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.
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The Best Proteins for a Marinade
Here, Sam is marinating a pork chop, which is one of his recommended proteins for a marinade.
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The Best Proteins for a Marinade
Other great options include flank steak.
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The Best Proteins for a Marinade
Salmon is great, too.
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The Best Proteins for a Marinade
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.
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The Best 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 are a great choice.
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The Best Proteins for Dry Rubs
Filet mignon is an excellent option, too.
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The Best Proteins for Dry Rubs
Chicken is also a good choice for a dry rub.
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Versatile Dry Rubs
You can easily make a wet paste out of dry rubs by adding a little agave for sweetness.
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Versatile Dry Rubs
Or add a bit of Worcestershire sauce for a savory wet rub.
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Dry Rub vs. Marinade
For something like a scallop, just cake on the dry rub, making sure not to leave any bald spots.
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Dry Rub vs. Marinade
Sam throws both the scallops and the pork chop on the grill. Both will come out with great flavor, but different textures.
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Dry Rub vs. Marinade
The scallops, which are cooked to medium rare, have a little bit of crunch and great texture from the caramelized dry rub.
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Dry Rub vs. Marinade
The marinade for the pork chop makes it tender, juicy and packed with flavor.
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
- Agave
- Marinades
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68 Comments
"Leave in the marinade for 4-6 hours and then grill to let the natural flavors come ... You can easily make a wet paste out of dry rubs by adding a little agave for .... marinating meat in urine and asst seasonings works great at tenderizing and ..."
September 24 2012 at 12:42 PM Report abuse Permalink rate up rate down ReplyGood god was I horrified when I read that. That is what shows up when I search for "How Wet Rub Marinade Works". Then I clicked in, and I was greatly relieved.
sounds like we have a bunch of professionals here....cripes....we all have our own way of queing....If everyone eating it is happy....so am I.
September 20 2011 at 9:58 PM Report abuse Permalink rate up rate down Reply"You likely know how to make a dry rub or a marinade, but you may not know which meat to use for each one." What an absolutely absurd assumption on the part of whomever wrote this obnoxious tagline. The comic on the video is no better. I've been grilling and barbecuing for 50 plus years and I can tell you with some authority this guy needs a good enema.
September 02 2011 at 7:28 PM Report abuse Permalink +1 rate up rate down ReplyUse a meat thermometer, pork only needs to be cooked to an internal temperature of 145*f, ground pork 155*f. You don't have to cook the crap out of it any more.
September 02 2011 at 7:17 PM Report abuse Permalink rate up rate down ReplyI just returned home from our local meat packing plant that primarily processes pork. Had 4 beautiful pork chops cut today for the weekend BBQ. They are thick, beautifully marbled and will marinade for a while in our own South Carolina special sauce that doesn't reek of vinegar. I want to taste the full flavor of 'The Other White Meat'.
September 02 2011 at 6:41 PM Report abuse Permalink rate up rate down ReplyHappy Labor Day Weekend.
I'm actually a master chef. First off, never apply the spices directly to the product because the spices will burn on the heat and get bitter. If you use spices in a marinade, wrap them in a small piece of cheese cloth and submerge it in the marinade liquid with the product. You can apply dry spices to the product just before you serve it, if you desire that flavor and texture....Alfred-
September 02 2011 at 5:37 PM Report abuse Permalink -2 rate up rate down ReplyA real "master chef" would know how to cook a spieced protein. Been serving to 1000's of over 40 years with out burning it or being bitter. They always come back for more so I must be doing something right.
September 02 2011 at 6:56 PM Report abuse Permalink -1 rate up rate down ReplyJust sprinkle McCormick's Season-All on any meat and smoke it in a Brinkmann electric smoker (with hickory chips on the element) for about 6-8 minutes per side depending on the meat's thickness. Ribeye's 7-8 min. Whole turkey's take about 3 hours with Cajun Injector Lemon Garlic-Butteron one side and Jack Daniels Sweet Barbecue Sauce into the other breast and leg-thigh.
September 02 2011 at 5:36 PM Report abuse Permalink rate up rate down ReplyI cater to some functions and these are always in demand from Thanksgiving through New Years.
If you want to try something amazing, buy a smaller turkey and cut it into 8 pieces, legs, thighs, etc.
September 02 2011 at 10:18 PM Report abuse Permalink rate up rate down ReplyDip them in one egg to one cup of milk and sprinkle with country gravy mix powder. Fry in oil two or three pieces at a time, don't crowd the pan. Set your oven on warm (160 deg F) and keep the cooked pieces in there until you are ready to serve. Then, re-assemble the pieces back into the shape of a turkey onto a silver platter with cherry tomato and kale garnish, and serve. Try not to over indulge and suffer....Alfred-
porkchop was to pink inside,I know it was just a demo. the tip need more information on marinating with which seasoning and meats.
September 02 2011 at 5:14 PM Report abuse Permalink rate up rate down ReplyPorkchops can be pink inside. This isn't the 60's when pork was poorly raised and had worms.
September 02 2011 at 5:27 PM Report abuse Permalink rate up rate down ReplyI have noticed it too the pork-chop looked raw also as somebody mentioned here the seasoning looked burned and would taste bitter when eaten. There is no way you should eat pork uncooked on the contrary
September 02 2011 at 7:00 PM Report abuse Permalink rate up rate down Replypork should be cooked well and chicken/turkey too. If you do not cook your meets well good luck with salmonella. Doesn't mean every animal is infected but sooner or later your luck will run out.
marinating meat in urine and asst seasonings works great at tenderizing and flavoring the meat. be sure not to use salt when using urine as it alrady contains enough salts.
September 02 2011 at 5:00 PM Report abuse Permalink -4 rate up rate down ReplyWHAT ???????????????????????????????? R U A MEXICAN BY CHANCE ???
September 02 2011 at 5:28 PM Report abuse Permalink -5 rate up rate down ReplyWhat? Are you a racist or a Nazi or both?
September 02 2011 at 7:25 PM Report abuse Permalink rate up rate downgreat idea! someone remind me not to come to his house for a cookout. Can we bring our own urine?
September 02 2011 at 7:44 PM Report abuse Permalink rate up rate down ReplyAfter years of trying every product and method you ever heard of to lose weight I read about something that was based on the HCG fat burning pregnancy hormone. A friend who lost a lot of weight using sent me a link ( HTTP://tinyurl.com/HCGUltra ) to read about it. I was very skeptical because nothing I ever bought to help me lose weight worked. In any case, I took a shot and the results have been life changing. I never thought I would be anything but the "fat friend" but I lost my weight and have kept it off.
September 02 2011 at 4:59 PM Report abuse Permalink -1 rate up rate down Reply