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.
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Magic Dust is a Must!
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Last edited by tenacious bee; 10-10-2012, 08:37 AM.Weber Smoky Joe
18" Weber Silver
22.5" Weber Gold
22.5" Weber Silver
UDS X 2
Masterbuilt 30" MES digital
Masterbuilt MES 40" digital
Masterbuilt cold smoke attachment
Char-Broil Big Easy 3 in 1
Char-Broil COS with Ron Fischer mods.
Dual Char-Broil BBQ Bistros
Blackstone three burner flat top
5" AMZNPS
Vortex x 2
Maverick ET 73
Maverick ET 732
Maverick Pro Temp instant read thermometer
Thermo Works Smoke Dual Channel Thermometer
Pitmaster iQue 110
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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.
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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.
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Originally posted by Fishawn View PostCool cook eDJ!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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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.
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Originally posted by eDJ View PostEarlier 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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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.....-Modified Brinkmann Gourmet Charcoal Smoker
-22.5" Blue Weber Gold w/ weber side table
-18.5" '69 daisy wheel Weber redhead restored
-Smokey Joe Silver x 2 --- one turned Mini WSM
-Coleman road trip grill
-Charbroil performance gasser
-Maveric ET-732
-CI: Le Creuset#23, Wagner#3, Wagner square skillet, lodge#8, wagner #9 griddle, griswold #9 slant griddle, griswold #10 block skillet, griswold #5 small, griswold #7 slant skillet w/ heat ring, griswold #8 block with self basting lid
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Originally posted by Humdinger4u View PostI'm going to have to try this out. Thanks for posting it.
Michaelsigpic
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At first glance I thought your BBQ exploded. whew!
Originally posted by eDJ View PostOK, 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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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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