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Old 08-21-2008, 09:27 AM   #1
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Mustard Question

Last night I was watching some BBQ shows I have on Tivo. One of the guys was talking about how he puts honey mustard on his pork shoulders before he adds the rub. I put mustard on before I add rub but I always use cheapo yellow mustard. Do you think that using honey mustard or another kind of mustard would add any extra flavor to the meat? I might want to do some experimenting in the future. But tell me what you guys think.
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Old 08-21-2008, 09:39 AM   #2
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I have coated meats before rubbing in worcestershire, Reverend Marvins BBQ Sauce, and haven't tasted even the faintest of flavors after the meat is done. I think you may have the same results with honey mustard........
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Old 08-21-2008, 09:46 AM   #3
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I don't use any mustard at all.
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Old 08-21-2008, 10:03 AM   #4
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I have used mustard in the past but prefer woosty sauce before the rub!
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Old 08-21-2008, 10:49 AM   #5
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I frequently use Rev Marvin's on poultry, have tried Black Mustard Slather (tricky to spread evenly), and turn to Worcestershire most often.

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Old 08-21-2008, 10:56 AM   #6
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If it adds any significant flavor I've missed it too!

Like the others I've also used other things, Worcestershire sauce, soy, Teriyaki, olive oil, Dijon or Brown mustard, butter milk, cider vinegar, beer.

And there are subtle flavor differences, but is that down to the slather or to the different rubs or injections that I used at the same time, my personal opinion is that if you inject with any one or combination of these, there will be a significant flavor boost, if you just slather the outside, (and not allow long enough to marinate), most of the time you will not change the flavor...
















But at least your rub will stick! Which is after all the real reason I like to use a slather.
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Old 08-21-2008, 10:59 AM   #7
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I add mustard because it holds the rub on and helps create bark, IMO. I think the flavor is basically cooked off though I wonder why?
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Old 08-21-2008, 12:47 PM   #8
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Quote:
Originally Posted by monty3777
I add mustard because it holds the rub on and helps create bark, IMO. I think the flavor is basically cooked off though I wonder why?
Yea why is this?
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Old 08-21-2008, 01:15 PM   #9
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I saw that show and tried honey mustard on some ribs. Didn't make a difference at all.
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Old 08-21-2008, 01:59 PM   #10
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mustard is fer hot dawgs and country ham sammiches...not bbq.... end of discussion

the half ton meat man has spoken...
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