Author Topic: 17th Street Barbecue - 'Magic Dust'  (Read 9888 times)

squirtthecat

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17th Street Barbecue - 'Magic Dust'
« on: November 30, 2009, 05:23:26 am »

If anyone is looking to pick some of this up, here is an awesome deal..

Register for an account at bbqproshop.com and get 10% off, plus free shipping through December 19th.

Details:

http://us1.campaign-archive.com/?u=d12d215257723395b6ed28044&id=341d10a603



They also carry Willingham's and Plowboy's BBQ rubs.

Offline Tenpoint5

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #1 on: December 02, 2009, 10:22:09 pm »
Squirt,
Would that be the same as this one? You will have to mix up a batch and compare them for us.  ;D ;D

Magic Dust

To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
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
PREPARATION:
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. Keeps indefinitely but won't last long.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

squirtthecat

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #2 on: December 03, 2009, 04:36:34 am »

Yep, that looks like the same recipe from his book (Peace, Love, & Barbecue).   Will see how the packaged stuff compares! (and if they 'tweaked' it any)


Offline ArnieM

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #3 on: December 03, 2009, 09:15:49 am »
The Magic Dust recipe sounds pretty good 10.5.  It has all of my favorite ingredients.  I'll give it a try.
-- Arnie

Where there's smoke, there's food.

Offline OU812

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #4 on: December 03, 2009, 09:54:26 am »
I'd have to check my notes at home but that sounds pretty close to the rub I make.

Offline classicrockgriller

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #5 on: December 03, 2009, 11:05:29 am »
Is this like a steak seasoning?

Offline OU812

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #6 on: December 03, 2009, 11:15:00 am »
I use some thing real close to this to rub on pork butt.

squirtthecat

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #7 on: December 03, 2009, 11:19:56 am »

My office neighbor uses it on everything.  Even his scrambled eggs..   I've got 2 pounds of it waiting in my mailbox at home.



Offline Hopefull Romantic

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #8 on: December 04, 2009, 03:54:23 am »
I have heard about that rub numerous times on this forum.

Thanks 10.5 for posting it

HR
I am not as "think" as you "drunk" I am.

squirtthecat

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #9 on: December 04, 2009, 04:49:11 am »

Yeah, thanks Chris.

I hope that is the same as what came in the bag, as it was GOOOOOOOODD...



Offline classicrockgriller

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #10 on: December 04, 2009, 08:34:34 am »
I think I know why they call it "Magic Dust".

I just made a batch of this and I sneazed 22 times.

I subbed hawaiian raw sugar for reg sugar and blended it fine.

It taste great! Thanks squirt and 10.5

I might snatch off a small bottle of it and add some Cardamon.

Offline Father Tom

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #11 on: December 04, 2009, 02:03:25 pm »
Thanks 10 point for recipe.  Had a package but lost somewhere.  Made a batch last night ans it taste like i remember.  Finely ground cane sugar might be a trip.  Might have to try it.  Thanks again.

FT

Offline OU812

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #12 on: December 04, 2009, 02:40:26 pm »
I use Tubinado Sugar in my rubs, less likely to burn and processed allot less than table sugar.

Offline classicrockgriller

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Re: 17th Street Barbecue - 'Magic Dust'
« Reply #13 on: December 04, 2009, 02:43:08 pm »
I was kinda wondering about the difference in the coarseness in the sugar as far as measurment ingredient. Should I add alittle more to take up for the bulk?