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CHAR CRUST RECIPES

Char Crust has many fans in the USA, they have shared many recipes & reviews and we have added them below.

 

Char Crust® dry rub is easy and fast to use!

Simply dredge, sear, and serve. Use on any meat, seafood, or vegetable, and just broil, bake, grill, or even sauté©.

If you are new to Char Crust® dry rub seasoning, we suggest following directions for Classic Use. This will give you our famous Char Crusted® effect.

Classic Use - Grilling or Broiling

1. Dredge (completely cover all sides) any meat or fish with Char Crust® dry rub seasoning. Be generous and pat or rub to coat evenly all over.

2. For best results with low-fat meats or fish, we suggest that you drizzle or spritz a little oil or non-stick oil spray on the surface of the already-seasoned protein. This provides a protective buffer on the surface of the spices and creates a sizzling Char Crust®. If using a well-marbled cut of beef, or cooking on a George Foreman® style grill, you can skip this step.

3. Using a preheated broiler (top rack) or very hot grill, sear both sides of the protein. Then cook to desired preference. For juiciest results, do not pierce meat or press down hard on it.

Classic Use - Roasting

1. Preheat oven to highest temperature (500 degrees or higher is best).

2. Follow Steps 1 and 2 from "Grilling and Broiling" above.

3. Place roast in roasting pan that allows some space all around the roast. Place into oven and allow to cook for 15 minutes. Then turn temperature down to your desired roasting temperature (350 degrees is a common choice). Continue cooking until desired temperature is reached.

Note: Char Crust® dry rub seasoning does not change your normal cooking times, so if you are using a favorite recipe and adding Char Crust® dry rub to it, simply follow your recipe.

Sprinkle Use - Broil, bake, grill or sauté

Works especially well for vegetables!

1. Drizzle clean vegetables with oil, then toss well to coat.

2. Sprinkle to taste with Char Crust® dry rub seasoning, then toss again

3. Broil, bake, grill, or sauté as usual.

4. Serve to rave reviews!

Note: You can also sprinkle Char Crust® on fresh steamed veggies. After cooking, toss veggies with a little butter or oil, then sprinkle with Char Crust® dry rub to taste, and toss again.

 

Amazin' Cajun Superbowl Wings

The Superbowl is in New Orleans this year, so it's the perfect time to enjoy this combination of Cajun flavor with classic Superbowl Hot Wings!

Prep time: 10 minutes

Total time: about 60 minutes

Ingredients:
Chicken wings -- allow 6 wings per person
Char Crust® Amazin’ Cajun Dry Rub Seasoning -- about 1/2 Tbsp. per 6 wings

Favorite wing sauce – about 1 Tbsp. Per 6 wings

Preheat oven to 450˚.

Place cooling rack (the kind you use for cookies, etc.) on top of flat sheet pan. Line with foil or parchment paper for easier cleanup.

Place wings on top of cooling rack, making sure they aren’t touching each other. Spritz with mist of cooking spray.

Place sheet of wings in oven, and turn oven temperature down to 400˚. Cook for 30 minutes.

Remove sheet from oven, then liberally sprinkle wings with Char Crust® dry-rub seasoning.

Let wings cool, then place in refrigerator, uncovered, overnight.

Next morning, transfer wings to foil-lined bowl and wrap foil loosely over the top.

30 minutes before you want to eat the wings, transfer the foil wrapped package of wings onto medium-high grill. Unwrap foil and flatten it. Spread wings out. Cook with lid closed for about 20 minutes.

Drizzle wings liberally with wing sauce, and baste to coat wings. Transfer wings to grate of grill, and cook another 2-3 minutes.

To complement the spicy flavor of the wings, serve with cooling creamy-based dips such as blue cheese, ranch, or feta, and a side of crunchy veggie sticks like celery, carrots, or jicama.

Blog Says Char Crust® is "Totally Addictive"

We were so surprised and pleased when the blog, "Burp! Where Food Happens," whipped up some scrumptious, creative Char Crust® recipes for vegetables. Char Crust® was originally created to be used on the prime dry-aged steaks served at our family's legendary Chicago steakhouse, so we've been pretty focused on making rubs that are delicious on meat and fish. However, we often find ourselves reaching for Char Crust® when cooking vegetables, making soups, and even tossing it into salads.

The folks at "Burp!" called Char Crust® on veggies, "totally addictive," and "genuinely delicious." Check out their full review of our rubs and their Char Crust® recipes for Roasted Chickpeas, Sweet Potato Fries, Roasted Potatoes, and Roasted Cauliflower, at http://www.eatatburp.com/2010/11/char-crust-product-review-giveaway.html#comments. And be sure to enter their Giveaway Offer for Char Crust® Rubs!

Garlic Peppercorn Salmon

Prep time: 5 minutes
Total time: 15 minutes

This is a heavenly, melt-in-your-mouth recipe for salmon. The savory garlic and spicy bite of the black pepper of the dry rub seasoning really complement the rich, oily salmon.The cool sour cream adds a great contrast of taste, texture, and temperature.

Ingredients (for 4 servings - 4 oz each):
1 lb. salmon fillet
2 Tbsp. Char Crust® Roasted Garlic Peppercorn Dry Rub Seasoning
1/2 cup sour cream
1/2 cup chopped green onion, mostly white part, some green
cooking oil (as needed)

Preheat broiler with broiler pan on the top rack (as close to heat as possible).

Completely cover fleshy side of salmon fillet with Char Crust® Roasted Garlic PeppercornDry Rub Seasoning, then drizzle or spray the seasoned side with oil. Broil for 4 - 5 minutes with seasoned side facing the heat source. Do not overcook! Salmon should be very moist. Serve immediately with side of sour cream for the salmon, sprinkling everything with the chopped green onion.

Option:
This recipe is great on the grill! Just remember to face the seasoned side towards the heat.

Holiday Beef Tenderloin

Prep time: 10 minutes
Total time: about 1 hour

Fast and fabulous... exactly what you need during the busy holidays! So easy Char Crust® Original Hickory GrilledDry Rub Seasoning, it shouldn't be called a recipe.

Ingredients:
Beef tenderloin -- allow 6 oz per person
Char Crust® Original Hickory GrilledDry Rub Seasoning -- about 2 Tbsp. per pound of meat

Preheat oven to 450°. Rub entire surface of tenderloin with Char Crust® Original Hickory GrilledDry Rub Seasoning. Place in roasting pan and place in oven. Cook for 5 minutes, then turn oven temperature down to 350°. Cook to desired doneness. Use meat thermometer for best results and for food safety.

Pan-Seared Tilapia

Prep time: 10 minutes
Total time: about 20 minutes

Have a great dinner ready faster than you can order out or go through a drive-thru! Our Char Crust® Amazin' CajunDry Rub Seasoning makes it easy!

Ingredients:
Tilapia fillets -- about 6 oz per person
Char Crust® Amazin' CajunDry Rub Seasoning -- 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' CajunDry 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.

Roasted Cornish Hen with Mashed Sweet Potatoes

Prep time: 10 minutes
Total time: about 1 hour

A tasty alternative to chicken using our Char Crust® Roto RoastDry Rub Seasoning! Follow the directions below to serve as many people as you like. For lazy cooks (like us) we recommend baking the sweet potatoes to avoid having to peel them, then cook the hens while you mash the potatoes.

Ingredients for the hens:
Cornish Hens -- allow 1 per person
Char Crust® Roto RoastDry Rub Seasoning-- about 2 Tbsp. per bird

Preheat oven to 450°. Rub entire surface of birds with Char Crust® Roto RoastDry Rub Seasoning, including inside the cavity. Roast in roasting pan for 10 minutes, then turn oven temperature down to 375°. Continue cooking until juices run clear. Use meat thermometer for food safety.

Ingredients for the sweet potatoes:
Sweet potatoes or yams, medium-sized -- one per person
Milk or cream -- 1/4 cup per potato
Butter -- as desired
Southern Comfort® -- 1/2 teaspoon per potato
Dark brown sugar -- 1 Tbsp. per potato

Preheat oven to 350°. Poke potatoes with a fork, then bake them in oven, directly on rack, with a cookie sheet or foil on another rack below (to catch drips and keep your oven clean). When potatoes are cooked through and soft, remove from oven. Cut each potato in half and let cool a bit. (Now would be a good time to start the cornish hens).

Once the hens are cooking, use an oven mitt to hold each potato half while you use a big serving spoon to scoop out the flesh into a oven-safe bowl. (So much easier than peeling!). Add other ingredients and use a hand masher to blend everything together. Serve immediately or cover the bowl with an tightly fitting oven-safe lid, or with foil, and put into oven while the hens are cooking.

Sizzling Summer Cheeseburger - even in the middle of winter!

Prep time: 10 minutes
Total time: about 20 minutes

A big thick juicy burger that tastes like summertime - even in the middle of winter - with our Char Crust® Hickory MolassesDry Rub Seasoning.

Ingredients:
Ground chuck -- allow 6 oz per person
Char Crust® Hickory MolassesDry Rub Seasoning -- about 3/4 Tbsp. per burger

Preheat your choice of cooking appliance:
Broiler, George Foreman® Grill, Stovetop Grill Pan, or Outdoor Grill.

Form hamburger patties by rolling ground meat briefly into a ball, then smushing the ball between your palms until it is about 3/4 inch thick. Do not overwork the meat. Cover all surfaces of the burgers with Char Crust® Hickory MolassesDry Rub Seasoning.

Sear burgers until desired doneness. Use meat thermometer for safety. Remember, even well-done burgers will stay juicy with Char Crust®.

Option:
Use ground turkey instead of beef. Normally dry and tasteless, turkey burgers come out juicy and yummy with
Char Crust®Dry Rub Seasoning.


Southwest Roasted Pork Tenderloin with Cranberry Sauce

Prep time: 15 minutes
Total time: 1 hour

Great pot-luck dish. Not only does everyone love it, but they are so impressed! It is ridiculously easy with our Char Crust® Smoky Spicy SouthwestDry Rub Seasoning, we don't blame you if you want to keep the recipe to yourself. We like serving it with a side of cous-cous.

Ingredients (for 2 to 4 servings):
1 whole pork tenderloin (about 1 lb, or a little over)
3 Tbsp. Char Crust® Smoky Spicy SouthwestDry Rub Seasoning
1 can whole-berry cranberry sauce

Preheat oven to 325°. Empty cranberry sauce into roasting pan, then add 1 can of water to the pan. Stir well to blend.

Rub all surfaces of the tenderloin with Char Crust® Smoky Spicy SouthwestDry Rub Seasoning. Be generous; you want to cover every bit of the meat so Char Crust® can seal in the juices. Sprinkle excess Char Crust®Dry Rub Seasoning directly into the cranberry sauce.

Place tenderloin on roasting rack and place in the pan, right on top of the cranberry sauce. You may also place tenderloin directly in the pan, but the bottom of the meat will not develop a crispy crust of seasonings.

Roast about 40 minutes. Use a meat thermometer for safety.


Thanksgiving Turkey: Fan Review & Tasty Tips

The Char Crust® family has been using Roto Roast as our secret ingredient to perfectly bronzed birds (chicken, turkey, cornish hen, duck... you name it) since 1957. But don't just take our word for it, read these tips for that venerable beast for the feast: Thanksgiving Turkey:

"The turkey was FABULOUS! It was my second turkey in a week, but the first I ever did with Char Crust® ROTO ROAST. I used the broth from my first turkey for gravy on the Char Crust turkey, saving the Char Crust drippings for Thanksgiving. I deglazed with white wine, strained out the nasty bits, and refrigerated it. I'm using it in my dressing and my gravy for Thanksgiving tomorrow. I expect rave reviews. The broth is beyond tasty - dark brown & rich with flavor. FYI - I bought my Roto Roast at Sugar Valley Meats in Sugarcreek, Ohio." -- Cathy Wasko Marker

Cathy "spatchcocked" her turkey, by far our favorite method for achieving perfectly cooked dark and white meat, with the greatest amount of crispy skin. It involves cutting out the backbone of the bird and splaying it out. Although spatchcocking does not result in a turkey presentation of Norman Rockwell fame, one bite and you won't miss that presentation one bit. We like the easy instructions posted by Kenji Lopez at the Serious Eats blog. Once you click this link below, as you read through his post, you'll see another link that will bring you to a slideshow with step-by-step pictures. www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html

TASTY CHAR CRUST® TIP: After cutting out the backbone, season all surfaces of the bird liberally with Char Crust® Roto Roast, then mist all over with cooking oil (we like safflower oil) or non-stick spray. Love buttery-browned skin? So do we. Just brush with melted butter during the final 15-20 minutes of cooking.

 

 

Review borrowed from the Char Crust USA website


Product: Roto Roast
Posted By: - David S., Newark, CA


 

"Your Roto Roast rub helped me create a wonderful rack of lamb! Just put the rack and the rub in a ZipLoc bag, and shake until completely coated. Remove the coated lamb and bake for 35 minutes at 425 degrees. The lamb actually "plumps" up and finishes a beautiful medium rare, and is golden on the outside from the rub. I can describe Roto Roast rub in one word: YOWZA!"

 

Review borrowed from the Char Crust USA website


Product: Smokey Spicy Southwest Chipotle
Posted By: Spike O’Dell, Morning Show Host (retired), WGN Radio Chicago, now living in Dixieland


 

"Hello Char Crust folks! I moved from Chicago to the Nashville Tennessee area. It dawned on me after awhile that they didn’t carry your Char Crust products in the stores near me, and I missed it! Luckily for me, the Internet helped me find you. Everyone who tries it, loves it! I don’t have a steak without it. You still have a loyal customer in me! All the best!"-

 

Review borrowed from the Char Crust USA website


Product: ORIGINAL Hickory Grilled
Posted By: Connie J., Bronx, NY


 

"There is absolutely no rub that performs better than Char Crust® to prevent meat from drying out during the cooking process. All the friends I have shared Char Crust® with are in agreement that it’s superior. Thanks for a fabulous product." -

 

Review borrowed from the Char Crust USA website


Product: Roasted Garlic & Peppercorn
Posted By: Jan M., Menomonee Falls, WI


 

"Our family has used Char Crust Rub on all our steaks, burgers, and pork chops for as long as I can remember… Dad’s last jar of Char Crust [Rub] was the only thing we argued about after Dad passed away!"-

 

Review borrowed from the Char Crust USA website


Product: All American BBQ
Posted By: Todd W., Eugene, OR


 

"We can’t live through a summer without your rubs. Since I live in the Pacific Northwest (but was born in Chicago) all my friends just think I am this incredible chef. Even my wife can’t resist the steaks. Can’t wait to try the new All American Barbecue! Thank you, thank you, thank you.

 

 




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