We tried out the Amazin’ Cajun on our chicken tonight. I know I was suppose to rub the chicken with the seasoning but I don’t like touching chicken…(call me a little crazy). I put our chicken breasts into a gallon zip-lock and did a little shaking with the seasonings. Scott added it to the grill and he took over the cooking.
Look at our dinner!!! Scrumptious!
It was flavorful and very moist. We tried the Amazin’ Cajun because we knew the kids might not like the spicy flavor and we loved it. I now can’t wait to try the Ginger Teryiaki and All American Barbeque. I know the kids will love both of those!
Here is a brief description of the flavors I received.
• 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. ~ credit Char Crust
As I was doing my research on the company, I was amazed they make ALL of their dry rubs in small batches using on the best herbs and spices. They were created in 1957 at their family’s legendary Chicago steakhouse. Each box is reasonably priced at just $5.49/box and will make several meals, depending on the quantity being made.
I know a few of my readers will love to know that Char Crust® dry rub is one of very few certified kosher rubs on the market.
Here is another delicious recipe using the Char Crust seasonings.
Prep time: 10 minutes
Total time: about 20 minutes
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.
Option: We actually prefer this recipe with catfish, but tilapia seems to have more fans.
How would you like to win a set of 4 Char Crust Dry-Seasoning Rubs? I have a set for one of my readers!
Visit Char Crust and tell me one of the listed recipes you would like to try. (Mandatory Entry)
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5 Entries if you comment on any other post on Tammy’s Two Cents
(5 entries for each post commented on)
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The giveaway will close on April 24th at 9:00 p.m. PST. Winner will be chosen using *And The Winner Is plugin*. Open to US only.
Disclosure: I was sent the Char Crust products shown in the group photo. I was not compensated or paid to write a favorable review. This is my personal opinion of the Char Crust products I received.