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DizzyFest! A Big Green Egg Cooking Event Hosted by Dizzy Pig Barbecue Co.
Saturday, June 9, 2012 from 8:00 AM to 5:30 PM (EDT)
We are proud to announce the second semi-annual DizzyFest on June 9th, 2012 in Manassas, VA. DizzyFest is an Eggfest put on by long time Big Green Egg® enthusiasts at the Dizzy Pig Barbecue Company. Sticking with what folks have come to expect from an Eggfest, we will be pre-selling demo Eggs® at generously discounted rates. We'll also be offering 10% off everything we sell in the Dizzy Pig BBQ retail store.
We'll have special cooking guests Lee Anne Whippen, Mike Schweitzer, and several members of the Dizzy Pig BBQ Competition Team. The Dizzy Pig BBQ Competition team has brought home 11 Grand Championships on the professional KCBS barbecue circuit. In addition, up to 50 passionate cooks will be cooking their specialties on our demo Eggs. There will be live music and cornhole games set-up on the side.
Registration for our second Eggfest is limited to 300 people. Register soon to guarantee your spot.
What is an Eggfest??
An Eggfest is a gathering of Big Green Egg fans and enthusiasts where many experienced Egg cooks showcase their skills and talents. And its the perfect place for those that are interested in owning a Big Green Egg to sample the amazing food coming off the Eggs and learn all the different cooking possibilities and techniques used. It's a lot of fun, and usually feels like a big party.
Demo Eggs are available at discounted rates, and it is a great time to
purchase a gently used Egg at an unbeatable price.
Purchase a deeply discounted demo EGG to reserve your spot!
Lee Anne Whippen is the Exectutive Chef/Partner of the new urban BBQ restaurant Chicago q. Lee Ann Whippen is also President and Owner of Wood Chick’s BBQ Restaurants & Catering Company, Lead Pitmaster for Wood Chick’s BBQ Competition Cooking Team, former Newspaper Food Columnist, 15 years in Hotel Catering Management and more than 14 years cooking competitive BBQ.
The Wood Chick’s BBQ Reastaurants and Catering Company was Winner of The Virginian Pilots’ “Best of Chesapeake” 6 years in a row for Best BBQ and Ribs since opening in 2004. She has appeared in numerous TV, Radio and Print stories revolving around BBQ including most recently TLC’s “BBQ Pitmasters” series of 1 hour shows which in 2009, where she was 1 of 7 Pitmasters featured on 8 part series taking viewers into the high-stakes world of competitive BBQ! She also appeared on the 2nd Series of “BBQ Pitmasters” which aired in 2010. Other appearances include Winner of Food Network’s "Bobby Flay Throwdown” for best BBQ and selected to be in Bobby Flay’s new cookbook “Bobby Flay’s Favorite Throwdowns” due out in October of 2010, 2004 “Bobby Flay Road Show 2”, Travel Channel, Today Show, The 700 Club, People Magazine (article focused on Extreme BBQ), WAVY TV, Joel Rubin Show and the Virginia Pilot. In July of 2005 and 2007 served BBQ to our Senators and Congressmen in the Capitol. Her Beef Brisket recipe appears in the “2006 James Beard Award Winning” cookbook “The New American Cooking” by Joan Nathan. In 2007 she was 1 of 18 Chefs in the Country selected to compete on Versus Network’s “National BBQ Championship Series” competing for $100,000. 2009 Speaker at National BBQ Convention. Wood Chick’s was 1 of 13 teams selected to participate in the “BBQ Shootout Series” and various Nascar tracks in 2009 including Food Demos for Prilosec and appearing on Speed Channel. 2009 Shining Star Award given by the Chesapeake Travel and Tourism Board for positively influencing the public perception of Chesapeake as a travel destination. 2010 Women’s World Magazine & ESPN Magazine.
Mike Schweitzer (LawnRanger) is currently the Acting Director of Buildings and Grounds at Trinity University in San Antonio, Texas. He has been at Trinity since 1991. Mike got his first Big Green Egg in 2002, and discovered the BGE Forum shortly thereafter. He has been hooked ever since.
In the Summer of 2002, Mike made a gadget called a Gridlifter, and sent the first two prototypes to Chris Capell. This transaction succeeded in atlering LawnRanger's very way of life for the next decade. With Chris' endorsement, sales surpassed the wildest expectations. And with those sales, lifetime friendships were established that otherwise would never have been.
Chris and Dizzy Pig have always been very special to LawnRanger, and recently played an instrumental roll in coaxing Mike out of retirement to produce a Limited Edition Gridlifter commemorating the ten years since Chris received the first of, now several thousand, LawnRanger grilling tools.
Schedule of Events:
|Friday, June 8|
|10:00am||Dizzy Pig retail store open. 10% off all merchandise.|
|4:00pm - 9:00pm||Meet and Greet and pre-fest party at Dizzy Pig Headquarters. Food cooked by the Dizzy Pig Competition Team. Mingle with Chris Capell and other Eggers.|
|Saturday, June 9|
|7:00am||First cooks arrive and set up.|
|8:00am||The lighting of the Eggs.|
|8:00am - 4:00pm||Cooking and eating all day.|
|10:00am||Dizzy Pig retail store open. 10% off all merchandise.|
|4:00pm||Put out Eggs.|
|4:30pm - 5:30pm||Door Prizes & Pack up Eggs.|
After-party in Manassas at Comfort Suites Inn.
After-party in Manassas, Saturday at 6:30pm at Comfort Suites Inn.
The after-party is informal, though it has become a tradition at most Eggfests. Bring some food to cook on one of the available Eggs, and bring your own beverages. The hotel is graciously allowing us to use the space behind the building, so we need to be considerate and all alcohol is to be in plastic cups.
DizzyFest Official Hotel: Comfort Suites Manassas
7350 Williamson Blvd, Manassas, VA
We have reserved a block of rooms at the perfect hotel for DizzyFest. There is beautiful large lobby, a large party patio overlooking the lake, and we've also been cleared to use the patio AND the parking lot between the patio and the lake for the After Party. They've also offered generous discounts for DizzyFest. The rate is $89 per night, and you can make reservations directly with the hotel. Make sure and mention DizzyFest when you place your reservation.
If you prefer to stay at a different hotel than the one of the after party, there are many hotels within a few miles.
Hampton Inn Manassas
7295 Williamson Boulevard, Manassas, VA
(703) 369-1100 • hamptoninn1.hilton.com
Residence Inn by Marriott Manassas/Battlefield Park
7345 Williamson Boulevard, Manassas, VA
(703) 330-8808 • marriott.com
Holiday Inn Hotel Manassas
10424 Balls Ford Road, Manassas, VA
(571) 292-5400 • holidayinn.com
Best Western Battlefield Inn
10820 Balls Ford Road, Manassas, VA
(703) 361-8000 • book.bestwestern.com
Holiday Inn Express & Suites Manassas
10810 Battleview Parkway, Manassas, VA
(703) 393-9797 • manassasvirginiahotel.com
About Dizzy Pig Barbecue Company
Headquartered in Manassas, Virginia, Dizzy Pig Barbecue Company offers the absolute tastiest all-natural seasonings -- hand-blended with the freshest, highest quality ingredients -- that even the best of cooks reach for regularly. A decade of loyal customers and competition awards tells us that Dizzy Pig’s brightly-flavored and perfectly-balanced spice rubs are right on target. Get spun! Our rubs contain no gluten or MSG. For more information, go to www.dizzypigbbq.com.
The Dizzy Pig BBQ Company was formed because we felt there was a need and a place in the market for a line of unique and diverse products created with high quality, fresh, wholesome ingredients. Our goal is to offer fairly priced gourmet products, hand-blended and freshly packaged that even the best of cooks would reach for on a regular basis. Thirteen years and thousands of jars of fresh rub later, feedback and demand has proven that we are right on target. Get spun at www.dizzypigbbq.com
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