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Char Crust - Roasted Garlic Peppercorn Dry Rub Seasoning for all meat & 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 I'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 & spices. And of course, they all "Seal in the Juices!" Enjoy and eat well." Savory roasted garlic and fresh cracked peppercorns make music in your mouth. With the added lilt of worcestershire and lavender from the fields of France, this symphonic sensation will create a crescendo of flavor with steak, fish (especially salmon), lamb & cauliflower." This Char Crust comes with easy & fast preparation instructions for all meat, fish & vegetables on the back of the box.

Recipe: Garlic Peppercorn Salmon with sour cream & grilled asparagus. Total time: Only 15 minutes! This is a heavenly, melt-in-your-mouth recipe for salmon...and the asparagus makes a tasty side dish.
Ingredients (for 4 servings - 8oz. each): 2 lbs. salmon fillet, 4 Tbsp. Char Crust Roasted Garlic Peppercorn, 1/2 cup sour cream, 1 bunch fresh asparagus & 1 tsp. Char Crust Roto Roast cooking oil (as needed).
Preheat broiler with broiler pan on the top rack (as close to heat as possible).
Trim tough ends from asparagus and rinse spears well. Spray or drizzle with cooking oil. Sprinkle with Roto Roast and toss. Set aside until ready to cook the salmon.
Completely cover fleshy side of salmon fillet with Char Crust Roasted Garlic Peppercorn, then drizzle or spray with oil. Broil 4 - 5 minutes with seasoned side facing the heat source. Do not overcook! Salmon should be very moist and opaque (not dry and flaky, not wet and translucent). Cook the asparagus alongside the salmon for 3 - 4 minutes until bright green and tender-crisp.
Transfer asparagus and salmon to a platter. Serve immediately with a small amount of sour cream next to the salmon.

No Fat Ingredients: processed wheat, salt, roasted garlic, sugar, spices, onion, caramel color, worcestershire powder, paprika, hydrolyzed soy & corn protein.

From Illinois