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Dizzy Pig Departure Series IPA

Dizzy Pig Departure Series IPA

My good friends at Dizzy Pig Barbeque Company sent me their new line of rubs from their Departure Series. As a craft beer lover, I was interested in cooking with their IPA Hop Infused Seasoning Blend first. I wanted to cook something simple, allowing the focus to be on the rub not the dish. Watching Susan and Teresa cook salmon at the EGGtoberfest a couple of weeks ago I was inspired to cook with that same protein and the IPA blend. Now sit back, grab an ice cold Lagunitas Hop Stoopid, and enjoy this review for Dizzy Pig Departure Series IPA.

Dizzy Pig Departure Series IPA
Dizzy Pig Departure Series IPA

Dizzy Pig Departure Series IPA

The ingredients for this dish couldn’t be any easier: salmon filet, IPA rub, honey, and lime.

Dizzy Pig Departure Series IPA
Mise en place

I took the skin off the salmon and covered the filet with the IPA blend.

Dizzy Pig Departure Series IPA
Copious amounts of IPA

For the honey glaze I mixed honey, lime, and a dash of chili pepper… easy!

Dizzy Pig Departure Series IPA
Simple Honey Glaze

I preheated the Big Green Egg to 450° (measured at the dome) using a Woo II. Once the egg was ready I placed the salmon on and let it cook for 5 minutes.

Dizzy Pig Departure Series IPA
Place the salmon on the BGE

I flipped the salmon and let it cook until the internal temp measured 130° using a Thermapen.

Dizzy Pig Departure Series IPA
Flip it over

I pulled the salmon off and let it rest a few minutes before serving. Look at that crust from the IPA seasoning!

Dizzy Pig Departure Series IPA
Let it rest

I served the salmon with a drizzle of the Honey Lime Glaze and a side of Roasted Fall Vegetables. The rub was a perfect compliment to the salmon filet and it caramelized to form that nice crust. The earthy qualities of the hops gave the fish a hint of citrus and pine. This was an amazingly easy dinner to make and packed with so much distinctive flavor. That is what I love about cooking with Dizzy Pig products… they give you the ability to make a great meal every time! Order a bottle of this signature rub now before they are all gone!!!

Dizzy Pig Departure Series IPA
Salmon served with Roasted Fall Vegetables
Dizzy Pig Departure Series IPA

IPA Salmon

The BBQ Buddha
This salmon recipe uses Dizzy Pig IP seasoning to form that perfect crust. This dish is easy to make and packed with distinctive flavors!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Seafood
Cuisine BBQ
Servings 4


  • Salmon filet skin off
  • Dizzy Pig IPA Seasoning Blend
  • 1/2 c Honey
  • 1/2 Lime squeezed


  • Cover the salmon filet on both sides with the IPA seasoning
  • Preheat the grill to 450°
  • Use a raised grid for your cooking surface
  • Cook the salmon for 5 minutes then flip
  • Cook the salmon for another 5 minutes or until it measures 130° using a Thermapen
  • Let the salmon rest
  • Drizzle with the Honey Lime Glaze, slice, and serve
Tried this recipe?Mention @the_bbq_buddha or tag #the_bbq_buddha!


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