Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
I took the challenge to not use mustard on my butt
Options
RRP
Posts: 25,898
This last weekend there was a thread about bark on a butt. I posted my personal opinion that I always used yellow mustard smeared on to hold the rub in place. I was told by several here that mustard wasn't needed and didn't do anything. Well, I took that as a challenge and overnight I egged this 6 pounder.
I used my regular combo of Dizzy Dust and Cluck & Squeal, but no mustard. Otherwise it was the same woods for smoking, 200° internal temp etc etc.
Guess it boils down to personal tastes, but the bark was hard and very chewy - unlike the bark I have grown accustomed to of being well - less hard and less chewy. Glad I took the challenge, but hereafter I'm reverting to the mustard trick!
I used my regular combo of Dizzy Dust and Cluck & Squeal, but no mustard. Otherwise it was the same woods for smoking, 200° internal temp etc etc.
Guess it boils down to personal tastes, but the bark was hard and very chewy - unlike the bark I have grown accustomed to of being well - less hard and less chewy. Glad I took the challenge, but hereafter I'm reverting to the mustard trick!
Re-gasketing America one yard at a time.
Comments
-
Thanks for the test and post. Could you tell any difference in the texture or taste of the meat.
Have a great 4th.
Kent -
So it's bark was worse than it's bite.
-
no difference in the taste of the meat as it was nice and tender and very delicious - it was just the texture of the bark that was hard. Give me a minute or two and I'll post another picture.Re-gasketing America one yard at a time.
-
I think I will stay in the use the mustard camp.
By chance did you notice if you used less or more seasoning when no mustard was used?
-
:woohoo: :woohoo: Ouch!!!
-
no less rub and certainly no more either.
BTW here is a separate container I kept of the really hard bark. I try to intersperse as much bark as I can in the pulled meat, but some of this would have been too hard and chewy for my wife so I kept it out.
I am not trying to start any peeing contest, I'm just saying I'm returning to the mustard camp.Re-gasketing America one yard at a time. -
Thanks for posting, interesting test. -
I know so many people say there is no need for mustard because it adds no taste.
I was scared to use it because I just could not believe the mustard taste would not blow away the true flavor of the meat. After giving it a try I now slather a light coat on pork butts and ribs.
I just like the way the spices stick to the mustard. For no other reason it's reason enough for me.
Many different ways and many different tastes but I will also stick with the mustard.Thank you,DarianGalveston Texas -
Ron, I don't know what happened there, but I have never used mustard and have never seen bark like that!! Other than a few pockets of fat, I never have throw any out. Did you cook it direct at 450°? :laugh: :laugh:
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
i like the rub, then mustard then goop it all together, then more rub. usually dizzy dust first, gooped all up, with a lighter coating firewalk on top. done them both ways and i like the mustard toofukahwee maineyou can lead a fish to water but you can not make him drink it
-
While I pull the pork, I chop the bark and mix it in with the meat. The bark is going to soften after mixing in anyway. And of course, that is where all the flavor is...The Naked Whiz
-
Ron:
I'm a mustard man, too. Lately, I've also been injecting with a mixture of Coke and Worchestershire. Good stuff, Bubba!
Have a great 4th!
Mike -
Darian I do like you do. Sure glad he posted. Was wondering :huh:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
That bark sure would make a pot of pinto beans real happy.
-
I like mustard on butts but just dry rub on ribs :laugh:
-
That's certainly fair enough..you gave it an honest try and comparison....after all we do all have different tastes for things, thats why they make chocolate and vanilla...LOL
-
I have been cooking barbecue for 25+ years and had never heard of using mustard until I joined this forum 3-1/2 years ago. It just seems odd to me.
Not claiming to be an expert, just sayin. -
I'm glad that you posted your results. I have always gone commando and have wondered if the mustard would make a difference and if it was worth trying. You have answered my question....next butt, mustard!!!
-
I have always used mustard on butts and ribs. There is more than one way to "skin a cat" though!!
-
Differnt strokes for different folks.. :woohoo: :woohoo: :woohoo: :woohoo:
but I use the yellow stuff for my bark...SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
I have always subscribed to the mustard (no I did not drink the mustard kool-aid) but only because when I started out I found many Q' sites suggested using it. I was always pleased with the outcome (a recent convert to the BGE-gave up on water/gasser smokers.) Glad that you made the leap and validated, to the extent you can when smoking meat, about its benefits.
Happy 4th-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum