Dry rubbing my meat at lunch was not fun....
Replies
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The dry rub is faster compared to the time it takes to marinade it. Jim Beam has some really good marinades on the store shelves. I'll use those on a steak and let it soak for a good 24 hours.0
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In for recipes...0
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Yeah, last time I did a thread like this cost me.......................................<zippers mouth shut>
A.C.E. Certified Personal and Group Fitness Trainer
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Kickboxing Certified Instructor
Been in fitness industry for 30 years and have studied kinesiology and nutrition0 -
In for recipes...
I have a couple in my blog..may friends did not act interested so i quit posting..0 -
The dry rub is faster compared to the time it takes to marinade it. Jim Beam has some really good marinades on the store shelves. I'll use those on a steak and let it soak for a good 24 hours.
I enjoy grilling over jack Daniels wood chips....0 -
Maybe they were more visually inclined and needed pics ?In for recipes...
I have a couple in my blog..may friends did not act interested so i quit posting..
The best cookbooks have pictures0 -
Maybe they were more visually inclined and needed pics ?In for recipes...
I have a couple in my blog..may friends did not act interested so i quit posting..
The best cookbooks have pictures
This is a diabetic cookbook....not sure if it does, will check, but may be biack and white only...0 -
whiskey works good0
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So it left me with the question...why would someone rather dry rub their meat versus a good marinade? Any thoughts and also looking for recommendations on any marinades you like for a particular type of meat.....
Sometimes, I have nothing in the fridge, and I run to the store and pickup a slab of meat, and don't have time to marinate it. That's when you have to just do a nice good dry rub instead.
ETA: Where did three words go?0 -
To answer your question with a question :What's wrong with dry rub?
To answer your question a bit more seriously, I like my meat to taste like meat.. I'm not big on a lot of flavouring/seasoning/sauces etc..
In my humble opinion if your meat [steak] needs more than salt and pepper you need to buy better meat.0 -
To answer your question with a question :What's wrong with dry rub?
To answer your question a bit more seriously, I like my meat to taste like meat.. I'm not big on a lot of flavouring/seasoning/sauces etc..
In my humble opinion if your meat [steak] needs more than salt and pepper you need to buy better meat.
I was like that but as a diabetic and someone with pancreatitis i have to watch how much fat i take in so this allows me chicken etc with a variety of flavor...0 -
One of my favorites....
Peachy Pork Tenderloin
1 12 ounce Pork Tenderloin
1/3 cup Peach Nectar
3 tbsp reduced sodium teriyaki sauce
2 tbsp snipped fresh Rosemary
1 tbsp olive oil
1) Place pork in self sealing plastic bag in a shallow dish. For marinade, in a small bowl stir together peach nectar, teriyaki sauce, rosemary and oil. Poor over pork and seal bag. Marinate for 4 to 24 hours, turning bag occasionally, Drain pork and discard marinade.
2) For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place tenderloin on grill rack over pan. Insert meat thermometer into thickest part of the tenderloin. Cover and grill for 40 - 50 minutesor until thremometer registers 155 degrees. (For a gas grill, preheat grill, reduce to medium heat and adjust for indirect cooking)
3) Remove meat from grill cover with foil and let stand 15 minutes before slicing
Nutrician facts per serving - 162 Calories, 7 g total fat, 60mg Chol, 285 mg sodium, 6 g carbs, 0 g fiber, 19g protein.
For futher flavor I add soaked mesquite or hickory wood.
Enjoy!!0 -
Spicy rubs are my favorite.
Sounds like you're not getting enough flavor on that rub.0 -
One of my favorites....
Peachy Pork Tenderloin
1 12 ounce Pork Tenderloin
1/3 cup Peach Nectar
3 tbsp reduced sodium teriyaki sauce
2 tbsp snipped fresh Rosemary
1 tbsp olive oil
1) Place pork in self sealing plastic bag in a shallow dish. For marinade, in a small bowl stir together peach nectar, teriyaki sauce, rosemary and oil. Poor over pork and seal bag. Marinate for 4 to 24 hours, turning bag occasionally, Drain pork and discard marinade.
2) For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place tenderloin on grill rack over pan. Insert meat thermometer into thickest part of the tenderloin. Cover and grill for 40 - 50 minutesor until thremometer registers 155 degrees. (For a gas grill, preheat grill, reduce to medium heat and adjust for indirect cooking)
3) Remove meat from grill cover with foil and let stand 15 minutes before slicing
Nutrician facts per serving - 162 Calories, 7 g total fat, 60mg Chol, 285 mg sodium, 6 g carbs, 0 g fiber, 19g protein.
For futher flavor I add soaked mesquite or hickory wood.
Enjoy!!
grilled peaches alongside this would be so good!0 -
hahaha In for this to show up on my news feed! lol But I actually do have a REALLY delish marinade thats good on EVERYTHING!!! Its AMAZING on steak, but I've used it on chicken and pork chops and its SO good!
1/2 Cup Olive Oil
1 Cup Tamari (I use low sodium)
1 Tblsp Ground Ginger
4 Cloves Garlic (rough chopped)
2 Tblsp Smoked Paprika
Splash of Lemon Juice
Salt and Pepper
Stevia (Optional- But I use 4 packets)
Just throw it all in a food processor or blender to combine.
AMAZING!!!
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I like injecting the marinade into the meat. :laugh:
Seriously, though...This is one of my favorite things to do to chicken.
A dry bland breast is not something I look forward to after a long day at work.
I'm kind of partial to Teriyaki marinades for chicken, and because it's thin liquid, it goes through the injector needle without any clogs...
Pork, though? The hubs is the one that usually cooks pork, so will dry rub first and then grill/broil, then season with a sauce.0 -
Because marinading can take a long time and doesn't penetrate the meat nearly as far as you'd like. It can also dry out the meat depending on the ingredients.
Dry rubs don't penetrate the meat at all, but provide a nice crust or "bark" on the outside. They can be done quickly and don't affect the texture of the meat.
My favorite is the Memphis rub, makes 2 cups and stores for 6 months:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper
Yes, I got the joke. And every other joke just like it.0 -
What happened,..0
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you moved0
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Wow.. You got moved, and half the posts disappeared.
And by half, I mean the outwardly naughty ones. Someone report it?0 -
Dang. ..i miss the innuendo posts...0
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What happened,..
i think this thread just got friendzoned.0 -
What happened,..
i think this thread just got friendzoned.
I was surprised at how people switched up up with the innuendo...0 -
So it left me with the question...why would someone rather dry rub their meat versus a good marinade? Any thoughts and also looking for recommendations on any marinades you like for a particular type of meat.....
^^It might be because of how this sounds in my head once translated in my native language, but it sounded like innuendo and I just went :noway: before reading the rest of the thread....
EDIT : Do not mind this post, just realized there were indeed naughtier posts but they got deleted, so it's all good in the hood and French and English people alike are dirty-minded. Moving on.0 -
That really sounded a bit perverted,,,,wow...0
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To answer your question with a question :What's wrong with dry rub?
To answer your question a bit more seriously, I like my meat to taste like meat.. I'm not big on a lot of flavouring/seasoning/sauces etc..
In my humble opinion if your meat [steak] needs more than salt and pepper you need to buy better meat.
I was like that but as a diabetic and someone with pancreatitis i have to watch how much fat i take in so this allows me chicken etc with a variety of flavor...
Ah, I see.
I'm sorry I can't offer any help in the marinade category since even when it comes to chicken and pork I'm sea salt, cracked pepper garlic and thyme. If I feel like getting a little crazy maybe some cilantro or a squirt of lemon. My food is boringly simple.0 -
To answer your question with a question :What's wrong with dry rub?
To answer your question a bit more seriously, I like my meat to taste like meat.. I'm not big on a lot of flavouring/seasoning/sauces etc..
In my humble opinion if your meat [steak] needs more than salt and pepper you need to buy better meat.
I was like that but as a diabetic and someone with pancreatitis i have to watch how much fat i take in so this allows me chicken etc with a variety of flavor...
Ah, I see.
I'm sorry I can't offer any help in the marinade category since even when it comes to chicken and pork I'm sea salt, cracked pepper garlic and thyme. If I feel like getting a little crazy maybe some cilantro or a squirt of lemon. My food is boringly simple.
It obviously is working for you...nice job..0
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