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BordelloBordello Posts: 5,926
edited 7:21AM in EggHead Forum
I have noticed how often mustard is used, could you please tell me if it does anything to the meat other then flavor it. By the way, I recieved my grill extender and plate setter yesterday, then went out and purchased a polder type thermometer and some long gloves today. Now the fun can really begin. Just bought a pork tender loin, we shall see what happens. It's a comfortable 84 degree's here today and my glass of wine just hits the spot. Happy Q-ing to all.
New Bob


  • Car Wash MikeCar Wash Mike Posts: 11,244
    <p />New Bob, My thought was that mustard never really flavored, just was used as a tenderizer. I'm sure more EGGERS will chime in and I'm curious to see what other responses you get.

  • Nature BoyNature Boy Posts: 8,399
    New Bob,
    Mustard helps melt the rub and might aid in penetration of flavor due to the acid in the vinegar. One of the nicest benefits is that it aids in giving you a nice crust.
    84 eh? Still winter here.
    Don't forget to set your clocks forward.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • SpinSpin Posts: 1,375
    New Bob,[p]Mustard mostly provides a crust to the meat. When used with a rub, the rub flavor is encrusted. Its use is not necessary as a crust will form on the meat surface. The use of the mustard forms a more pronounced crust.[p]Spin

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