Friday, November 19, 2010

Char Crust: Product Review & Giveaway

I'll be frank. I'm a control freak.

This means I'm seldom a fan of things like spice blends. For, although they have the potential to make my life easier, they also require me to confine myself to the nuances of someone else's palate...

Maybe that makes me a food snob.  But, I hope I can redeem myself by admitting that -- although I don't regularly use pre-made spice blends -- I'm always a big fan of supporting local businesses.  And that's why, when one of the owners of Char Crust, a Chicago-based company, wrote to us and asked if we'd like to sample their seasoning blends, we decided to give them a try.

The flavors provided to us included:
All American Barbeque
Ginger Teriyaki
Original Hickory Grilled
Roasted Garlic Peppercorn
Smoky Spicy Southwest

Since 1998 Bernard Silver and his wife Susan Eriksen have marketed the Char Crust line -- a collection of dry spice rubs based on the classic flavors made popular by the legendary Al Farber's Steak Room in Chicago.  Farber's was famous for "Eye of Prime Rib" and unique charcrust steaks. The popular restaurant, which faced Lincoln Park, was the recipient of many top honors including The Perfect Steak Award, the Epicurean Award, and the Gourmet Society Merit Award. Although the restaurant closed in the 1977, the legacy of the famous steaks remained, embodied in Char Crust® and Roto Roast dry rub seasonings, which were marketed and sold to other restaurants in Chicago.  These days, the line has been expanded to include nine rubs which are available to consumers at a variety of small, independently-owned businesses: butcher shops, gourmet stores, grocers, and even hardware stores.   Read more at Charcrust.com

I'll should admit to being quite curious about their products, which are marketed heavily for use with meat and fish -- and which promise to "seal in the juices". That said, I decided that, for the purpose of our review, we'd branch out a bit. So, we decided to try the rubs strictly on vegetables.  We tested out all but one of the seasonings (the Roasted Garlic Peppercorn), which we figured would be easy to pair with just about anything.

Overall, we were quite pleased with what we discovered. The blends, which are some of the few certified kosher spice blends on the market, were unique -- some delicate, some more assertive.  And every single variety surprised us with one stunning feature -- unlike many seasoning blends, they are remarkably low in sodium.  In fact, we found that every one benefited from the addition of a bit of salt to pull out some of the more subtle nuances of flavor.  So, the seasonings would be excellent options for anyone watching his/her sodium intake.

One caveat for our gluten free readers:  all the blends we tried did contain some element of wheat, and so they would not be safe for consumption among consumers suffering from gluten intolerance or Celiac disease.

That said, here's what we found during our weekend of recipe testing!  We tried out four vegetables/legumes: chickpeas, sweet potatoes, blue potatoes, and cauliflower.  And every single one turned out pretty darned good.

First up:  All American Barbeque Roasted Chickpeas
Technique:  Rinse & drain chickpeas. Dry them off and spread them on a baking pan.  Bake them at 350 F for 20 minutes, or until quite dry.  Toss hot chickpeas with a bit of olive oil and about a tablespoon of barbeque seasoning. Continue baking for 15-20 minutes or until crisp and browned (watch closely to prevent burning).

Our verdict:  TOTALLY addictive.  These chickpeas would make the perfect snack to serve to company during cocktail hour or at a casual gathering.  The seasoning is pleasantly sweet, with a hint of tomato and lots of great garlic & onion flavor.  In addition to using it for chickpeas, it would be great worked into meat for burgers, or slathered on ribs or barbequed chicken.

Next: Ginger Teriyaki Sweet Potato Fries
Technique:  Slice sweet potatoes lengthwise into 3/4 inch wide strips. Toss with olive oil and 1 T of Ginger Teriyaki seasoning.  Roast at 450 for 15-18 minutes, or until just tender.  Toss with salt, to taste.

Our verdict: These potatoes were genuinely delicious.  The spice blend is a nice balance of soy, ginger, and a hint of orange -- all of which really complement the sweetness of the potatoes. This would make an excellent seasoning for salmon, chicken, or even roasted broccoli.  Flavor might be overpowered if used for grilling.

Then:  Original Hickory Grilled Roasted Potatoes
Technique:  Slice potatoes in half, and then slice each half into three pieces.  Toss with olive oil and approximately 1 T of Hickory seasoning.  Roast at 425 F for 20-25 minutes, or until potatoes are crisp on the outside and fully cooked through.  Remove from oven and immediately toss with salt, to taste.

The verdict:   These potatoes had a delightfully subtle smoke flavor that made them taste as if they'd been grilled.  Great for the middle of winter when the snow is flying and you don't want to haul out the barbeque!  This seasoning would be awesome for making burgers or steak indoors.

And finally:  Smoky Spicy Southwest Roasted Cauliflower
Technique:  Cut small head of cauliflower into florets.  Toss with olive oil and approximately 1 1/2 T Southwest seasoning.  Roast at 425 F for 20-25 minutes or until florets are browned and crisp-tender. Toss with salt, to taste.  (Optional: Serve with chipotle mayo for dipping).

The verdict:  We really liked the smoky flavor of the chipotle in this Southwest inspired seasoning.  Not particularly spicy, this blend would appeal to a broad range of palates, including children.  Would be a nice seasoning for chicken, white fleshed fish, or pork.  I think we'd also like this added to roasted potatoes.

_____________________________________________

And now... the best part.

First, ALL of our readers qualify to receive FREE SHIPPING on all products ordered on the Char Crust site between November 19 - December 19, 2010 (savings of $7 or more).  To receive free shipping, simply use the code BURP!121910 at checkout. 

In addition, Char Crust gave us enough seasoning blends to share the wealth!  Enter to win and we'll send one lucky reader a package filled with FIVE full sized packages of Char Crust Seasonings.

For your chance to win, please read the instructions below. Be sure to leave a comment for each entry (and leave your email address if you don't have it listed on your blog/contact info).   Please note that this contest is limited to readers in the United States & Canada. Contest ends 12/1/10 at NOON (CST).

Mandatory entry (must be completed or no other entries will count):   
  • Tell me which of the Char Crust rubs you most want to try
Extra entries – please leave a comment for each additional entry, letting us know you completed it
  • Give us a "like" on Facebook!
  • Follow @Burp_blog on twitter
  • Use the following text to tweet about this giveaway (please leave a link to your tweet in the comments for credit):  
    • Char Crust Dry Rubs - #win five varieties @Burp_blog:  Ends 12/1 #giveaway

NOTE:  The winner will be chosen randomly and announced on Facebook before the end of the week (12/3).  The winner will be emailed separately to arrange for mailing of the prize pack.

Full Disclosure:  Although we were given Char Crust products free of charge for the purpose of this review and giveaway, all opinions expressed in this review are our own.

Creative Commons License
©BURP! Where Food Happens

24 comments:

  1. First, thanks for the note that it's a no-go for us Celiacs, I appreciate knowing that before I got too excited by the pics. Everything looks great though, and these would make a great gift for the gluten eaters in my world.

    I think the Ginger Teriyaki sounds great!

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  2. Been "liking" you guys for a while on FB and love when I see that friends are digging you guys too! :)

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  3. I'm a sucker for anything southwest, so that'd be my first choice, but ALL of the above dishes look amazing!

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  4. I tried one of these char crusts on a beef tenderloin a couple of years back. I liked the flavor but the solid crust it formed was kind of off-putting. I'll have to try it on other things like vegetables or chickpeas.

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  5. Would love to try the Roasted Garlic Peppercorn. Sounds yummy!

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  6. Ginger Teriyaki & Roasted Garlic Peppercorn both sound awesome to me! Yum!

    And can I just say...I love FREE shipping?!

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  7. I am now following you on Twitter!

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  8. I tweeted! http://twitter.com/mamatojj/status/7175271698407427

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  9. The Southwest seasoning would be my choice and I have been dreaming about roasted cauliflower lately. Too bad no one in my family likes it (or the smell) or I would have it every day!
    susitravl(at)gmail(dot)com

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  10. Like you on Facebook (SusanBenegas)
    susitravl(at)gmail(dot)com

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  11. Follow you on Twitter - susitravl
    susitravl(at)gmail(dot)com

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  12. Tweeted!

    http://twitter.com/susitravl/status/7284482503614464

    susitravl(at)gmail(dot)com

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  13. the ginger teriyaki
    tonyt@wabash.net

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  14. I've had a Rachael Ray recipe for roasted chickpeas clipped to my menu notebook for ages now, and every time I look at it I swear I'll make it next week. Always next week... and then never any week. Yours are pretty tempting, so this time I'll say THIS week! Hold me to it?

    Cheers and happy holidays,

    *Heather*

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  15. I think the Original Hickory Grilled flavor sounds best!
    bkittie@hotmail.com

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  16. I want to try the Original Hickory Grilled!

    couponrn at yahoo dot com

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  17. I now Like you on FB.

    couponrn at yahoo dot com

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  18. And I follow you on Twitter (@couponrn)

    couponrn at yahoo dot com

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  19. And I just tweeted:
    http://twitter.com/CouponRN/statuses/8605677056434176
    couponrn at yahoo dot com

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  20. I would love to try the All American Barbecue flavor -- mainly because those chickpeas look amazing!

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  21. Many congrats to our winner -- Adrienne! Will be emailing you tomorrow to get your mailing address so that we can send you your prize.

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  22. any ideas for brocolli?

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  23. We roast broccoli with seasonings on it all the time! Our favorite combination is garlic, cayenne, butter and olive oil. Roast at 450 for 15-18 minutes, depending on the size of your florets!

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We're thrilled that you came to visit us here at BURP! Thanks so much for taking the time to write. We're not always able to respond to every comment, but we'll make every effort to answer questions in a timely fashion. We especially enjoy reading about what's going on in your own creative kitchens. So, don't be shy!

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