Great stuff!…will re-order!

I did like the Hickory taste when I used it on some steaks. I did have some difficulty keeping the crust on the steak, and I did follow the instructions. Overall, I would purchase it again

I prepare with Char Crust original on anything I'm grilling or air frying. I use it on beef, poultry, pork and sausage. I'm trying it on fish after reading these reviews! Have used for years and love it! It's better if you leave it overnight before cooking.

The taste is righteous

Love this stuff! It's a staple in my pantry. I primarily use it for salmon. Have tried other flavors but this one is definitely the favorite!

I’ve been buying this for years, 20+. We use the hickory rub on our ribeyes every time we grill them, my father introduced me to this many years ago. I give it as gifts. I buy it in bulk from Amazon. It’s less expensive than the manufacturer last time I checked -Once you try this you will probably always use it.

Made the prime rib perfect

Use this on every piece of meat I cook.Love it.

This stuff really takessteak to the next level

We love this, it is great on steaks, chicken, pork, seafood! Keeps everything moist and tender. I will even sprinkle a little on veggies and cook them.

Must try!!!!

Did not like the taste. Just my preference.

Great taste, I highly recommend it to everyone.From

This wasn't bad at all. I wasn't sure what to expect so I went with the traditional hickory flavor. We used it on some steak that I sliced into thin strips for an at home steak and cheese night. I thought they turned out pretty good... were they the best I've ever had? No, but they were a good alternative to eating out! I haven't tried it on anything else, but we definitely enjoyed the flavor and I will probably look for more flavors to expand my dinner possibilities!

I use this rub on so many things, but my favorite is grilled chicken wings with only this rub. Fantastic!!!! Wing heaven.🤤

My entire family LOVES it. My husband and I are from the East coast. We bought this at Feby’s Fish market. We live in the midwest now. We can’t find this product out here, so we order it. YUM!😋

Used on a Prime Rib, but didn't really need to spend money on the ingredients I already have . Not disappointed in the product, which is a good buy for someone who is new to seasoning a Rib Roast.Was looking for a wow factor I guess.

One of my favorite restaurants used this (30?) years ago. That chef left. Just thought it about the other night while planning a dinner. Ordered Char Crust. I did a trial run on a ribeye and a filet. FANTASTIC! JUST LIKE I REMEMBER. Tip: for me, more is better. Getting more of the Char Crust to stick to your steak is better. You can try water or oil, or more than one coat. Then, let it sit for 15 minutes. On my Solaire, the Char Crust gets dark and crusty pretty quickly. I turned the 1.25" ribeye after 2 minutes and took it off after another 2 minutes. Perfect! I'm going to order more for holiday gifts.

I bought this to use on ribs, fish and chicken in my showtime rotisserie.Ronco ST4023SSGEN Showtime Standard Rotisserie, Stainless Steel I am moving indoors this summer, having grown tired of standing outside babysitting the grill, getting sweaty in the hot sun, and listening to the neighbors talking louder than necessary on their deck after a few beers...but I digress. I can make all the sides in the oven or rotisserie ahead of time (char grilled potatoes, char crust corn on the cob, etc) to reheat later. I make the meat to serve hot at dinner. Smear on the char rub and put the meat in the rotisserie or oven. Go read a book. Check on it now and then, but you don't have to stand there for hours fussing with it. At first I thought it was pretty expensive for what you get, but really, you don't need to use the whole package. A couple tablespoons is all that's needed. The ribs tasted like they were made on the outside grill. Crusty outside and tender inside. No bad-for-you charcol either. This is OK to use in the oven as I said, but don't forget to broil at the end to get the crust. For major flavor, use liquid smoke as a marinade, and char crust as a rub.

Have used this on my steaks for decades and would not eat a steak at home without it --unless I have a barbecue and am in the mood for BBQ sauce, such as on ribs or skirt steak. This originates from one of the best old time steak houses in Chicago, Al Farber's, and other steak and rib houses have offered it in Chicago for years as well, such as Carson's on their incredible steaks. I've read some complaints by people about not liking a crust on their steaks. When my mom broiled steaks indoors in a full oven using Char Crust, after cooking them, she always used to put a pat of butter on top of each steak. Initially, I imitated her, but I've found that the way I cook the steaks in my toaster/broiler oven, the natural juices seem to prevent a full crust from forming so I've eliminated the butter, as I've never found the steaks to be dry. UPDATE: My roommate complained about dryness and I realized that I had failed to perform the trick I'd figured out to keeping the meat moist, which is, after cooking the second side, turning the first side over and cooking it a little more in the residual juices from the second side. (That means I cook the first side a shorter amount of time in the beginning, so it doesn't overcook.) I love the original hickory smoke flavor and I would not want to live without my Char Crust!