I've seen the light

Grumpa

Okay....I finally did it! [p]Been listening to Char~Woody brag on mustard slathering for over a year now. I just could not bring myself around to putting that yellow twang on perfectly good Q....at least not until NOW.[p]I slathered up a 6lb butt yesterday and placed it in the egg at 250* last night before turning in. Just finished eating some pulled pork sandwiches with the family and took a poll. The mustard wins! (I sure hate to admit that after all the flak I've been giving C~W) Everyone agreed that the bark was improved and there was no hint of mustard flavor left in the meat. [p]I recon I'll have to join the ranks of mustard believers now. First KOG with his brining and now me with mustard. Sheez, what's next? No NatureBoy, I'm not going to slather squid :~)

Nature Boy

Bob,
Yeah. Please don't slather your squid. [p]Glad you finally made the big yellow plunge! I use in occasionally, and the results are always great. Not sure why I don't do it more often. Maybe I'll slather up that rib-eye I got goin on tonight. Sprinkle a bit o char-crust. Mmmmm.[p]Any leftovers??[p]NB

Grumpa

Nature Boy,[p]I'm certainly going to try it on steak myself next time. Gives a good crust and does not appear to alter the taste.[p]Leftovers...Oh yes! The main course was saved for tonight's dinner. We just did a few sammys for lunch to get everyone geared up for things to come :~)

Char-Woody

Bob, Kneel for a moment and ye shall be now annointed to the "Knights of the Mustard Table" as the Sword Of Truth" touches each "Boston Butt Shoulder". Repent forever from your condemnations of "Yellow Butt "Q"...
heeeeeee. [p]oop's that reminds me..Where is that Mr.Mike, "da'Bear"?[p]And yep...mustard rub steaks are a real zinger too![p]Cheers...C~W
(BTW..original credits for "The Worlds Best Steak" belong to Scott from Florida (then St. Louis) for introducing "mustard" here on the forum..Check the recipe archives for his steak recipe) Thanks again Scott![p]

Gfw

Char-Woody, in the short time that I have been egging, I have tried mustard (with great success) on about every thing from a beef tenderloin to a hamburger, Boston Butt to chicken breasts - it has never failed yet. The link below gives 3 examples.[p]
[ul][li]Scott's Infamous Mustard Rubbed Steak[/ul]

Nature Boy

Char-Woody,
Great memory. Nice to mention those who introduced these ideas to this forum. From fire bricks to mustard. Man, when it works, we just take it and run with it!! Next thing you know, it is the norm around the forum, and we forget where the ideas came from!![p]NB

Char-Woody

Nature Boy, your right. [p]From the time this forum started there has been a treasure chest of info presented. Mustard rubs has a long history in BBQ. [p]Scott dredged it up, and presented his version. Got us all excited back then. He also was the first to get us concious of flare ups, flare outs, flash backs or Whoooshes. I think the reason was he was the first to cross the 700-1000 degree range of cooking steaks. With our group anyway. [p]He got caught! :-)[p]Cheers..C~W[p]

Char-Woody

Gfw, What a great job in photo details..Good to see Sir Gordon also in the ranks...:-)[p]C~W[p]

Unknown

Bob, have you tried a butt with no rub or mop....only smoke for flavor? I did two together once, one with and one without, for a comparison. Without won.

Grumpa

George,[p]I sure have done them plain and have done my ribs that way too. I agree that "without" is probably the best allround method. We have to try a little variety once in a while so we can appreciate the basics...right?

Char-Woody

George, is this the same fella that taught me the wonders of Walkerswood Jamaican Jerk rubs?? Whoooooo was it good, and hot!!
:-)
C~W[p]