Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Queball on September 05, 2017, 03:44:46 PM
-
Just reviewed PMillens tasty bone in pork roast recipe in the recipe section, and he slathered the roast in mustard and patted his spices on. I've never done it. .... I've seen other cooks for things like pulled pork where a similar technique is used. Does the mustard really hold the spices on, versus rubbing the spices well into the meat without it? ...... Do you use a different method than mustard? .... or none at all? Does the mustard impart an additional flavor to the finished cook?
-
I think it does. Most folks that use it say it cooks off and there is no flavor from the mustard, but I find it leaves a bitter taste for me, so I only did it once about 10 years ago.
For butts or ribs, I prefer molasses, both for sticking ability, color and bark!
-
It works for the rub sticking. Just because I always have a squeeze bottle of oil around that is what I use. Same difference to me.
-
I like using mustard as glue because I slather it on thick, which allows me to use more rub than I can get to stick using other methods. In fact, I mostly like to mix the rub with mustard in a small bowl before applying the mix just so I don't waste any rub by my clumsy shaker technique ;D
-
PZ
Have you ever done a comparison test with/without to see if the mustard changed (Good or bad) the flavor of you finished cook. I use oil like FMT since I've read most spices are oil soluble and it gets them working.
-
PZ
Have you ever done a comparison test with/without to see if the mustard changed (Good or bad) the flavor of you finished cook. I use oil like FMT since I've read most spices are oil soluble and it gets them working.
Interestingly I have not noticed a difference in flavor, although I have not actually done a side by side comparison. My thought is that the strength of the rub ingredients overcomes any flavor the mustard imparts, but then again, my wife tells me that I don't have any taste. :D
I think it is true about oil absorbing anything that is fat soluble, and I sometimes use oil as well, but mostly when I want to use smaller amounts of whatever spice I'm using. I only use mustard when I want lots to stick and not fall off.
-
I just paper towel down the meat to remove alot of the outside liquid, and have no problems with rub sticking to the meat without any "glue". Like Bentley, I tried the mustard thing many years ago and thought the mustard taste was still there after the cook.
-
Do teams use it in competitions?
-
Some teams do.
-
That particular recipe calls for Dijon rather than cheap yellow mustard, referred to as CYM on a lot of cooking boards. So I'm guessing that some taste lingers.
-
i use cheap yellow mustard on butts and ribs. I don't notice any mustard taste but do think it helps hold the rub to the meat. Dijon mustard on salmon where (I think) you can taste the mustard after about a 2 hour smoke.
-
I have used yellow mustard for over 30 years and you can't taste it. Once in awhile I will use Dijon on my ribs and that adds a flavor which is a nice change of pace.
-
I have used yellow mustard for over 30 years and you can't taste it. Once in awhile I will use Dijon on my ribs and that adds a flavor which is a nice change of pace.
I don't taste the CYM but some people say they can. I don't have a way to dispute that.
-
I also used it on ribs and butts in my early years of BBQ, wife and i feel like we couldn't taste the mustard, but didn't do side by side. Now i just rinse the meat and put the rub on heavy on the wet meat. We have been the happiest with the bark doing it this way. Cant really remember how the bark was different but im guessing it was softer with the mustard.
-
I have used it for glue. My bark always comes out good,not too hard, kinda soft
-
As a newb, I read about using mustard as a rub glue and started off using it. I couldn't taste the mustard. About a year later, someone post that it made no difference.
Two schools of thought...
If you pat yer ribs completely dry, yer gonna need something. Mustard? Meh, why not.
If they're still moist, most rubs will stick as is.
If yer really courageous, pat them dry and use marmite or vegemite as a glue. :pig:
-
Done vegemite on outside of brisket and have used it in injections for Brisket!
-
Done vegemite on outside of brisket and have used it in injections for Brisket!
Didn't one of the Scandinavian countries recently prohibit importing Vegemite?
-
What is vegemite?
-
A byproduct of yeast used in beer brewing, I think. You can put it on toast, cheese, anything that you want to give a little tang. I think it originated in Australia. Oddly, I don't taste yeast in it.
Working from memory here.
-
What is vegemite?
Let's just say... it's an acquired taste. ???
-
I never felt a need for glue to hold spices on. If spices are falling off, then that's too much for me anyway.
Never cooked anything that I can think of that didn't have enough moisture to hold onto the seasoning..
-
What is vegemite?
Must not be a men at work fan...
https://youtu.be/XfR9iY5y94s
Start listening at the 1:10 mark
This was my introduction to Vegemite way back in 1981.
Oddly enough they were trying to get people to taste it at the contest pelletheads did in Indy a couple years ago. If you would try it, they threw your name in the hat for a drawing. Sounded like they didn't get many takers.
-
Now how in the world would you ever remember that one passage in the song for vegemite of all things .... from 1981 yet! .... Amazing! FMT. .... And I remember that song. It was refreshing to hear again. It made its way up the charts and put them on the map .... for a while.
-
Saw them in 1983, at Mountain Aire, outside Angles Camp at the Calaveras County fair grounds. They opened up, then the Stray Cats (lot of sound for 3 guys), Night Ranger and Tom Petty & the Heart Breakers headlined!
Always great Air Shows too, with Art Sholl and Jimmy Franklin in their Super Chipmunk and Waco respectively! RIP boys!
-
I heard the song on the radio. I'm having visual flashbacks of seeing them on the Ed Sullivan show. In 1981 was he even still alive?
-
I heard the song on the radio. I'm having visual flashbacks of seeing them on the Ed Sullivan show. In 1981 was he even still alive?
Not sure if Ed was alive then or not, but I am fairly certain he didn't have a show at that point. Maybe American Bandstand with Dick Clark.
-
I think rubbing the meat and into thr fridge for 5-6 hours lets more into the meat than CYM and rubbing and right onto the cooker.
-
I've used maple syrup as my glue for rub on pork loins and pork shoulders. Always get good bark and smoke ring as per the picture.
-
In the past, I religiously used mustard on Ribs and Pork. I even tried it on Brisket once. I don't use it at all anymore. Those that I know on the competition circuit, most do not use it.
Personally, I don't taste much difference, but then again, I didn't go that heavy with it. I think it does create more bark, which is important to some folks.
-
Saw them in 1983, at Mountain Aire, outside Angles Camp at the Calaveras County fair grounds.
I used to live right around the corner in Diamond Springs (more like 1000 corners, on that road).
Anyway, I'm a big believer in a mustard base for my butts and ribs especially - not only as glue for the rub, but I'm convinced the bark is better. I also prefer to use the cheapest store brand mustard I can find, I don't know if it's got more vinegar or what, but I swear it works best.
As with everything technique related, we've all got our preferences on how to do things, and there's no one right way - I like these sorts of discussions because I always learn some new angle.
-
Once in a while I'll use mayonnaise to hold spices to brined boneless, skinless, (tasteless) chicken breast.
(https://9gm7fq-ch3301.files.1drv.com/y4mu4jqfQ6tZ3Ccx3zV1YiDJfn8GW_BUR0tTHRHAqKFgZa4KdY_Jh3z-X1zCIPbFQCN1kPgPySyVp_DdMcCEY3cOld6P4RmrgV6lmtzXptVtdooBkItLNfN4QV5qG65R4rguO_aiKz-O44i_uYpYis7ezRRA_Rdk1JxFeqsq0vAKbJyBwDck_6DFt0jBpOuhOIYXUZJimfHi0cn3_gp2qtIYA?width=640&height=480&cropmode=none)
(https://kk2kwg-ch3301.files.1drv.com/y4maTIPtuo-NGuuGTrr3BRbRZ921yo3wO28hq8hu6Bm7IvFXg5QM27M8Wfhc5KX-i5cLINx0U9_I4yLLfo0DvEi8tqoKNvv1bSao7sKqcm8jYB0aL6wgytXw3IHjIUaKBR6-WKFhAhqEo7VIj0MF92Mc4BioBoOS9SGGcILJSXpyCRc4ACzV31oulQsC_TtKTK2Bh8MjSYRCSeF2SS7vw_56g?width=640&height=480&cropmode=none)
(https://p6qbqg-ch3301.files.1drv.com/y4m0K8ug6sZYyuBvPyZLsFG3Ys1RTgyWT94C6_-JazIqHoZbYD6ojelQezcXJLVEuDsPo2Yk5LpB8L4maajOU4W598r4x05S5NGLfPPfSK9I9JOkyOEBesEhGCKbzB-KKnnJCNVgvVAyhcdCPx55HEljwbV3aeuDMygNUdln9OamrOSYmcTI9EQZLoorOm-9H_2OD1lEd6P-pGHAvT51kJBjA?width=640&height=480&cropmode=none)
-
Paul,
Have you ever tried it wit skin on chicken? How would that react with the skin. I've never used mustard or mayo but that's an interesting idea.
PS: LOVE your granite ... Nice looking stone.
-
Excellent idea Paul - never thought to use mayo but it makes perfect sense since it is oil based
-
I love certain mustards for BBQ, but mostly use one called Grillowa it's a traditional Polish red mustard that's got some heat to it, it's a blend of mustard seeds and sweet peppers and I use it more as a finishing glaze as one might apply their favorite BBQ sauce for a few minutes prior to pulling.
I also use it as an injection in pork loin and glaze it as well for the last ten minutes, it's delicious on grilled chicken and kielbasa to.
-
I'm definitely going to try mayo, that looks interesting, hadn't heard it before!
-
I've heard mayo helps crisp up the skin(not sure if it's true)
-
I can't say for chicken, but a co-werker swears by mayo on salmon. I've not tried it and most likely won't.
For chicken? Seems to me that the bird already has enough fat in it. Why remove the natural fat and add something else?
-
Have you ever tried it wit skin on chicken? How would that react with the skin. I've never used mustard or mayo but that's an interesting idea.
We've beed avoiding fowl skin for a few years.
For chicken? Seems to me that the bird already has enough fat in it. Why remove the natural fat and add something else?
Not much fat on the breasts we've been getting and it helps the spice adhere.
-
Once in a while I'll use mayonnaise to hold spices to brined boneless, skinless, (tasteless) chicken breast.
(https://9gm7fq-ch3301.files.1drv.com/y4mu4jqfQ6tZ3Ccx3zV1YiDJfn8GW_BUR0tTHRHAqKFgZa4KdY_Jh3z-X1zCIPbFQCN1kPgPySyVp_DdMcCEY3cOld6P4RmrgV6lmtzXptVtdooBkItLNfN4QV5qG65R4rguO_aiKz-O44i_uYpYis7ezRRA_Rdk1JxFeqsq0vAKbJyBwDck_6DFt0jBpOuhOIYXUZJimfHi0cn3_gp2qtIYA?width=640&height=480&cropmode=none)
(https://kk2kwg-ch3301.files.1drv.com/y4maTIPtuo-NGuuGTrr3BRbRZ921yo3wO28hq8hu6Bm7IvFXg5QM27M8Wfhc5KX-i5cLINx0U9_I4yLLfo0DvEi8tqoKNvv1bSao7sKqcm8jYB0aL6wgytXw3IHjIUaKBR6-WKFhAhqEo7VIj0MF92Mc4BioBoOS9SGGcILJSXpyCRc4ACzV31oulQsC_TtKTK2Bh8MjSYRCSeF2SS7vw_56g?width=640&height=480&cropmode=none)
(https://p6qbqg-ch3301.files.1drv.com/y4m0K8ug6sZYyuBvPyZLsFG3Ys1RTgyWT94C6_-JazIqHoZbYD6ojelQezcXJLVEuDsPo2Yk5LpB8L4maajOU4W598r4x05S5NGLfPPfSK9I9JOkyOEBesEhGCKbzB-KKnnJCNVgvVAyhcdCPx55HEljwbV3aeuDMygNUdln9OamrOSYmcTI9EQZLoorOm-9H_2OD1lEd6P-pGHAvT51kJBjA?width=640&height=480&cropmode=none)
I have never found a good way to do boneless skinless chick breasts. My wife always likes them and I prefer the thighs and drumsticks. I might have to give this a try.
-
I don't use mustard, I use Worcestershire sauce instead...you actually get flavor from that, and it sticks the rub down fine. As for the mayo, it works great too. Very good on chicken and turkey.
-
I stopped using mustard a good while back.
I usually put my rubs on a day in advance and usually enough moisture comes to the surface of the meat to get the rub to stick.
I never really thought the mustard added a lot of flavor after cooking to the meat.
I do like the mayo idea that was posted. maybe I will give that a try sometime.
-
A thought for the mayo inclined.
-
I already know I would like them, where are these sourced...Once again, Mayberry is gonna screw me!
-
Amazon. I get them at the local Freddy's. Both are very good (especially the sriracha).
Just the right mix for most uses.
-
I have the siracha, it’s really good on sandwiches. For smoking I started using olive oil since I can’t taste mustard.
-
Saw them in 1983, at Mountain Aire, outside Angles Camp at the Calaveras County fair grounds. They opened up, then the Stray Cats (lot of sound for 3 guys), Night Ranger and Tom Petty & the Heart Breakers headlined!
Always great Air Shows too, with Art Sholl and Jimmy Franklin in their Super Chipmunk and Waco respectively! RIP boys!
I was there too. I forgot that Night Ranger played. I remember it was blazing hot!