I came across this on YouTube. I appreciate the 'layers of flavor' idea, so I think the spray should be different from the rub. But aside from that, what do you think? If using herbs, dry versus fresh?
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A different liquid to spray on to meat
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I use a rub in my spritz but I don't run it through a coffee maker. I suppose I could do the same by just simmering it on the stove. However, I'm not sure that really necessary. I Just add everything to the spritzer and shake.
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