joseph_adams66•18d agoMost Upvoted

Am I the only one who switched from oil spray to just dry seasoning on fries?

Used to coat my fries in olive oil spray every time until I tried tossing them straight with paprika and garlic powder. Half the cleanup now but they come out way drier - is the texture trade off worth it to you guys?

2 comments

2 Comments

barbaraw4718d ago

Right there with you, dry seasoning is simpler but the texture is definitely not the same.

simons2818d agoTop Commenter

My aunt's been smoking meat for 40 years in Kansas City, so I'll push back a little here... @barbaraw47, I think you're being too nice about dry rubs. Wet marinades break down the fibers better in my experience, especially on tougher cuts like brisket or chuck roast. That paste you get from a good wet seasoning actually locks in moisture instead of just sitting on the surface like a dry rub does. I've tried both side by side with the same cut of pork shoulder and the wet one came out noticeably juicier every single time... not even close really.