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Sam Talbot explains the different flavors you get when using either dry rub or marinade and which technique to use for which ...
protein for his GMC trade secret.
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Dry Rub vs. Marinade
Featured Pro: Sam Talbot Category: Cooking Time: 2:13
SAM TALBOT: When it comes to flavor, nothing beats that natural smoky taste that the grill gives off. There’s a few other things I like to do, though, to help enhance the flavor of a protein or vegetable, which is using a dry rub or a marinade.
I’m sure you already know how to make a marinade and a dry rub. But what I’m going to show you today is which technique to use for which protein.
So here I have my pork chop marinating. And you marinate a pork chop, you marinate flank steak, you marinate salmon, things that have a little bit more connective tissue and a lot more muscle to break down. The reason why that works is because, in this marinade, we use red wine vinegar. You could flavor yours with citrus. You could use a little bit of white wine. Whatever it is, you put it into a bowl, let it sit for about four to six hours, then throw it on the grill, and all those natural flavorings that you put in here – the garlic, the shallot, all the fresh herbs – really come out when you’re grilling it.
All right, moving on to our dry rubs, I love to use dry rubs on items that are already tender. They just need a little bit of flavor enhancement – scallops, chicken breast, filet mignon. When you pack this dry rub down into these proteins, it offers a great texture and even better flavor.
The other cool thing about a dry rub is that you could easily make them into a wet paste or a wet rub. By adding just a little bit of agave or even a touch of Worstershire, you can have a sweet marinade or savory. It becomes just like a paste, nice and pliable. You can work this into pork chops or flank steaks and really get in those hard-to-reach areas and just really massage it in there.
But for something like a scallop, we’re just going to cake it on. You don’t need the sweetness. The scallops are already sweet on their own. Just coat them so there’s no bald spots.
Okay, so now we have our pork chop in the marinade, our scallops in the dry rub. I’m going to get these guys on the grill and show you the different textures and what starts to happen during the cooking process. All right, perfect. These scallops have a great sort of texture, a little bit of crunch on there from that caramelized dry rub. And basically I treat scallops just like you do an Oreo – crunchy on the outside, creamy in the middle, medium rare every time.
We’re going to put our pork chop right on here; slide this over. All right, so now we have our perfectly cooked scallops, our wonderfully cooked pork chop, and you can see that nice textural crunch we have right on top there, that beautiful medium rare, the scallop. And then with the pork chop, that marinade’s been sitting in for a few hours. You can see the juices just running down in there. And that’s what you’ll get every time – beautiful.
I hope these ideas help you out for your next BBQ. Remember, cook nice.