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Char-Crust Rub - Opinion

BGE Convert
BGE Convert Posts: 127
edited November -0001 in EggHead Forum
I got a couple of boxes of Char-Crust and was looking to use them on some steaks this weekend. Normally, I don't mind experimenting on normal choice grade steaks but was looking to grill some prime grade ones. Overall what is your presonal opinion on Char-Crust. Do you like? Don't like? Please not posts stating what is wrong with plain old salt and pepper.
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Comments

  • vidalia1
    vidalia1 Posts: 7,092
    I have never used it, but read this post below:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=911920&catid=1
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  • thirdeye
    thirdeye Posts: 7,428
    About 5 years ago the product was getting beat up pretty bad on several forums. I have some of the peppercorn garlic and also some roto roast and I'm okay with it.

    You could always check it out on some burgers first.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    They may not be the best in the world but we have a few different ones and use them occasionally. The garloc-peppercorn is real good on fish in our opinion.
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    I have used the Asian flavor version (can't remember exact name, Teriyaki something) once a few years ago on some strip steaks for a couple of friends. They both said it was the best steak they have ever had.

    A caveat to that is that they don't grill, so of course it was the best steak they ever had:)

    I think it's a decent product but if I had prime steaks, I wouldn't use it on them. I would save the char crust for a night when you are using choice steaks.

    Hope that helps!
    Knoxville, TN
    Nibble Me This
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  • RRP
    RRP Posts: 26,455
    I'll be brutally honest - I purchased 5 flavors of them and only tried each once and threw them away. IMHO they masked the meat taste so why bother buying good meat!
    Re-gasketing the USA one yard at a time 
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  • Capt Frank
    Capt Frank Posts: 2,578
    I have some purchased at an Omaha Steaks outlet. The Roasted Garlic Peppercorn variety. I like it with a seared steak, but I can't say it is any better than either of DP's steak rubs. It is not quite as spicy as those, but it is very good and will suit folks who don't want much heat. It is worth a try for sure. :)


    Capt Frank
    Homosassa, FL
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  • gdenby
    gdenby Posts: 6,239
    I don't recall what flavors I used, but was not impressed either with the flavor, or, more importantly, the crust. I tried it on fairly lean pork chops, hoping to get something approaching what my mother made back in the 50's, and the char-crust was a distant second. So, IMO, not a bad product, but didn't add much beyond simple flour mixed w. some rub.
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  • Grill With Bill
    Grill With Bill Posts: 108
    I guess I'm the dissenting vote here. I love char crust. I'm always happy with the result when I use char crust and my wife always requests it when we're making steaks.

    Bill
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  • RRP
    RRP Posts: 26,455
    glad you and yours like it
    Re-gasketing the USA one yard at a time 
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  • greenfan
    greenfan Posts: 94
    I was turned on to Char-Crust by a friend. I really like the stuff. Supposedly the roasted peppercorn garlic is the hot ticket now (that is what I used in the pics) but I like the original hickory.
    8be5f327.jpg

    f4775a5e.jpg
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  • mollyshark
    mollyshark Posts: 1,519
    Sometimes it's a nice change. I haven't used it in eons. I seem to go on and off favorites (although the pepper/coffee stuff always wins), so it is good to have variety in the repertoire.

    mShark
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