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Mustard or Veg Oil Base?

I've always used mustard. But I have been reading recently of people using a light coating of veg oil. That the veg oil will grab and penatrate the rub deeper.

I would think the oil would block the smoke flavor and not sure about the penatration of the rub.

Thoughts? 

Comments

  • MickeyMickey Posts: 16,894
    Ribs, butt, or ?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Butt
  • MickeyMickey Posts: 16,894
    Lots do not use mustard but can't remember veg oil being used.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Richard FlRichard Fl Posts: 8,008
    I sometimes use mustard on ribs, but have found that I prefer it to oil when doing a crown roast of pork, because the oil runs and the mustard hangs in there.  I usually mix the rub and mustard and brush both on for the crown.  Many times use Italian salad dressing for racks of lamb and leg of same.  Just gives a nice flavor IMHO.
  • GQuizGQuiz Posts: 687
    Try mayo. Or mustard.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • Carolina QCarolina Q Posts: 9,201
    edited March 2014
    Mustard is for hot dogs.

    Period.

    Nothing more. Certainly not butts.

    If you’re afraid of butter, use cream.    Julia Child


    Michael 
    Central Connecticut 

  • MickeyMickey Posts: 16,894
    Mustard is for hot dogs.

    Period.

    Nothing more. Certainly not butts.

    Spoken like a man who puts beans in chili :-h
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • pgprescottpgprescott Posts: 3,680
    Pot Potato or potato?
  • CaptpabloCaptpablo Posts: 60

    Mustard has no flavor. It helps create a bark as seems like more rub sticks to the butt.


  • SkiddymarkerSkiddymarker Posts: 7,363
    Never used oil, but do find a better bark with mustard. Side note - type of mustard does not seem to affect the final flavour, the rub seems to shine through. Being a mustard junkie I tend to buy strange mustards at farmer's markets. There always seems to be a partly finished jar, well past its best before date hiding in the fridge somewhere. It sees its life end on a butt. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • BuckeyeBobBuckeyeBob Posts: 657
    Captpablo said:

    Mustard has no flavor. It helps create a bark as seems like more rub sticks to the butt.


    +1 I like to use mustard because it has always worked for me,
    Clarendon Hills, IL
  • Most of the time you don't need any binder for the rub to stick, moisture on the meat should be enough.

    If you are going to use a binder, I'd go for mustard, on low and slow cooks it can't really be tasted on the finished product.

    Oil on the other hand is ok for searing but not for low and slow... it will not dry out and the crust won't form, it will just become a sort of paste.
    XL BGE + Large BGE @ Monterrey, Mexico
  • fence0407fence0407 Posts: 1,482
    I'd go with mustard. Always turns out good here.
    Large & Mini, Cumming, GA  
    image - 2009 Alumni
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