The big brown truck just brought my Larue Tactical BUIS for the BCM middy on a LMT lower.
But, what do I do with the DILLO DUST? Short of asking Paula Dean for a custom gunner recipe or the wife who said “you could start with your fries”:eek:. What are your favorite DILLO DUST indoor/outdoor recipes?
The DILLO opener, I have those problems chilling in a bucket.
I wonder what I would be surprised with if I order an Aimpoint and mount.
Thanks.
i bought an aimpoint mount and got dillo dust, beverage opener and a hat, and 2 bumper stickers in my package that i received earlier last week, i plan on trying the dillo dust on some prime rib, rib eye, tri tip, maybe some chicken as well
I tried the Dillo dust on some ribs I cooked up for guests a few weeks ago. I prefer my own rub frankly.
Thats probably the reason everyone at TOS hates you, not the chart.
I definitely appear to be alone in my opinion of all the “goodies” in the packages. I appreciate Mark’s marketing scheme (and clearly it’s worked wonders for him), but honestly I’d rather have the $10 than the knicknacks and doodads in the box. Keep the opener, spices, and hats and stickers and just sell me the mount for $10 less. I like the products, but these idiots that think they’re getting a “free” hat and other trinkets really amaze me. And the idea that this is what they’re customer loyalty is based on is truly nuts.
Mark makes what is, in my opinion, a great bunch of products but when you see a guy post “I just ordered a Larue XYZ and it came with a ‘free’ hat! I’m a customer for life!” you have to start to wonder if maybe they shouldn’t make an IQ test a prerequisite for buying a gun.
You do have a point - I liked the hat, opener, dust etc. - the first time or two. After several orders, I find myself with all these hats and openers. I like the dillo dust, and that’s a consumable - but eventually I run out of places to store hats, stickers, and openers.
Dillo Dust is a “lost leader” and generous perk.
There eare FAR better rubs out there.
I give mine away…
What do you prefer?
Make your own! I started with this and tweaked things to make it my own. I made a huge batch, and frankly at this point I don’t even know what the recipe is!
This is what I started with.
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne
FWIW, the same thing goes for sauce. Start with a printed recipe and make it your own.
Agree. It is amazing to see people get excited about “dillo dust” AKA Lowry’s seasong salt.
C4
I do something similar for my chicken seasoning…many different ingredients.
Dillo Dust is pretty much lowry’s by taste comparison.
edit: and grant posts the same thing while I was typing mine in.
Same here. My last order came with the hat , Dust, 3 bumper stickers and a bottle opener (giving me a total of 4 that I’ve gotten now). I’ve given away 3 of the openers, all the bumper stickers, and kept the hat (always like a new hat). The Dillo Dust I tried on some boneless pork ribs, it wasn’t bad, but there are better rubs out there. Like rob_s said, make your own. That being said, I love their mounts though. 
You can use it as you would any dry rub. Like Rob said you can actually make it yourself. I would do equal parts of everything. White sugar would be better than brown sugar as it caramelizes better over a fire.
My variation:
1 part of everything
-sugar (if you prefer brown sugar, get the light kind)
-dry mustard
-paprika
-granulated garlic or garlic powder
-granulated onion or onion powder
-kosher or sea salt (table salt has iodine which tastes icky)
-white or black pepper
-cumin
-ancho (slightly sweet/smokey flavor) chili powder
But really you can substitute or add things per your tastes. A chef friend of mine adds a little powdered ginger.
If you like to cook this style, I’d highly recommend the “Dinosaur Bar B-Que” cookbook. Upstate New York is the home of some of the best BBQ you can get believe it or not, and the Dinosaur Bar B-Que restaurant is a haven for bikers and other folks who like good food.
I do find that VERY hard to believe! :eek:
Do they serve the ribs with sauce on them, or on the side? Yankees always fuck that up.
Well As is true for anything…You don’t know what you don’t know. 
The rubs are cooked with rub as is proper for anything. They’ll serve the sauce anyway you want it (I prefer mine on the side too) and they make their own daily. Everything is fresh and natural made from scratch. The owner/chef is an artist.
My dad was a southerner, and he grew up cooking pig and before he died I got all his rub and other recipes, it’s a point of pride in my family and I would never steer anyone wrong, especially when it comes bbq…because my dad would haunt me for eternity. 
My dad got the Dino BBQ book and said he learned a lot from it, that’s high praise from my dad. Of course he modified everything he saw, but it definitely inspired him. He thought it was good enough to give me a copy and I’ve gotten a ton of use out of it.
The only BBQ I have to eat in the south or make myself is Eastern Carolina. If you come up to the VTAC class, I was going to make some of my dad’s BBQ, and you can try it yourself…now I just have to figure out how to fit my smoker in the car. :eek:
Everyone’s PALETE is different.
I tried MOST commercially available and several Guarded SECRET recipies retc.
I prefer Emmeril’s to most of them.
Try it out for those that have not.
It has some different spices that give it a pleasing unique taste.
http://www.amazon.com/gp/product/B001EQ569Y
http://www.emerils.com/recipe/6987/Steak-Rub
VERY good w/ RIB EYE’s, Base Ball’s Top’s, Filet’s etc…
AS always YMMV…
While I’m underwhelmed by Emmeril as a chef, you can probably make his rub yourself. Just use equal parts of everything you see on the label…minus the MSG and other junk.
I bet though that his ingredients share at least 50% commonality with the rubs listed here.
Yes, the problem is the ratios / porportions of the ingredients as they don’t give TDP data out due to proprietary info etc… etc…
BUT, to a determined soul have at it…
Reminds me of that Seinfeld where Kramer ordered “extra MSG” with his food
Just start by using equal parts. The only thing I occasionally add more of is paprika and ancho, but usually equal parts assures no one thing overwhelms the other. The sugar is mostly there to caramelize on the meat giving it a nicer sear.
If you want to tweak it, just add more of whatever spice you like and experiment.
All part of the fun and the mark of a true cook.
It will also save you a nice bit of change over the long run.