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Unread 05-29-2012, 06:18 PM   #1
BBQ Bandit
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Default Habanero Death Dust -Italian style

Been a hot and humid day... and typical evening thunderstorms.

Not an opportune time for bbq... or is it?

Went thru the cabinets; grabbing olive oil, cloves of garlic, cans of minced and whole baby clams, a few spices.

Pulled out a big pot for boiling water... and the HDD.

Started the water boiling... added olive oil and salt... then the linguine.

In another pan; combined the olive oil, minced garlic, the minced and whole clams... and added the HDD rub as "an enhancer"(somewhere between 1-2 tablespoons).

When the pasta was al dente... the fun began.

And of course... am a fool for cheese.


The idea was a strong white clam sauce... using KCMike's Habanero Death Dust as a high test version.
The flavor ... was basically awesome... taking the meal to another level of flavors... complemented the sauce .

Tasting the heat only as a lingering aftertaste as the sweat slowly builds on my forehead.
Will be doing this again... real soon .
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 05-30-2012, 03:38 PM   #2
is one Smokin' Farker

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That looks fabulous! Wow! "between 1-2 TABLESPOONS" of HDD... You're a brave man!!!
Mike Trump
Owner & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Lang 84D
22˝" WSM
Oaklahoma Joe 20x40
22˝" Weber Kettle
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Unread 05-30-2012, 03:56 PM   #3
Smokin Hebrew
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That looks killer.
Char-Griller Smokin Pro ...KCBS CBJ "Forbidden fruit is the sweetest."
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