Char Crust Review & Giveaway! Plus a Pan Seared Tilapia Recipe!

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I love to marinate my meat before cooking and tend to use the same ingredients but it is good to try something a little different! The great people over at Char Crust® were generous to send me a set of their dry-rub seasonings which consist of premium herb blends, spices and other natural ingredients that can be simply rubbed onto the surface of uncooked meat or fish, or sprinkled over raw vegetables then broiled, baked, grilled, pan-seared, roasted, or sauteed. Below are the 4 I received and also the same ones one of my readers will win!! (see more about that at the end of this post)

 • Roasted Garlic Peppercorn features the robust flavor of roasted garlic and onions with the zing of peppercorns and a hint of Worcestershire and lavender. Its versatility has made it a best seller. It complements steaks, lamb, seafood, pork, poultry, and potatoes.

Ginger Teriyaki is a balance of sweet teriyaki, fragrant ginger, plus a tingly touch of wasabi that lends a new dimension and creates a modern teriyaki interpretation. It complements chicken, fish, and steak.

Amazin’ Cajun is a spicy-sweet blend of piquant cayenne pepper, onion, garlic, oregano and a mélange of other Mardi Gras flavors. It brings the sublime heat of New Orleans to catfish, chicken, shrimp, and even “dirty” rice.

All American Barbecue takes the best flavors of American barbecue and blends them into a tangy-sweet, slightly spicy rub. It has rich molasses from Memphis, tangy tomato from Kansas City, mustard, pepper and vinegar from the Carolinas, plus a wisp of smoke from Texas.

The first one my family tried was the Ginger Teriyaki because we tend to like the Asian flavors and my other half loves wasabi! He loved it but I thought it was a little sweet but good. We then tried the Amazin Cajun and the All American BBQ which everyone seemed to enjoy. Last but not least was the Peppercorn which seemed to be my favorite for some reason.

Check out this great Recipe you could try with the Amazin Cajun rub.

Pan-Seared Tilapia

Prep time: 10 minutes

Total time: about 20 minutes

-Tilapia fillets — about 6 oz per person

-Char Crust® Amazin’ Cajun — about 1/2 Tbsp per fillet

-A little oil, canola is good

-A little butter (optional), at room temperature

Heat a cast iron pan on the stove until very hot. Season one side of the fish with Char Crust® Amazin’ Cajun Dry Rub Seasoning, generously covering the surface. Drizzle a little oil all over the seasonings, using your fingers to rub in and distribute evenly. Seasonings will look moist and darken a bit. Place the fish, seasoned side down, into the pan. It should sizzle immediately, and you may get some smoke. Cook a few minutes until just cooked through. Transfer to plate with seasoned side up and place pat of butter on top.

Option: You can also use catfish, but tilapia seems to have more fans.

Buy it:  Visit their website to find out where you can buy or buy in their online store.
WIN IT: Now time for some fun! Would you like to win a Set of these Four seasonings (4 4oz boxes)? Use the Rafflecopter form below to enter!

a Rafflecopter giveaway

This post may contain affiliate links. Read my disclosure policy here
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  1. Caroline says

    I’m always looking for new ways to add flavor to my recipes.


  2. says

    This product sounds like something I would use in the kitchen. I am known as the spice queen to my husband because of how many I have. Which is well over 20, lol. I love trying new things and food and spices is one of them. The roasted garlic peppercorn rub sounds delicious. I would add that to some lamb, serve that with some of my garlic green beans and homemade mash potatoes.

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