Char Crust Review and Giveaway!

It's no secret that I love to cook and that I'm always looking for new ways to prepare the staples in our family (chicken, pork, and fish).  I got to try this amazing new product called Char Crust which is dry-rub seasonings that consist of premium herb blends, spices and other natural ingredients that can be simply rubbed onto the surface of uncooked meat or fish, or sprinkled over raw vegetables then broiled, baked, grilled, pan-seared, roasted, or sautéed. There are four different blends of Char Crust:

• 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.

All four are yummy, and what I love is that they tell you right on the box which seasoning will be better for which meat. I even tried the All American Barbecue on some zucchini and grilled it, let me tell you, it was crazy delicious!

Here is another recipe that they wonderful people at Char Crust sent over:

Pan-Seared Tilapia
 Prep time: 10 minutes
Total time: about 20 minutes

Ingredients:
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

What to do:
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.

Option: We (as in Char Crust, not me personally) actually prefer this recipe with catfish, but tilapia seems to have more fans.



I will definitely be making this tilapia recipe, I think Scott would like it as catfish though. It's a Mississippi thing.

One lucky Twice the Love...Half the Sleep reader has a chance to win all four Char Crust dry-rub seasonings! For a required entry just tell me what flavor you think you'd like the most.

For additional entries:

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Leave a separate comment for each entry. The winner will be chosen using Random.org and announced on  April 24th.