What's New

Blogger Picks Char Crust® rubs for Father's Day Gift Guide 2013

2013-05-07T14:34:34Z

Amber MacDonald, author of the blog DragonFlySweetNest, picked Char Crust® dry rubs for her Father's Day Gift Guide 2013. She and her famliy tried All American Barbecue on ribs, and Roasted Garlic Peppercorn on a T-bone steak. They loved the taste and aroma, plus discovered for themselves that Char Crust® definitely sealed in the juices. Thanks, Amber!

Here's a link to the post: http://dragonflysweetnest.blogspot.com/2013/05/char-crust-dry-rub-seasoning.html

Thanksgiving Turkey: Fan Review & Tasty Tips

2012-11-23T16:56:32Z

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.

WGN-TV: "Mrs. Char Crust" Shares Tailgating Tips

2012-10-26T17:45:06Z

Char Crust® was the focus of a fun "Tailgating Tips" feature on the Midday News on WGN Television, October 23, 2012. Tune in (click the link below) and see "Mrs. Char Crust," with WGN anchor Dina Bair, share some great ideas for your next tailgating party, whether it's indoors or out! http://www.wgntv.com/news/middaynews/wgntv-lunchbreak-char-crust-amazin-cajun-chicken-wings-20121023,0,6450744.story

Amazin' Cajun Superbowl Wings

2012-10-23T12:43:00Z

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.

Blogger says Char Crust® is "Delectable"

2012-10-07T20:01:03Z

Alaina Bullock, author of Bullock's Buzz blog, says Char Crust® Ginger Teriyaki dry rub seasoning on pork chops and veggies, "has the most incredible taste... not too sweet, nor did it have too much of a bite of ginger." When she used Char Crust® Original Hickory Grilled on chicken breasts, cooking them in her broiler, Bullock notes, "the smell was incredible as it cooked." Bullock says the dry rub seasoning formed a true charred crust, and she notes, "the crust had no burned taste at all, and the meat inside [was] so moist and juicy!"

Thanks, Alaina! We appreciate your kind words, the time you took to review our products, and your photos that accompanied your story. Visit Bullock's Buzz and see step-by-step photos of Bullock's cooking experience with Char Crust®. http://www.bullocksbuzz.com/2012/10/char-crust-delectable-dry-rub-seasonings.html

Chicago Tribune Says "Rub It In"

2012-06-22T22:39:19Z

The "Good Eating" section of the April 18, 2012, issue of the Chicago Tribune featured Char Crust® rubs. The Tribune staff not only said, "rub it in," but they also, "liked how Ginger Teriyaki played with a rib-eye [steak], and how Hickory & Molasses sealed in juices on a boneless pork roast."

Char Crust® now in Sur La Table® stores

2012-04-11T19:56:02Z

We are thrilled that our Char Crust® dry rubs have been selected to be among the fine items featured at Sur La Table (pronounced "sur-la-TAHB") stores nationwide. Known for their upscale cookware, tableware, cutlery and specialty food items, from the moment you enter a Sur La Table store or visit their website, you are inspired to cook!

Sur La Table has selected two of our most popular flavors for their stores: Roasted Garlic Peppercorn and Hickory & Molasses. Find one of their stores here:

www.surlatable.com/browse/storeLocator/landingPage.jsp

or visit their website for Char Crust® and other delights for your kitchen and table. Thier extensive collection of items is a true celebration of cooking and entertaining.

"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