mustard?

MJQ8

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

 

Thanks as always,

 

Mike

Hillbilly-Hightech

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

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

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

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

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

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

Little Steven

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

henapple

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

Botch

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

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

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

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

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.