How do you feel about the use of rubs, brines or marinades? Do you consider them an insult to a good cut of meat? Or do they have a place?
And do you ever use rubs, marinades or brines yourself and, if so, would you care to share your favorites with us?
Rubs, Brines & Marinades
Started by
Toliver
, Sep 16 2003 04:08 PM
1 reply to this topic
#1
Toliver
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- participating member
- 4,456 posts
Posted 16 September 2003 - 04:08 PM
“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”
#2
Evan Lobel
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- legacy participant
- 23 posts
Posted 18 September 2003 - 04:46 AM
Hi. Thanks for the question. I do think that brines and marinades have their place, (I love brined turkey!). I'm more of a purest when it comes to steaks and chops but for pork and longer cooked meats, I have no trouble with it.
Favorite rub...mix dark brown sugar, tablespoon chopped garlic, tablespoon dried marjoram, tablespoon kosher salt, tablespoon fresh ground pepper, 1/2 teaspoon cayenne pepper and 1/4 teaspoon ground allspice.
EL
Favorite rub...mix dark brown sugar, tablespoon chopped garlic, tablespoon dried marjoram, tablespoon kosher salt, tablespoon fresh ground pepper, 1/2 teaspoon cayenne pepper and 1/4 teaspoon ground allspice.
EL
