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Magic Dust was invented by the late Mike Mills, Pitmaster and owner of 17th Street Barbecue in Illinois. Mill's seasoning mixture remains popular today and contains sugar, earthy spices like cumin, and chili powder. More about Mike Mills. I had encountered Mike Mills on a few occasions. He was a legend in barbecue.


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Grind cumin into a fine powder and move into the container with the chili powder. Add the garlic powder, oregano, and paprika with the chili powder and gralic, cover, and shake to combine. Store for up to 6 months. To make the Magic Dust: Mix all ingredients together in a medium bowl. Transfer to an airtight container for storage.


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Magic Dust Marinade. Here's how to make a marinade using this seasoning blend: Combine ¾ cup of olive oil and ¼ cup of apple cider vinegar, whisking to emulsify. Stir in 2-3 tablespoons of magic dust BBQ rub. Marinate your protein anywhere from 1 hour to 24 hours before cooking.


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It's a great go-to BBQ sauce recipe, but it can be modified to your liking. This copycat recipe for Mike Mills and 17th Street Magic Dust is easy to make and tastes just like the original. The 17th Street Bar and Grill is known for their magic dust barbecue. To make the barbecue rub you will need the following: Mike Mills' Magic Dust Rub.


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Here we using this Magic Dust to rub our Spareribs:https://youtu.be/opEEfMdZpgMMagic Dust Recipe: - 1/2 cup paprika powder - 1/4 cup sea salt - 1/.


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Great for pork chops, chicken, chicken wings, shrimp, fish, roasted vegetables, etc. *There's salt in the rub so adjust accordingly. For a general dry rub, I recommend 1 Tbsp of Magic Dust per 1 lb protein. But feel free to experiment and find what works for you. For a finisher, I sprinkle over anything that's already cooked and needs a.


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HERE'S WHAT'S IN MAGIC DUST BBQ RUB. 1/2 cup Paprika: We use smoked paprika to add to the smoky flavor. Or you can use regular sweet paprika if the smoked variety is too much for you. 1/4 cup Salt: I use a fine kosher salt. Salt is a flavor enhancer. Helps to make everything taste better. 1/4 cup Sugar: Use brown sugar, light or dark, for a.


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Powered by CM Commerce. We called it Magic Dust because it's the magic we sprinkle on all of our ribs, pulled pork, chicken and brisket.and magically, it works equally well on all of them. Made with smoked paprika, hints of onion, garlic, ground coffee, cayenne and other spices, this is a gluten free seasoning that is amazing on every meat.


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Preparation. Mix all ingredients and store in a tightly covered container. To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.


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The Magic Dust has a rolling chance to resist that gets more likely th. Classic WoW Armaments, the place to find info on things that are hard to find info on! The Magic Dust has a rolling chance.


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This isn't the kind of magic dust that transforms a pumpkin into a carriage, but it is the kind of magic dust that transforms an ordinary meal into one packed with flavor and sweet heat.. Magic dust also has a way of making things disappear — add it to sweet potato fries, roasted veggies, or your favorite meat, and POOF, it will disappear as soon as it hits the kitchen table.


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Magic Dust. Item Level 10. Use: Puts the enemy target to sleep for up to 30 sec. Any damage caused will awaken the target. Only one target can be asleep at a time. Unreliable on targets above level 49. (1 Min Cooldown) Requires Level 5. Max Stack: 10.


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Step 8. Remove pans from barbecue and prepare charcoal grills with fresh coals (medium heat), or heat gas grills to medium heat. Place pork on grill, sauce side up. Grill until heated through and.


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Magic dust is essential for successfully completing part of the hunter's epic bow quest. The magic dust is used to sleep the pet of the Un'Goro demon while the hunter fights the demon itself. If you get this drop, sell it in the AH! Also, Anvil is correct. the drop rate is terrible and the spawns are limited.


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MAGIC DUST. Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills, Amy Mills Tunnicliffe. There's a big shaker of Magic Dust next to the salt and pepper in my own kitchen and at all my restaurants. I wish I could figure out a way to attach the bottle to the restaurant tables because.

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