I am always looking for quick, easy ways to spice up my foods, so I gave Char Crust a try. Char Crust is a dry-rub seasoning that were originally created in 1957 to give steaks a flavorful charred-like crust while sealing in natural juices. Today, they are used for all sorts of dishes, from beef, lamb and pork, to chicken and seafood. They give a restaurant taste to dishes in no time. In fact, restaurants all over the country use Char Crust in signature dishes!
To use, simply rub the blends onto the surface of uncooked meat or fish, then broil, bake, grill, pan-sear, roast or saute. You may also sprinkle on vegetables.
The dry-rub seasonings flavors include:
- Original Hickory Grilled
- Roasted Garlic Peppercorn
- Ginger Teriyaki
- Smokey Spicy Southwest
- Hickory and Molasses
- Amazin Cajun
- All American Barbecue
- Sun-dried Tomato and Garlic
- Roto Roast
The rubs have no fat, only one or two carbs and no more than 9 calories, so people on low-fat, low-carb or low-calorie diets can enjoy them. They are also certified Kosher.
I used the Char Crust Roasted Garlic Peppercorn on venison steaks and grilled. It was delicious! It was a blend that tasted like something in a restaurant, but took no time at all to prepare. I really want to try this on salmon and cauliflower, too, as suggested on the package. I would definitely recommend these for a quick, easy way to make a meal interesting and delicious! I know it is going to be a staple in my pantry from here out.
Here is a recipe from Char Crust that I thought I would share:
You can learn more about Char Crust by visiting http://www.charcrust.com/home/. You can find product information, recipes and more!
Char Crust is also offering a chance for one of my lucky readers to try their products. The giveaway includes 4-4oz. packages of Char Crust Seasonings.
To enter the giveaway, read on.
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