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applying CharCrust

edited November -1 in EggHead Forum
Last night I had some FAN-TAB-U-LOUS pork chops using SpiceCooks recipe for a marninade and then used the South Western Spicy CharCrust. Anybody have a trick to getting CC on in a uniform basis? Can't shake it on due to the big flakes amongst it. Can rub it on to an extent and that sure beats doing the "dredge" the mfg suggests, but I would like it to be more even coated.

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