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Old 11-05-2007, 11:59 AM   #1
Rag
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Have used yellow hotdog mustard as a glue for the rub on boston butt. It disappears during cooking and adds no flavor. Grey may add some flavor, I don't know. Hey, you're Mrmustard, I should be asking you. LOL
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Old 11-06-2007, 11:18 AM   #2
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Quote:
Originally Posted by MrMustard
p.s.
why does everyone here feel like using the cheapest brand of mustard available?
IMHO it's because I am looking to have the taste of the cooked meat and maybe my spice rub and mustard is pretty much a tastless means of firmly applying to rub to the cold meat.

Are you a Mustard Maker or Mean Mr. Mustard Man from the Beatle's song?
lol
just messing with ya man. Please don't take me wrong.

peace
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Old 11-06-2007, 11:19 AM   #3
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Everyone feels like using the cheapest...because most people think that the mustard flavor dissapears during the cooking process....why pay good money for something you can't taste..Like LITE Beer
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Old 11-06-2007, 12:05 PM   #4
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I use Rev Marvins sauce www.revmarvin.com for my slather. I did a boneless turkey breast this weekend with the Rev HOT and Wolfe Original. I caked on the wolfe rub too. When it was done there was a bit of heat to the outer portions of the turkey, the wolfe original doesn't have that kind of heat to it but the Rev's does. Now, there was no mustard taste but the heat was still there.
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Old 03-18-2008, 08:37 PM   #5
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Quote:
Originally Posted by SteerCrazy
I use Rev Marvins sauce www.revmarvin.com for my slather. I did a boneless turkey breast this weekend with the Rev HOT and Wolfe Original. I caked on the wolfe rub too. When it was done there was a bit of heat to the outer portions of the turkey, the wolfe original doesn't have that kind of heat to it but the Rev's does. Now, there was no mustard taste but the heat was still there.
Hey SteerCrazy you a Knopfler fan? He's playing the greek here in L.A. but the ticket prices are crazy. Its bumming me out as I really wan to see him solo. Seen Dire Straights a bunch of time but I think solo would be amazing.
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Old 05-22-2008, 05:44 PM   #6
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I use mustard to help with rubbing pork. I like Rev Mervins and have used specialty mustards as well. I like Grey Poupon as well as hotter mustards with horseradish in them, depending on the mood. There is a guy at the St. Lawrence Market in Toronto that makes and sells mustards that are excellent. Here is the site for him;

http://www.mustardmaker.com/
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