Wednesday, February 22, 2012
Add Delicious Flavor to your Meats and Vegetables with Char Crust #Review
I have a friend that gives me some nice venison steaks now and then. The flavor is delicious and they don't need much to enhance them. When I heard about Char Crust I knew it would perfect for some steaks I had in the freezer. Char Crust is a dry rub seasoning mix used by famous Al Farber's Steakhouse in Chicago. The customers raved about the seasonings and they wanted the recipe so Char Crust was born. It comes in a variety of flavor blends including Original Hickory, All American Barbecue, Ginger Teriyaki and the Roasted Garlic Peppercorn I was sent. You can see all of them on the Products page of the Char Crust site.
The Roasted Garlic Peppercorn has well, roasted garlic, peppercorns, Worcestershire, lavender and more to make a delicious seasoning blend to use on fish, chicken, beef, venison and even vegetables. The 4oz package will go a long way. I used it on those venison steaks and I plan to use it on some broccoli and cauliflower next. Even on those ever present green beans.....
I cut and peeled four potatoes and mixed them with 1 TBS of olive oil and salt and pepper. I put them in a baking dish and popped them into a 350° oven to roast. I also put in some beets (ick) and yes, green beans. I fear they are reproducing in the freezer and I will never see an end to them.-+
(My camera is still giving me some problems so I am sorry for some of the photos.) l let the venison steaks come to room temperature while I heated up my cast iron grill on the stove top. I covered the steaks with the Char Crust per the instructions.
When the grill was very hot I sprayed the venison with some PAM and put the steaks on to cook. I grilled them for three minutes on each side. I think I shall enter the Bad Photo Hall of Fame.
I let them rest for five minutes after grilling and they were a perfect medium rare.
Hubby got a big plate full of food with two steaks (these are small) the potatoes, beets and *sigh* green beans. I declined the beets.
The Char Crust added a truly delicious layer of flavor to the venison. The pepper was the strongest note but the garlic did come through. No additional salt was needed on the steaks. I purposely did not add ANY either before or after cooking. I will note that if you do not like pepper you might want to try one of the other flavors. Hickory and Molasses will probably be my next choice as I think that will be wonderful on chicken.
The hubby really enjoyed it as he loves peppery food. I can't wait to try the Char Crust on vegetables. I know it is going to be delicious on my roasted cauliflower and it might just help with all of those darn beans!
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Disclosure: I received a box of Char Crust gratis. Any opinions expressed are my honest opinions and were not impacted by my receipt of the free product. I received no monetary compensation for this post.