Dry-Rub Seasonings for All Meat & Fish... and Veggies!Foodservice/Wholesale

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Cooking Method #1 of 5

BROIL

  • Preheat broiler and broilng pan.
  • Place rack near the top of your oven. You’ll want your meat or fish to be no futher than 2 or 3 inches from the heating element.
  • Dredge meat or fish in Char Crust just before cooking
  • If cooking a low-fat protein (seafood or boneless skinless chicken) drizzle or spray cooking oil over the surface of the seasoned protein.
  • Flip protein every 1 - 2 minutes during cooking to ensure even cooking and no burning.

Certifications

BRC CRC

Awards

NBBQA 2012 NBBQA 2013 NBBQA 2015

Memberships

BRC BRC

Foodservice Distributors

Sysco US Food Culinary Source

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Char Crust

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