On Sat, 17 Jan 2015 11:59:30 -0700, Janet B >
wrote:

> 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.
> >
> snip
> My (beef) teriyaki steak and Korean short ribs like a nice soak in a
> marinade.

I don't make either one, sorry I forgot about them.


--
A kitchen without a cook is just a room