This may be a little off subject, but didn’t seem to fit in the General Discussion Forum. For those of you that have ordered from LaRue and received some of this Dillo Dust, what have you done with it? Recipes and photos ok.
2T sugar +1 t
3t salt
1 1/2t sweet paprika
1 1/2t smoked paprika
2t chili powder
1/4t celery seed
1/2t cumin seed
1/2t garlic powder
What is that the recipe for the stuff?
Anyway, have used dildo dust on ribs and pork butts. Not bad, but I prefer my own concoction when it comes to BBQ.
I rubbed it onto steaks, lamb, bison, any good meats before marinating them. Great with hard-boiled eggs too!
I don’t use Larue mounts anymore so unfortunately I’ve used up all Dust 
Paging Dr. Freud.
It goes great on the rim of your Bloody Mary…
I saw that coming.
I like to snort a line of Dillo Dust between stages of a tough match.
Dillo dust and the gunpowder from a 9mm…
I slurry it up in olive oil and use it on veggies that I grill, Great for skewers of veggies. I like to steam brussel sprouts for about 15 minutes, then slurry some Dillo with olive oil on a medium size bowl and throw in the steamed brussel sprouts, roll the brussels spouts around to coat with dillo/oil. Throw them right on the grill and roll them around for a few minutes a side to char the outside.r
If my Mom had made these when I was a kid I might have eaten my veggies.
It is OK but I like Weber’s Chicago Steak seasoning better.
Dillo Dust was a secret weapon in my Chili for a while there.
Once in a while, I’d throw some on some pork as soon as I pulled it, and stirred it up.
Word on the street is that Florida’s Dillos are giving everyone Leprosy, so I reckon down there “Dillo Dust” has a whole different meaning…
New Batteries maybe?
Yeah, that’s Dillo Dust. The stuff is pretty good but there are about a million rubs and rub recipes out there and there are several I like better on any given day or any particular meat. It’s like all foods and condiments…all a matter of taste.
I was astonished by the amount of “stuff” sent with the Larue Mount I purchased. I don’t normally shop with them, my first thought was, this is a $100 mount with another $150 of crap I don’t need.
What? Lol. Honestly surprised it took so long for this crowd to pick up on that one. I have a friend who still hasn’t said shit for the past two years whenever he pulls out his bottle of the stuff and I call it dildo dust.
Also, for any one wanting to call me a Larue hater, I’m not. I just like poking fun at everything, and I have several Larue mounts, rails, and other accessories.
Neat, have a friend who would be excited to have that.
And yeah, there are tons of different rubs and taste and preference does matter. I have different rubs for different types and even cuts of meat personally. Yes, that is right. Pork Butts get one type, ribs another. The rib rub I use is actually like 50% brown sugar, but that is mine. May need to try using the dust recipe next time I do up a brisket though. Seeing that Larue is from Texas and they generally favor your beef over the southern choice of pork.
Hell, freezes, over, someone else who loves all things brussel sprouts. Not dillo dust, but damned good, it says bake but I roast on a grill plate, don’t remember where I copied from:
Roasted Brussels Sprouts with Raspberry Balsamic and Cranberries (Cranberries are optional for me)
1 pound fresh Brussels Sprouts, cut into halves length ways (like ‘turtle shells’)
olive oil, preferably in a mister
salt & pepper
1/2 cup raspberry balsamic vinegar
1/4 cup sugar
1/2 cup dried cranberries
Preheat oven to 450.
Place cut Brussels Sprouts onto large baking pan, and either spray generously or drizzle with olive oil. Sprinkle with salt and pepper.
Bake for 10 minutes.
Meanwhile, combine rasberry balsamic vinegar and sugar in small saucepan. Heat to boiling, reduce heat, and let simmer and reduce until brussel sprouts are finished baking, stirring occasionally. (I also crumble in a couple clumps of brown sugar)
Remove brussel sprouts from oven and use a wide spatula to turn them over. Return to the oven for another 5-10 minutes, or until they are nicely roasted, beginning to have dark brown spots & edges, as seen above. The total time should be 20 minutes or less, but will depend on the size of your brussels sprouts, amount of moisture in them, and type of baking pan you’re using. Just keep an eye on them, you’ll know when they’re done. Drizzle the reduction onto them and enjoy.
Pretty much my thoughts. Every piece of ‘swag’ I’ve ever gotten from a gun related purchase has gone right in the trash unless it was a hat.
They need to include useful stuff like target pasters or pens instead of stickers and shit that 7th graders would find cool.
yep… I think that’s right up there with dude in another thread that liked to pull on his woodie in the hammock.
I’d much prefer some clothes pins, pens, and targets.
The office I work in has Larue bumper stickers in most people’s cubicles because I hand them out when I get them. For awhile, it seemed like Larue hats were the official range hats at some Colorado clubs. I have my nice one, my funky one, the one with my name written big on the back that I wear to classes.