Dry Rub vs. Marinade
Chef Sam Talbot loves to grill, and in this video, he offers his trade secrets on how to enhance the flavor of meats and vegetables using a dry rub or a marinade. Many people already know how to make these flavor-enhancing concoctions, but Sam is here to explain which proteins work best with each one.
Step 1: Proteins for Marinades
Sam Talbot recommends using pork chops, flank steak or salmon for marinades. You want to use proteins that have a little more connective tissue and muscle to break down. Leave in the marinade for 4-6 hours and then grill to let the natural flavors come through.
Step 2: Proteins for Dry Rubs
Sam loves to use dry rubs on items that are already tender and just need a little bit of flavor enhancement. Scallops, filet mignon and chicken are great options.
Step 3: Versatile Dry Rubs
You can easily make a wet paste out of dry rubs by adding a little agave for sweetness. Or add a bit of Worcestershire sauce for a savory wet rub.
Items You'll Need
- Blend of Spices