It’s summer and that usually means a lot of grilling and backyard barbecues. I enjoy doing a little grilling myself. Back in high school I started grilling pizzas for my friends during the summer and they were a hit. I still like to fire up a pizza every now and then, but for the most part, I leave cooking with an open flame to the real grill master – my hubby.
The part I do play in our grilling is the accouterments. I love to find great seasonings, sauces, marinades, etc. for us to flavor not only our meats but our veggies, too. We recently tried Char Crust dry rub seasoning and we were really pleased with the results. One night we used the Roasted Garlic Peppercorn to season our burgers and they turned out beautifully. They were juicy and flavorful, though next time we’d probably be a little more heavy-handed with the seasoning to give them even more flavor. The Roasted Garlic Peppercorn features the flavor of roasted garlic and onions with the zing of peppercorns and a hint of Worcestershire and lavender.
The next night we used some of the All American Barbecue to season our chicken and roasted potatoes. It also was really good, but definitely had some kick to it! We’ll probably use just a little bit less next time so it’s not overwhelming. All American Barbecue takes the best flavors of American barbecue and blends them into a tangy-sweet, slightly spicy rub. It has rich molasses from Memphis, tangy tomato from Kansas City, mustard, pepper and vinegar from the Carolinas, plus a wisp of smoke from Texas.
If you enjoy fish, you might like using the Amazin’ Cajun to make this tilapia recipe.
Total time: about 20 minutes
Tilapia fillets (6 oz per person)
Char Crust Amazin’ Cajun Dry Rub Seasoning (1/2 Tbsp per fillet)
A little oil (canola is good)
- Heat a cast iron pan on the stove until very hot.
- Season one side of the fish with Char Crust Amazin’ CajunDry Rub Seasoning, generously covering the surface.
- Drizzle a little oil all over the seasonings, using your fingers to rub in and distribute evenly. Seasonings will look moist and darken a bit.
- Place the fish, seasoned side down, into the pan. It should sizzle immediately, and you may get some smoke. Cook a few minutes until just cooked through. Transfer to plate with seasoned side up and serve with rice (or other side).
What seasoning would you try first and what would you cook?
I received products in order to facilitate my review. No additional compensation was received and all opinions, as always, are 100% that of myself and my family.
About Liza
Liza is a mom (5-year-old daughter, 20-year-old stepson, and 24-year-old stepdaughter) and wife living in Louisville. She loves spending time with her family, visiting the local zoo and parks, as well as planning travel adventures. Cooking and baking, DIY projects and crafts, and coffee - lots and lots of coffee - round out some of her other hobbies.
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My mom and husband think their grill masters too! I’d try the Pan-Seared Tilapia recipe you shared above. It sounds great!
I personally think this is the only way food should be –the mingling of flavors,and a nice char to go with it–yum-its making me hungry now–thanks
I’m actually about to cook dinner using char crust! I have a couple flavors and I love it because i can put different rubs on each porkchop depending on what my family wants