When H. T. duPerier of New Iberia, Louisiana developed the original Heifer Dust (pronounced Heffer Dust) seasoning back in the early 1920’s, he had no idea that almost 100 years later, it would become a staple of many backyard griller’s and cooks. At the time, he was trying to preserve that south Louisiana flavor that his mother cooked with, and to make his wife’s Sunday pot roast taste a little better. When we found his secret recipe tucked away in his family cookbook in the early 1970’s and made it for ourselves, we found out that this heiferdust rub goes good everything in the kitchen, not just the infamous Sunday roast.
If you are serious about your outdoor grilling, smoking and cooking, we encourage you to try our heifer dust products any way you like. They both 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 use them like salt and pepper and as a meat rub if you like.
Our second seasoning was inspired by Professional Offshore Fishing Guide, Troy Frady. He is the grandson of H.T. and spend many hours as a child learning how to cook the way his grandpaw taught him. The newest flavor is a Creole Buttery Grilling Seasoning. 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, cayenne 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.