Substitute dijon mustard for yellow?

njl · January 13

I was about to prep some boneless beef chuck short ribs (first attempt at them). I was going to do them about the same way I do ribs (hour or so indirect at 300-350F, 1.5 hours boated with a beer). I grabbed the French's classic yellow and it was nearly empty. I remembered buying it as a pair (bogo) and thought I had another in the pantry, but realize now, I must have already used up the other. So...all I have is a few drops of yellow mustard and a nearly full 10oz squeeze bottle of Grey Poupon dijon.

Does dijon work with BBQ...or am I better off waiting til I've been to the store and get more yellow?

The Cen-Tex Smoker · January 13

sure. Or don't use any at all if you are nervous. Mustard will not impart any flavor on a low and slow cook (assuming you do them this way). If you normally taste the mustard in your recipe, dijon will make it even better

njl · January 13

I guess I normally just use is as a binder for the dry rub and I figure the vinegar does some marinating if its prepped long enough in advance?

Little Steven · January 13

You will be fine. The poupon will add a noticeable tang. I like whole grain as a flavouring.

The Cen-Tex Smoker · January 13

if it's just a binder, yellow or dijon makes no diff

Little Steven · January 13

Nah, You put something with flavour on you gonna get flavour out. I don't use yellow mustard as a binder anymore cause I can taste it in the product. Not trying to fight here A-Hole

double · January 13

I use Dijon all the time

The Cen-Tex Smoker · January 13

Little Steven said:

Nah, You put something with flavour on you gonna get flavour out. I don't use yellow mustard as a binder anymore cause I can taste it in the product. Not trying to fight here A-Hole

do not taunt sober Centex: http://eggheadforum.com/discussion/1138684/the-great-mustard-debate/p1

Little Steven · January 13

Saturday night, 10, no sorry 9:00 pm and you are sober? Something bad is afoot here

The Cen-Tex Smoker · January 13

Little Steven said:

Saturday night, 10, no sorry 9:00 pm and you are sober? Something bad is afoot here

Sadly yes. Not particularly happy about it but I earned some time off through very poor behavior over the holidays :)

Little Steven · January 13

You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.

The Cen-Tex Smoker · January 13

Little Steven said:

You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.

Nice. No it's self imposed. i do it a couple times a year when I find it takes me 8 drinks and an elephant tranquilizer to START to catch a buzz.

Little Steven · January 13

Salute sir!

The Cen-Tex Smoker · January 13

Little Steven said:

Salute sir!

I guess.... :-S

lousubcap · January 13

Now this thread is about too much information-apologize for the hijack-back to the topic -if you use mustard as a binder then with a more flavorful (American spell check:)) mustard then you may pick up some with the shorter cook-just give it a go and then you will have the data base to enlighten the rest of us. It will taste great regardless-enjoy the journey!

Skiddymarker · January 13

Don't know about beef short ribs, but for butt, I use mustard as a "binder" (God that sounds disgusting)

I use whatever expired mustard SWMBO has left over in the fridge - last week's butt had three different kinds ranging from chipotle, to key lime mustards. I can't taste anything different from the French's yellow. I think my pork rub overpowers everything.

Little Steven · January 13

Little Steven said:

Salute sir!

Soon, I have to try and make my way upstairs to bed. Not good. Where the hell is NOLA? He has no life...why is he not here dammit

lousubcap · January 13

He has a life????

Little Steven · January 13

Skipper, I said he has no life :D

njl · January 13

Prepped them with a light coating of the dijon with a bit of worcestershire mixed in and then a nice sprinkling of my dry rub.

nolaegghead · January 13

Little Steven said:

Little Steven said:

Salute sir!

Soon, I have to try and make my way upstairs to bed. Not good. Where the hell is NOLA? He has no life...why is he not here dammit

I've been ball-n-chained to a bunch of honey-do projects. Got even more tomorrow. Filled my allotment of a dozen non-sequitur and otherwise inappropriate posts for the day. Getting an early start on Sunday. Almost out of bourbon, I suppose that means almost time for bed. :D

td66snrf · January 13

Forget the mustard question. Isn't boneless rib an oxymoron? Don't ya have to have a bone to be a rib? It's like hamburger steak, convertible hardtop, military intelligence.....

IrishDevl · January 13

Little Steven said:
You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.

You are alone with your sister and that is a beautiful thing? What area you from? To each his own I guess.

njl · January 13

td66snrf said:

Forget the mustard question. Isn't boneless rib an oxymoron? Don't ya have to have a bone to be a rib? It's like hamburger steak, convertible hardtop, military intelligence.....

Well...its what they call them. Next question though is, since there is no bone, will I need to take any special precautions when I foil or boat them? I usually boat ribs...and the bones keep most of the meat out of contact with the aluminum baking pan. Some of the meat that does touch will sometimes stick and is lost when I remove the ribs from the boat. Since these have no bones, they'll be in full contact with either foil (if I just foil them) or the pan (if I boat them). Should I just foil them in one big "package". It's only 3.2 lbs. of "boneless ribs".

Little Steven · January 13

IrishDevl said:

You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.
You are alone with your sister and that is a beautiful thing? What area you from? To each his own I guess.

Sorry Devil,

My sister is 51 and has Down syndrome. She also suffers from Crohn's disease. She lives with us so that is about as alone as I ever get.

IrishDevl · January 13

Little Steven said:

IrishDevl said:

You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.
You are alone with your sister and that is a beautiful thing? What area you from? To each his own I guess.

Sorry Devil,

My sister is 51 and has Down syndrome. She also suffers from Crohn's disease. She lives with us so that is about as alone as I ever get.

Oops, feel like a schmuck. My bad, sorry brother.

allsid · January 13

Dijon + Mangrate = Cant miss!

Little Steven · January 13

IrishDevl said:

IrishDevl said:

You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.
You are alone with your sister and that is a beautiful thing? What area you from? To each his own I guess.

Sorry Devil,

My sister is 51 and has Down syndrome. She also suffers from Crohn's disease. She lives with us so that is about as alone as I ever get.
Oops, feel like a schmuck. My bad, sorry brother.

No no no! I didn't mean that. Just wanted to clarify what I was saying. It's all good man.

njl · January 14

Cook is done. Interesting cut of beef. Cooked, it looked and tasted pretty much as I imagine a brisket flat would if you sliced it up before cooking and instead of a fat layer it had a bit of fat in the grain of the meat.

It wasn't bad...but my wife reminded me, she doesn't like brisket BBQ'd.

lousubcap · January 14

@njl-Irish?

IrishDevl · January 14

lousubcap said:
@njl-Irish?

Don't know what you mean there.

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