What would you cook with Char Crust for the first time?

Franco

After reading many post on the value of Char Crust I was finally able to get some at the store yesterday. I got the original, hickory & molasses and the roasted garlic peppercorn versions.[p]I'm wondering what I should cook with this stuff the first time and which version should I use to cook it.[p]Any thoughts from those of you who use this would be very welcome.[p]Thanks, Frank

Grumpa

Franco,[p]I am most fond of garlic peppercorn on seared steak.

Nature Boy

Franco,
The Hickory Molasses is excellent on steaks and chops, but is stronger in flavor, and IMO should not be used as heavily as the Garlic Peppercorn. Slathering the meat with mustard before sprinkling the char-crust makes a great crust.
Enjoy
NB

Bama Fire

Franco,
The first time I tried CC, I used it on ribs -- GREAT! I then tried it on a steak -- most of it attached to the grill and couldn't be pried loose. I'm not sure why.[p]Any EGGspert ideas?[p]B~F

Nature Boy

Bama Fire,
Spritz with olive oil after applying the char crust. Mustard works well also.
Definitely worth experimenting with, as it is great on steaks.
Cheers
NB

RhumAndJerk

Franco,
My first vote would be Hickory Molasses on a sirloin steak. Definitely spray with Olive Oil after putting on the Char crust.
This then could be followed by Original on Thick Center Cut Boneless Pork Chops that are at least one to one and a half inches thick seared like steaks. [p]From there, have fun. Try Char crust on Chicken breast and hamburgers. People have even used Char Crust on Baked Potatoes.[p]Try something new and lets us know how it came out[p]Happy Crusting,
RhumAndJerk

Unknown

Try it on salmon.