Rub - Dry Seasoning

Ass Kickin’ Popcorn Seasoning

If you want MAXIMUM kick, add some melted butter, margarine or vegetable spray to the popcorn before you sprinkle.
Heat Level = 5
Size: 4 oz ( 113 g. )
Region: US – Arizona

$4.99

If you want MAXIMUM kick, add some melted butter, margarine or vegetable spray to the popcorn before you sprinkle.
Heat Level = 5
Size: 4 oz ( 113 g. )
Region: US – Arizona

Cajohns Cajun Select Spice

Cajohn’s Cajun Select Spice ingred: Paprika, Salt, Spices, Onions, Garlic, Black Pepper, White Pepper, Cayenne Pepper, Spices 6.5 oz.

~~$7.95~~ $4.95 -38%

Cajohn’s Cajun Select Spice ingred: Paprika, Salt, Spices, Onions, Garlic, Black Pepper, White Pepper, Cayenne Pepper, Spices 6.5 oz.

Char Crust – Roto Roast Dry Rub Seasoning

Char Crust – Roto Roast Dry Rub Seasoning -Roast, 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 Rub. 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 and spices. And of course, they all Seal in the Juices! Enjoy & eat well. This one-step, all-purpose roasting rub brings the warm taste of European farmhouse cooking into your home. Spanish paprika, French rosemary, Italian basil…with 12 other herbs & spices.
helps meat brown faster for juicy results. This comes packaged with easy & fast preparation instructions on the side of the box.
Perfect on poultry, prime rib, potatoes & garlic.

Recipe: Roto Roast Orange Chicken:
with oven-roasted new potatoes. Total time: 1 hour 45 minutes (only 15 minutes prep time!) This will become a favorite holiday meal for your family. It is so easy and so good, you’ll make it for other days, too!
Ingredients: 1 whole chicken (or favorite pieces), 3 Tbsp. Char Crust Roto Roast, 1 tsp. garlic powder, 1/2 cup honey, 8oz. concentrated orange juice or 1 cup fresh tangerine juice, 1 med. can of mandarin oranges and 20 small new potatoes, cut in quarters.
Preheat oven to 350 degrees. Spray all chicken with no-stick cooking spray (or drizzle with cooking oil), liberally sprinkle with Roto Roast and garlic powder, then place in oven-safe baking dish.
Drain syrup from can of mandarin oranges into bowl with the concentrated orange juice. Blend the juice and syrup and pour juice mixture all over chicken. Bake uncovered for half an hour.
After half an hour, add potatoes to baking dish, baste everything, and then scatter orange sections over the chicken. Cover and bake 45 minutes. Then baste again and drizzle with honey. Bake uncovered for 15 minutes or until golden brown. If you wish, broil for a few minutes for crispier skin.

No Fat Ingredients: salt, dextrose, processed wheat, paprika, sugar, spices, onion, garlic, hydrolyzed soy & corn protein.

From Illinois

~~$7.95~~ $3.95 -51%

Char Crust – Roto Roast Dry Rub Seasoning -Roast, 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 Rub. 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 and spices. And of course, they all Seal in the Juices! Enjoy & eat well. This one-step, all-purpose roasting rub brings the warm taste of European farmhouse cooking into your home. Spanish paprika, French rosemary, Italian basil…with 12 other herbs & spices.
helps meat brown faster for juicy results. This comes packaged with easy & fast preparation instructions on the side of the box.
Perfect on poultry, prime rib, potatoes & garlic.

Recipe: Roto Roast Orange Chicken:
with oven-roasted new potatoes. Total time: 1 hour 45 minutes (only 15 minutes prep time!) This will become a favorite holiday meal for your family. It is so easy and so good, you’ll make it for other days, too!
Ingredients: 1 whole chicken (or favorite pieces), 3 Tbsp. Char Crust Roto Roast, 1 tsp. garlic powder, 1/2 cup honey, 8oz. concentrated orange juice or 1 cup fresh tangerine juice, 1 med. can of mandarin oranges and 20 small new potatoes, cut in quarters.
Preheat oven to 350 degrees. Spray all chicken with no-stick cooking spray (or drizzle with cooking oil), liberally sprinkle with Roto Roast and garlic powder, then place in oven-safe baking dish.
Drain syrup from can of mandarin oranges into bowl with the concentrated orange juice. Blend the juice and syrup and pour juice mixture all over chicken. Bake uncovered for half an hour.
After half an hour, add potatoes to baking dish, baste everything, and then scatter orange sections over the chicken. Cover and bake 45 minutes. Then baste again and drizzle with honey. Bake uncovered for 15 minutes or until golden brown. If you wish, broil for a few minutes for crispier skin.

No Fat Ingredients: salt, dextrose, processed wheat, paprika, sugar, spices, onion, garlic, hydrolyzed soy & corn protein.

From Illinois

Ghost Pepper Rub (Jolokia) from Cajohn

Jolokia Rub………

Fire Dust Rub on a different level! Great on ribs and roasts, it’s got great heat with a sweet finish provided by turbinado sugar. Not just for the grill, it works well in the oven as well. (Salt-Free) (6 oz.)

$7.49

Jolokia Rub………

Fire Dust Rub on a different level! Great on ribs and roasts, it’s got great heat with a sweet finish provided by turbinado sugar. Not just for the grill, it works well in the oven as well. (Salt-Free) (6 oz.)

Hickory and Molasses Dry Rub Seasoning Char Crust

Char Crust Hickory & Molasses Dry Rub Seasoning – Broil, Baste, 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 Rub. 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 and spices. And of course, they all Seal in the Juices! Enjoy and eat well. Deep, rich molasses. Not too sweet. Tangos on your tongue with natural hickory grilled flavor. Pair this award winning twosome with pork (chops, roasts, or tenderloin), chicken, turkey, even green beans for smoky, low fat flavor. One taste and you’ll be ready for the dance floor yourself! This comes packaged with easy and fast preparation instructions on the side of the box.

Recipe: Hickory & Molasses Ribs:
Total time: 5 – 6 hours (only 15 minutes of work, but must be slow cooked). Tender and a bit chewy, these ribs are a joy to eat.
Ingredients (for 4 servings): 2 full slabs (or “racks”) of ribs, 2 Tbsp. Char Crust Hickory & Molasses, 1/2 cup favorite barbecue sauce (optional).
The day before: Apply half of the Char Crust to all surfaces of the slabs, wrap in plastic and refrigerate overnight.
Next day: Preheat oven or smoker to 220 degrees.
Remove ribs from refrigerator and allow to come to room temperature (approx. 30 minutes). Pat them down with the remaining Char Crust. If using a regular oven, place on cookie sheet and transfer to your oven. (If using a smoker, follow the smoker manufacturer’s instructions.)
Cook for approximately 5 to 6 hours (yes, hours! There’s just no way to cook ribs quickly and get the same incredible results). Check on them once an hour, turning them over and rotating their position so they cook evenly. Brush lightly with the barbecue sauce the last two times you check on them. For sizzling caramelized sauce, baste heavily a third time, and finish the ribs under the broiler for 2 to 3 minutes before serving.
Serve with coleslaw, cornbread, steamed veggies, and lots of napkins!

No Fat Ingredients: processed wheat, salt, dry molasses powder, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor.

Manufactured in Illinois

~~$7.95~~ $5.95 -26%

Char Crust Hickory & Molasses Dry Rub Seasoning – Broil, Baste, 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 Rub. 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 and spices. And of course, they all Seal in the Juices! Enjoy and eat well. Deep, rich molasses. Not too sweet. Tangos on your tongue with natural hickory grilled flavor. Pair this award winning twosome with pork (chops, roasts, or tenderloin), chicken, turkey, even green beans for smoky, low fat flavor. One taste and you’ll be ready for the dance floor yourself! This comes packaged with easy and fast preparation instructions on the side of the box.

Recipe: Hickory & Molasses Ribs:
Total time: 5 – 6 hours (only 15 minutes of work, but must be slow cooked). Tender and a bit chewy, these ribs are a joy to eat.
Ingredients (for 4 servings): 2 full slabs (or “racks”) of ribs, 2 Tbsp. Char Crust Hickory & Molasses, 1/2 cup favorite barbecue sauce (optional).
The day before: Apply half of the Char Crust to all surfaces of the slabs, wrap in plastic and refrigerate overnight.
Next day: Preheat oven or smoker to 220 degrees.
Remove ribs from refrigerator and allow to come to room temperature (approx. 30 minutes). Pat them down with the remaining Char Crust. If using a regular oven, place on cookie sheet and transfer to your oven. (If using a smoker, follow the smoker manufacturer’s instructions.)
Cook for approximately 5 to 6 hours (yes, hours! There’s just no way to cook ribs quickly and get the same incredible results). Check on them once an hour, turning them over and rotating their position so they cook evenly. Brush lightly with the barbecue sauce the last two times you check on them. For sizzling caramelized sauce, baste heavily a third time, and finish the ribs under the broiler for 2 to 3 minutes before serving.
Serve with coleslaw, cornbread, steamed veggies, and lots of napkins!

No Fat Ingredients: processed wheat, salt, dry molasses powder, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor.

Manufactured in Illinois

Key Lime Select Spice Cajohns

Key Lime Select Spice Cajohns. Key Lime Select Adds that Key Lime freshness to any dish. Got to Love that Key Lime flavor ! 6.5 oz.

$6.95

Key Lime Select Spice Cajohns. Key Lime Select Adds that Key Lime freshness to any dish. Got to Love that Key Lime flavor ! 6.5 oz.

Slap Ya Mama Cajun Seasoning 8 oz Hot Blend (Red)

Slap Ya Mama 8 oz Hot Blend Cajun Seasoning…After the tremendous success of our award-winning seasoning blends, So we created “SLAP YA MAMA” HOT, pushing his taste buds to the limit. Mama uses it for those special Cajun dishes and still receives a loving “slap” on the back, but it’s now followed by a “fiery” kiss on the cheek and a desperate plea for water. Recommended for all dishes from popcorn to seafood, breakfast to late night snacks, gourmet foods to French fries. Slap Ya Mama Hot Blend is sure to set your mouth on fire, but at the same time it will add that unique Cajun flavor to any dish.

Remember, if you can eat it you can “slap” it!

Ingredients: Salt, Red Pepper, Black Pepper, Garlic. No MSG

~~$5.99~~ $3.99 -34%

Slap Ya Mama 8 oz Hot Blend Cajun Seasoning…After the tremendous success of our award-winning seasoning blends, So we created “SLAP YA MAMA” HOT, pushing his taste buds to the limit. Mama uses it for those special Cajun dishes and still receives a loving “slap” on the back, but it’s now followed by a “fiery” kiss on the cheek and a desperate plea for water. Recommended for all dishes from popcorn to seafood, breakfast to late night snacks, gourmet foods to French fries. Slap Ya Mama Hot Blend is sure to set your mouth on fire, but at the same time it will add that unique Cajun flavor to any dish.

Remember, if you can eat it you can “slap” it!

Ingredients: Salt, Red Pepper, Black Pepper, Garlic. No MSG