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Magic Dust Rub:


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 garlic granules

2 tablespoons cayenne


Mix all together.

Put in a tightly covered container -- but put some in a shaker.

Shake on your meat and vegetables to taste.


when do you add the pcp?

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🎼 I’m a simple kind of man 🎶 🎵        Restaurant Costco for the fuckin win         


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grill and chill for life.

i got a charcoal grill which i keep on my rooftop and a gas grill which i keep on my balcony for quickies. love them both - both are webers. i bbq in the winter, summer, whenever. high gear though in summer.



i had a fresh ass weber grill. I had to retire it when i moved like i said up above. Plus is was starting to die anyways. using it all the time plus the weather started to take a toll.. Can't wait to get a new one thought..


I use to use Italian dressing to marinate my chicken.. plus a few other spices and herbs

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BBQ teh behbeez. Bloodfart, that sounds awesome as shit. What exactly do you mean by foil packets? Things wrapped in foil, or...? Cause I do potatoes just wrapped in foil. Better than baked too.


Like this






And I drizzle them with olive oil, then sprinkle on some of this






Or fresh herbs and always fresh ground black pepper.


You can also use the foil packet method to do any type of fish.

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question about the grilled lobster - do they get thrown on the grill while they're still alive? i've done steamed lobster a bunch of times, and i use the alton brown method - put them in the fridge for a while so they fall asleep, then i do the deed. i'd be a little weirded out by a lobster banging on the lid of the grill though, haha.


and cosign tony chachere's!

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no pan... put the flattened uncooked dough on the grill, when the bottom side is cooked, flip it (so the other side cooks), add the sauce/toppings, and cover so the cheese melts. i generally didn't have a problem with it sticking b/c i used the grill so much it was "seasoned", kinda like a cast iron pan. you could spray some pam or something if you're concerned about it sticking (just take the grill off and and spray away from the coals, haha)

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