Sunday, July 22, 2012

Char Crust

After Dad retired and closed the restaurant in 1977, we continued to make Char Crust® and Roto Roast dry rub seasonings, selling them to many restaurants in Chicago. As chefs took jobs in other cities, they took our dry rubs with them, and next thing you know, they were being used in restaurants all over the country....to read more about Char Crust click here

 For my review I was sent 2 boxes of Char Crust to review the 2 flavors I got were the following Smoky Spicy Southwest I chose & the other one I chose was Roasted Garlic Peppercorn. You gotta love the spicy season & garlic. When my husband got home the next day I asked him what seasoning he wanted to use for the chicken so we decided to go with the "roasted garlic peppercorn" it had a lot of season to it when we first made it don't be alarmed by the color of it but it turned out really well & very good.

 Here is what it looks like when it is all finished. My husband did a good job, although my 5 yr old son didn't like it me & my husband enjoyed it. I cannot wait to try the Spicy Southwest one I love spicy foods especially if it's seasoned.  Check out other different seasons (here)

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