooling! Knew better than to stop here, but I'm glad I did. Great rub and post!

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  11. It's nearly supper time and I'm sitting here salivating over your fajitas - the meat looks perfectly cooked - we were available for this one too :-)

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  12. I wonder what makes it fajita-ISH rather than just fajita. Hmm.

    Also - fajita bread pudding?!? I think you're onto something.

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  13. Umm, yumm, yumm, yumm..I could go on and on but yes they look fantastically yumm!!

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  14. The sreak looks perfect Chris and going by that first shot, you definitely know how to build a fajita. Don't think I've tried the Dizzy Pig products yet.

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  15. I LOVE DP rubs! I'll need to grab me some of this new one and do a compare to the Simply Marvelous Peppered Cow... Great post, looks yummy!!

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  16. How did the pig get dizzy it can't be from hunger... GREG

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