MEAT CHURCH: Holy Voodoo – Cajun-Inspired BBQ Seasoning (369g)

Cajun heat that turns a tray of wings into a religious experience

Meat Church Holy Voodoo is the seasoning that got backyard cooks talking like pitmasters. It runs on the same Louisiana-leaning spice stack Matt Pittman's team leans on for poultry across the competition circuit, landing a savoury, jalapeño-warm bite that's impossible to season past. One shake in and the whole tray smells like a Cajun kitchen mid-service.

The flavour

Paprika and Cajun spice lead the charge, backed by a whisper of brown sugar that keeps the front end rounded rather than sharp. Garlic and onion build the middle, and dehydrated jalapeño carries the finish — a real, building warmth rather than a one-note chilli hit. Bold enough to stand alone, layered enough to survive a glaze on top.

How to cook with it

• Dry-brine a whole chicken or a tray of wings the night before so the salt and spice pull moisture back in before they hit the smoker.
• Coat pork ribs under a thin mustard binder, smoke low and slow, then hit them again halfway through for a second layer of Cajun bark.
• Toss it through roasted corn, capsicum and okra for a Cajun veg side that holds its own next to the main event.
• Rogue move: season popcorn with it straight out of the bag — the jalapeño and paprika turn a servo snack into something worth guarding.

In the shaker

A warm, brick-red seasoning with visible fleck from the paprika and dehydrated jalapeño. Fine enough to shake evenly, textured enough to build a proper crust on skin.

Ingredients & Dietary

Ingredients: Salt, sugar, brown sugar, spices including paprika, dehydrated garlic, dehydrated jalapeño, monosodium glutamate, dehydrated onion, canola oil.

Dietary: Gluten free. Contains monosodium glutamate. Always check the physical label for the most accurate ingredient, allergen and nutritional information.

The Rub Smuggler's Verdict

Every wing tray needs a seasoning that talks back, and this is the one that does it best — Cajun heat that builds instead of screaming, no passport required. Mop it late with Atomic Chicken Honey Mango BBQ Sauce for a sticky finish, or cut the richness with Mama Melisse's Mama Mustard on the side. Go easy on the glaze over direct heat — that sugar catches fast.

Questions answered

What does Holy Voodoo taste like?

Savoury Cajun spice and paprika up front, a touch of brown sugar sweetness through the middle, and a building jalapeño heat on the finish. Bold and layered rather than straight hot.

How hot is Holy Voodoo?

A genuine 4/10 — noticeably warmer than an everyday all-purpose rub, but built for flavour rather than pure fire. Comfortable for most eaters, especially over food that carries fat like skin-on poultry or pork ribs.

Does Holy Voodoo contain MSG?

Yes — monosodium glutamate is listed on the label alongside the spice blend. It's gluten free. Always check the physical label for full details.

What's the best way to use it on chicken?

Dry-brine the chicken uncovered overnight with a light coat of Holy Voodoo, then season again just before it goes on the smoker or grill for the best bark and skin colour.