Lets talk mustard - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-15-2007, 06:40 PM   #1
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Lets talk mustard

Okay, your saying to your self why did he put this here?

I have four butts to put on the WSM on thursday. Thinking about doing a "Chipolte Mustard" slather on two of them along with my rub. I am going to do the other two with WRB injection sauce and WRB.

Now for the question: Do mustard slathers need to go on the night before the cook like rub does? I know the argument, "you dont need to rub the night before", but I think the flavor has a chance to go deeper into the meat.

So, lets talk mustard.

__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 01-15-2007, 06:45 PM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Bill, I can't taste the mustard when I use it. I use it mainly as glue!
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-15-2007, 06:47 PM   #3
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Quote:
Originally Posted by Nick Prochilo
Bill, I can't taste the mustard when I use it. I use it mainly as glue!
Do you put it on the night before the smoke? And if so, do you add the rub then?
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 01-15-2007, 06:48 PM   #4
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Not me. I slather and rub about an hour before the show starts!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-15-2007, 07:08 PM   #5
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
I use mustard and if I plan well I put it on the night before. Still don't get the mustard flavor. But that is with cheap yellow mustard.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-15-2007, 07:09 PM   #6
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
That's what I use!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-15-2007, 07:11 PM   #7
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
Heh heh heh.......Mustard??????????

My favorite brother-in-law works in a mustard and vinegar factory....... I get all I want....... amazing the difference in flavor fresh from his plant , compared to the same EXACT thing and BRAND you take off a store shelf.

After it leaves his place it goes back to the company, and then to their warehouses for God only knows how long (the experation dates on jars and bottles are dated ahead just for that reason, the actual bottle "filled" date is coded), and THEN off to stores whenever the orders are finally filled/requested.

Any thing mustard related, vinegar related or apple concentrate based.... I ummmm get lucky! [smilie=a_goodjob.gif]
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 01-15-2007, 07:14 PM   #8
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
What Nick and Finney said.
I use a cheap mustard as a glue for the rub. Never notice the mustard flavor. It does seem to make a better bark (my .02)
I've mustarded(?) and rubbed and put in the fridge overnight and douced with rub again before putting it on the smoker. Didn't really notice a difference. 24 hrs. or 1 hr.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-15-2007, 07:23 PM   #9
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Quote:
Originally Posted by Puff
What Nick and Finney said.
I use a cheap mustard as a glue for the rub. Never notice the mustard flavor. It does seem to make a better bark (my .02)
I've mustarded(?) and rubbed and put in the fridge overnight and douced with rub again before putting it on the smoker. Didn't really notice a difference. 24 hrs. or 1 hr.
Thanks Puff, thats what I was looking for.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 01-15-2007, 07:27 PM   #10
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
What nick, puff and finney said......same here, use it as a glue and rub down right before I throw it on the smoker. No mustard taste here!
SteerCrazy is offline   Reply With Quote
Old 01-15-2007, 07:33 PM   #11
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
I never get the mustard taste either. I've let sit over night and still don't get the mustard taste. Maybe the Chipotle flavor will come through though...maybe.
cleglue is offline   Reply With Quote
Old 01-15-2007, 10:55 PM   #12
Graduate of BBQ Central
 
BigGQ's Avatar


 
Join Date: Sep 2005
Location: Columbia, SC
Posts: 599
Yeah, Brian...Ribs. I have used too much on ribs before and tasted mustard.

Just need to use enough to act as glue for the rub. The ribs I did over the weekend I used a spray butter (Pam) to help hold the rub. Turn out real good, IMHO.
__________________
Master Judge - SCBA
Cert. Judge - KCBS
BigGQ Cooking Team, Head Monkey

Its okay...you can feed the monkey.
BigGQ is offline   Reply With Quote
Old 01-15-2007, 11:05 PM   #13
Pork Butt
 
1MoreFord's Avatar


 
Join Date: Jun 2005
Location: N. Little Rock and Hot Springs, AR
Posts: 152
I once tried some of the mustard w/horseradish on a brisket thinking 'bout the horseradish and beef combo. Couldn't tell a bit of difference from the plain ole cheap stuff. Promptly went back to the cheap stuff.
__________________
Joe
1MoreFord is offline   Reply With Quote
Old 01-16-2007, 06:27 AM   #14
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Bill I normally don't use mustard, but I do like to rub a HEAVY dose of WR onto the butts an hour or so before I plan on cooking and let the rub get wet through osmosis. Then right before I put them onto the cooker I give another light dusting to absorb the wetness. This creates a good bark.

If you plan on rubbing the night before, just wrap with saran wrap real tight to keep all the juices on the meat so they don't all leach out onto the pan.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-16-2007, 06:38 AM   #15
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Bill do at least one butt with the chipotle mustard and let us
know if you could tell any difference.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 01-16-2007, 08:24 AM   #16
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Quote:
Originally Posted by Captain Morgan
Bill do at least one butt with the chipotle mustard and let us
know if you could tell any difference.
Yep, thats the plan. Doing two with the mustard and two with an injection. I will report back with PICS as we go. Cranking up "TOW" on thursday.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 01-16-2007, 08:56 AM   #17
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Mark me down for the glue thing. Ive done butts with and without mustard and never noticed the difference...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 01-17-2007, 11:14 PM   #18
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
I've used the chipotle mustard before. Wasn't impressed. Actually, IMHO mustard slathers are a waste of mustard
DATsBBQ is offline   Reply With Quote
Old 01-18-2007, 06:39 AM   #19
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
I've heard the mustard slather helps with more bark...I've never experienced that myself.

I just do a quick shot of Woosty and then rub...
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 01-18-2007, 07:05 AM   #20
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Quote:
Originally Posted by Larry Wolfe
Bill I normally don't use mustard, but I do like to rub a HEAVY dose of WR onto the butts an hour or so before I plan on cooking and let the rub get wet through osmosis. Then right before I put them onto the cooker I give another light dusting to absorb the wetness. This creates a good bark.

If you plan on rubbing the night before, just wrap with saran wrap real tight to keep all the juices on the meat so they don't all leach out onto the pan.
I'm with you on this! Mustard makes a HUGE mess! Rub sticks to meat with NO HELP AT ALL! It immediately begins drawing moisture out which mixes with the rub and ....voila! I figured this out when I began catering. If I am rubbing 10 butts, the rub has "emulsified" by the time I do the last "turn over." NO MUSTARD NECESSARY!
__________________

__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×