After enjoying a blackened Prime Rib in the mid 80's, I found that I truly liked the hot, spicy style of Cajun cooking. I experimented with spices and flavor combinations until I came upon just the right mix that seemed to go well on everything. Over the years, the recipe has changed only slightly to make it more complimentary to all types of food. From Chicken to Fish, Beef to Vegetables, Cline Dust goes on just about everything