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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Rub it, soak it, or both?

Nu-GuyNu-Guy Posts: 136
edited November -1 in EggHead Forum
Just wondered, as a general rule, if a person uses marinade do you not use a rub? Or if you use a rub, do you not use a marinade? Hope the question makes sense.
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Comments

  • GfwGfw Posts: 1,598
    Nu-Guy, as a general rule, I never make a general rule... [p]With that said, I have been known to do both, especially with various cuts of beef. I nonly marinate sometimes, but I use mustard almost all of the time.

    [ul][li]With Marinate[/ul]
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  • Nature BoyNature Boy Posts: 8,333
    Nu-Guy,
    Like Gfw, I don't use a general rule. It depends on the marinade, and the cut of meat. Many of the marinades in my recipes have a ton of ingredients, so a rub is not necessary (except maybe some fresh cracked pepper). But with a simple marinade, a rub is a good accompaniment.[p]The rubs mainly flavor the crust of the meat. As long as the flavors in the rub don't clash with the spices in the marinade, do both.[p]FWIW
    NB

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  • Nu-GuyNu-Guy Posts: 136
    Nature Boy,
    KOOL! I like it. Take a bath and rub it down.
    Appreciate the info.

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  • Nu-GuyNu-Guy Posts: 136
    Gfw,
    Ymmmmmmm, a picture seems to say volumes. Thanks for the response.

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