I'd imagine a 24 hour marinade would make for a deeper flavor throughout the meat while just throwing on the dry rub and cooking right away only makes for surface level flavor. A better comparison would be letting both sit for the same amount of time
I made some chicken thighs tonight - in the oven. I used a store bought dry rub on some - Weber's New Orleans Cajun. They always turn out nice and spicy flavorful. I usually add them - chopped into bite size pieces - to a pasta dish like Fettuccini Alfredo or something. I also rubbed some lightly with dijon mustard and a blackened rub - Kinder's Cali's Blackened. Those turned out really tasty just to eat on their own. Though, will rub the mustard a little heavier next time. Good flavor. But I want to try your options. However, the dry rub. I don't see the recipe for that. I just see the marinade recipe.
Sorry for the late reply thanks for sharing your experience and thoughts. I love chicken and pasta I will review the video but I thought I shared all the ingredients for the dry rub.
Pineapple would work better than lemon (obviously would add sweetness instead of tartness) because it contains papain (that's the thing in meat tenderizer that actually does the work). Papaya contains it as well. Might be worth experimenting with depending on your taste. Great breakdown, though! I'm trying to find videos to teach the kids about different ways of cooking and prepping food, and your descriptions of flavors and textures are very helpful!
Always super curious of the comparison - maybe hard to go wrong either way. I feel like the dry rub maybe has an advantage for not potentially removing as much of the meat juices compared to an overnight marinade or especially a more watery juicy brine. Have the chicken sit in a tight close quarters space without a lot of air around them.
I think there are Pros and Cons to both, to be honest. I enjoy a good marinade overnight for a few days. Thanks for watching and sharing your insight. Cheers and all the best in 2023
@edcorrigan3156 Thanks 🙏 truly appreciate the support. I got big plans for more content. I just did 20 kitchen tips keep watching and if you have any questions/suggestions let me know.
sorry self testing will always be a little bias. plus you have two different seasonings. the test should of been same seasoning dry rub vs marinade. which you didn't do. best way to see what's better is what sells more. or have someone you barely know that doesn't know which one is marinade or dry rubbed. then they decide which one they like better. I guess I gave you a new video idea. thank me later
That's a very good point I will try that next time. You sure did give me a new video idea keep them coming. It's amazing getting feedback and comments it's the only way to improve and understand what people want to see. Thanks 😁
If you were selling those thighs from a truck or a street fair, I'd line up to buy some! Is there a way to use the Instant Pot and/or CrispLid with this recipe? I'm marinating some chicken (but only for 6.5 hours). Thanks!
Thank you 😊 yes you sure can make it in the Instant Pot 15 mins high pressure than use the CrispLid for 10 mins or so at 425. Let me know how it turns out
That's a great question I don't think I have ever shared those details. I'm going to make a video to answer your question should be out this week. Thank you for the idea and I hope you will enjoy my video. Thanks and be safe BaBa Dees
I'd imagine a 24 hour marinade would make for a deeper flavor throughout the meat while just throwing on the dry rub and cooking right away only makes for surface level flavor. A better comparison would be letting both sit for the same amount of time
I would be willing to try that great idea 💡 thanks for commenting and sharing you insight.
Thanks
BaBa Dees
The fork idea is genious
Thanks 🙏 little tips go a long way to help you in the kitchen. Thanks for watching
3 day marinades, always and forever lol
I love my marinade but dry rubs are so quick and easy.
Thanks for watching
Wonderful video
I made some chicken thighs tonight - in the oven. I used a store bought dry rub on some - Weber's New Orleans Cajun. They always turn out nice and spicy flavorful. I usually add them - chopped into bite size pieces - to a pasta dish like Fettuccini Alfredo or something. I also rubbed some lightly with dijon mustard and a blackened rub - Kinder's Cali's Blackened. Those turned out really tasty just to eat on their own. Though, will rub the mustard a little heavier next time. Good flavor.
But I want to try your options. However, the dry rub. I don't see the recipe for that. I just see the marinade recipe.
Sorry for the late reply thanks for sharing your experience and thoughts. I love chicken and pasta I will review the video but I thought I shared all the ingredients for the dry rub.
Pineapple would work better than lemon (obviously would add sweetness instead of tartness) because it contains papain (that's the thing in meat tenderizer that actually does the work). Papaya contains it as well. Might be worth experimenting with depending on your taste.
Great breakdown, though! I'm trying to find videos to teach the kids about different ways of cooking and prepping food, and your descriptions of flavors and textures are very helpful!
Both of those look great! I've gotta thaw out some chicken thighs...
It was so good, trust me it's worth time to marinate it overnight. Thanks for watching
thanks for the tips..very informative.
Love this!
Dry rub cuz we have flames sometimes with oil from marinade
Always super curious of the comparison - maybe hard to go wrong either way.
I feel like the dry rub maybe has an advantage for not potentially removing as much of the meat juices compared to an overnight marinade or especially a more watery juicy brine. Have the chicken sit in a tight close quarters space without a lot of air around them.
I think there are Pros and Cons to both, to be honest. I enjoy a good marinade overnight for a few days. Thanks for watching and sharing your insight. Cheers and all the best in 2023
@@Baba_dees I respect that, just a good flavor soak overnight indeed !
Time is your best friend when it comes to food.
Good video man ! Thank you
Thank you for your support it's much appreciated.
Thanks BaBa Dee's, I am going to try the marinade♥️💋
Give it a try you will love it.
Stay safe cheers from BaBa Dee’s
Yeah, I've always wondered what was better. So we'll call it a tie?
It all depends to be honest I use both depending on time.
@@Baba_dees I'm surprised actually...I thought the marinade had it hands down. Learned something today.
Thanks man. Great channel
@edcorrigan3156 Thanks 🙏 truly appreciate the support. I got big plans for more content. I just did 20 kitchen tips keep watching and if you have any questions/suggestions let me know.
either one is probably fine, i'm just against brines really as it is hard to control the salt.. this is just my opinion
Thanks for the comment brines are hard to master. They are so worth it in the long run.
Thanks for watching
sorry self testing will always be a little bias. plus you have two different seasonings. the test should of been same seasoning dry rub vs marinade. which you didn't do. best way to see what's better is what sells more. or have someone you barely know that doesn't know which one is marinade or dry rubbed. then they decide which one they like better. I guess I gave you a new video idea. thank me later
What sells more can be bias as well. It comes down to personal preference. Do what works for you and your family.
Cheer and all the best 🍻
@@Baba_dees sorry you made a comment while I was editing. read again
That's a very good point I will try that next time. You sure did give me a new video idea keep them coming.
It's amazing getting feedback and comments it's the only way to improve and understand what people want to see.
Thanks 😁
So you're just not going to answer the question?
What was the question I don’t see a previous comment?
Which one was better??
I prefer a marinade over a dry rub but a dry rub is quick and easy. Which one do you prefer ?
@@Baba_dees haven't tried with a marinade I'm trying to dry rub tonight!
Nice 👍
How about the dry rub refrigerated 24hrs!
That's a good one it makes for a good debate. Thanks for watching all the best in 2022 stay safe.
If you were selling those thighs from a truck or a street fair, I'd line up to buy some!
Is there a way to use the Instant Pot and/or CrispLid with this recipe? I'm marinating some chicken (but only for 6.5 hours).
Thanks!
Thank you 😊 yes you sure can make it in the Instant Pot 15 mins high pressure than use the CrispLid for 10 mins or so at 425.
Let me know how it turns out
What’s your dry rub recipe?
That's a great question I don't think I have ever shared those details. I'm going to make a video to answer your question should be out this week.
Thank you for the idea and I hope you will enjoy my video.
Thanks and be safe
BaBa Dees
@@Baba_dees most def. I’ve searched your page a million times and couldn’t find anything. Would love to know the secret behind the greatness
hey baba - doing a dry rub bbq today - how long did you leave the rub on for?
I usually go 30 minutes, but you can leave it on up to several hours
well that was anti-climatic.... you were going to tell us how it tasted,, what was the point of me watching this
Well, it's all good I appreciate your feedback and point of view. Stay safe and thanks for watching.
ur intro is too fast
I will slow it down next time thanks
"Organic" but you use soy sauce lol
Organic soy sauce lol 😆
@@Baba_dees soy sauce is horrible for the health. It has no nutritional value whatsoever, it also increases estrogen in males.
Pointless
Sorry you didn’t find value in this video. I still appreciate your comment take care and stay safe.
Don’t be a hater , get a life gremlin