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+--- Thread: OT: Barbeque techniques -- Dry rubs or wet marinades? (/thread-217915.html)
OT: Barbeque techniques -- Dry rubs or wet marinades? - jstump37 - 06-19-2008 03:36 PM
Which are better in your opinion? I've really only used marinades, but I am curious about the dry rubs. Which technique do you prefer?
OT: Barbeque techniques -- Dry rubs or wet marinades? - promodeltodd - 06-19-2008 03:42 PM
When I use dry rub I stick to the Montreal Seasoning for steaks, even if you are grilling chicken(I find the chicken seasoning not as good).
I marinate when ever possible, the longer the better. There are so many good marinades out these days, and stick to some of the Wegmans brand(regional grocery chain) and some of the Stonewall Kitchen ones. They cover all the basis be it steak, pork, or chicken.
OT: Barbeque techniques -- Dry rubs or wet marinades? - dwulbrecht - 06-19-2008 05:12 PM
jstump37 Wrote:Which are better in your opinion? I've really only used marinades, but I am curious about the dry rubs. Which technique do you prefer?
What are you cooking? Dry rub on ribs is the way to go, the rest, it depends, but usually I go with marinades.
OT: Barbeque techniques -- Dry rubs or wet marinades? - mrgrosskopf - 06-19-2008 05:19 PM
I rarely use a marinade but more often use dry rubs. However, during the process itself I also use a mop
OT: Barbeque techniques -- Dry rubs or wet marinades? - brandonbradford - 06-19-2008 05:22 PM
I always use dry rubs. Most marinades have sugar in them and they can burn when grilling.
OT: Barbeque techniques -- Dry rubs or wet marinades? - thenext54 - 06-19-2008 05:41 PM
Dry Rubs are great. I am the kind of guy who buys stuff just a few hours before I plan on eating it, so I rarely have the time for marinades. Plus I think you get stronger flavors from the spice rubs. I am a firm believer that any sauce type items should be basted on just to create crusts
Last time I went to Weber Grill restaurant, my waitress gave me like 10 of their sample packs of dry rub, it is very good!
OT: Barbeque techniques -- Dry rubs or wet marinades? - ugameck - 06-19-2008 06:35 PM
okay, so i'm a dry rub/seasoning guy myself.....however, try this on for size (i did this for father's day for my wife's dad - korean barbeque style)
i just kinda made this recipe my own, so its on you for taste:
1.5 cups soy sauce
3/4 cup sesame oil
1 cup sugar
1-2 tablespoons fresh ground pepper
3 cloves garlic, sliced thin
1 cup of green onions
1 tablespoon of rice vinegar (you could prob leave this out)
1/2 cup toasted sesame seeds (smash them up in your hand before dumping them in the 'wash')
okay...so that is alot of sauce...marinade about 3-4 steaks in them for about 2 hours turning them every so often....and by god, do this at room temp....
drop them on a medium/high grill and use a brush to baste it as it cooks. it may flame up because of the sugar, but trust me, that just caramelizes the sugar to perfection..
voila! you have korean barbeque!
OT: Barbeque techniques -- Dry rubs or wet marinades? - notravels10 - 06-19-2008 06:50 PM
everything is better wet
OT: Barbeque techniques -- Dry rubs or wet marinades? - alxtb - 06-19-2008 07:03 PM
I picked up this cajun spicey dry rub from hannaford,and now i will use that everytime a steak bakes,broils,or grills.Weird cause its the first dry rub i ever tried.
OT: Barbeque techniques -- Dry rubs or wet marinades? - imcalister - 06-19-2008 07:07 PM
For a FANTASTIC steak......marinate it in Crown Royale for a couple of hours.
yes its a VERY expensive steak, but you wont need a knife it'll be soo tender.....
other wise I just use a beer.....quality steaks dont need anything but beer.
Cook your steak to Medium Rare with the blood still flowing.....mmm.....SOOO GOOD!!!!!