We love cooking around here, no surprise there! With Summer on it's way though it's prime time for grilling, and I'm always on the look out for some different ways to spice up food we grill.
We were lucky enough to review some Char Crust ® dry-rub seasonings which are full of premium herb blends, spices and other natural ingredients that can be rubbed onto the surface of your choice of meat, fish, or sprinkled over even raw vegetables then broiled, baked, grilled, pan-seared, roasted, or sautéed.
We made several dinners with these rubs, side dishes, grilled steaks even baked chicken, all of which were fantastic! I love the Roasted Garlic Peppercorn the most. Each rubs seals in the juices and brings out the bold flavor of both meat and rub making your taste buds go wild. A quick run down on the seasonings we tried-
• 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.
With most seasonings I normally get a very strong taste of salt, which I do not enjoy one bit, the Char Crust dry rub seasonings didn't have that at all, it was bursting with flavor all around. The All American Barbecue is perfect for grilling chicken , but it also tasted great on potatoes! My computer crashed last week and I lost the dinner pictures sadly, but they all came out great! One of my favorite recipes was one from Char Crust website, it really brought a new flare to the fish!
Pan-Seared Tilapia (I used Snapper)
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
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. You can use this on Catfish as well, I happened to have Snapper on hand and used that.
I'd like to try mixing this rub in with batter to make fish sticks or even homemade chicken nuggets, the ideas are flying at me with this stuff, you must try it! Char Crust dry rub seasoning is perfect for summer time and even better, perfect gift for Father's Day! Now's your chance to win a box full of these amazing Char Crust Rubs
Giveaway details, (1) Winner will get a Prize pack of Char Crust® which includes 4, 4 oz boxes (retail price of $5.49 per box) Box details are above. Open to US only.
**Disclosure- I received the products mentioned above , in order to write an honest review. No monetary compensation was received for this post. I did not have to write a positive review, Any and all opinions are and will always be my own.*
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