Saturday, February 4, 2012

Rub vs. Marinade

I had some friends over for dinner the other night. I made venison steaks, garlic mashed potatoes, and green beans. As I was prepping, debate ensued over whether I was going to grill or fry -- obviously the answer was grill pan (best of both worlds in February in Wisconsin). Then the marinade vs. rub debate started. I like to marinade. I feel it seals the flavor better, especially when you're going to finish off in the broiler.

My kitchen, my rules: marinade. And you know what? My friend admitted that my marinade was "on par" with his rub -- but he did it with a smirk that said I won :-)

Here's what's in my marindade:

Soy sauce
Olive oil
Garlic salt

I know what you're thinking. Ketchup? Yes. Trust me. It works. Especially with venison. My theory is that when it comes to marinades & rubs & seasoning is that you try anything, just because you can. You never know what might taste delicious.

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