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Posted: 2/2/2010 2:34:57 PM EDT
I know the idea has been kicked around alot and people post up the magical things they do with dillo dust. I have been eating dillo dust almost daily for a while and have perfected some of my own recipes.
I would like your recipes, They have to involve dillo dust as an ingrediant, ie not just seasoning like on top of eggs. Post your recipes , a list of ingrediants and cooking step by step instructions and plenty of photos. The dish will named after your screen name. for example i will be posting my locally famous buffalo wings so hence they will be Jwood562's buffalo wings i would like to gather a nice round number of lets say 50 DIFFERENT recipes and actually either create a new post of the 50 recipest hat might be a sticky or actually get it printed out and sell it here (at cost, non-profit) to users. Please only do one of your best dishes so we can have a big diverese contribution of users. |
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Mrs. Kujoe's Tactical Taters
http://www.ar15.com/forums/topic.html?b=2&f=219&t=184301 It's all in here with some help and suggestions from others. |
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Mrs. Kujoe's Tactical Taters http://www.ar15.com/forums/topic.html?b=2&f=219&t=184301 It's all in here with some help and suggestions from others. thank you. that will work, cmon guys, let me know what you guys are using the dust for |
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Here is my current favorite use for Dillo Dust, Heat, Pork and win.
Take boneless pork chops and rub with Dillo Dust on both sides. Cover chops with bread crumbs (I prefer Italian style) Sear chops in a pan with olive oil for a minute or two on each side. Grill at 350 degrees until internal temp is at about 145 degrees (About 20 or so minutes depending on thickness of chop). I should have taken pics because I know none of this happened because I didn't. |
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BBQ Dillo Burgers: 1. Rub Dillo dust onto both sides of the patties. 2. Throw them on the grill and flip them often for the first couple of minutes. (Dillo dust makes the outer surface of the hamburger cook much faster than normal) 3. Once the burgers hit your usual halfway point begin basting them with Jack Daniel’s BBQ Sauce. 4. Flip and repeat as necessary. 5. Enjoy the best burger you’ll ever have. |
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This is not a tag I will be backwith a recipe venison involved.
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Thusfar...
Pork Roast Preheat oven to 350 Cut 1/8" into the top fat of a pork roast at a 45* angle Rub about two tablespoons of Dillo dust all over the pork (really just eyeball it until well covered) Put pork on grate, put grate in pan Put pan in oven Take out after 1hr and using grill brush slather the pork with all of it's drippings cover pork with tin foil bake until it hits 145-150* ______________________________________________________________________________________________ Drunk Chicken Ingredients needed 1 Can beer 1/3 Cup Dijon Mustard 1/3 Cup Soy Sauce 1/3 Cup Lemon Juice 5 Cloves Garlic - mushed 1 tbsp Brown Sugar 1 tsp Salt 1 tsp pepper 1 tsp cayenne pepper 1/3 cup EVOO Pepper corms Dillo Dust Drunk Chicken Marinade 1/2 can of beer 1/3 Dijon 1/3 Soy 1/3 Lemon Juice 1/3 Extra Virgin Olive Oil 5 Cloves of Garlic Salt, pepper, and cayenne pepper Let the chicken sit overnight in the marinade, or at least for a few hours, turning occasionally to get it well marinaded Pull chicken out and liberally cover with dillo dust, make sure to get UNDER the skin of the chicken or it won't really flavor the meat well. Also get a good bit inside the chicken as well Hopefully you either finished the can of beer or covered it. I typically cut off the top of the can with a can opener, but do whatever you like. Add a dozen pepper corms and a bit of dillo dust to the half can of beer and shove it up the chickens bum I usually have to use a pie tray to balance the chicken on the grill, but do it however you like, and cook the chicken on a low temp until finished. Usually takes me 2 to 2 1/2 hours to finish one. _________________________________________________________________________ CORN Husk a cob, but don't remove the husk totally, just get a good portion of the hair and junk off Pre-cook some bacon to a limp level, nowhere near crispy though dust corn with dillo dust cover with bacon close the husk back up throw on grill until bacon is done I've got some more, but I can't remember them off the top of my head and will have to look when i get home. |
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1/3 cup EVOO you sound just like rachel ray. and no this is not a tag for recipes to use my 4 bottles of dust sitting in the cabinet. |
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Toast some bread, slap on some butter, sprinkle with Dillo Dust and consume. Makes a great treat after a hard day of shootin'.
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1/3 cup EVOO you sound just like rachel ray. I had to google her...she's pretty hot. |
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BBQ Dillo Burgers:
1. Rub Dillo dust onto both sides of the patties.
2. Throw them on the grill and flip them often for the first couple of minutes. (Dillo dust makes the outer surface of the hamburger cook much faster than normal)
3. Once the burgers hit your usual halfway point begin basting them with Jack Daniel’s BBQ Sauce.
4. Flip and repeat as necessary.
5. Enjoy the best burger you’ll ever have.
Hmm, I imagine the dust would be good mixed directly with the ground beef too. |
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Quoted:
BBQ Dillo Burgers:
1. Rub Dillo dust onto both sides of the patties.
2. Throw them on the grill and flip them often for the first couple of minutes. (Dillo dust makes the outer surface of the hamburger cook much faster than normal)
3. Once the burgers hit your usual halfway point begin basting them with Jack Daniel’s BBQ Sauce.
4. Flip and repeat as necessary.
5. Enjoy the best burger you’ll ever have.
this must be a typo because you only flip hamburgers once |
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So far we have:
Jwood562’s dillo wings Mrs. Kujoe's Tactical Taters SturmMonkey’s Porkchops Tim_Az’s BBQ Dillo burgers Phelptwan’s Prok roast and drunk chicken Mi650’s bacon wrapped venison (waiting on official name/title |
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Marinate filleted chicken breast in a 50/50 mix of Teriaki sauce and Stubb's Beef Marinade (That's right - BEEF)
Rub in Dillo Dust Let soak for a few hours in the fridge Grill with Dust side down first, while sprinkling on more dust on the exposed side. Flip, spoon on some of the marinade, avoid washing off the dust. Re-apply dust as you see fit. Grill till your happy with the look. Serve steaming hot, so have your sous chef have everything else ready to go on time. Enjoy |
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JAson,
I endorse this post! I don't have any fancy recipes for stuff, I just do the man thing with the meat I kill or buy. Maybe my wife can help. |
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First get some rib eyes cut up into about 1 in. pieces
Take one of those wok thingy's that have the holes you can use on a bbq, and put the steak in and coat with some Dillo dust, and add a little honey teriyaki glaze if desired and then throw on the bbq. cook Cook some spagetti noodles on the stove, but be very careful not to over cook. Drain, and add honey teriyaki stir, then place in wok with steak on bbq, and mix up. Reduce heat for this, you're not so much cooking as just adding some smokey flavor By the way, when i say bbq i mean charcoal......no natural gas. If you're going to do that then just throw some liquid smoke in when you add the glaze to the noodles Take some potatoes slice up, into chunks, slices, however you want, make a pocket out of aluminum foil add the potatoes, olive oil, and a healthy helping of dillo dust (These take awhile so throw on the bbq before the steak) Make a folding top from the foil so you can open up and stir the potatoes, otherwise the bottom wil burn and the top will be under cooked. Goes great with a nice glass of Bookers, Woodford Reserve, or Crown Royal...... |
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So far we have: Jwood562’s dillo wings Mrs. Kujoe's Tactical Taters SturmMonkey’s Porkchops Tim_Az’s BBQ Dillo burgers Phelptwan’s Prok roast and drunk chicken Mi650’s bacon wrapped venison (waiting on official name/title Another variation of this recipe is to cut up the back straps or tenderloins into bite sized chunks. Cut the bacon into 3rd's, wrap, and use skewers. For this, how about 'Bambi Bacon Bites?' From my wife, 'Heaven in a Pig's Blanket.' |
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i think someone needs to link back to the dillo dust version of the bacon explosion. coronary on a plate
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i think someone needs to link back to the dillo dust version of the bacon explosion. coronary on a plate Iremeber that post, I will include it only with a warning from a doctor but seriously I will include it if the OP wants it in |
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not exactly a recipe but i keep a bottle of dillo dust in my survival bag/kit. if i ever have to eat bugs to survive at least it'll taste better. maybe you can include this in the shtf section of the cook book (along with which wild mushrooms are safe to eat, etc)
p.s. i've actually eaten cooked bugs by choice - ant eggs win hands down |
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BBQ Dillo Burgers:
1. Rub Dillo dust onto both sides of the patties.
2. Throw them on the grill and flip them often for the first couple of minutes. (Dillo dust makes the outer surface of the hamburger cook much faster than normal)
3. Once the burgers hit your usual halfway point begin basting them with Jack Daniel’s BBQ Sauce.
4. Flip and repeat as necessary.
5. Enjoy the best burger you’ll ever have.
this must be a typo because you only flip hamburgers once how the hell do you get the cross pattern if you only flip once? i flip 2xper side so i can get the pretty XXX's |
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I am having pheasant tonight, marinated for 24 hours in teriyaki sauce that has been laced with dillo dust!
served over a bed of rice with broccoli. this is my first use of dillo dust. next week when i am home we will have either home grown beef steak or elk steak, potates and some sort of side , and yes I killed the elk myself, but with a .50 cal muzzleloader ETA: I will call the Pheasant Sniper7s Pheasant ala LaRue |
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So far we have: Jwood562’s dillo wings Mrs. Kujoe's Tactical Taters SturmMonkey’s Porkchops Tim_Az’s BBQ Dillo burgers Phelptwan’s Prok roast and drunk chicken Mi650’s bacon wrapped venison (waiting on official name/title) rangar's marinated filletd chicken Sniper7s Pheasant ala LaRue also guys just a photo of the final product will do. you can post in your orignial post or email to me [email protected] considering most cookbooks have just recipes and a final photo of finished product its going well guys. lets keep them coming |
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i think someone needs to link back to the dillo dust version of the bacon explosion. coronary on a plate I'm making a bacon explosion for Sunday. If this recipe is handy, I'd love to give it a try. |
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BBQ Dillo Burgers:
1. Rub Dillo dust onto both sides of the patties.
2. Throw them on the grill and flip them often for the first couple of minutes. (Dillo dust makes the outer surface of the hamburger cook much faster than normal)
3. Once the burgers hit your usual halfway point begin basting them with Jack Daniel’s BBQ Sauce.
4. Flip and repeat as necessary.
5. Enjoy the best burger you’ll ever have.
this must be a typo because you only flip hamburgers once how the hell do you get the cross pattern if you only flip once? i flip 2xper side so i can get the pretty XXX's you can give the burger one quarter turn without flipping it. then flip it |
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i think someone needs to link back to the dillo dust version of the bacon explosion. coronary on a plate I'm making a bacon explosion for Sunday. If this recipe is handy, I'd love to give it a try. You mean....this recipe? Bacon Explosion! |
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i think someone needs to link back to the dillo dust version of the bacon explosion. coronary on a plate I'm making a bacon explosion for Sunday. If this recipe is handy, I'd love to give it a try. You mean....this recipe? Bacon Explosion! I found that, and it's probably what I'm making. -sauce, +dillo dust. Unless someone comes up with a super-secret squirrel dillo dust recipe. |
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My pheasant was delicious!
take 1 whole pheasant, cut off all usable meat (breast and any leg meat you can get), cut into bit sized chunks...clean well and make sure you remove all SHOT. marinate in teriayki sauce of your choice for 18-24 hours minimum. when you marinate, put on the desired amount of dillo dust into the teriayki sauce and mix into the sauce so it gets on all meat chunks. when ready to cook, start your side item first (I chose broccoli), then using a george foreman grill put pheasant on for 8-10 minutes. get your rice done half way inbetween that time as well. Choose your favorite beverage (jack and coke for me...although I had jack and sweet tea the other night and may have found a new GO TO drink!) Put on your larue hat and enjoy! I called it Sniper7's pheasant ala LaRue |
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This thread just caused me to place another order with LaRue. It seems I don't have enough Dillo Dust to make a Bacon Explosion. Hey honey, next time you go to the store could you pick up some Dillo Dust? Oh yeh, I forgot, they dont' carry it. That's OK I'll just place an order for some things I've been needing!!!
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Dilllo Chicken Bake
1 Lb of Chicken Breast tenderlions One can of Cream of Chicken Soup Dillo Dust Pepper Preheat oven to 400. Coat chicken with dillo dust on both sides, sprinkle with pepper. (The more pepper you add the spicier it will be.) Place in a 9x9 baking dish. Cover with cream of chicken soup, and sprinkle a little more dillo dust on top. Bake for 45 min to an hour, depending on thickness of the chicken. I serve this with mashed potaotes, and use the creamy chicken dillo sauce as gravy. A second variation would be to bake the chicken for about 30 minutes. Prepare a box of stove top stuffing: add water and mix to bowl and stir (do not cook it). Spread over chicken and finish baking until stuffing is golden and crunchy, about another 15-20 minutes. Both are great and medic really likes em!! |
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Quoted: Dilllo Chicken Bake 1 Lb of Chicken Breast tenderlions One can of Cream of Chicken Soup Dillo Dust Pepper Preheat oven to 400. Coat chicken with dillo dust on both sides, sprinkle with pepper. (The more pepper you add the spicier it will be.) Place in a 9x9 baking dish. Cover with cream of chicken soup, and sprinkle a little more dillo dust on top. Bake for 45 min to an hour, depending on thickness of the chicken. I serve this with mashed potaotes, and use the creamy chicken dillo sauce as gravy. A second variation would be to bake the chicken for about 30 minutes. Prepare a box of stove top stuffing: add water and mix to bowl and stir (do not cook it). Spread over chicken and finish baking until stuffing is golden and crunchy, about another 15-20 minutes. Both are great and medic really likes em!! sounds pretty good! I'll have my naughtynurse at home try this out |
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So far we have: Jwood562’s dillo wings Mrs. Kujoe's Tactical Taters SturmMonkey’s Porkchops Tim_Az’s BBQ Dillo burgers Phelptwan’s Prok roast and drunk chicken Mi650’s bacon wrapped venison (waiting on official name/title) rangar's marinated filletd chicken Sniper7s Pheasant ala LaRue naughtynurse's Dillo chicken bake also guys just a photo of the final product will do. you can post in your orignial post or email to me [email protected] considering most cookbooks have just recipes and a final photo of finished product its going well guys. lets keep them coming |
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Mine is pretty simple, My roommates buy chicken for me to make it for them all the time.
Dillo Chicken breast. ingredients. boneless skinless chicken breasts flour black pepper 1 egg Extra virgin olive oil or clarified butter 1st I butterfly the chicken breasts so they cook faster/better. I mix the flour, dillo dust and pepper on a plate. I dont measure it, just go by what looks good. Whisk the egg in a bowl. coat the chicken in the egg, then coat it with the dillo/four combo real good. Chicken then goes service side down in a preheated pan with a light coating of the oil, I only flip the chicken once after it has cook more then halfway through. I do shake the pan every now and again to prevent sticking. I will usually serve with taters of some sort. Very tasty! another version is instead of flour I will use bread crumbs, dillo dust and garlic, cook the same as above and serve the chicken over a plate spaghetti w/sauce, some good mozzarella and Parmesan melted over the top of the whole thing, with a side of homemade garlic bread. pretty soon im going to have to order more larue gear to replenish my stock of dillo dust. (light mount is next i think) I like the Dillo dust on chicken better then steak. I am going to try it on some antelope steaks soon. mmmm lope! I can take photos of next time i make it if you want it for your collection. i am getting hungry after this thread. |
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Quoted: Bacon Wrapped venison Sirloin tip steak Bacon Dillo dust salt/pepper http://www.hunt101.com/data/562/medium/DSCF2342.jpg Broil at 375 for 30-45 minutes add your choice of sides in my case brunch. http://www.hunt101.com/data/562/medium/DSCF2347.jpg looks great! |
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Bacon Wrapped venison Sirloin tip steak Bacon Dillo dust salt/pepper http://www.hunt101.com/data/562/medium/DSCF2342.jpg Broil at 375 for 30-45 minutes add your choice of sides in my case brunch. http://www.hunt101.com/data/562/medium/DSCF2347.jpg looks great! I had not checked this thread since tagging it and someone beat me to it, although they BBQ'd theirs |
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nice stuff guys, I will update the list later.
I just had some of my dillo wings. yum they are great. Man i am burning through my dillo dust like a bottle every other week. I nned to attend DDA (diilo dust anonymous), I am trading all my belongings for dust |
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hey guys sorry about my lagging on this thread. It will happen. I am still getting used to my new graveyard schedule so my days are now spent sleeping and the only time I get to cruise ar15.com is on my iphone.
please stand by. things are happeneing... |
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Smoked Wild Turkey ala Dillo Dust
1) Sneak into the woods equipped with calls, shotgun, appropriate camouflage, and shoot a respectable wild turkey in the face. 2) Breast out turkey and rub meat with Dillo Dust, cover, and refrigerate overnight. 3) Fashion presentable bacon weave with package of choice and wrap each breast individually. 4) Smoke with 2:1 apple wood & bourbon barrel oak at 180F for 3 hours, then 200F for last hour, or until internal temp reaches 160F. 5) Enjoy with several Great Lakes Brewing Company Burning River Pale Ales, or a locally brewed well hopped ale. 6) Take remaining turkey tag/s and repeat steps 1-5. **This also works well for domestic turkey breasts if you aren't able to connect with the King of Game Birds. Bon appetit my brothers!!! |
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Southwest Scrambled Eggs:
Put skillet on burner at Med-High 3-4 eggs beaten with a fork. A light dusting of Dillo Dust. Fresh ground black pepper. Dash of salt. Dash of Tobasco (to your taste). Dash of Red pepper flakes (a little goes a long way in eggs). Beat with a fork. Another light dusting of Dillo Dust. (I apply this twice because it tends to clump if you do it all at once) Another dash of salt. Handful of cheese. (Mild Cheddar or even a "taco" cheese) MIx with fork. Drop some butter (Tbs) into the center of the preheated pan. Once the butter stops bubbling, pour the eggs into the center of the butter. The butter will spread ahead of the eggs, greasing the pan. Use a spoon or spatula to stir and cut the eggs constantly until done. |
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looks great, but yes you definitely need dillo dust! |
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This spring when the salmon start running I'm going to try a smoke brine with the dust I'll report back
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looks great, but yes you definitely need dillo dust! I actually scored some Dust last week, so I'm set for a little while. |
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THIS WAS PURE WIN
I just chopped up an onion, some zucchini, and some mushrooms and put them in a big ziploc bag. Drizzled with olive oil and dusted with Dillo Dust and shook the bag to coat evenly. Then I heated some butter (real butter) in a pan and dumped in the contents of a bag along with 3 large cloves of chopped garlic. Sautéed that for a bit until it started to brown slightly then dumped in some heavy cream and lots of fresh ground black pepper. Tore up an entire loaf of garlic bread and drizzled it with olive oil and tossed it in the over on 400. Added some parmesan, asiago, and romano to the pan with a splash of white wine and stirred until combined. Then I added about a pound and a half of fresh shrimp to the pan and covered the pan for 3 minutes. Removed the bread, scooped the pan contents into bowls, poured a Sam Adams Nobel Pilsner (opened with a Dillo) and began to enjoy. |
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THIS WAS PURE WIN I just chopped up an onion, some zucchini, and some mushrooms and put them in a big ziploc bag. Drizzled with olive oil and dusted with Dillo Dust and shook the bag to coat evenly. Then I heated some butter (real butter) in a pan and dumped in the contents of a bag along with 3 large cloves of chopped garlic. Sautéed that for a bit until it started to brown slightly then dumped in some heavy cream and lots of fresh ground black pepper. Tore up an entire loaf of garlic bread and drizzled it with olive oil and tossed it in the over on 400. Added some parmesan, asiago, and romano to the pan with a splash of white wine and stirred until combined. Then I added about a pound and a half of fresh shrimp to the pan and covered the pan for 3 minutes. Removed the bread, scooped the pan contents into bowls, poured a Sam Adams Nobel Pilsner (opened with a Dillo) and began to enjoy. pics? |
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Alright, finally a thread i can do some good in. This recipe is for the Appetizer portion of the cookbook.
DILLO-TIZERS Supplies: 1-Bottle Dillo Dust 1-12 or 16 oz pkg of your favorite bacon 1-Jar Jalapenos 1-Pkg Dried Apricots(I usually go with sun-maid) 1-Bottle Ranch Dressing 1-Box Tooth Picks 1-Cookie Sheet(Must have raised edges) Preparation: 1. Preheat oven to 350. 2. With knife in hand cut your package of bacon in half. Remove packaging from bacon, and set aside, this is ready for use. 3. Take your Jar of Jalapenos and fish some out with a spoon and place into a bowl. Set aside, these are ready for use. 4. Open package of dried Apricots and pour some onto a paper-towel and set aside, these are ready for use. 5. Grab a piece of bacon, and then place one apricot on it, then top with one jalapeno. Once complete wrap the bacon around and overlap with itself(Overlapping is the key, because once in the oven the bacon will fuse together and hold the Dillo-tizer together. Place finished Dillo-tizer on ungreased cookie sheet. 6. Repeat step 5 until your all out of bacon. 7. Sprinkle all Dillo-tizers with appropriate amount of Dillo Dust to meet your own taste specifications. For me personally it doesn’t take a ton of Dust to make them taste good so I just do a quick dusting across the whole tray. But for those of you Dust hogs out there it might take a little more to quench your thirsts. 8. Place cookie sheet in the oven, and bake for 25-30 mins (+/- on time, cook the bacon until your comfortable with how done it is, 25-30 mins is what I use and the bacon is usually just starting to brown when I take them out of the oven). 9. Once your satisfied with them and call them done in the oven, remove tray from oven and let cool a couple of mins. Remove Dillo-tizers from cookie sheet with either a spatula, tongs, or your fingers and place them on some kind of serving tray or bowl. 10. Give them to your guests and watch them enjoy. I highly recommend dipping them in ranch dressing before inserting them in your mouth, makes them taste even better in my book, but then again I know ranch isn’t for everyone. Also the toothpicks are to help your guests eat them, not mandatory though, especially if your like my family. Hints: -For spicier Dillo-tizers try slicing up some fresh habaneras and use them instead of jalapenos. -To make your recipe go a little further, cut the bacon package into thirds instead of halves, you will just have to work a little harder to get the bacon to go all the way around and overlap. -I’ve never had a negative comment on these other than running out really quickly. Hope you all enjoy!! EZ |
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thanks for bumping this back up.
apart from moving. getting engaged planning a wedding and now working graveyard shift the cook book has fallen on my to do list. things are getting steady on the life boat and this will continue. so please post em if you got em |
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