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Substitute dijon mustard for yellow?
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njl
Posts: 1,123
I was about to prep some boneless beef chuck short ribs (first attempt at them). I was going to do them about the same way I do ribs (hour or so indirect at 300-350F, 1.5 hours boated with a beer). I grabbed the French's classic yellow and it was nearly empty. I remembered buying it as a pair (bogo) and thought I had another in the pantry, but realize now, I must have already used up the other. So...all I have is a few drops of yellow mustard and a nearly full 10oz squeeze bottle of Grey Poupon dijon.
Does dijon work with BBQ...or am I better off waiting til I've been to the store and get more yellow?
Does dijon work with BBQ...or am I better off waiting til I've been to the store and get more yellow?
Comments
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sure. Or don't use any at all if you are nervous. Mustard will not impart any flavor on a low and slow cook (assuming you do them this way). If you normally taste the mustard in your recipe, dijon will make it even betterKeepin' It Weird in The ATX FBTX
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I guess I normally just use is as a binder for the dry rub and I figure the vinegar does some marinating if its prepped long enough in advance?
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You will be fine. The poupon will add a noticeable tang. I like whole grain as a flavouring.
Steve
Caledon, ON
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if it's just a binder, yellow or dijon makes no diffKeepin' It Weird in The ATX FBTX
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Nah, You put something with flavour on you gonna get flavour out. I don't use yellow mustard as a binder anymore cause I can taste it in the product. Not trying to fight here A-Hole
Steve
Caledon, ON
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Little Steven said:Nah, You put something with flavour on you gonna get flavour out. I don't use yellow mustard as a binder anymore cause I can taste it in the product. Not trying to fight here A-Hole
do not taunt sober Centex: http://eggheadforum.com/discussion/1138684/the-great-mustard-debate/p1Keepin' It Weird in The ATX FBTX -
Saturday night, 10, no sorry 9:00 pm and you are sober? Something bad is afoot here
Steve
Caledon, ON
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Little Steven said:Saturday night, 10, no sorry 9:00 pm and you are sober? Something bad is afoot hereKeepin' It Weird in The ATX FBTX
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You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.
Steve
Caledon, ON
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Little Steven said:You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.Keepin' It Weird in The ATX FBTX
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Little Steven said:Salute sir!Keepin' It Weird in The ATX FBTX
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Now this thread is about too much information-apologize for the hijack-back to the topic -if you use mustard as a binder then with a more flavorful (American spell check:)) mustard then you may pick up some with the shorter cook-just give it a go and then you will have the data base to enlighten the rest of us. It will taste great regardless-enjoy the journey!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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Don't know about beef short ribs, but for butt, I use mustard as a "binder" (God that sounds disgusting)I use whatever expired mustard SWMBO has left over in the fridge - last week's butt had three different kinds ranging from chipotle, to key lime mustards. I can't taste anything different from the French's yellow. I think my pork rub overpowers everything.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Little Steven said:Salute sir!
Soon, I have to try and make my way upstairs to bed. Not good. Where the hell is NOLA? He has no life...why is he not here dammitSteve
Caledon, ON
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He has a life????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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Prepped them with a light coating of the dijon with a bit of worcestershire mixed in and then a nice sprinkling of my dry rub.
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Little Steven said:Little Steven said:Salute sir!
Soon, I have to try and make my way upstairs to bed. Not good. Where the hell is NOLA? He has no life...why is he not here dammit
______________________________________________I love lamp.. -
Forget the mustard question. Isn't boneless rib an oxymoron? Don't ya have to have a bone to be a rib? It's like hamburger steak, convertible hardtop, military intelligence.....XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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You are alone with your sister and that is a beautiful thing? What area you from? To each his own I guess.Little Steven said:You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.
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td66snrf said:Forget the mustard question. Isn't boneless rib an oxymoron? Don't ya have to have a bone to be a rib? It's like hamburger steak, convertible hardtop, military intelligence.....
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IrishDevl said:
You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.
You are alone with your sister and that is a beautiful thing? What area you from? To each his own I guess.
Sorry Devil,My sister is 51 and has Down syndrome. She also suffers from Crohn's disease. She lives with us so that is about as alone as I ever get.
Steve
Caledon, ON
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Little Steven said:
You are alone with your sister and that is a beautiful thing? What area you from? To each his own I guess.IrishDevl said:You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.
Sorry Devil,My sister is 51 and has Down syndrome. She also suffers from Crohn's disease. She lives with us so that is about as alone as I ever get.
Oops, feel like a schmuck. My bad, sorry brother.
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Dijon + Mangrate = Cant miss!Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
IrishDevl said:IrishDevl said:
You mean like a time out? Sadly I have been there. However this fine evening I find myself home alone, well except for my sister, and it is a thing of beauty. No rules.
You are alone with your sister and that is a beautiful thing? What area you from? To each his own I guess.
Sorry Devil,My sister is 51 and has Down syndrome. She also suffers from Crohn's disease. She lives with us so that is about as alone as I ever get.
Steve
Caledon, ON
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Cook is done. Interesting cut of beef. Cooked, it looked and tasted pretty much as I imagine a brisket flat would if you sliced it up before cooking and instead of a fat layer it had a bit of fat in the grain of the meat.
It wasn't bad...but my wife reminded me, she doesn't like brisket BBQ'd.
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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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Don't know what you mean there.lousubcap said:
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