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: Char Crust 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 Char crust www.TasteWhatIsHot.com