- 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.
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.