I'm curious if anyone has used Char Crust. I have been using it for 10 years now and I love it. It's particularly good on grilled skirt steak because it develops a nice char on the outside while still only cooking it to medium. It works for pan searing also.
It has some wheat products and spices in it. It works well for boneless chicken breast, which is another item that doesn't char much without overcooking it.
What do all the grill meisters say?
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