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Rubs, Brines & Marinades

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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?


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Tim Oliver

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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.


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