On Sat, 17 Jan 2015 09:47:23 -0800, sf > wrote:


snip
>
>Back on your topic. My rule of thumb is: Poultry and lamb are
>marinaded, pork is wet brined (I don't wet brine, but I refrain from
>cooking it to death) and beef is dry brined. I season my meat well,
>but it doesn't spend any time "brining". You could call it a dry rub,
>but it doesn't contain sugar and I don't rub it on. It's just the
>combination of seasonings I want, sprinkled on the meat.
>
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My (beef) teriyaki steak and Korean short ribs like a nice soak in a
marinade.
Janet US