Mustard, can anyone tell my why you use it?

Unknown · June 2002

I have read that it has no affect on the flavor/taste of the the meat. I find that hard to believe. I have also read that it helps to tenderize your meat. What exactly does it do? [p]Omaha Mark[p]

Ca_rnivore · June 2002

Omaha Mark,[p]Well... the theory is that the acids in the mustard break down and tenderize the meat. Also the mustard is thick enough that it holds the rub in place pretty good. I think it may also help to draw the rub into the surface of the meat. Don't know for sure. As far as the meat not tasting like mustard, I was skeptical too. I don't know how or why, but the mustard taste definitely disappears! It may add a flavor element to the meat, but it's not a mustard flavor.[p]Give it a try. Put mustard on, say, one rack of ribs, and leave the rest without mustard. Season all the ribs as you normally would. Let 'em rest overnight then cook 'em all for the same time in the same environment and do a comparison.[p]I do most of my ribs and most of my butts with a mustard rub, and I haven't had a complaint yet.[p]--Kevin

Unknown · June 2002

Omaha Mark,
I asked this before and was told that if there is any tenderizing going on it is from the vinegar. I do know that you cannot taste the mustard in a finished product and that it does hold a rub place pretty darn good. [p]Maybe this is just one of those mysteries of the world like what new color M&M will come out with next.[p]Beer thirty?
South Omaha

Gloria · June 2002

South O,
It's purple.....just heard it yesterday.

Spin · June 2002

Omaha Mark,[p]The main function of using mustard in a rub is to help create a crust.[p]Spin

Harry · June 2002

Omaha Mark,
Mustard adds something to the flavor. Recently my wife and I had a "mustard week". Every evening meal that week was made from a recipe that included mustard. Not all of them were Egg meals, some we cooked in the oven (horrors) but all meals were very good. [p]I'm not sure what the mustard adds, but it's good.
Harry

LasVegasMac · June 2002

Omaha Mark,[p]What Ca_rnivore said - do a rack with and another without. I was also skeptical (the wife giving me the evil eye the first time I used it!) but had to try it. I have used it many times since.[p]Just did 3 racks of Baby Backs this past Wed. Light coating of CharCrust Hickory & Molasses rub, light coating of the expensive yellow mustard (French's) - just dabbed on so as to not wipe off the rub. Finished with another light dusting of CharCrust rub. Cooked indirect @ 250 for about 2 hours, then direct for another hour.[p]Talk about a feeding frenzy. Keep the fingers away from the kids! The wife has dropped the hint that some more ribs, "like you made the other day" would be ok for a menu choice on Sat or Sun."[p]Try it. Also great on butts and other roasts and no, I am not under contract to French's Mustard![p]By the way, prior to joining / retiring from the USAF, I could have been known as Sioux City Mark![p]Happy Egg'n,[p]LVM

Unknown · June 2002

Harry,[p]Why did you do that?[p]Lee

Harry · June 2002

QSis,
We had tried a couple of different recipes that included mustard and we just thought we'd give it a try for a week. We had something different each night - beef, pork, poultry, fish, etc.[p]It actually turned out quite well - only one we won't try again. Our kids, all grown up, got quite a kick out of it. We had a good time picking out the recipes and cooking them. We'll probably do it again some time, maybe with some ingredient other than mustard.[p]Harry

Steve-O · June 2002

Omaha Mark,
I grilled four beautiful 13/4" filets last night on my large BGE and added mustard to my usual dry seasonings just prior to putting them on the egg. My wife and parents (we were celebrating their 54th anniversary) were more than a little skeptical, but in the two short weeks that I have been frequenting this site, I already knew that I could trust the advise found here. I cooked them 3-3-3 at 600 degrees and they were fabulous med. rare steaks - better than anything you can get in a restaurant. I added four or five larger chuncks of hickory to the fire just prior to putting on the steak. The hickory (or other wood if you prefer) will burn like the charcoal during the hot searing, but when you shut down the cooker for the dwell the smoke gets very think inside the lid and you get this very delicious hint of smoke flavor in the meat - it is "to die for", IMHO! If I were to do anything differently, I think I would run the temp up to 700 degrees for a little more searing and use 2-2-3 instead of 3-3-3.

Mustard, can anyone tell my why you use it?

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