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worked out well

char buddychar buddy Posts: 562
edited November -1 in EggHead Forum
The mustard rub I tried on pork chops worked out well. I followed GFW's advice and did 1, 1 1/4 chops at 650-700 for three minutes a side then let them dwell for 11 minutes. My wife wanted an internal temp of 170 so I added a few minutes to the dwell time. GFW recommends 7 minutes for an internal temp of 160. Next time I think I'll split the difference and do a 9 minute dwell. [p]The mustard creates a very nice char/crust on the surface and I'm guessing that seals in juices. I used a honey mustard and there was no appreciable taste on the chops. Normally, we'd back chops in the oven for 45 minutes. This thing was over in 17 minutes or so and a lot tastier. The chops were so good I don't think I'll use a bbq rub on anything but the mustard next time.

Comments

  • Nature BoyNature Boy Posts: 8,291
    char buddy ,
    I was skeptical about the mustard at first, and now I use it on everything. Chicken pieces, fish, steaks, chops, ribs, and sometimes butts and briskets. Been experimenting with mixing yellow with dijon (or other specialty mustards like the green peppercorn variety I got in Toronto). Also been toying with mixing seasonings in with the mustard to creat a paste....and sometimes adding a bit of sesame oil, honey or sauces....or peanut butter for chicken. It always seems to add something to the flavor, and creates a nice crust.
    Nice report!
    NB

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