Seasoning is the process of supplementing meat church seasoning via herbs, salts or spices intended to enhance a particular flavour. Seasonings include herbs and spices, which are themselves frequently referred to as “seasonings”.
However, Larousse Gastronomique states that “to season and to flavor are not the same thing”, insisting that seasoning includes a large or small amount of salt being added to a preparation. In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. In some cultures, meat may be seasoned by pouring seasoning sauce over the dish at the table. A variety of seasoning techniques exist in various cultures.
Seasoning means bringing out or intensifying the natural flavor of the food without changing it. Seasonings are usually added near the end of the cooking period. Infused oils are also used for seasoning. There are two methods for doing an infusion—hot and cold.
Olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated. It is important to note that butter is not considered a seasoning. English sauces, such as Worcestershire sauce, ketchup, etc. Matt has long been influenced by Cajun cooking and that is where this seasoning gets its roots. It’s more savory than many of our existing sweet profile BBQ seasonings and also has some amazing back end heat provided by Matt’s signature jalapeño.
Holy Voodoo is great on poultry, ribs, vegetables and more. It is fantastic on both fried and smoked turkeys. Meat Church Ambassadors have already been winning ribs and chicken in competition with this seasoning as well. This savory rub has a Cajun influence and a Texas jalapeño kick!