For all meat and fish. Broil, bake, grill. Seals in the juices. Get the secret! Used by the best chefs in many of the finest restaurants. My dad's legendary Chicago steakhouse - Al Farber's - is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust and Roto Roast rubs. Over the years we've added delicious new flavors to be used on all meats, fish, and even veggies. But we still make our rubs like my father Nathan did - in small batches with only the best herbs and spices. And of course, they all seal in the juices! Enjoy and eat well - Bernard Silver. Savory roasted garlic and fresh cracked peppercorns make music in your mouth. With the added lilt of worcestershire - and a whisper of lavender - this symphonic sensation will create a crescendo of flavor with steak, fish (especially salmon), lamb, and cauliflower. Not a significant source of trans fat.
4 oz (113 g) x 6
38 per pack
Easy and Fast Preparation. For all Meat and Fish: 1. Dredge (completely cover all sides) meat or fish with Char Crust. Rub on if you prefer. 2. For best results, drizzle or spritz oil/non-stick spray to add sizzle and prevent spices from burning. 3. Using preheated broiler (top rack) or very hot grill, sear both sides for juiciest results, do not press down on or pierce meat). Cook to desired preference. 4. Serve immediately and enjoy! For Vegetables: 1. Drizzle clean vegetables with oil, then toss well to coat evenly. 2. Sprinkle with Char Crust to taste, and toss again. 3. Broil, bake, or gill as usual. 4. Serve to rave reviews!
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