One of my favorite things to do is experiment with cooking and just trying new flavors and recipes. One area I feel lacking is pairing meats with herbs and spices.
I had a fun opportunity recently to try and review Char Crust dry-rub seasonings. These blends help in the area I am lacking. I received Char Crust Roasted Garlic Peppercorn, Amazin’ Cajun, Ginger Teriyaki, and All American Barbecue for this review.
For a little history behind Char Crust dry-rub seasonings – these blends were originally developed in 1957 to give steaks a flavorsome charred-like crust while sealing in their natural juices. These dry-rub seasoning are now used nationwide to enhance beef, lamb, pork, poultry, seafood, and even vegetables. These premium seasoning are now a popular secret ingredient at restaurants and home kitchens.
Char Crust currently comes in the following blends:
- Original Hickory Grilled
- Roasted Garlic Peppercorn
- Ginger Teriyaki
- Smoky Spicy Southwest
- Hickory and Molasses
- Amazin’ Cajun
- All American Barbecue
- Sun-Dried Tomato and Garlic
- Roto Roast
Each three gram serving contains zero fat, one or two carbs, and no more than nine calories. All Char Crust rubs are certified kosher.
We tried the All American Barbecue on pork chops.
Dredge or rub meat with Char Crust.
After seasoning, drizzle or spritz with oil/non-stick spray to add sizzle and prevent the spices from burning. We sprayed the chops then with grapeseed oil and placed on the gas grill.
Broil, bake, grill or smoke. Cook meat to desired preference. We grilled that night and sprinkled on a little rub just before serving. Enjoy!
We also tried the Roasted Garlic Peppercorn on steak recently. It was amazing how it sealed in the juices and kept the beef moist. I can’t wait to try Char Crust on vegetables. Roasted Garlic Peppercorn sounds yummy on cauliflower!
Here is recipe provided by Char Crust:
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Pan-Seared Tilapia
Prep time: 10 minutes
Total time: about 20 minutes
Ingredients:
Tilapia fillets — about 6 oz per person
Char Crust® Amazin’ Cajun — about 1/2 Tbsp per fillet
A little oil, canola is good
A little butter (optional), at room temperature
Char Crust® Amazin’ Cajun — about 1/2 Tbsp per fillet
A little oil, canola is good
A little butter (optional), at room temperature
Heat a cast iron pan on the stove until very hot. Season one side of the fish with Char Crust® Amazin’ Cajun Dry Rub Seasoning, generously covering the surface. Drizzle a little oil all over the seasonings, using your fingers to rub in and distribute evenly. Seasonings will look moist and darken a bit. Place the fish, seasoned side down, into the pan. It should sizzle immediately, and you may get some smoke. Cook a few minutes until just cooked through. Transfer to plate with seasoned side up and place pat of butter on top.
Option: We actually prefer this recipe with catfish, but tilapia seems to have more fans.
Char Crust 4 oz. packages retail at $5.49 and are sold online at www.charcrust.com. Dry rub seasonings can also be found at butcher shops, gourmet food stores, and grocery stores nationwide. They are also available on Amazon.
One lucky winner will win four boxes of Char Crust dry-rub seasonings. The blends are listed below:
• Roasted Garlic Peppercorn features the robust flavor of roasted garlic and onions with the zing of peppercorns and a hint of Worcestershire and lavender. Its versatility has made it a best seller. It complements steaks, lamb, seafood, pork, poultry, and potatoes.
• Ginger Teriyaki is a balance of sweet teriyaki, fragrant ginger, plus a tingly touch of wasabi that lends a new dimension and creates a modern teriyaki interpretation. It complements chicken, fish, and steak.
• Amazin’ Cajun is a spicy-sweet blend of piquant cayenne pepper, onion, garlic, oregano and a mélange of other Mardi Gras flavors. It brings the sublime heat of New Orleans to catfish, chicken, shrimp, and even “dirty” rice.
• All American Barbecue takes the best flavors of American barbecue and blends them into a tangy-sweet, slightly spicy rub. It has rich molasses from Memphis, tangy tomato from Kansas City, mustard, pepper and vinegar from the Carolinas, plus a wisp of smoke from Texas.
Disclosure: I received samples of Char Crust for this review. The thoughts and feelings expressed are my own. No other compensation was received for this review.
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