Posted: 3/30/2012 3:26:28 PM EDT
| Ok, although I have personally tasted and enjoyed the stuff. I have like 10 bottles of this stuff that I would like to do some cooking with. Does anyone have any Dillo Dust inspired recipes? I'm a person fan of skirt steak, but if it sounds good, I'd like to try it. |
| A couple of my favorite uses are mixing it into eggs for omelets or scrambled eggs, slow cooked fried potatoes, and for the pasta lovers, melt some butter, mix in some dillo dust, garlic powder, salt, and pepper, pour in the pasta and stir. We also put it on burgers when we grill and baste with Jack Daniel's BBQ sauce as they cook. |
| I tend to sprinkle it on food here and there, but I don't think I'm putting it to it's full potential. Since I don't que that often, I don't really go all out with the sauce or rub, but I heard someone had made a sauce using the Dillo dust. I'd really like to find that recipe. |
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It's good on cold slaw. Hell, it's good on everything!  Shadeaux - Being from Louisiana, you could appreciate this one. Redfish - filets on the half shell. For those who don't understand "Filets on the Half Shell": Filet the fish and keep the scales/skin on. Rub the filet side heavily with Dillo Dust. Place on a hot BBQ grill with scale side down. Cook for 15 minutes, then slide the filet off the skin/scale side. Throw away the burnt scale side and eat the filet! The high sugar content of the Dillo Dust keeps the moisture and flavor in the meat. Keeping the scales on allows the meat to cook inside w/o getting burned and the filet/meat slides right out - it's awesome!! I'd imagine it will work on most fish, but I've only tried it on Redfish. Good eats! |
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It's good on cold slaw. Hell, it's good on everything! Shadeaux - Being from Louisiana, you could appreciate this one. Redfish - filets on the half shell. For those who don't understand "Filets on the Half Shell": Filet the fish and keep the scales/skin on. Rub the filet side heavily with Dillo Dust. Place on a hot BBQ grill with scale side down. Cook for 15 minutes, then slide the filet off the skin/scale side. Throw away the burnt scale side and eat the filet! The high sugar content of the Dillo Dust keeps the moisture and flavor in the meat. Keeping the scales on allows the meat to cook inside w/o getting burned and the filet/meat slides right out - it's awesome!! I'd imagine it will work on most fish, but I've only tried it on Redfish. Good eats! +1 I know what I'm trying tomorrow. Any shrimp/crawfish remedies? |
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Quoted:
It's good on cold slaw. Hell, it's good on everything! Shadeaux - Being from Louisiana, you could appreciate this one. Redfish - filets on the half shell. For those who don't understand "Filets on the Half Shell": Filet the fish and keep the scales/skin on. Rub the filet side heavily with Dillo Dust. Place on a hot BBQ grill with scale side down. Cook for 15 minutes, then slide the filet off the skin/scale side. Throw away the burnt scale side and eat the filet! The high sugar content of the Dillo Dust keeps the moisture and flavor in the meat. Keeping the scales on allows the meat to cook inside w/o getting burned and the filet/meat slides right out - it's awesome!! I'd imagine it will work on most fish, but I've only tried it on Redfish. Good eats! 
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Dillo Dust is good on chicken. What I do is take boneless/skinless chicken thighs throw them on the grill then add the dust to them on the grill. You can roll them in some dust before hand if you don't want the mess. The dust kind of caramelizes as it cooks and has a sublime flavor with the chicken. I'm getting hungry just thinking about it.....
When I get back on my feet (both literally and financially) I will have to place an order for some stuff so I can get some more dust. Happy Eating, and enjoy the Dillo Dust!! |
| I hope I don't offend anyone by this, but I'm the type of guy who doesn't distinguish the difference between grilling and b-b-q...ing. Although I'm not a huge fan of pork, I do love pulled pork. So I ask what type of cut am I looking at when I'm going to the store? I don't own a smoker, so is there another way to cure the meat to get the same consistency? Anyone interested in a rattlesnake recipe? I recently tried, but my buddy just sent me the recipe. |
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I sautée mushrooms and shrimp with it. A little butter, olive oil, garlic and lots of dillo dust. The wife likes it too.
Or you can do what my 2 year old daughter does. As soon as she sees the bottle of dust, she licks her hand and has me sprinkle dillo dust on it. She licks it right off. 
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I hope I don't offend anyone by this, but I'm the type of guy who doesn't distinguish the difference between grilling and b-b-q...ing. Although I'm not a huge fan of pork, I do love pulled pork. So I ask what type of cut am I looking at when I'm going to the store? I don't own a smoker, so is there another way to cure the meat to get the same consistency? Anyone interested in a rattlesnake recipe? I recently tried, but my buddy just sent me the recipe. Pork butt or shoulder. You can cook it in the oven or crock pot for 4-6 hours , low and slow. Put 2 cans of soda or beer, dillo dust it a lot. |
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I like this method with steaks and shrimp
http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html Generous amount of the dust on the steaks and butter and dust in the bag with the shrimp. |
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For Hmong garnish:
40 or 50 finely chopped thai chile peppers, tablespoon of dillo dust, fresh smashed garlic, half a lime's worth of juice, cilantro, a little green onion, and a liberal dose of fish sauce or oyster sauce. It goes good in just about anything. For those that either raise chickens or get them with the insides still in them: Boil the heart, liver, kidneys, testicles(or the partially developed eggs if there are any), coarse chop them and apply dust, add cilantro, onion, 4-5 chopped hot peppers, and a little liquid from the pot you boiled them in. Very good food to eat while you're waiting for the rest of the chicken to cook. Beer can chicken: PBR and dillo dust rub, dillo dust in the can. Nuff said there. |
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I love to add it to bacon that is 75% cooked. Dust, flip bacon, Dust again in the last few minutes of cooking. Awesome! I have to try this! I also like it on Popcorn and Ribs. Put a thin layer of yellow mustard on the ribs then apply dillo dust liberally, smoke and enjoy! |
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when you use it on meat, apply it heavily and rub it in. ...directly onto some spare or baby-back ribs. Cover/wrap and refrigerate overnight. Fire up a smoker (with hickory wood), settle it down to ~225 deg. and run for 4 hours. Open another beer [of several by this point], and eat like a sick crack addicted gun freak 
A.W.D. |
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If you have a smoker, the best ribs IMO are St. Louis cut pork ribs.
Remove the membrane from the underside and rub in a thick layer of dust on both sides. Wrap in plastic and refrigerate overnight. This step is key. Remove from fridge next day and add more dust while it sits out to get to room temperature. I do mine at 275 for 3-4 hours. Wrap them in foil for the last hour or so. Once done; pig out and don't share with anyone , especially your wife who was bitching about the smoke smell the entire time. When I'm out of dust, I use Gordon's Grub Rub from HEB. On top of that I put a heavy layer of dark brown sugar. It keeps the top from drying out and give a nice spicy/sweet flavor. And no BBQ sauce. It has its place, I just haven't tried a recipe using it. I never get tired of eating ribs the way i described above. |
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Where may one procure habanero flake? This is mission important.**
**mission is undefined but important. Located- http://www.thespicehouse.com/spices/habanero-chile-peppers-whole-and-ground#content Posted Via AR15.Com Mobile |
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Where may one procure habanero flake? This is mission important.** **mission is undefined but important. Posted Via AR15.Com Mobile We grow our own Habby plants. Sometimes I roast the peppers in the oven sometimes in the smoker then coarse grind in a coffee grinder. |