Chef's Blog

December 2, 2015

The Great Marinade Debate: Dry Rubs and Brining

from Minor's

I won’t go as far as saying marinades are useless. But for quite a few years I have almost completely switched over to dry rubs on my proteins.

Whether it’s a chicken breast, whole tri-tip, or pork chops, I like to use a light coating of oil and an appropriate dry rub (yes- made myself). I find it adheres better than a wet marinade, and as a result, I get more flavor transfer to the meat.

The only other method I like to use is brining. Though not considered a “marinade”, it has different implications. I would then rinse and dry the protein, and apply my oil and dry rub before cooking.

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