What's New

"BITE THIS" Pick of the Day on foodspring.com

2012-02-08T20:18:36Z

Char Crust® dry-rub seasonings were named a "BITE THIS" Pick of the Day on foodspring.com, the consumer website of the National Association for the Specialty Food Trade (NASFT). Editor Nicole Denis writes that, with Char Crust®, you never have to settle for dry meat again. Check it out at http://foodspring.com/content/char-crust-dry-rub-seasonings/ and rate us, add us to your faves, and share your comments.

Char Crust® Spotted on ABC-15 TV in Phoenix

2011-08-22T18:12:40Z

We were delighted to see a box of Char Crust® Original Hickory Grilled included in the "Summer Fancy Food Show Finds" on the "DISH!" segment of ABC-15 TV news in Phoenix, Arizona. The segment featured foodie blogger Susie Timm, who selected Char Crust® from among 80,000 products she saw at the Summer Fancy Food Show, the specialty food industry's largest trade show. Thanks, Susie! Click here to see the full segment. You'll see Char Crust®, front and center. Visit Susie's blog, Girl Meets Fork.

Got Game?

2011-08-04T16:20:43Z

"I used your Char Crust® dry rubs at my game feed this weekend; they were a HUGE success. I used the rubs on elenad, red stag, blackbuck, and watusi. I cooked the meat over a charcoal grill. We fed over 300 people, and they all raved about the Char Crust® rubs. I will use them at all my future game feeds. Thanks!"

- Bill S., Baraboo, WI

Susan's Note: "I agree! Although I'm not a hunter, I do enjoy game meats that I can purchase at the store. Try our Smoky Spicy Southwest on bison burgers, and the Roasted Garlic Peppercorn on ostrich."

Yeehaw! Char Crust Found on Cattle Trail at Calgary Stampede

2011-07-26T15:02:11Z

Right there in the middle of the Cattle Trail exhibit, at the 2011 world-famous Calgary Stampede, was a fine display of Char Crust® rubs sponsored by Calgary Co-Op (a chain of grocery stores in Calgary).

The Calgary Stampede is huge 10-day event celebrating western heritage and values through rodeo competitions, entertainment, carnival attractions, livestock displays and education, and much, much more. We had a great time! Visit cs.calgarystampede.com for more information on the Stampede organization and event.

2011 Sysco Calendar Features Char Crust®

2011-01-04T20:21:48Z

We were thrilled to be selected as the "December" item for Sysco's 2011 Calendar. Corporate Chef Malcolm Halliday (pictured at left), of Sysco Central Pennsylvania, submitted his winning recipe for Ginger Teriyaki Char Crusted® Halibut. From entries submitted from Sysco chefs all over the United States, judges selected 12 winners to be featured in the calendar. The calendar has bold, beautiful food photographs, and includes tear-out recipe cards for each month's special menu item. To Sysco and to Chef Halliday, we say, "Thank you!"

Blog Says Char Crust® is "Totally Addictive"

2010-11-29T16:08:31Z

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!

Char Crust® Ginger Teriyaki Halibut featured on Sysco's 2011 Calendar

2010-11-29T15:29:49Z

We are thrilled to announce that Sysco's 2011 Calendar features one of our Char Crust® Dry Rubs. All Sysco chefs nationwide were asked to submit entries. Chef Malcolm Halliday, CEC, Executive Chef and Business Review Manager for Sysco Central Pennsylvania, submitted his recipe for Ginger Teriyaki Halibut on Pad Thai Noodles. It is the featured item for December.

Calling All Iowans! Hy-Vee's Tailgate Recipe Contest

2010-10-13T19:34:28Z

Quite a few Hy-Vee stores carry Char Crust® dry rubs, so we were excited to learn about their Tailgate Recipe contest. This week's theme is burgers, so naturally we thought about entering a recipe for a delicious, juicy Char Crusted® burger. However, the contest is only open to Iowa residents, and we live in Chicago! So for all you Iowa-based Char Crusters, here's the link for the contest: www.hy-vee.com/promotions/tailgate-recipe.aspx

Visit Us at the Chicago Gourmet Event

2010-09-15T20:32:59Z

We'll be exhibiting at the Chicago Gourmet event at Millenium Park, Chicago, on September 25 - 26, 2010 (Note: the event kicks off on Friday, September 24, but . Sponsored by Bon Appetit, the event is an extravaganza of fine food and wine. Don't expect pizza and Italian beef sandwiches: The admission fee of $127.50 (plus tax and fees) sets the tone for a true celebration of beautiful foods cooked by the best chefs, and hundreds of exquisite wines. All food samplings and wine tastings are, of course, included in your admission ticket.

Visit us in the FoodSpring.com tent, where we will be joined by other specialty food manufacturers. There you'll not only be able to taste yummy samples, but also purchase specialty food items to take home with you. Maybe you can wrap up your holiday shopping in just one day! Here's a link to get you on your way: http://foodspring.com/chicagogourmet/?gclid=COLLxLWiiqQCFZQz5wodNzj-JQ

We hope to see you there!

Philly is Phun (but Go Blackhawks!)

2010-06-07T16:26:53Z

With Independence Day quickly approaching, and the Chicago-Philadelphia Stanley Cup Finals in full swing (Let's Go Hawks!), I thought now would be a good time to share some Philadelphia-area photos with you.

As "Mrs. Char Crust," I spend a lot of time traveling: mostly exhibiting at trade shows, visiting stores that carry our products, and demonstrating Char Crust® to our distributors and their sales reps. A few weeks ago, I was lucky enough to do all of the above and have some tourist time in the Philadelphia area. Central PA and the city of Philadelphia were especially delightful and fun.

After finishing a sales meeting and demonstration at Sysco - Central Pennsylvania in Harrisburg, PA, I enjoying driving the pastoral hills of that region. It was a warm spring day, and cows and sheep were grazing on grass freshly damp from spring showers.

I stopped by one of our new retailers: Bell's Meat Market, 6 Grandview Road, Hummelstown, PA, phone (717) 566-8451. In business since 1922, the third generation of Bells continues the butcher tradition, and even smokes their own meats. Curls of fragrant smoke were escaping the eaves of their smokehouse when I was there.

Discover a Revolutionary Use for Char Crust!

2009-12-24T18:32:55Z

Char Crust fan Rhonda Betterly wrote to us:

"My name is Rhonda Betterly, and I am part of a reenacting group that depicts life in Revolutionary time period. We use your product and love it. I had promised you that I would send photos of us using it in camp and in the tavern at Washington's Crossing in Pa. Wherever we travel, Char Crust goes with us and, with it, lots of smiles! The participants names are Mark, Mason and Rhonda Betterly, Dee Thompson, Joe and Denise Williams of the Mott's Artillary Regiment. We just love your product, and when the public asks us what we have on the meat, we are sure to tell them: Char Crust! Thanks for such a great product, now it is in all our homes and ovens, on or off the field. Have a great day!"

Char Crust's note:

I love this letter and the wonderful photos. A truly "revolutionary" use for Char Crust. Thanks, Rhonda. -- Susan (Mrs. Char Crust)

Visit us at the Great American Cooking Expo! Try tasty samples and SAVE on special show deals!

2009-09-14T08:39:52Z

We'll be cooking and selling Char Crust® Dry Rub Seasoning in Booth 302 at the Great American Cooking Expo October 23, 24, and 25, 2009. The Expo is open to everyone, so bring the family out to Harper College, Bldg M, 1200 W. Algonquin Road, Palatine, IL 60067.

Show hours are:

Friday, October 23, 2009 - - - - - 6:00 PM - 10:00 PM
Saturday October 24, 2009 - - - -11:00 AM - - 5:00 PM
Sunday October 25, 2009 - - - - -11:00 AM - - 5:00 PM

Visit their website http://www.thecookingexpo.com for more information.

Come on out! We'll be offering special deals on Char Crust® Dry Rub Seasoning, cookbooks, and other fun things. We look forward to meeting you.

See Our Ad in Fine Cooking Magazine!

2009-05-06T22:47:43Z

From Susan: My favorite food magazine is Fine Cooking. Whether you are a complete kitchen novice, or a culinary pro, they do a great job of teaching you all about food and how to cook it. Not only do I read every issue, I save them and use them. So when we decided to advertise for the first time ever, Fine Cooking was our choice.

So look for our very first ad in the June/July issue on sale May 19, then the special "Grilling" issue on sale June 16 at newstands only.

Char Crust Website Gets a Major Makeover

2009-05-01T19:51:41Z

Back in 1995, we were ahead of the curve by having a website. Most people were actually impressed, and some visited our site almost as a novelty.

Within a few years, our pioneer days were over, and the internet was a crowded place. A few years after that, we found ourselves completely left in the dust. Many websites became slick and sophisticated, and in the age of iPods, we had become an eight-track tape!

After much procrastination, we have finally gotten a badly-needed makeover, and we hope you like what you see! New features include:

Store Locator -- simply enter your zip code and nearby stores with maps will appear.
Rub-Your-Meat Char Crust Fan Club -- sign up and we'll send special promotions to you.

Happy reading, clicking, and eating!

— Bernie, Susan, and the rest of the Char Crust Family

Visit Our Booth at the 55th Annual Fancy Food Show

2009-04-29T20:29:45Z

We will be cooking up a storm with Char Crust® Dry Rub Seasoning in Booth 1556 at the 55th Annual Fancy Food Show at the Jacob Javits Convention Center in New York, June 28 - 30, 2009. Produced by the National Association for the Specialty Food Trade (NASFT) since 1955, the Fancy Food Shows are North America's largest specialty food and beverage marketplaces for the trade.

Please note that this show is to the trade only.

For more information, visit www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates.