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Lodge Cast Iron
- Thread starter KingTM
- Start date
Another topic I'm not fond of. Dry rub. Man, now you're really talking about pain.
The chafing is ridiculous, especially during hot, summer months.
I've heard it's all the rage in the south, but maybe crab isn't the right meat to rub dry. Dunno.
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From what I understand you are saying here (since this is a cooking related thread) that when I burn meat Noxzema takes the burn away.I've read on the Internet that Noxzema takes the burn right out.
Right?
