• chicken, steak, catfish, salmon, tuna, scallops, or skewered shrimp
  • canola or vegetable oil Voo-Doo Powder


Use caution! Never blacken in an enclosed space! Use common sense when blackening: tie back hair, avoid inhalation of smoke, use long-handled utensils. Position your heat source in a safe place, far from tree limbs, cars, home, kids, etc…

If using a Charcoal grill: Ignite coals and burn until the scent of lighter fluid is gone, and coals have–at least in part–turned gray and chalky. Place a well-oiled cast iron skillet directly onto coals and heat until skillet becomes white hot.If using an Open Fire: Let fire burn until flames have died away and the smoldering, charred wood is left. Place a well-oiled cast iron skilled directly into the fire and heat until skillet becomes white hot.

If using a Turkey Fryer Base and Propane Tank: Though unconventional, we have found the the easiest and safest means of blackening is using the base of a turkey fryer. With this method, there is less waiting, less chance of smoke inhalation, and more control over the temperature of the heat source; this method is also less damaging to the skillet. Simply release the propane, establish a sturdy flame, and wait for the cast iron skillet to get white hot.

Rub meat generously with oil and cover with a heavy sprinking of Voo-Doo Powder. When the skillet has a white hot appearance (which actually looks more grey than white), a drip of water will dance and pop when dripped in the pan. At this point, DO NOT add any lubrication ingredient (oil or butter) as they will splatter and burn (and possibly catch fire). Carefully place meat in the readied skillet. When oiled, seasoned meat is placed into a burning hot skillet, it will not stick. Instead, it will cook intensely, creating a charred crispy crust and locking in juices. Cook chicken and steaks 2–4 minutes per side, depending on thickness of meat; fish, shrimp, and scallops will take 1–2 minutes per side. When you remove the meats from the grills, insert a thermometer into the thickest part of the chicken breast; the chicken should reach an internal temperature of 180 degrees. If you don’t have a thermometer, simply slice into the thickest part of the chicken to make sure that it is thoroughly cooked; if they remain partially uncooked, reintroduce to the skillet or pop into a 350 degree oven for 10 minutes or until cooked through. For a Southern-style meal, serve with buttered corn bread and three veggie sides –cheesy rice and fried potatoes are counted as vegetables in the South.


Note: Blackening is both a seasoning and a process. Of course, Voo-Doo Powder can be used as a seasoning for indoor-prepared meats as well.