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Articles from bigfatdaddys

  1. dry-rubs-and-custom-blends

    Here are basic hints and a few suggestions when using your own dry rub or making your own custom blends for beef and pork. 

    Dry Rub Marination on Beef

    Trim, cut and rub your beef first, then re-bag or cover in a bowl for good marination. Key marination time for me, is 24 to 48 hours in the refrigerator prior to grilling. For a lighter taste, or if you don't plan your meals that far ahead, twelve hours may suffice. The idea here is that the longer you marinate, the more flavor your beef...
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