Over the years we’ve added delicious new flavors to be used on all meats, fish, and even vegetables. But we still make our dry rubs like her father Nathan did… in small batches with premium ingredients. And of course, only Char Crust “Seals in the Juices”. Do you often go to restaurants and want to bag up those sauces or spices to save for home cooked food. We often do this, and makes for a great yummy dinner. My grandma born 1911 has been doing this as we speak for many years, she would make creations with it or even try to find out what they used. Sadly she has passed, wish she taught me some of those cooking habits.
My husband is the main cook in our house! I make some food, but its never as good as his, came close a few times. Though if he makes food, its gonna be spicy to many levels. Here this company offers you seasonings in a restaurant style, good quality and lots of it to. We opened the first one, bag is pretty big actually we used it 3 times already and I haven’t even seen a dent yet. Since the bag isn’t resealable, I had to baggy it up. That’s one thing I would love to see happen, bagging it up, will never completely seal the products or flavor. I love how the box is so detailed and colorful! If you don’t keep the box after opening get a marker and write what it is, we often have the issue of questioning a seasoning in the rack, because its been opened and have no previous wrapping. We used our’s on fish, turkey and juices. I know juices right yuck, these are veggie juice made from home, with the adding of seasonings to give you that extra feeling its not just juice you’re drinking. The Ginger Teriyaki we used on fish and turkey, its pretty good to. I am not usually a fish person but their seasonings just make it so good to resist, even my 2 year old ate it, and he is so picky. I just love the quality of these spices and how yummy they are, you can pinky the bag to see what the flavor is like to see what you think is best to use in it!
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