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Home >> Jerks, Seasonings, and Rubs >> Char Crust - Smoky Spicy Southwest Dry-Rub Seasoning

Char Crust - Smoky Spicy Southwest Dry-Rub Seasoning

Product Code: DR152

Size: 4 Oz.

Price: $5.00

Out of Stock


Product Description

Char Crust - Smoky Spicy Southwest - Dry - Rub Seasoning for all meat & fish. Broil, Bake, Grill - Seals in the juices. Get the secret! Used by the best chefs in many of the finest restaurants. My dad's legendary Chicago steakhouse - Al Farber's - is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust and Roto Roast rubs. Over the years I've added delicious new flavors to be used on all meat, fish, and even veggies. But we still make our rubs like my father Nathan did...in small batches with only the best herbs and spices. And of course, they all Seal in the Juices! Enjoy and eat well. The kick of ancho and chipotle chiles from New Mexico leaves no doubt that this is the taste of the real southwest! This package comes with easy and fast preparation instructions for all meats, fish & vegetables. Recipe: Southwest Miracle Meatloaf: Total time: 90 minutes (Prep time: 30 minutes) The zippy flavor of this meatloaf makes it a new favorite. Ingredients (for 4 to 6 servings): 1/2 cup chopped onion, 1/2 cup chopped bell pepper, 1 clove of garlic (minced fine), 2 Tbsp. Char Crust Smoky Spicy Southwest, 2 lbs. ground meat/or poultry (our favorite is 1 lb. ground beef & 1 lb. ground pork), 1 cup plain bread crumbs, 1/4 cup thick barbeque sauce, 2 Tbsp. sour cream, 1 Tbsp. Worcestershire sauce, 1 egg & 1 Tbsp. milk. Preheat oven to 350 degrees. Saute onion, bell pepper & garlic until just softened. Stir in the Char Crust seasoning and saute for another minute or two. Remove from heat to large mixing bowl with meat. Add all of the other ingredients and mix well with your hands (spoons and spatulas just don't work as well). Do not over mix. Meat should be very moist. If too wet and sloppy, add a little more bread crumbs. If too dry, add a little more milk. Mound into loaf pan. Bake uncovered for 40 minutes. Raise oven temperature to 400 degrees and bake for another 20 - 30 minutes. Remove from oven and let rest 10 minutes before slicing and serving. No Fat Ingredients: processed wheat, salt, sugar, chili peppers, spices, onion, garlic, cilantro, caramel color, natural mesquite smoke flavor, hydrolyzed soy & corn protein & paprika. From Illinois

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