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Preparation. Mix all ingredients and store in a tightly covered container. To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
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Magic Dust Marinade. Here's how to make a marinade using this seasoning blend: Combine ¾ cup of olive oil and ¼ cup of apple cider vinegar, whisking to emulsify. Stir in 2-3 tablespoons of magic dust BBQ rub. Marinate your protein anywhere from 1 hour to 24 hours before cooking.
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This isn't the kind of magic dust that transforms a pumpkin into a carriage, but it is the kind of magic dust that transforms an ordinary meal into one packed with flavor and sweet heat.. Magic dust also has a way of making things disappear — add it to sweet potato fries, roasted veggies, or your favorite meat, and POOF, it will disappear as soon as it hits the kitchen table.
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Magic Dust was invented by the late Mike Mills, Pitmaster and owner of 17th Street Barbecue in Illinois. Mill's seasoning mixture remains popular today and contains sugar, earthy spices like cumin, and chili powder. More about Mike Mills. I had encountered Mike Mills on a few occasions. He was a legend in barbecue.
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Magic (barbecue) Dust. 9. Submitted by TishT. "From "Peace, Love and Barbecue" Cookbook. To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove.
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Here we using this Magic Dust to rub our Spareribs:https://youtu.be/opEEfMdZpgMMagic Dust Recipe: - 1/2 cup paprika powder - 1/4 cup sea salt - 1/.
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Grind cumin into a fine powder and move into the container with the chili powder. Add the garlic powder, oregano, and paprika with the chili powder and gralic, cover, and shake to combine. Store for up to 6 months. To make the Magic Dust: Mix all ingredients together in a medium bowl. Transfer to an airtight container for storage.
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Great for pork chops, chicken, chicken wings, shrimp, fish, roasted vegetables, etc. *There's salt in the rub so adjust accordingly. For a general dry rub, I recommend 1 Tbsp of Magic Dust per 1 lb protein. But feel free to experiment and find what works for you. For a finisher, I sprinkle over anything that's already cooked and needs a.
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Magic Dust is a seasoning blend invented by Mike Mills, who was an award-winning pitmaster and owner of 17th Street Barbecue in Illinois. He passed away in December of 2020, but his famous barbecue spice mix lives on, seasoning everything from popcorn to smoked whole turkey.
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MAGIC DUST. Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills, Amy Mills Tunnicliffe. There's a big shaker of Magic Dust next to the salt and pepper in my own kitchen and at all my restaurants. I wish I could figure out a way to attach the bottle to the restaurant tables because.
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Step 8. Remove pans from barbecue and prepare charcoal grills with fresh coals (medium heat), or heat gas grills to medium heat. Place pork on grill, sauce side up. Grill until heated through and.
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17th Street Magic Dust - 2 bottles. 17th Street Magic Dust - 2 bottles. Regular price $24.00 Sale price $24.00 Sale. Magic Dust 10 oz shaker. Magic Dust 10 oz shaker. Regular price $18.00 Sale price $18.00 Sale. Brisket Rub 28 oz. Brisket Rub 28 oz. Regular price $48.00.
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Powered by CM Commerce. We called it Magic Dust because it's the magic we sprinkle on all of our ribs, pulled pork, chicken and brisket.and magically, it works equally well on all of them. Made with smoked paprika, hints of onion, garlic, ground coffee, cayenne and other spices, this is a gluten free seasoning that is amazing on every meat.