Char Crust Seasoning, Dry-Rub, Roto Roast
For all meat and fish. Delicious on roasts, prime rib, rotisserie chicken, brisket. Broil, 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 and Roto Roast rubs. Over the years we'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. 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 and spices. Helps meat brown faster for juicy results. Perfect on poultry, prime rib, potatoes, and garlic. Not a significant source of trans fat.