Dizzy Fest 2017 – Better Than Ever

Dizzy Pig
11301 Braden Drive
Manassas, VA 20109
(703) 273-3580
https://dizzypigbbq.com/

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The first Dizzy Fest of 2017 was a hit. Held at Dizzy Pig’s new manufacturing and retail facility, it had the usual wide selection of teams cooking a variety of specialty BBQ on Big Green Eggs.

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As usual the event was sold out and food went fast. But with cookers preparing several dishes there was plenty for everyone making the rounds.

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I started the day with an amazing Pancake in a Cone with Maple Cream and Bacon prepared by the always innovative Western Maryland Cookers.

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Great Breakfast Egg Rolls

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Awesome smoked deviled eggs.

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Great pastrami breakfast sandwich.

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New this year at Dizzy Pig is the Gateway Drum Smoker. It does a great job smoking is less time than a Big Green Egg.

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In they go.

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Melt in your mouth, ready in about 3 hours.

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Owner Chris Capell always draws a crowd for his classes.

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I wanted to leave you with a parting shot of what you missed. Tickets for the next Dizzy Fest will go fast so follow them on Facebook at https://dizzypigbbq.com/dizzyfest/. You don’t want to miss out on some of the finest BBQ on the East coast.

Dizzy Pig Moving Sale

Dizzy Pig BBQ Store
8763 Virginia Meadows Dr.
Manassas, Virginia 20109
703-273-3580
http://dizzypigbbq.com

As Chris and the crew at Dizzy Pig get ready to move to their new headquarters they are having a big sale. On Saturday January 21st, there’s a storewide 10% off sale. Everything except Thermapens and Smoke Thermometers. It’s a great time to stock up on your favorite seasonings, BBQ accessories, and that new Big Green Egg you didn’t get for Christmas. Chris will be cooking from 11am to 2pm so you can eat while you shop. It doesn’t get much better than that. Wait, Dizzy Pig is a Yeti dealer.

Apple-Bacon Pie Recipe

thelocalpalate

Thinking of making an apple pie for Thanksgiving dessert and want to crank it up a notch? Featured on the cover of the latest edition of The Local Palate  is this Apple-Bacon Pie.  This recipe from Executive Chef Kyle Bailey and Pastry Chef Tiffany MacIsaac of Birch & Barley and Bluejacket in Washington, DC includes directions for the filling and the crust.

San Francisco Chef’s Table

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Our friends in San Francisco should be on the lookout for Carolyn Jung’s new cookbook San Francisco Chef’s Table: Extraordinary Recipes from the City by the Bay. Jung is an award-winning San Francisco food writer and author of the FoodGal blog. For her first book Jung gathered signature recipes from more than 50 bay area restaurants.