Please join our table - "4th of July rub, fire, cook … enjoy!"

What will you be throwing on the grill tomorrow? Burgers, dogs, steaks, ribs, chicken or sausage? … The list of proteins we grill here in Texas is never ending and of course, there is the great debate. To rub or marinate? That is the question. Now, I don’t want to “rub” you the wrong way, but I love to rub and wrap most of my grilled meats. That doesn’t mean I don’t marinate. I make a mean lamb Souvlakia and for that I make a flavorful marinade and refrigerate the lamb overnight. I always place it in a plastic container with a leak-proof lid. I then shake it up and or turn it several times while in the fridge. I have found marinades work great on tougher cuts of meat, whereas rubs are wonderful for tenderloin, chicken, chops, fish, etc.

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