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Flavor boosters: marinades and dry rubs don't just add extra flavor to meat, they also tenderize tough cuts

Men's Fitness, June-July, 2006

DRY RUBS

Coat your meat with a bit of olive oil to prevent sticking. Then massage spices into it, making sure they penetrate. For an award-winning rub, mix together 4 tsp kosher salt, 1 tbsp each chili and onion powder, 1 1/2 tsp garlic powder, 1 tsp each paprika and marjoram, 1/2 tsp each cumin and black pepper, and 1/4 tsp cinnamon.

MARINADES

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Place the meat in a freezer bag, then pour the marinade over the top. Put the bag in a bowl so the marinade completely covers the meat and refrigerate for up to three hours. For a great beer marinade, mix 1 cup dark Mexican beer, such as Negra Modelo, 2 tbsp dark sesame oil, 1 tbsp chopped garlic, 1 tsp each oregano and salt, and 1/2 tsp each black and cayenne pepper.

Flavor boosters: marinades and dry rubs don't just add extra flavor to meat, they also tenderize tough cuts

Men's Fitness, June-July, 2006

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