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Magic Dust

post #1 of 23
Thread Starter 
Does anyone here use Magic Dust? I just made up bag of it now I need ideas what to use it on. It sure smells good. Thanks in advance.
post #2 of 23
What's the recipe and I'll see if I can come up with something PDT_Armataz_01_28.gif
post #3 of 23
Thread Starter 
  • 1/2 cup paprika
  • 1/4 cup kosher salt, finely ground
  • 1/4 cup sugar
  • 2 tablespoons mustard powder
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic
  • 2 tablespoons cayenne
This is from the Peace Love & Barbecue site. My recipe says to make it spicier, use 1/4 C black pepper and 1/4 cup dry mustard instead of 2 tablespoons each. I only increased to 3 tablespoons.
post #4 of 23
Well, that sounds good. Given the way I prepped the butt today, this would be very good as well I think. Plus, it will give it a good bark.

Might be good to sprinkle on some burgers either before or after they go on.

I like heat so I'll have to mix up a batch and try it on some stuff. Thanks for the info PDT_Armataz_01_37.gif
post #5 of 23
i would go for the butt /shoulder or i have one like this and have added a little to burger mix it in and use it to dust them while there smoken.
post #6 of 23
This is Miike Mills' Magic Dust, and I've used it for my last couple of pork smokes.

I think is is very good for ribs. I like to experiment, so I'll try others, but until I find something better it will be my standard rub for ribs.

Didn't seem to provide the depth of flavor that I like for butts, however. Just didn't seem to permeate the meat.

You won't go wrong using it, and maybe adding a bit of spice.
post #7 of 23
I like it on everything, and add a little more cumin for beef.
post #8 of 23
Thread Starter 
Thanks for the suggestions, folks. I guess it must be some good stuff if Smokebuzz uses it on everything. I think I'll make up a batch of chili and sprinkle some on that. PDT_Armataz_01_28.gif
post #9 of 23
I make per the directions, some times use jalapano powder instead of cayanne. i just mix in what ever feels good for the meat i'm cooking at the time, it's a great base or as is.
post #10 of 23
With the cumin and Chile powder, I think it would be a natural for anything beef, but that's just me.
post #11 of 23
I've had Magic Dust before, but it never had any of those ingredients in it.. at least not the '60's version...PDT_Armataz_01_28.gifbiggrin.gifeek.gif we'd sprinkle it and smoke it.. vs. smoking with it..PDT_Armataz_01_28.gif .. I <tic tic> still get <tic> some flashbacks <tic tic> from it too...icon_rolleyes.gif

Pops §§
post #12 of 23
I remember that party............I think.icon_rolleyes.gif
post #13 of 23
Thread Starter 
I used about a half teaspoon on a bowl of chili last night and it really woke up the flavor! It gave the chili a little heat without being overpowering. Guess I'll be trying it on a lot of things now. Thanks for the input.

Pops and Cman, it you each snort a heaping teaspoon of this stuff, it'll cure you of whatever images you have of the past!icon_mrgreen.gif
post #14 of 23
dont think for 1 minute Mr Mills coffed up the real recipe for his Magic Dust,but after eating at his resterant in ILL., my mom has got it just about nailed down, i still belive it is good on everything, GREAT on a rack of BB ribs.
post #15 of 23
magic dust is in 1 of my MANY shackers that sit on the counter-tis some good stuff.
post #16 of 23
Use as is on pork. Leave out the sugar and use on beef.
post #17 of 23
I am thinking that is a LOT of cumin. Does it overpower the rest? Does it give a bowl-of-chili spin on things?
post #18 of 23
Thread Starter 
With all the other spices, I didn't notice that the cumin was overpowering. If fact, I didn't even think of it until you mentioned it.
post #19 of 23
I backed off at first on the cumin-slowly took it up there-and no not to much-made another batch today-ribs are coated with the stuff-on th grill-jerky in the smoker.by the way.
post #20 of 23
Okay, thanks desert. You too Bassman for the recipe- gonna try it.
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