What are the opening hours?

Monday 10am - 5pm Tuesday 10am - 5pm Wednesday 10am - 5pm Thursday 10am - 5pm Friday 10am - 5pm Saturday 10am - 5pm

Dizzy Pig Seasonings

Just ask any of our customers or read what they say http://www.dizzypigbbq.com/testimonials.html . Headquartered in Manassas, Virginia, the Dizzy Pig Barbecue Company was founded in 2002 and offers the absolute tastiest, all-natural seasonings, hand blended with only the freshest, highest-quality ingredients. Dizzy Pig seasonings contain no gluten or MSG and can be found at over 700 local retailer

08/16/2024

simple and delicious!!

Dizzy Pig Seasonings Dizzy Dust & Glazed & Infused glaze on boneless chicken breast & yellow squash
😁

08/16/2024

DrBBQ’s Dizzy Queso with Sirloin and Swiss Cheese
By Ray Lampe, Dr. BBQ

This queso is a great shared dip that’s cooked in the smoker. I use plain ground sirloin because it’s lean and I like to season it with the Dizzy Pig spices. I used swiss cheese because I like it but feel free to sub any white cheese there. This is great with plain old tortilla chips but I really like to make it a fun meal by using shrimp, Takis, Pork Rinds and some ham stuffed ABT’s for quick a nacho bar.

https://dizzypigbbq.com/recipe/drbbqs-dizzy-queso/

Small Batch Craft Seasonings by Dizzy Pig

08/14/2024

When you cook for a family every day, it can get boring! I have found that with the wide range of ages and preferences, our family is happiest when we do our meals style! I make all the different ingredients and everyone assembles their own.

Borrowing from one of our family favorites, - I used Dizzy Pig Mediterranean -ish to season chicken and throw it on the grill. From there I made couscous and cut up vegetables (some to throw in the bowl and some to dip.)

I also like to make a weekly batch of roasted chick peas (olive oil and Dizzy Pig SPG in this case- but I suggest you try them with Bombay Curry-ish as well!) The roasted chick peas we eat throughout the week on salads and bowls when you want some extra flavor and crunch- and yes even kids might like them!

What works for us is that one person puts all their favorites into a pita, another makes a grain bowl, a salad and my son even uses pita chips to make nachos! Also, this makes for excellent left overs.

I call that a win- win.

________________________

In this case I used store bought Tzatziki and Hummus- but you can easily make your own using the Dizzy Pig Recipes:

Hummus: https://dizzypigbbq.com/recipe/curry-ish-hummus/
Tzatziki: https://dizzypigbbq.com/recipe/maryanns-tzatziki-sauce/

Small Batch Craft Seasonings by Dizzy Pig All-natural spices, ground fresh daily in small batches at our Virginia facility. No preservatives, allergens, or pre-ground spices here!

08/14/2024

🌟 Transform Your Meals with Dizzy Pig! 🌟

Looking to elevate your cooking game? Dizzy Pig’s unique spice blends and rubs are here to add that WOW factor to every dish. Whether you're grilling, roasting, or just looking for that perfect seasoning, Dizzy Pig has you covered with bold flavors and quality ingredients.

🔥 Why You'll Love Dizzy Pig:

Exceptional Flavor: Our blends are crafted to perfection, bringing out the best in every bite.
Versatile Use: Perfect for meat, veggies, and everything in between.
High-Quality Ingredients: Only the best for your kitchen.
🍽️ Ready to spice up your meals? Check out our collection and discover your new favorite flavor! 🌶️✨

👉https://dizzypigbbq.com/product-category/seasoning-collections/

Let’s get cooking! 🍴🔥

08/13/2024

welcome back!!!!!!

oh Dizzy Pig Seasonings, Dizzy Dust how i’ve missed you! 🐖🐖🐖❤️

08/12/2024

💡 MEAL PREP IDEA!
Air Fryer (or oven) Pineapple Head Sweet Potato Slices

I make these once per week, then throughout the week I add them to salads, or as a side with steak or chicken. They have so much flavor!!

https://dizzypigbbq.com/recipe/air-fryer-pineapple-head-sweet-potato-slices/

08/11/2024

🌶 What peppers do you prefer cooking with?

From paprika to ghost chiles, we take advantage of several different chiles to make Dizzy Pig the most flavorful seasonings on the planet.

Flavor and heat are not the only benefit of chiles, though.
Packed with vitamins, antioxidants, they have anti-inflammatory properties, are anti-allergens, and support a healthy digestive tract too.

https://dizzypigbbq.com/dizzy-pig-chiles/

08/10/2024

I am interested, how do you use Ghost? I have been feeling like I don't utilize this one enough. I am curious how others incorporate it into their cooking??!

https://dizzypigbbq.com/product/ghost-chiles-seasoning/

08/07/2024

A simple weeknight dinner! Dizzy Dust chicken with Glazed and Infused BBQ sauce, golden cucumbers and potato salad! Long live summer!!

08/07/2024

facts people! my kids always remember dry chicken!

Get your mind right y’all!!!

08/02/2024

Here is a tasty Thursday tip! Try our new BBQ sauce on coconut 🦐 shrimp!! You will NOT regret it. Show us what else you have tried it with!

08/02/2024

LISTEN UP!!!!!!!
Chris says, "Cook with your senses!"

Tell us, do you do that? Do you stick to the recipe or rely on your senses?

07/31/2024

we love to see your meals!! when Chris saw this he said, "PERFECTLY cooked!! Nice flavor crust!"

07/29/2024

🤪

We've all been there buddy.

07/22/2024

Manassas locals! In-store only!

Yup, it's true. We have released our very first sauce!
Pair it with your 2 favorite rubs and get a discount.

07/20/2024

Master the Grill with Chris Capell's Expert Cooking Tips!

Elevate your grilling game with insider secrets from Chris Capell, renowned BBQ expert and creator of Dizzy Pig's flavorful rubs and seasonings. Whether you're a novice or seasoned griller, Chris's tips will take your BBQ skills to the next level:

🐷🐷🐷🐷🐷🐷🐷🐷
Why Listen to Chris Capell?

Decades of Experience: With over 20 years in the BBQ industry, Chris brings a wealth of knowledge and expertise.

Passion for Perfection: His dedication to crafting the perfect rubs and seasonings reflects in every tip he shares.

Proven Techniques: Learn tried-and-true methods that guarantee succulent meats and mouthwatering flavors.

Accessible Advice: Chris's tips are practical and easy to follow, suitable for all levels of grill enthusiasts.

🐷🐷🐷🐷🐷🐷🐷🐷
Where to Find Chris Capell's Tips:

Online Resources: Explore Chris's cooking tips and recipes on Dizzy Pig's official website and blog.
Social Media: Follow Dizzy Pig on social platforms for live demos and Q&A sessions with Chris himself.
Community Engagement: Join the Dizzy Pig community forums to connect with fellow BBQ enthusiasts and share your grilling experiences.

Championship Tips with Chris Chris shares his cooking tips from over 20+ years of winning BBQ competitions and making the best seasonings on the planet!

07/19/2024

Discover Flavor Nirvana with Dizzy Pig Glazed & Infused BBQ Sauce!

Transform your grilling experience with our exquisite Glazed & Infused BBQ Sauce from Dizzy Pig. Crafted with passion and perfected with the finest ingredients, this sauce is your ticket to sensational flavor.

Why Choose Dizzy Pig Glazed & Infused BBQ Sauce?

Irresistible Flavor: A harmonious blend of sweet and smoky notes that elevate every bite.

Versatile Use: Perfect for grilling, dipping, or as a marinade. It pairs beautifully with meats, seafood, vegetables, and more.

High-Quality Ingredients: Made with care using natural ingredients, free from artificial flavors or preservatives.

Easy to Use: Simply brush on your favorite dishes to instantly enhance their taste.

-->

Dizzy Pig Glazed and Infused Sauce Our first sauce ever is a sweet, tangy blend infused with just the right amount of Dizzy Pig spices and heat to give it a great depth of flavor.

07/18/2024

Indulge in Flavorful Adventures with Dizzy Pig's Glazed & Infused and Pineapple Head!

Unveil the ultimate grilling experience with Dizzy Pig's dynamic duo: Glazed & Infused BBQ Sauce and Pineapple Head seasoning. Crafted with a dedication to quality and flavor, these two culinary wonders are guaranteed to elevate your BBQ game to new heights.

Why Choose Dizzy Pig Glazed & Infused BBQ Sauce?

Exquisite Taste: A delightful fusion of sweet and tangy flavors that tantalize your taste buds

Versatile Application: Perfect for glazing, dipping, or marinating meats, seafood, and vegetables.

Premium Ingredients: Made with natural ingredients.

Effortless Enjoyment: Simply brush or sprinkle on for instant flavor enhancement.

🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍🍍
Why Pineapple Head Seasoning?

Tropical Twist: Infused with pineapple, this seasoning adds a fruity zing to any dish.
Balanced Flavor: A harmonious blend of sweet and savory spices that complements a variety of foods.
Enhance Every Bite: Sprinkle on grilled meats, veggies, or even fruits for a burst of tropical goodness.
Recipe Inspiration: Pineapple-Glazed Chicken Skewers

🍍🍍
Experience a taste sensation with our Pineapple-Glazed Chicken Skewers recipe, featuring the perfect marriage of Glazed & Infused BBQ Sauce and Pineapple Head seasoning.

Ingredients:
Chicken breast, cubed
Dizzy Pig Glazed & Infused BBQ Sauce
Dizzy Pig Pineapple Head seasoning
Bell peppers, onions, and pineapple chunks for skewers

Instructions:
Preheat your grill to medium-high heat.
Thread chicken, bell peppers, onions, and pineapple onto skewers.
Season skewers generously with Pineapple Head seasoning.
Grill skewers for 10-12 minutes, turning occasionally and brushing with Glazed & Infused BBQ Sauce.
Serve hot and enjoy the tropical flavors!
Get Your Pairing Today!

________________________
SHOP TODAY!
https://dizzypigbbq.com/product/glazed-infused-sauce/

Dizzy Pig Glazed and Infused Sauce Our first sauce ever is a sweet, tangy blend infused with just the right amount of Dizzy Pig spices and heat to give it a great depth of flavor.

07/16/2024

Recipe Inspiration: BBQ Salmon Sliders

Try our mouthwatering BBQ Salmon Sliders recipe, showcasing the delightful harmony of our 👍 Glazed & Infused BBQ Sauce 👍 with succulent salmon. This recipe is a crowd-pleaser and will leave everyone asking for more!

Ingredients:
Fresh salmon fillets
Dizzy Pig Glazed & Infused BBQ Sauce
Slider buns
Fresh lettuce and tomatoes (optional, for garnish)

Instructions:
Preheat your grill to medium-high heat.
Brush Dizzy Pig Glazed & Infused BBQ Sauce generously over salmon fillets.
Grill salmon for 4-5 minutes per side or until cooked through and grill marks appear.
Toast slider buns lightly on the grill.
Assemble sliders with grilled salmon, lettuce, tomatoes, and an extra drizzle of BBQ sauce.
Serve and enjoy the burst of flavors!

_________________________

Get Yours Today!
https://dizzypigbbq.com/product/glazed-infused-sauce/

_________________
#ｂｂｑ

07/16/2024

Deliciousness 22 years in the making!

Get your BRAND NEW Dizzy Pig BBQ sauce here (before they run out!) --> https://dizzypigbbq.com/product/glazed-infused-sauce/

Claim ownership or report listing

Want your restaurant to be the top-listed Restaurant in Manassas?
Click here to claim your Sponsored Listing.

The Dizzy Pig Story

The Beginning.

It began with food, friendship, and determination.

The story begins in the year 2000 with two men, Chris Capell and Mike Kerslake. At the time both men were strangers in their late thirties residing in two different countries in search of ‘true bbq’. Their search led them to explore flavors and satisfaction found only in authentic barbecue cookery.

They wouldn’t have met if it weren’t for their purchase of the Big Green Egg, a ceramic smoker/grill. Not too long after the purchase, Chris and Mike joined the Big Green Egg online forums for hints, techniques, recipes, and the fellowship of other BGE owners.

Following the common practice of assuming a forum ‘handle’, Chris looked no further than his other passion in life, camping, hiking, and outdoor sports, for his inspiration in latching onto the online persona of Nature Boy.

Mike’s search for a handle was much more pragmatic; he found that the strongest bbq-related name available through his AOL service was that of BBQfan1, affectionately “Qfan” to friends and fellow Qers.

Finally their paths crossed for the first time online as Nature Boy and BBQFan1. As their dialogue about bbq moved from the BGE forum into off-line emails and phone calls, the two found that their interests went beyond the grill; music, sports, their young daughters, personal goals, and philosophies all seemed to mirror those of the other. Yup; a cross-border friendship was born!

In late 2001 and early 2002, Mike went through a series of changes in his life that lead to the wish of making an honest, full-fledged pursuit of a ‘career’ in bbq.

The idea of a pig roasting restaurant proved too overwhelming, but the imagery of a roasting pig going around on a rotisserie created a name and mental picture so strong that it couldn’t be dismissed: The Dizzy Pig BBQ Company.

Chris was going through some changes of his own, as his full-service design business was slowing with the economy. His desire to explore his passion for bbq and potential ventures had him relishing the opportunities.

Mike approached Chris with the request for him to ‘offer some creative graphic thoughts and ideas’ for a bbq rub company that Mike might pursue somewhere down the road, and , “Oh, by the way, what do you think of the name The Dizzy Pig Barbecue Company?” Nature Boy couldn’t help but answer back with the rhetorical question. “So, do you have a partner in this new venture yet?”

The Middle.

Now it is a community made up of the best darn people.

Chris and Mike developed the first original spice blends, Dizzy Dust, Cow Lick, Raging River, and Tsunami Spin. While friends and family graciously taste-tested the flavors, Chris and Mike realized that blind and unbiased testers were needed, so the Dizzy Pig Barbecue Competition Team was formed.

The team made its competitive debut in August 2002 at the New Holland Summerfest in New Holland, Pennsylvania. This competition, and most of the ones entered since, was sanctioned by KCBS (Kansas City Barbecue Society), which used ‘blind box’ judging to determine a winner. This approach allowed for each team to remain anonymous to the judges and seems to us to be the fairest way of judging barbecue and testing Dizzy Pig’s spice blends. Since New Holland, the team has cooked over 100 competitions with over half of those being top-10 overall finishes, including 15 grand championships and four more with the Dizzy Pig North team from Canada.

In 2003, Chris abandoned his business in graphic design and made Dizzy Pig his full-time job. At his home in Fairfax, Virginia, Chris blended, bottled, and shipped with the help of family and friends. The company had a steady growth and everything was going well up until 2006. During a family visit at Chris’s, an ember from his grill rolled 20 feet into his home. Tragically, his home and business in Fairfax caught fire and burned down. Thankfully, Chris, Lan, his wife, their 11-year-old twin daughters, and family members safely escaped.

However, there were silver linings. Brian Junkins, a fellow Big Green Egger, knew of Chris through the BGE forum and lived about a hour West of Fairfax. Over the forum, news about Chris’s home circulated quickly. Even though Brian didn’t know Chris personally, he brought food to Chris and his family. Later on, Brian and Chris became great friends and equals on the Dizzy Pig Barbecue Competition team. Soon after, the business continued to grow as his home was rebuilt.

A few years later, the business had out-grown Chris’s home. In nearby Manassas, Virginia, Dizzy Pig has gone from leasing a building for spice blending and bottling to buying their own space for both the spices and a storefront for barbecue grilling supplies.

And Presently...

We are lucky to say the least.

Dizzy Pig continues to grow. We have built new bigger and better headquarters down the street from our previous location. Chris is consistently in the test kitchen working on new spice blends. More importantly, our network of friends and family is growing exponentially.

Like the Big Green Egg, Dizzy Pig has grown into a community of some of the best people who share recipes, tips, cooking techniques, and the passion & love for cooking. The community goes beyond the customers to their own employees. All of the people who work or have worked at Dizzy Pig share some sort of expertise in cooking and have occasionally helped out with the barbecue competition team. The good people that surround Dizzy Pig make it feel more like a bunch of a friends and family and not just another company that supplies spice blends.

More about…

Chris Capell

Cooking his own pancakes and eggs as a 10 year old, Chris was curious enough about cooking to dive in…plus it was cool making animal shapes out of the pancakes! He then moved onto fancier items like grilled cheese sandwiches and coffee cake using the recipe on the side of the Bisquick box. In 1974 he did his first cook on a gas grill, and being a “Nature Boy”, cooking outdoors was the best of both worlds! His 1988 marriage to his lovely wife exposed him to a large family of fabulous Asian cooks, where he continued learning about the unique flavors used on the other side of the world.

20-some years after Chris’ first cook on a gas grill, he made a life-changing purchase of a ceramic smoker called a Big Green Egg. After spending several years absorbing all he could about true BBQ, Chris felt a need to vent some of his creative energy. He wanted to combine his extensive knowledge of spices and flavors from all over the world with his knowledge of true barbecue cooking….and this is a big part of the uniqueness of Dizzy Pig products. Chris has also taken his BBQ team to over 100 professional competitions and won 15 grand championships.

Other interests include backpacking, fishing, canoeing, gardening and sharing these passions with his wife and twin daughters.

Mike Kerslake

Mike Kerslake, or ‘Qfan’ as he is known in the BBQ community, cut his teeth in the kitchen cooking up steaks, eggs and his ‘famous’ pound cake recipe (which, in hind-sight, weighed more like 5 or 6 lbs!).

The first hint of BBQ prowess came in the late teens when he mastered the “Mikey Burger”; a 2 lb burger that sustained more than one beer-saturated young Canuck in its heyday! After his father received a top-shelf Ducane gas grill as a Christmas bonus, he was off to the races, creating bbq pizza, boiled-then-grilled ribs, nachos, steaks, fajitas etc…

Life in an apartment slowed the Qfan’s BBQ progress through the mid-90’s, but the purchase of a detached home in late 90’s went with an agreement with the Mrs that a ‘real’ BBQ would have to occupy the deck space upon purchase. That agreement led to the Big Green Egg ceramic bbq/grill, which the Qfan is still working at learning and mastering. The rest of the story is still being written…

Videos (show all)

LISTEN UP!USE YOUR SENSES if you want delicious food that is cooked right :)

LISTEN UP!!!!!!!Chris says, "Cook with your senses!"Tell us, do you do that? Do you stick to the recipe or rely on your...

Championship Tips with Chris: Learn how Chris manages carryover cooking for moist meat. He is on a roll you guys! Let u...

Championship Tips with Chris: There is no Magic number in BBQ!

Championship Tips with Chris:Meat is tender when its tender. There is no magic number!#bbqlife #bbqseason #grillmaster ...

Find out about Chris's rib tips and how he feels about the 3-2-1 method!

Chris Shares his rib tips and weights in on the 3-2-1 method!There are a lot of roads to a moist, plump, and tender rib,...

Contact the restaurant

Click here to send a message to the restaurant

Website

http://www.dizzypigbbq.com/

Address

9501 Discovery Boulevard, Suite 165
Manassas, VA
20109

Opening Hours

Monday	10am - 5pm
Tuesday	10am - 5pm
Wednesday	10am - 5pm
Thursday	10am - 5pm
Friday	10am - 5pm
Saturday	10am - 5pm

Other Manassas restaurants (show all)

Philadelphia Tavern
9413 Main Street
Manassas, 20110

Come on in and experience the ambiance, the drinks, and the food. “Where Philly meets the South”.

Rangoli Indian Restaurant
10223 Nokesville Road
Manassas, 20110

Best Indian Restaurant in NoVa.TOP 100 best bargains in DCZagat RatedLoudoun's Hot New RestaurantWashington Post recommendedwww.rangolirestaurant.com

Ledo Pizza
9658 Liberia Avenue
Manassas, 20110

Ledo Pizza never Cuts Corners! Ledo Pizza is known for its square flakey crust, sweet sauce, smoked

Nathan's Dairy Bar
8948 Mathis Avenue
Manassas, 20110

Nathan's Dairy Bar is the hot spot to cool off in Manassas! We offer a variety of soft serve and homemade hand scooped ice cream flavors - stop by for a delicious treat!

Sumo Japanese Steakhouse, Hibachi and Sushi Bar
8359 Sudley Road
Manassas, 20109

Committed to quality and freshness of ingredients, we offer the unique hibachi and sushi experience.

Cakes By Happy Eatery
9685 Liberia Avenue Ste 107
Manassas, 20110

A full service bakery and cafe! We offer desserts galore and so much more!

Columbus Grill - Manassas
8349 Centreville Road
Manassas, 20111

Casual dining at its finest in Manassas, Virginia

Tracy's Tasty Treats!
Manassas, 20110

What started out as a love for baking and cooking, has led to a small business for myself. Please check out my baked goods, cooked foods and catering information and let me know i...

Thai Taste
8657 Sudley Road
Manassas, 20110

Come give us a try our Authentic Thai Cuisine.

Uno Pizzeria & Grill
10701 Bulloch Drive Park Ridge Center
Manassas, 20109

We are pizza craftsmen. Inventor of the deep dish. Pioneers in the name of pizza. We’re deeply in love with pizza and want to share our passion for it.

Americas Bar & Grill
10611 Lomond Drive
Manassas, 20109

Texas Hold'em Poker Tournaments Mondays 7:00 & 10:00

Big Joe's Pizza
7787 Sudley Road
Manassas, 20109

Great tasting food made by people who care at the right price! We are keeping our prices as low as possible unilke some of our competitors! Come put some Italian in your mouth and ...