Rub Meat Church – Holy Voodoo
Cajun-Jalapeño Magic for Meat & Veggies 🪄🌶️🔥
DNA & flavor profile
| Dominant note | Impact on the bite |
|---|---|
| Cajun pepper & paprika | Immediate Creole heat, vibrant red color. |
| Dehydrated jalapeño | Fresh green kick, rises gently without burning. |
| Louisiana herbs (thyme, oregano) | Bayou aroma that awakens the smoky flavor. |
| Light brown sugar | Fine glaze, balances the heat without excess sweetness. |
| Sea salt & roasted garlic | Natural umami, depth without MSG. |
No MSG • Gluten-free • Blended in Waxahachie, Texas, by Matt “Church” Pittman.
Meats & ideal preparations 🔥
| Product | Champion’s instructions |
|---|---|
| Whole chicken / wings | Oil, rub generously, indirect cooking 175 °C → crispy Cajun skin. |
| Pork butt / ribs | 1 tbsp/450 g, rest 30 min, smoke low & slow; spritz apple juice. |
| Shrimp / fish | Lightly powder, griddle 200 °C 2 min per side; mild blackened flavor. |
| Vegetables (corn, zucchini) | Oil + rub, direct grill; bayou-style BBQ street corn. |
| Fries / popcorn | Pinch after cooking for a voodoo-spicy snack. |
Ingredients (abbreviated)
Salt, sugar, paprika, jalapeño, garlic, onion, black pepper, thyme, oregano, spices, silicon dioxide (anti-caking agent).
Why choose Holy Voodoo?
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Unique combination Cajun + Jalapeño: fragrant heat, no raw burn.
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Red-orange color “competition ready” for photos & turn-in boxes.
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Versatile: poultry, pork, seafood, vegetables, snacks.
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Made in Texas; via Ülfi, each shaker plants a tree (1 product = 1 tree).
Born to Burn, Built to Bewitch.
Sprinkle Holy Voodoo on your ülfi cookings and let the Cajun magic work!
