CHILE Posted July 5, 2007 Report Share Posted July 5, 2007 Champion BBQ pitmaster and restauranteur Mike Mills came up with this spice mix that he calls Magic Dust. It can be used on any type of food, barbecued or not. The heat level can be adjust up if you like it extra spicy. INGREDIENTS: 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 Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 5, 2007 Report Share Posted July 5, 2007 Re: Magic Dust Champion BBQ pitmaster and restauranteur Mike Mills came up with this spice mix that he calls Magic Dust. Great! Thanks for the recipe, and welcome to the forum. We are establishing quite a presence here in the mid FL area! Quote Link to comment Share on other sites More sharing options...
CHILE Posted July 5, 2007 Author Report Share Posted July 5, 2007 thanks for the welcome Firemonkey I'm not a ceramic cooker owner yet just getting info really like the feel of this forum very friendly Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 5, 2007 Report Share Posted July 5, 2007 Hehehe. I didn't even think about peppers with your screen name, until you put the avatar up! Now I get it! I was thinkin "young person," said with a deep southern accent. Now I have another reason to smile at your screen name. What are you cooking on now, Chile? Quote Link to comment Share on other sites More sharing options...
WoodieB Posted July 5, 2007 Report Share Posted July 5, 2007 Nice recipe, Chile. That looks like it would make an excellent dry rub for pulled pork. I jumped in a bought a KK after browsing the forum for a bit. It was an excellent decision. The thing rocks, and all who lay eyes on it are struck with it's beauty. I had never cooked on a ceramic before, nor had used lump charcoal. Thanks to the info from all the good folks on the forum here, (and of course my own innate cooking skills) I'm turning out awsome food from the beginning. Welcome, WoodieB Quote Link to comment Share on other sites More sharing options...
