Serious question: your "Dry Rub" to "Dripping Meat" ratio

[BrianFromWA]

I don't grill as much as I used to, but I find that I'm lazier now and generally just use a 1:1 Jack Daniel's and Olive oil marinade (garlic crushed in as well--I stole it from Dick Vermeil in GQ) and let it sit during the day. I used to use dry rubs a lot; used to tinker with different wood over the charcoal. Now it's basically propane and marinades.

Anyone else switch grilling habits when they got married?

 

[ABM]

I don't grill as much as I used to, but I find that I'm lazier now and generally just use a 1:1 Jack Daniel's and Olive oil marinade (garlic crushed in as well--I stole it from Dick Vermeil in GQ) and let it sit during the day. I used to use dry rubs a lot; used to tinker with different wood over the charcoal. Now it's basically propane and marinades.

Anyone else switch grilling habits when they got married?

Depends.

I still love dry rubs. However, I almost as often whip up a batch of my killer teriyaki marinade. 18-hours in the fridge is premium.

 

[maxiep]

I actually find myself doing more brining than anything else, for poultry and for pork. For beef, I'll generally use a dry rub, however.