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Out of Mustard
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Doc_Eggerton
Posts: 5,321
I am doing two brisket points tomorrow. I normally slather them in mustard and then rub, but I am out of mustard and not going to make it to the store. I have lots of ketchup, anything wrong with using that as a binder? Seems to me that the binder disappears, but tomato is not a bad flavor to have lingering a bit anyway. I also have a bunch of Sweet Baby Ray's but I think that might introduce more sweetness than I want.
Opinions please.
Will post the cook tomorrow.
Opinions please.
Will post the cook tomorrow.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Never used ketchup. I use olive oil. Works great
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Olive oil here as well...
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I use olive oil interchangeably with mustard for butts. With brisket, I don't use a binder. Not sure why, but I've never had a problem with the SPG not sticking.Phoenix
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I tired hot sauce the other day on a brisket and it was great
XLBGE, Egging in NH -
IMO, the rub will stick fine with no binder. There is typically plenty of moisture on the meat. If I was going to use a binder I would use worcestershire sauce or perhaps some oil. I would be concerned that ketchup or sweet baby rays might burn during a long cook.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I'd just put your rub on and rock and roll.
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Speaking of being out of mustard, the Costco here in charleston quit selling it. Has anyone noticed this?
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SmokeyPitt said:IMO, the rub will stick fine with no binder. There is typically plenty of moisture on the meat. If I was going to use a binder I would use worcestershire sauce or perhaps some oil. I would be concerned that ketchup or sweet baby rays might burn during a long cook.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I have never used anything and the rub sticks quite well. As for ketchup... that sounds even worse than mustard!!! Much worse, actually. Plus it has a ton of sugar. Water would work, as would oil - though like mustard, they are completely unnecessary.
Mustard is for hot dogs. Ketchup is for fries. That's about it.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yes it is a matter of personal taste, but hot ketchup and the ketchup residue left behind just doesn't sound appetizing to me. You know that dried stuff around the top of the ketchup cap? I picture that all over the finished briskeyWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Carolina Q said:I have never used anything and the rub sticks quite well. As for ketchup... that sounds even worse than mustard!!! Much worse, actually. Plus it has a ton of sugar. Water would work, as would oil - though like mustard, they are completely unnecessary.
Mustard is for hot dogs. Ketchup is for fries. That's about it.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Half mustard half pickle juice. The secret of champions!
But you don't need anything honestly.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
I brush with oil on anything I want to add some seasoning sticktion. Chicken,beef, pork, turkey, veggies works on everything and cheap. Save my mustard for hot dogs.Jacksonville FL
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bare brisket + black pepper + kosher salt + low heat + smoke = delicious!
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XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Go nakedLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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KY...it is water soluble
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Hey Doc I've gone to straight up water as a rub binder. Wet the meat first the sprinkle a lil more water if you want to add more rub.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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If the meat is damp, no need for a binder. I've used Worcestershire sauce with good results if the meat is dry and you need something to dampen the surface.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Anything wet and moist will dueLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I've always put the rub directly on the meat.
If you need a binder, I'd try mayo before ketchup. (mayo on the outside of a grilled cheese becomes a good, crunchy, brown coating that tastes nothing like mayo, just as mustard doesn't)_____________"In the twinkling of an eye, I found myself without an office, without a seat, without a party, and without an appendix." - Winston Churchill
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Doc_Eggerton said:I am doing two brisket points tomorrow. I normally slather them in mustard and then rub, but I am out of mustard and not going to make it to the store. I have lots of ketchup, anything wrong with using that as a binder? Seems to me that the binder disappears, but tomato is not a bad flavor to have lingering a bit anyway. I also have a bunch of Sweet Baby Ray's but I think that might introduce more sweetness than I want.
Opinions please.
Will post the cook tomorrow.- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
I'm with @DMW re: using worcestershire in lieu of the mustard. Given you have two to cook, I would go with the worcestershire on one and nekked with the other. I'm sure you won't be able to tell the difference.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.
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#third world problem brother . Mustard is irrelevant. Rub directly and enjoy your cook.Sandy Springs & Dawsonville Ga
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Didn't read it but I use mayo on chuck roasts for pulled beef all the time.
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I use mayo on my pulled meat.
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Mayo on ribs works
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It puts the mayo on the brisket or else it gets the hose again.
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A While back I did 2 butts, side by side, one slathered with mustard, and rubbed, the other sans the mustard. Absolutely no difference in taste or texture between the two!!~~
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I always use worcestershire or nothing if I run out.Packerland, Wisconsin
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