Char Crust dry rubs and seasonings are an easy to use dry rub to add to any meat, fish, or even vegetable. These dry rub seasonings were created in 1957 at their family’s legendary Chicago Steakhouse. The way they make the seasonings hasn’t changed. The family makes it themselves in small batches using only the best ingredients. It is one of the few kosher certified rubs available.
Char Crust dry rub seasonings create a crust full of flavor on your meats, fish, and veggies that seals in the juices. You can use these seasonings anyway you like. Coat your food in the product or just sprinkle a little on whatever you like to add flavor.
My family and I had the opportunity to try out these Char Crust dry rubs. My oldest son, the little chef, wanted to help.
We received Char Crust in the following flavors: Ginger Teriyaki, All American Barbecue, Amazin’ Cajun, and Garlic Peppercorn. With all the mouth watering flavors we opted for the All American Barbecue to try first. We decided to try it on pork chops coated in the All American Barbecue flavor. We just poured some of it into a bowl. My son started coating them right away. No dipping in egg, no mixing anything, it’s ready to use.
As you can see it was pretty easy to use and coated the meat well. The scent of the herbs and spices was evident. You could smell it just standing there in the kitchen. We decided to broil our chops. This is how the crust turned out
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