On Mon, 13 Sep 2004 20:27:27 GMT, Dana Myers >
wrote:

>Monroe, of course... wrote:
>
>
>> Oooo-it does get tricky don't it? I had a steak slather that was
>> essentially equal parts of cracked black pepper,minced garlic,coarse
>> mustard,brown sugar and bourbon. More than 4 hours in this slop and
>> you'd have beef ceviche. Is it a marinade or a rub? I dunno!
>> The oil may be a defining factor, but mojo criollo is a marinade and
>> doesn't have any oil---auggh!
>> I think we could make Alton's head explode after a few minutes of this!
>
>Heh. The good part, research on this topic seems to involve
>a lot of good eatin'.
>
>Like yesterday, I started craving a steak, so I had a few 2"
>thick rib-eyes cut, patted a little seasoning on 'em (S&P,
>garlic powder, onion powder, ground coriander, and pinches
>of fresh ground dill and celery seed), brushed them with olive
>oil, and then grilled over a glowing oak wood fire to medium-rare.
>
>Topped with a pat of blue cheese butter and a few marinated
>shiitakes, with braised baby asparagus tips on the side.
>
>Mmmmmmmm... did I marinate them or rub them? I don't know...
>
You rubbed them.

Definition: Marinate means to coat or immerse foods in an acidic-based
liquid or dry rub, to tenderize and flavor before cooking. Food is
marinated in a marinade.

http://busycooks.about.com/library/g...efmarinate.htm

marinate
[MEHR-ih-nayt]
To soak a food such as meat, fish or vegetables in a seasoned liquid
mixture called a MARINADE. The purpose of marinating is for the food
to absorb the flavors of the marinade or, as in the case of a tough
cut of meat, to tenderize. Because most marinades contain acid
ingredients, the marinating should be done in a glass, ceramic or
stainless-steel container — never in aluminum. Foods should be covered
and refrigerated while they're marinating. When fruits are similarly
soaked, the term used is MACERATE.

<http://www.epicurious.com/cooking/how_to/food_dictionary/search?query=marinate&submit.x=15&submit.y=14>
Definition: A dry rub is a combination of spices and herbs that is
rubbed into meat to help flavor and tenderize the flesh before
cooking.

http://busycooks.about.com/library/g...ldefdryrub.htm

Definition: A Rub is a spice and/or herb mixture that is added to
foods before cooking. Rubs can be completely dry or incorporate some
liquids in which case it is called a wet rub or past[e]. Rubs are most
often used in barbecue and grilling because of their ability to stick
to meats when grilled or smoked. Generally rubs start with paprika
and/or chili powder to add color and mild flavor.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology