Char Crust dry-rub seasonings do exactly what they
claim: seal in the juices. And this makes for a very lovely flavor dimension
that perks up an ordinary meal. In fact, I think I’m kind of addicted! I
sampled the Amazin’ Cajun on some burgers and it was so easy to use. I simply
dredged the hamburger patties completely and, as recommended, drizzled a little
oil to prevent sticking. I then broiled them and my family and I loved and
enjoyed some wonderfully kicky burgers that were both spicy and sweet. This
particular blend contains cayenne pepper, onion, garlic, oregano, and what is
referred to as “a mélange of other Mardi Gras flavors.” Yes, definitely! But I
didn’t stop there, because this is a versatile rub. I also added it to some
zucchini, onions and peppers to coat along with oil. I then baked as a side dish. This was a
perfect accompaniment to our wonderful dinner that made us yearn for summer
days here in the snow-covered streets of Chicago.
Char Crust makes nine other flavors of rubs that
create a savory crust to seal in the juices of meats, seafood and vegetables.
They include: Original Hickory Grilled, Roasted Garlic Peppercorn, Ginger
Teriyaki, Hickory & Molasses, All American Barbecue, Southwest Chipotle,
Sun-Dried Tomato & Garlic, Roto Roast and Java Buzz.
I look forward to trying some of these on the outdoor
grill as the weather warms up!
Paula
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