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My Char Crusts have arrived

mollysharkmollyshark Posts: 1,519
edited 11:53PM in EggHead Forum
As soon as I returned home from E2K, I ordered a Char Crust variety pack. They are HERE! Such excitement. I want to do a Sirloin Tip roast. I see Tim recommends JJ's rub. Any thoughts on if a Char Crust would be a good alternative? You know, you know...a new toy, I gotta play!


  • Tim MTim M Posts: 2,410
    MollyShark,[p]The nature of Char-Crust is to char and turn black on the outside. Its a flour based product and it does char pretty easily - the directions say to reduce that char you should cover it with Pam. I wouldn't think it too good on ribs but it sure is good on pork chops and chicken. Play with them and see which you like best and on what. I like the garlic peppercorn for steaks and chops. Original I like on chicken - it has a tiny bite to it. I have found I don't use much roto roast or southern spicy. Enjoy them![p]Tim
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