Char Crust "Seals in the Juices"

Char Crust

All American Barbeque
Roasted Garlic Peppercorn
Roasted Tomato & Garlic
Original Hickory Grilled
Amazin' Cajun
Hickory & Molasses
Smoky Spicy Southwest
Roto Roast Rub
Ginger Teriyaki

Special Char Crust 6 Pack

Recipe Suggestions Below

All American Barbeque We took the best flavors of American barbecue and blended them into one tangy-sweet, slightly spicy, lip-smacking rub: All American Barbecue! - Rich molasses from Memphis - Tangy tomato from Kansas City - A dash of mustard, pepper, and vinegar from the Carolinas - A hint of smoke from Texas All American Barbeque 4oz. $5.49 Qty:
Roasted Garlic Peppercorn Savory roasted garlic and fresh cracked peppercorns make music in your mouth. With the added lilt of Worcestershire and lavender from the fields of France - this symphonic sensation will create a crescendo of flavor with steak, fish (especially salmon), lamb, and vegetables. 4 oz Roasted Garlic Peppercorn 4oz. $5.49 Qty:

Sundried Tomato & Garlic Imagine the Italian sun warming your face as you close your eyes and smell the luscious, vibrant aroma of sun-dried tomatoes, roasted garlic, rosemary, and just a hint of lemon. Whether you use it on meat or seafood, you’ll taste Tuscany sunshine in every bite. 4 oz Sundried Tomato & Garlic 4oz. $5.49 Qty:
Original Hickory Grilled Rich, hickory grilled flavor. This classy companion to your favorite steak is the original used at Al Farber's legendary steakhouse. Enhances the natural flavor without overwhelming. Delicious on boneless/skinless chicken breast, tuna steaks, and your favorite vegetables. 4 oz Original Hickory Grilled 4oz. $5.49 Qty:

Amazin' Cajun Spicy..sweet..seductive..just like Louisiana herself. Enjoy this jazzy blend of piquant cayenne pepper, onion, garlic, oregano, and a melange of other Mardi Gras flavors. Bring the sublime heat of New Orleans to catfish, chicken, shrimp, and let yourself be seduced! Try some on Vegetables. 4oz. Amazin' Cajun $5.49 Qty:


Hickory & Molasses Deep, rich molasses. Not too sweet. Tangoes on your tongue with naturally hickory grilled flavor. Pair the award winning twosome with pork, chicken, turkey, even green beans for smoky, low fat flavor. 4oz. Hickory & Molasses $5.49 Qty:
Smoky Spicy Southwest ... spicy & delicious! This is a heady blend of real ancho and chipotle chiles from Santa Fe mixed with cilantro and other authentic southwest spices. The flavor and fragrance will fill your palate and warm your tongue. Have a fiesta with pork, chicken, shrimp, beef, etc. Ole! Smoky Spicy Southwest $5.49 Qty:
Roto Roast Rub ... create juicy, golden-roasted flavor! People will demand to know your secret when you use Roto Roast. This delectable blend of 15 herbs and spices creates a light golden crust that gives juicy, slow-roasted flavor to whatever you are cooking! It's especially nice on chicken and prime rib. 4oz. Roto Roast Rub $5.49 Qty:
Ginger Teriyaki Savor the harmony and balance of sweet teriyaki and fragrant shoga (ginger). Renowned for centuries for its tingly flavor and mythic love-enhancing qualities, ginger lends exotic dimension to this modern teriyaki interpretation. Most auspicious ( and delicious!) on chicken, shrimp, and steak. 4oz. Ginger Teriyaki $5.49 Qty:

Char Crust 6 Pack
$30.00


Choose Six:

Steak Dunigan*

1 to 2 Tablespoons of Char Crust®Rub
2 14- to 15-ounce New York sirloin strip steaks

Sauce
2 Tablespoons olive oil
1 Medium onion, chopped fine

1 cup chopped roasted green chile, preferably New Mexican, fresh or frozen
1/4 teaspoon dried oregano
1/4 teaspoon minced cilantro
1/4 teaspoon salt
1 teaspoon minced jalapeño, optional
4 tablespoons unsalted butter
4 large mushrooms, sliced thin

About 30-40 minutes before cooking time, rub the Char Crust into the steaks, and let them come to room temperature. Cut the steaks in half to satisfy four non-Texas appetites.

Prepare the sauce: Heat the oil in a small saucepan, and add the onion. Sauté it briefly, until it is soft. Add the remaining ingredients, including the jalapeño if you want the extra heat, and cook for 5 minutes. Keep the sauce warm.

Heat the butter in a small skillet, and add the mushrooms. Sauté them until they are soft, about 5 minutes. Keep them warm, too.

Grill or pan fry the steaks to the desired doneness, turning them once. Transfer the steaks to a platter. Spread the mushrooms over the tops of the steaks. Cover each steak equally with the green chile sauce. Serve the steak immediately.

(* reprinted from Texas Home Cooking, ©1993, Cheryl Alters Jamison and Bill Jamison, published by Harvard Common Press, Boston, Massachusetts. Originally printed in The Pink Adobe Cookbook, © 1988, Rosalea Murphy.)

Steak Peggy Sue*

1 pound Beef tenderloin, cut into 8 medallions
2 to 3 teaspoons Char Crust®Rub
4 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons brandy
1 tablespoon Worcestershire sauce
1 teaspoon brown mustard
1 teaspoon fresh lemon juice
2 tablespoons minced parsley

About 20 to 30 minutes before cooking time, rub the tenderloin medallions with Char Crust Rub.
Warm 1 to 2 tablespoons of the butter over medium-high heat. Pan-fry the medallions to the desired doneness, turning once. This only takes a few minutes.

Remove the medallions from the pan and arrange them on a serving platter. Keep them warm while you make the sauce.

Add the remaining butter to the pan drippings, and reduce the heat to medium. Stir in the onion and cook it until it is well softened. Pour the brandy into the pan and ignite it. After the flame has died, add the Worcestershire, mustard, and lemon juice, and heat them through. Sprinle in the parsley, and stir.

Spoon the sauce over the steaks, put on a Buddy Holly record, and serve immediately.

(* reprinted from Texas Home Cooking, ©1993, Cheryl Alters Jamison and Bill Jamison, published by Harvard Common Press)

Mandarin Orange Chicken

1 chicken (favorite pieces)
2 to 3 tablespoons Roto Roast®Rub
1 teaspoon garlic powder
1/2 cup honey
1 8-oz can concentrated mandarin orange or tangerine juice*
1 medium can mandarin orange sections in light syrup
butter-flavored no-stick cooking spray

*Mandarin orange juice keeps this recipe from being overly sweet, but you can use regular concentrated orange juice if you prefer. Simply mix a tablespoon of lemon juice into it before using.

Preheat oven to 350º.

Spray all pieces of chicken with a light coating of the butter-flavored no-stick cooking spray. Liberally sprinkle Roto Roast®Rub all over chicken pieces; follow with light sprinkling of garlic powder. Place in oven-safe roasting dish.

Remove orange sections from their can and pour remaining syrup into bowl with manadarin orange juice concentrate. Stir well and pour slowly over chicken pieces. Bake uncovered at 350º for 1 hour.

Baste chicken with juice in the dish and add all mandarin orange sections. Cover dish and bake additional hour at 350º.

Baste chicken again, then drizzle honey over chicken and bake uncovered until golden brown (20 - 30 minutes).

Serve immediately and enjoy the rave reviews!

(Hint: You can also cook small new potatoes alongside the chicken for an easy side dish.)