Don’t Rub! Massage

Everyone who grills knows a great dry rub requires the right ingredients. What novice grillers often overlook is the concept that rubs should to be massaged into the cut of meat, not rubbed. Employers have a tendency to do this with new employees. If they need to fill a spot quick, they just slap and rub new employees into the vacant positions instead of taking the time to massage the employee with the proper materials (aka. ingredients) to succeed.

 

The introduction into a new work setting is extremely critical. Just like an interview first impression, it provides the new hire with an idea of where they will be spending 40 hours of their life per week. If you don’t have high turnover now, get use to it because it is only matter of time. Problems arise from this improper method of preparation. How do I combat a bad “dry rub” before it becomes an uncontrollable problem?

Proper ingredients. Provide the new hire with the right materials to succeed from the start. Improper training will only educe headaches for both parties. Just like this Spicy Tex-Mex Meat Rub is probably not the best choice for my mom who hates spicy food.

Right incorporation method. Don’t rush this step. The new hire needs to be massaged into the position. This will reduce the possibility of making them feel overwhelmed. The perfect rub takes time, as it needs to soak into the cut of meat.

Follow these steps and not only will you be on your way to becoming a better leader, but you will enhance your grilling skills making you one step closer to becoming a backyard grill-master. Oh yea, before i forget, here are some more great dry "massages" for your grilling adventure!