Heifer Dust Seasoning – Great on Steak, Pork, Chicken, Fish and Vegetables

If you are like us, you like to have full control of your life and what you eat.   That is why we decided to share our secret family seasoning recipes with the world.   Our custom blend of seasoning and spices, “Put The Accelerator Down On Flavor.”   Please continue reading about the history of Heifer Dust and about our family’s obsession with making food taste better since 1920.  You could say, we are the First Heifer Dust Brand in the entire civilized world.

Uses Of Heifer Dust

If you are serious about your outdoor grilling, smoking, blackening and cooking, we encourage you to try our heifer dust products any way you like.  They taste especially good on your favorite cut of steak, chicken, poultry, pork, seafood, raw oysters, char grilled oysters, wild game, even french fries, baked potatoes and even on the rim of your favorite Bloody Mary drink. You can use any of them like salt and pepper and as a meat rub if you like.   Our all purpose seasoning is the most versatile seasoning on the market.   It compliments food just the way it is.

Our All Purpose Seasoning

Our original seasoning is our All Purpose Seasoning.  This blend of seasoning is the most versatile gourmet seasoning we offer.  The origin of this blend dates back to the early 1920’s.   The ingredients are mostly secret, but they do contain salt, garlic, black pepper, paprika and cayenne pepper just to name a few.  The mixture is just right for even the choosiest and pickiest of griller’s and cooks.   Our All Purpose seasoning does not offend anyone.  It does compliment everything you put it on.

You can use this heifer dust blend as a condiment or as a rub or marinade.  If you like to smoke briskets, you can also add additional amounts of granulated garlic and brown sugar of your choosing – just to make it your own.  This is how we give you a product that can be used any way you like.  This is one reason everyone loves our all purpose seasoning.

Our Gourmet Creole Butter Seasoning, AKA Creole Seasoning

Let’s face it, who doesn’t like butter and garlic?  It is another flavorful tool for your grill or your favorite meal.  This Creole seasoning is special and is nothing like traditionally marketed creole seasonings that are filled with paprika, crushed red pepper, etc.  We removed the traditional red color (paprika), cut the sodium by 25% and added a buttery flavor with  slight hint of garlic and finished with a light lemony flavor so even the pickiest of food lovers could enjoy.  This creole grilling seasoning goes good on everything.  It especially enhances the flavor of grilled chicken, pork, shrimp, oysters, fish and grilled vegetables.   We also use our Creole Butter to marinate the best of steaks or on popcorn.

Sorry, we had to add a hint of MSG to these products because we cut so much sodium out of them.  This is also a Gluten Free Product.

Our Bold – Tropical Blend

Our Tropical Blend is perfect for those who enjoy the flavor of sweet and heat without being too over powering.   This is not your typical sweet heat seasoning.   The recipe comes from a family friend in central America.   Our Bold seasoning is just that.  It’s bold, but not too hot.  The flavors are perfect.    You first taste a little saltiness/sweetness (hint of mango) combined with a tropical flavor (lemon, lime and orange) and finishes with a bold habanero pepper flavor.   Now don’t panic.   The sweetness is mild and the habanero pepper doesn’t set your mouth on fire.  Instead, our sweetness and habanero pepper are very balanced and neither are overwhelming.  The heat climbs just a little, then levels off so you can enjoy the bold flavor.   Warning:  If you have a low tolerance to pepper heat, this Heifer Dust Bold blend will not overwhelm you.

Our bold seasoning is ideal for fish, chicken, turkey, pork, lamb, etc.   We love to season our chicken wings before grilling to ensure they tastes great.  We also love to sprinkle on loaded nachos.  You are encouraged to try it on everything.

Our Blackened Seasoning

One of the best ways to cook fish or steak is to blacken them.   Our blend of seasoning is just right.  The flavors abound and none over power your food.  Being different than the rest of our competitors, we add a hint of lemon flavor to our blend.   Don’t worry, the lemon flavor enhances the flavor, not over powers it.

The term blackened is a way of cooking.   We cook over direct high heat 400 to 500 degrees using a well seasoned cast iron skillet.  You coat your meat with melted butter before pouring ample amounts of blackened rub to all sides.   When ready, place meat in the hot skillet and it will smoke like crazy.  You should probably do any blackening outdoors in a well ventilated area.  Usually we sear each side of the meat about 3 to 4 minutes before flipping.  Thicker cuts of meat may take longer.  There will be a blackened crust on each side of your meat.  This is normal.  Our lemon flavor really makes blackened steak, fish and seafood really snap.   Chicken and pork you need to cook a little longer or until the inside temperature reaches 175 degrees minimum.

How Heifer Dust Seasoning Makes Food Taste Better

When Heifer Dust seasonings are used, the special blend of spices dissolve and embed their flavors deep in whatever you are cooking, baking or grilling.  All of our gourmet blends of seasoning have small amounts of salt in them.  Salt  creates a moisture barrier around your piece of meat that allows it to cook without making it really salty tasting.  That is why we chose to use salt as our first ingredient. We know sodium’s value on meat as a rub. Our second ingredient is granulated garlic.   We added garlic next and we all know what that flavor does to any piece of meat.  It wakes it up, right?  We felt it would be very important to ensure that garlic flavor was on every bite, but not overwhelming.   All we hope is that you will try heifer dust at your table and enjoy it as much as we do making it and using it ourselves.

History of HeiferDust™ All Purpose Seasoning and Rub

As kids growing up in the early 1960’s and 70’s, we were around our Paw Paw a lot. H. T. duPerier was his name and he was one unique person. He was born in 1899 in New Iberia, Louisiana. The 1899 on the label is actually the year he was born, but the meat rub he produced came about in the early 1920’s. H.T. spent his adult life working for Texas Bread Company (Tasty Bread) as general manager, but he had retired by the time most of his grandchildren were born. As a teenagers, he shared his stories with all of us about growing up in South Louisiana, Beaumont and Houston, Tx. His great grandfather actually incorporated New Iberia in 1835. Our family also donated the land where St. Peters Catholic Church still stands today. His middle name was ToTo – which is Swahili for “Little Boy.”  As a teenager, he worked for Hughes Tool Company and used to drop off and pick up a young Howard Hughes from school.  He always talked about how different young Howard was as a child.

HeiferDust Legend, H.T. duPerier, Sr. With Daughters. Captain Troy’s Mom on right. Aunt Betty on left.

By 1964, Paw Paw was already an old man (65 years old) and was spending a lot of time with his three adult kids and their growing families. When all of us kids were around, he would not use bad language around us, but he had enough of all of us kids running around being kids, he would speak cajun french.  None of us really understood what he was saying, but he was always laughing at us kids, being kids. He nicknamed most of his grandchildren with cajun type names like Boof La Bow, T-Boog, Za-Fran, Pachee, Mon-wee and the list continues. Excuse my grammar, but I spelled those names like they sounded. When all of us kids were a running our mouths, being very active and loud, he would simply reply in that cajun tone – “Awe – Heifer Dust.”

I am not sure where he got the term from exactly, but doing some research, found out that during the early 1920’s, heifer-dust was used when someone was talking nonsense, rubbish or garbage. I do remember the term “Heiferdust” being said one time during an episode of Leif Erickson’s High Chaparral television series from November 1967 – The Widow From Red Rock episode. I pasted a clip from the tv show below, so you would see how the actor used the term in front of the lady when she said some nonsense. No matter who originated the slang words in the early 1920’s, HeiferDust term stuck with me and I have known since I was a little boy that “Heifer Dust” would be a good name for the best all purpose rub and seasoning that Paw Paw created back in the early 1920’s when he was trying to make his wife’s Sunday pot roast taste better.