Char Crust

[USDA Prime]

I like Char Crust.  Haven't smoked with it yet but will give a report soon.  It's great on the grill so I don't see why it wouldn't be equally as good to season with it to smoke.  Have you tried it?  Do you know of a recipe clone for it as it can be kinda hard to come by around here? 

[Gizmo]

First time I have heard of it.

[La Quinta]

Ditto on Giz. What is it? 

[Mr Walleye]

I don't know anything about it but here is their web site. It's basically a dry rub. It sounds good.
http://www.charcrust.com/

Mike

[USDA Prime]

I don't know anything about it but here is their web site. It's basically a dry rub. It sounds good.
http://www.charcrust.com/

Mike

Thanks for posting the link.  Think my first smoke with it will be on a brisket as it is really, really good on a bone-in standing rib roast in the oven.

[iceman]

I like Char Crust.  Haven't smoked with it yet but will give a report soon.  It's great on the grill so I don't see why it wouldn't be equally as good to season with it to smoke.  Have you tried it?  Do you know of a recipe clone for it as it can be kinda hard to come by around here? 

According to the Char Crust web site Smoke and Spice has a clone Char Crust recipe. I haven't looked it up to verify yet. According to the sales rep some of the food service outlets also carry it. They have a minimum of 5 packs per order.

[Habanero Smoker]

I believe seen their products since summer in one of our local regional chain grocery stores; Hannafords. I'll check the next time I go their, and may puchase one or two.

[Mr Walleye]

Hey Ice

Did you mean there is a clone recipe for it in Smoke & Spice?

I had a look for it but I couldn't find it but that might just be me.  ::)

Mike

[Ontrack]

Never heard of it but it does sound good...

[iceman]

Hey Ice

Did you mean there is a clone recipe for it in Smoke & Spice?

I had a look for it but I couldn't find it but that might just be me.  ::)

Mike

Winner of the James Beard Book Award!


More than 300 easy-to-follow recipes for main dishes, rubs, and sauces. From barbeque classics such as Kansas City Sloppy Ribs and Kingly Salmon, to newer delights like Kohala Tuna Steaks and Pork Chops a la Greektown [FEATURING CHAR CRUST RUB]!


This is what I saw on the web site.

[Mr Walleye]

Thanks Ice

Maybe it's the print date of my copy of the book but I can' find "Pork Chops a la Greektown" in it.

Mike

[Gizmo]

I have 2 versions of the book and actually found the reference in both books.  It is actually an ingrediant for Lamb Chops a la Greektown.  The book does not have the recipe for the Char Crust Rub.  The First Edition gives the address of the company for Char Rub, the Revised Edition does not.

[Mr Walleye]

Thanks Gizmo

I was hoping for a clone recipe to give it a shot... oh well. I have never seen this product here in Canada before.

Mike

[iceman]

I have 2 versions of the book and actually found the reference in both books.  It is actually an ingrediant for Lamb Chops a la Greektown.  The book does not have the recipe for the Char Crust Rub.  The First Edition gives the address of the company for Char Rub, the Revised Edition does not.

Bummer, kind of misleading on the web site. >:( Guess it's time to start calling around.

[iceman]

Well I found some Char Crust at one of the local markets up here and gave it a try. It did give the new york some nice grill marks and had a good flavor to it. They had 4 or 5 different flavors but I decided to stick with the original.
I think I still like the porter house and roast seasoning I use better.
I'm thinking of trying the Char Crust Hickory / Molasses next.