How Char Crust® (the seasoning) became Char Crust® (the company)

My dad's legendary Chicago steakhouse, Al Farber's, is where it all started in 1957. Thick prime steaks with sizzling charred crusts, bursting with juicy flavor, were the signature of our restaurant. When diners would literally beg to take our seasonings home, we knew we had a winner! That time and those flavors are captured in our two original dry rubs: Original Hickory Grilled (originally called just Char Crust®) and Roto Roast.
After Dad retired and closed the restaurant in 1977, we continued to make Char Crust® and Roto Roast dry rub seasonings, selling them to many restaurants in Chicago. As chefs took jobs in other cities, they took our dry rubs with them, and next thing you know, they were being used in restaurants all over the country.

My father passed away in 1991, right around the time I met my future wife, Susan. On one of our first dates, I cooked chicken breasts with Char Crust® dry rub for her, and she was won over. Who knew that the way to a woman's heart was through her stomach! Within a year, we began working in earnest to build the brand of Char Crust®.
Have you ever brought a plastic bag or Tupperware® to a restaurant, asking to take home a special spice or sauce? No? I didn't think so. Well an incredible number of our restaurant customers told us that their customers were doing exactly that. This inspired us to add three new flavors and introduce our retail line in 1998. It was an immediate hit! Today, our Char Crust® dry rubs can be bought in every state of the country and in Canada.
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 my father Nathan did... in small batches with premium ingredients. And of course, only Char Crust® "Seals in the Juices!®"
Enjoy and eat well!
Bernard Silver & Susan Eriksen

I recently had the chance to check out some Char Crust and I love it! Yes, I live in the south and even when it's not summer, I still love me some BBQ chicken. The first thing I noticed about Char Crust is the attractive, rustic-looking packaging. Inside is a white pouch containing the dry-rub, and I like how you can re-use the box to keep the rub from going stale. One thing I noticed looking at the ingredients is that wheat is listed as the first ingredient so if anyone is allergic to wheat, you're outta luck.

This is the Java Buzz:

Bold, roasty and sweet, with a fun little buzz. Like a perfectly pulled espresso, this rub starts with dark, rich coffee--microground so it is smooth, never gritty--and adds molasses, cocoa, and spices for complex flavor with a hint of heat. Wakes up beef, pork, and lamb.

Surprising, this has a great taste. Being a coffee lover, I was curious about coffee being an ingredient. This rub was so good for my picky husband, he wanted 3rds!

a Rafflecopter giveaway