Mike Mills is the only three-time Grand World Champion at the Memphis in May Barbecue Competition and owner or partner in barbecue restaurants in Illinois, New York and Las Vegas. In his James Beard Award-nominated book, Peace, Love & Barbecue (Rodale, 2005), Mills describes Magic Dust as the most popular condiment at all of his restaurants, and the most frequently stolen. He advises that it can also be used on popcorn, baked potatoes or pretty much "anything but ice cream."
- 1/2 cup paprika
- 1/4 cup kosher salt, finely groundbr>
- 1/4 cup sugarbr>
- 2 tablespoons mustard powderbr>
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons ground black pepper
- 1/4 cup granulated garlic
- 2 tablespoons cayenne
Mix all ingredients and store in a tightly covered container. Keeps indefinitely.