Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Fishlessman-ping

Options
wdan
wdan Posts: 261
edited November -1 in EggHead Forum
Am doing an 8lb butt Friday night. Lechon Asado is always so tempting but will do U.S.A. style this time. Did I see a post of yours talking about a mustard rub? Could work for me...it just doesn't seem like anything but the smoke takes on flavor during a butt cook...including the lechon (gotta have that mojo workin). Does the mustard work?
· Share on FacebookShare on Twitter

Comments

  • fishlessman
    fishlessman Posts: 32,758
    Options
    WDAN,
    i think lots use the mustard with the rub. i put the rub on, then smear yellow mustard all over it then coat the mustard with another heavey coating of rub til the mustard just about disappears. gives a fairly heavey bark to the meat
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter

Categories