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  • #46
    Boo Hiss. The whole recipe works for me except the sugar. Wonder what it is like without it ? Nevermind!!! I just found out turbinado is good to go in limited quantities.
    Last edited by tenacious bee; 10-10-2012, 08:37 AM.
    Weber Smoky Joe
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    • #47
      Re:

      OK, I just made 1/2 the recipe to try it.

      I'm wondering about taking a 1/3 cup of Kosher Salt and 1/3 cup sugar to
      set up a "brine" now. And using a quantity of this added to the brine to flavor it.

      I'm wondering about using brown sugar for the 1/3 cup of the brine.

      Any thoughts on how much Magic Dust to use ?

      The project would be a whole 4 or 5 lb chicken.
      http://www.youtube.com/watch?v=Gc1URQgQWNo

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      • #48
        Originally posted by Richtee View Post
        I WOULD caution you to use fresh, quality ingredients of course.
        what...?

        no wal-mart spices for that rub to go on some wal-mart meat?

        renaissance man eh....?
        Just because you welded some shit together doesnt make it a WSM.

        Twitter: @GrubSeeker

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        • #49
          Re:

          OK, made some Magic Dust and experimented with it on some chicken.

          Where I was asking about using the dust in the brine.....I made a 2 quart brine with 1/3 cup Kosher Salt and 1/3 cup table sugar. To this I added
          a generous 1/4 cup of Magic Dust and mixed it up well and brined 4 thighs
          for about six hours. This was taken out of the brine and dried with paper towels. Next Dijon mustard was rubbed all over the thighs and they were coated with the dust. These went on the grill with some other chicken that was marinated in the Lime Habanero concoction I've been using lately.



          The jars are home made Salsa as the tomatoes are coming in like a tidal wave. Made Chili the other day with one and was it good.

          The chicken grilled slowly on the tri pod grill over a bed of plumb wood embers. Several of us tried a piece and we all though it was quite good.
          It wasn't as hot as what the Lime Habanero marinade, but I'll use this for those who don't like the heat of the marinade but do enjoy a spicy
          smoked grilled chicken.

          It was quite windy yesterday and only into the 60's and overcast. Still I got a couple of good Dutch Oven sides and the chicken was fine.

          http://www.youtube.com/watch?v=Gc1URQgQWNo

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          • #50
            Cool cook eDJ!
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            • #51
              Originally posted by Fishawn View Post
              Cool cook eDJ!
              Ditto! Love the tri-pod...did you make it?
              Becky
              *****

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              • #52
                Re:

                I just noticed you asking if I made the Tripod Becky.

                Yes I did. Except for the grill, and small hardware it's all recycled stuff.

                The grill is a Weber and a heavy one as I drop it down just above the fire
                to burn off any residue from the last cook. Then scrub it with a wire grill brush. Then oil it up with a paper towel dipped in oil.

                Earlier this summer I took the grill to the River and set it on 3 small rocks so it was off the bottom and a few inches under water. Those little Cat Fish minnows have a picnic on it for a day or two and it comes out clean as the day I bought it.
                http://www.youtube.com/watch?v=Gc1URQgQWNo

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                • #53
                  Originally posted by eDJ View Post
                  Earlier this summer I took the grill to the River and set it on 3 small rocks so it was off the bottom and a few inches under water. Those little Cat Fish minnows have a picnic on it for a day or two and it comes out clean as the day I bought it.
                  Becky
                  *****

                  https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                  Weber 22.5" One Touch Gold Kettle - Black
                  Weber 22.5" One Touch Gold Kettle - Copper
                  1993 Weber 22.5" Master Touch Kettle - Red
                  Weber 18.5" One Touch Silver Kettle - Budweiser
                  Weber Smokey Joe
                  Multiple Dutch Ovens and other Cast Iron
                  Pink Thermapen
                  Purple Thermapen

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                  • #54
                    Just made a batch today. I lightened up the cumin a little as well as the salt and went a tad heavier on the chili powder and cayenne. We will see how it tastes soon I hope.....
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                    • #55
                      Might have to try this, be good with some dried bush tomato added
                      Hmmmmmm mabe even finger lime
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                      Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

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                      • #56
                        I'm going to have to try this out. Thanks for posting it.

                        Michael
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                        Gizmo & Echo our two girls, great dogs!!!!!

                        Michael

                        Yoder YS640
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                        • #57
                          Originally posted by Humdinger4u View Post
                          I'm going to have to try this out. Thanks for posting it.

                          Michael
                          It's pretty good stuff, I had to make a batch Wednesday cause I ran out of mad hunky. It's my go to rub when I'm our of MH. Like Rich said earlier it is a good base to play with. I usually cut the cayenne down.
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                          • #58
                            We use it around here all the time as a spice. Kids love it on Fries as well.
                            Pete
                            Large BGE
                            Char Broil Tru-Infrared Commercial series

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                            • #59
                              At first glance I thought your BBQ exploded. whew!

                              Originally posted by eDJ View Post
                              OK, made some Magic Dust and experimented with it on some chicken.

                              Where I was asking about using the dust in the brine.....I made a 2 quart brine with 1/3 cup Kosher Salt and 1/3 cup table sugar. To this I added
                              a generous 1/4 cup of Magic Dust and mixed it up well and brined 4 thighs
                              for about six hours. This was taken out of the brine and dried with paper towels. Next Dijon mustard was rubbed all over the thighs and they were coated with the dust. These went on the grill with some other chicken that was marinated in the Lime Habanero concoction I've been using lately.



                              The jars are home made Salsa as the tomatoes are coming in like a tidal wave. Made Chili the other day with one and was it good.

                              The chicken grilled slowly on the tri pod grill over a bed of plumb wood embers. Several of us tried a piece and we all though it was quite good.
                              It wasn't as hot as what the Lime Habanero marinade, but I'll use this for those who don't like the heat of the marinade but do enjoy a spicy
                              smoked grilled chicken.

                              It was quite windy yesterday and only into the 60's and overcast. Still I got a couple of good Dutch Oven sides and the chicken was fine.

                              Weber 22.5
                              Lil Chief
                              1950's Crosley Shelvadore
                              Bradley Smoker
                              Maverick ET732
                              Nesco Dehydrator
                              Thermapen "Blue Bayou"

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                              • #60
                                On a side note...

                                This is a great all-around base rub, and is excellent on seafood, poultry, beef, pork, lamb, veggies… just about anything, including semi-clean underwear...

                                Try the recipe as is at first, but keep in mind it is very open to your creativity. Don’t be afraid to adjust quantities, or add different ingredients to it, such as nutmeg, coriander, thyme, rosemary, basil, or a pinch of oregano, etc… Use your imagination! These are excellent additions to the mix, depending on what you are cooking and the flavor profile you are looking for. Whatever you add, make sure all ingredients are fresh and finely ground.

                                Bon Appetite!


                                Drinks well with others



                                ~ P4 ~

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