mustard?

MJQ8 · November 2012

What kind of mustard are you coating your pork with? Just a basic yellow?

Thanks as always,

Mike

Hillbilly-Hightech · November 2012

yes, the folks that use mustard mostly just use a basic yellow. However, in my egg-sperience, I've found that I don't need it, so you should try it w/out it. On the rare occasion I do need something (other than the natural moisture of the meat) to make the rub stick, I use a good quality olive oil.

HTH,
HH

nolaegghead · November 2012

Mike, I don't use mustard anymore, but when I did, I used the basic cheap yellow mustard. It's essentially being used as glue and doesn't add any taste. If you used a very strong flavored mustard, such as creole, you may taste it in the bark. That may not be a bad thing.

Little Steven · November 2012

We have one here called "sweet with heat". Probably half yellow and half dijon and a good shot of chili with sugar. It's good on its own.

yellowdogbbq · November 2012

Not to start a debate but have you tried not using mustard? I used to use yellow or brown mustard but have gotten lazy and don't use mustard at all. I don't notice any difference, I always have great bark, just a thought.

Little Steven · November 2012

yellowdogbbq said:

Not to start a debate but have you tried not using mustard? I used to use yellow or brown mustard but have gotten lazy and don't use mustard at all. I don't notice any difference, I always have great bark, just a thought.

I don't use mustard anymore either but when I did the one I mentioned works well. I'l still use it on a pork roast.

yellowdogbbq · November 2012

I'll have to give the sweet with heat a try on a pork roast.

Little Steven · November 2012

I don't think it's available in the US

henapple · November 2012

Try mustard and Worcestershire mix on your next prime rib. I coat my bb roast with mustard just out of habit but might try different kinds smoking 4 4lb roast this weekend...all with different recipes.

Little Steven · November 2012

Botch · November 2012

I've always wondered why mustard (a fairly strong flavor) disappears when used under a rub. Does the prolonged heat kill it? The smoke?

(come to think of it, I've never seen a recipe where the mustard was cooked, maybe the heat does kill it...)

The Cen-Tex Smoker · November 2012

http://eggheadforum.com/discussion/1138684/the-great-mustard-debate#latest

The great mustard debate was put to rest in the highly scientific test i did after drinking a handle of Tito's

travisstrick · November 2012

The Cen-Tex Smoker said:
http://eggheadforum.com/discussion/1138684/the-great-mustard-debate#latest

The great mustard debate was put to rest in the highly scientific test i did after drinking a handle of Tito's

See that Steven? That's how you use handle in a sentance.

The Cen-Tex Smoker · November 2012

Botch said:

I've always wondered why mustard (a fairly strong flavor) disappears when used under a rub. Does the prolonged heat kill it? The smoke?
(come to think of it, I've never seen a recipe where the mustard was cooked, maybe the heat does kill it...)

I made a mustard tarragon cream sauce last night for the pork chops I brined earlier this week. You can definitely taste mustard when it's cooked.

noarmysargent · November 2012

I use jalapeno mustard. My family likes heat. The mustard cooks off but the jalapeno taste is still there. When we have guest, I cook with just dry rub. I agree with my family, not as tasty.

mustard?

Comments

Categories