Mustard, Oil or Nothing and WHY?

Bodybag · 01-18-2013, 09:51 AM

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

I'm going to try mustard on my first brisket this weekend.

01-18-2013, 09:51 AM	#1
Bodybag Found some matches. Join Date: 11-12-12 Location: Brea, CA Downloads: 0 Uploads: 0	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?

01-18-2013, 11:20 AM	#2
CBQ is One Chatty Farker Join Date: 01-11-09 Location: Cumberland, RI Downloads: 0 Uploads: 0	I don't see much difference whether I use a binder or not. __________________ Chris __________________ ZBQ Competition BBQ Team, Rhode Island www.teamzbq.com KCBS, KCBS CBJ, NEBS

01-18-2013, 11:50 AM	#5
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	I have always heard that some spices give off more flavor if combined with an oil, maybe im wrong. __________________ www.bigjtssmokin.com JAMBO pit

01-18-2013, 02:35 PM	#6
bruno994 On the road to being a farker Join Date: 06-14-12 Location: Buna, Texas Downloads: 0 Uploads: 0	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... __________________ Hale of a Good BBQ...Just say NO to bad BBQ...Pitmaster Apprentice...Custom built RF trailer pit...

01-18-2013, 04:45 PM	#7
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	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. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

01-18-2013, 11:20 AM	#3
luke duke is one Smokin' Farker Join Date: 01-16-10 Location: Dallas, TX Downloads: 0 Uploads: 0	I've never seen a reason to use anything.

01-18-2013, 11:42 AM	#4
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	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.

01-18-2013, 08:51 PM	#8
cooper669 Wandering around with a bag of matchlight, looking for a match. Join Date: 01-11-13 Location: Susanville Downloads: 0 Uploads: 0	Mustard I'm going to try mustard on my first brisket this weekend.