Wet rub

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Also known as spice pastes, these start as mister or as elaborate as the lemon saffron-butter mixture brushed on shish kebabs by Iranian grill jockeys. Bastes usually contain some sort of fat—olive oil or melted butter, for example—to seal in the juices.
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Also known as spice pastes, these start as dry rubs, but a liquid—often water, oil, or yogurt—is added to create a thick paste. This paste is smeared on the meat, where it works in a way similar to a marinade.
  
 
[[Category:Spices and Rubs]]
 
[[Category:Spices and Rubs]]

Revision as of 01:10, 15 November 2013

Also known as spice pastes, these start as dry rubs, but a liquid—often water, oil, or yogurt—is added to create a thick paste. This paste is smeared on the meat, where it works in a way similar to a marinade.

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