Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[ScottE]

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.

[pmillen]

Once in a while I'll use mayonnaise to hold spices to brined boneless, skinless, (tasteless) chicken breast.

[Queball]

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.

[pz]

Excellent idea Paul - never thought to use mayo but it makes perfect sense since it is oil based

[InThePitBBQ]

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.

[ScottE]

I'm definitely going to try mayo, that looks interesting, hadn't heard it before!

[Quadman750]

I've heard mayo helps crisp up the skin(not sure if it's true)

[Bobitis]

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?

[pmillen]

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.

[ICIdaho]

Once in a while I'll use mayonnaise to hold spices to brined boneless, skinless, (tasteless) chicken breast.

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.

[sleebus.jones]

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.

[GregW]

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.

[Bobitis]

A thought for the mayo inclined.

[Bentley]

I already know I would like them, where are these sourced...Once again, Mayberry is gonna screw me!

[Bobitis]

Amazon. I get them at the local Freddy's. Both are very good (especially the sriracha).
Just the right mix for most uses.