The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Competition BBQ (http://www.bbq-brethren.com/forum/forumdisplay.php?f=15)
-   -   Mustard, Oil or Nothing and WHY? (http://www.bbq-brethren.com/forum/showthread.php?t=151753)

Bodybag 01-18-2013 09:51 AM

Mustard, Oil or Nothing and WHY?
 
I've debated my team partner on this a few times. He's a oil guy and I'm a mustard guy. He makes some good points regarding using oil as a base for rub, and I have my opinions on mustard, but what do you all think, and more importantly WHY?

CBQ 01-18-2013 11:20 AM

I don't see much difference whether I use a binder or not.

luke duke 01-18-2013 11:20 AM

I've never seen a reason to use anything.

John Bowen 01-18-2013 11:42 AM

When I first started Q’ing I used mustard – not for any other reason but to give me a visual aid when applying rub. A few years ago I changed to peanut oil after I watched Johnny Trigg use it on his ribs. I really could not tell any real difference between the two but since we always keep oil in our cook box I use a little since it is there. I do notice the times when I don’t use a binder my cutting board has a lot more rub left on it than when I do use a binder.
I have always known that there was a mustard / oil debate but for the life of me I can’t understand why.

indianagriller 01-18-2013 11:50 AM

I have always heard that some spices give off more flavor if combined with an oil, maybe im wrong.

bruno994 01-18-2013 02:35 PM

I'm not a believer, but I have read or seen a number of people stating that the vinegar in the mustard helps tenderize the meat. Not sure of the validity to this claim...

boogiesnap 01-18-2013 04:45 PM

the spices in seasonings are soluble in oil but not water. thus, they break down and release more flavor. after cooking for many hours though, not sure if it makes a diff. vinegar is an acid and 'cooks" the meat slightly, like a ceviche, again not sure if it makes a diff.

with that said, i use peanut oil on ribs(i can taste that nutty flavor and like it), and a mustard based slather on pork called hit me fred by pitmaster t, no wait, the resurected barbefunkoramaque.

cooper669 01-18-2013 08:51 PM

Mustard
 
I'm going to try mustard on my first brisket this weekend.:-o


All times are GMT -5. The time now is 02:51 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.