I was a college student
in
Boulder when i first
fell in love.
No, not with a girl… but with a spice rub. Simply called “The Dust”. It was a secret recipe of salt, pepper, garlic, and herbs, and it went on practically everything we made at the Jewish deli where I worked. Most importantly, it was the magical ingredient in our rotisserie prime rib used to create a salty, cracklin’ crust. Thinly sliced and seared in clarified butter on the flat top, we then added deeply caramelized onions, charred green bell peppers, and velvety white American cheese on an authentic Amoroso roll. In what can only be described as a religious experience, this sandwich transcended my buds into a steamy stratosphere of deliciousness that I still remember (and dream about) today. My obsession ran so deep, I could’ve worn a sign around my neck that said, “Will work for Phillys and beer”. Years of tinkering went by, and I slowly cracked the code that was “The Dust”. The ensuing garlic-and-herb recipe found its everlasting place in my spice cabinet.
Fast forward almost a decade to my tenure as head chef of a 20,000-square-foot dining and entertainment destination in Oklahoma City where I was tasked with developing their now-famous Nashville Hot Chicken recipe. Drawing on my travels to Nashville with ALL the hot chicken and a little bit of Old Crow on the Cumberland, we mustered up a spice cure that would later sell 80 orders a night on the reg. The spicy mix of salt, black pepper, paprika, and cayenne (along with some other ingredients I’m not at liberty to discuss) are arguably the foundation on which the culinary program was built.
One morning, after curing chicken for the evening’s service, I was left with only one measly cup of Nashville spice cure in the bin. In the spirit of consolidation, I searched for a new container. Sitting on the spice shelf in front of me was another ingredient that needed to find a smaller home—“The Dust”. One cup to be exact. A lightbulb turned on.
Bowl. Whisk. Taste.
My very own signature spice blend was born.
I hope this distinct blend of flavors gives you a little glimpse into my culinary travels, memories, and experiences—a journey that began in the dish pit, wandered to the sandwich line, and ultimately culminated into a career as an award-winning chef working at some of the top restaurants in OKC. It’s been a hell of a ride, and it ain’t stopping any time soon! Come share in it with me.
Sincerely,
Andrew Eskridge
Founder
Make it Nice, OK