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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 01-18-2013, 09:51 AM   #1
Bodybag
Found some matches.
 
Join Date: 11-12-12
Location: Brea, CA
Default 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?
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Old 01-18-2013, 11:20 AM   #2
CBQ
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Join Date: 01-11-09
Location: Cumberland, RI
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I don't see much difference whether I use a binder or not.
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Old 01-18-2013, 11:20 AM   #3
luke duke
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I've never seen a reason to use anything.
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Old 01-18-2013, 11:42 AM   #4
John Bowen
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Join Date: 01-09-13
Location: Tupelo, MS
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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.
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Old 01-18-2013, 11:50 AM   #5
indianagriller
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Location: Columbus,Indiana
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I have always heard that some spices give off more flavor if combined with an oil, maybe im wrong.
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Old 01-18-2013, 02:35 PM   #6
bruno994
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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...
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Old 01-18-2013, 04:45 PM   #7
boogiesnap
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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.
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Old 01-18-2013, 08:51 PM   #8
cooper669
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Join Date: 01-11-13
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Default Mustard

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