Whiskey Shores Hammer Blend - Cajun Blackening Seasoning for Redfish, Shrimp & Chicken, Cast Iron Creole Spice Rub with Smoky Heat, All Natural, No

Brand: Whiskey Shores

<p>Hammer Blend is a Cajun-style blackening seasoning built for screaming-hot cast iron and open flame. It's the rub that turns a plain redfish fillet into a dark, crackling, spice-crusted centerpiece - and it does the same thing for salmon, catfish, shrimp, chicken thighs, pork tenderloin, and scallops. If you own a cast iron skillet, this is the bottle that earns a permanent spot next to it.</p><p>The profile is layered Creole heat - smoked paprika and cayenne up front, white and black pepper through the middle, oregano, thyme, and toasted garlic on the back end. Warm enough to wake you up, balanced enough that you still taste the fish. To blacken properly: get the pan smoking hot (500°F), brush the protein with melted butter, coat it heavy in Hammer on both sides, and lay it down in the dry skillet. Don't touch it for two to three minutes. Flip once. That's the entire recipe, and it's ruined a lot of people for every other way of cooking fish.</p><p>Whiskey Shores BBQ is small-batch, hand-mixed, and based in Illinois - but Hammer is a love letter to the Gulf Coast. No MSG, no fillers, no red-dye shortcuts. The color comes from real paprika, the heat comes from real cayenne, and the depth comes from doing it properly. Built for cooks who want Louisiana on a Tuesday night.</p>

Features:

• BLACKENING, DONE PROPERLY - Hammer is a Louisiana-style blackening blend built for screaming-hot cast iron and open flame. Redfish, catfish, salmon, shrimp, chicken thighs, pork tenderloin - anything you want cooked hard and fast with a dark, crackling, spice-crusted sear. This is the blend that brings the bayou to your backyard.
• SMOKY, PEPPERY, WITH REAL HEAT - Layered Creole heat that builds instead of slaps. Smoked paprika and cayenne on the front, white pepper and black pepper through the middle, oregano, thyme, and garlic rounding out the back. Warm enough to wake you up, balanced enough that you taste the fish. Not a one-note hot rub - a proper Cajun spice cabinet in a shaker.
• REAL SPICES, NOT HEAT FILLER - A lot of "Cajun" seasonings are 80% salt and 20% cayenne with a red-40 tint. Hammer isn't that. It's a real blend of real herbs and peppers, mixed in small batches in Illinois with no MSG, no anti-caking agents, and no color additives. The red color comes from paprika. The heat comes from cayenne. That's how it should work.
• HOW TO BLACKEN A REDFISH - Get the cast iron smoking hot, 500°F or better. Pat the fillet dry, brush with melted butter, coat heavy in Hammer on both sides. Lay it in the dry pan and don't touch it for 2-3 minutes. Flip once. That's it. Same move works for shrimp (90 seconds a side), chicken thighs, scallops, pork medallions, and blackened chicken sandwiches.
• LOUISIANA FLAVOR, ILLINOIS GRIT - Whiskey Shores BBQ is a small-batch operation out of Illinois, but Hammer is a love letter to the Gulf Coast - the way redfish ought to taste when it hits a hot skillet. Built for backyard cooks who want more than salt and pepper and aren't afraid of a little smoke in the kitchen. Hand-mixed in Illinois, at home in every cast iron pan.

Product Details:

• Size: 4.75 Ounce (Pack of 1)
• Item Quantity: 1