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Rub Time..PLEASE HELP!!
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06-09-2006, 10:27 PM
#
1
dantana7
Assistant Cook
Join Date: Jun 2006
Location: York, PA
Posts: 2
Rub Time..PLEASE HELP!!
Will applying dry rub to chicken 2 days before BBQ time be too long/ overpowering to the meat?? I used thyme, black pepper, paprika, sage, bay leaf. PLease let me know if doing so will be OK.
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06-09-2006, 10:28 PM
#
2
Andy M.
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,565
Welcome Aboard!
The chicken should be OK. A dry rub doesn't present the same problems that a liquid marinade would encounter.
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06-09-2006, 10:38 PM
#
3
buckytom
Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
welcome dantana.
i agree with andy. (wait a minute, 6-6-06 was a few days ago. the end of the world is running a little late)
kidding...
you used pretty mellow herbs/spices, so more time in the rub might even be better.
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06-10-2006, 07:01 AM
#
4
GB
Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
I agree with Andy and Bucky. Meats generally benefit from sitting in the fridge with a rub for a while. Two days is not too long.
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06-10-2006, 10:04 AM
#
5
jennyema
Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,183
2 days is not too long but 1 day is enough for chicken.
Make sure you keep the chicken wrapped very tightly.
06-10-2006, 03:42 PM
#
6
dantana7
Assistant Cook
Join Date: Jun 2006
Location: York, PA
Posts: 2
thanks
OK, thanks guys, I feel a bit better now.
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