Dry Rubs & Glazes
What's the difference between a dry rub and a dry glaze?
Carnivore Cartel glazes contain a higher sugar content and are thus more suited for less intense cooking methods such as sous vide, 'low n' slow' smoking or home oven - where the sugar can caramelise which adds a great depth of flavour and a finger-licking sticky coating!
For high heat such as steaks seared on a screaming hot skillet or open-fire cooking, we recommend a dry rub, as the sugar would most certainly burn and impart a bitter taste!
Carnivore Cartel glazes contain a higher sugar content and are thus more suited for less intense cooking methods such as sous vide, 'low n' slow' smoking or home oven - where the sugar can caramelise which adds a great depth of flavour and a finger-licking sticky coating!
For high heat such as steaks seared on a screaming hot skillet or open-fire cooking, we recommend a dry rub, as the sugar would most certainly burn and impart a bitter taste!
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