Slather questions

BriGreentea · Nov 14, 2018

I usually use a mustard slather for all my bbq but since I recently went to simple salt and pepper in a shaker I'm wondering does the seasoning I put on top of the slather penetrate the meat at all or when the slather breaks down and gets burnt does the seasoning get burned on the top layer only?

I tried a brisket with 50/50 kosher salt and course pepper with nothing else and was quite good, though using sugar based and other commercial rubs with the mustard had a great soft bark and underneath seemed to be more tender, less firm.

I was thinking about my next one trying sour cream and see what that does. Is this a huge gamble or should I just scrap slather altogether?

Stlsportster · Nov 14, 2018

OH NO....I sense that soon someone will say that nasty 4 letter word....

mayo....

I personally never use a slather of any kind....occasionally i will use olive oil...but thats IT.

smoke ninja · Nov 14, 2018

lots of things can be used effectively as a slather......including mayo.

I dont buy into the idea of it making rub stick. a slather is good to hydrate rub and to add a layer of flavor.

aside from mayo try hot sauce, molasses, Worcestershire sauce, oil

sometimes I use a slather, never is it mustard

cowgirl · Nov 14, 2018

Everyone's taste buds are different. It doesn't hurt to experiment til you find something you like. I don't always use a slather, but when I do , I go with bacon drippin's.

Dr. Trout Bum · Nov 14, 2018

Mayo, mustard, worcestire, hot sauce, olive oil....

BigThicket · Nov 14, 2018

I've never really found it necessary to slather. Rub sticks fine without it.

SmittyJonz · Nov 14, 2018

I don’t see any sense in any kind of slather .........

cowgirl · Nov 14, 2018

Sometimes the slather I use depends on the direction I want to take the meal.

Macho Mayo Green Chile Prime Rib..
https://www.bbq-brethren.com/forum/showthread.php?t=210766&highlight=macho+mayo

or Macho Mayo Jalapeno pulled pork...

https://www.bbq-brethren.com/forum/showthread.php?t=211765&highlight=macho+mayo

It's fun to experiment.

kevinstaggs · Nov 14, 2018

cowgirl said:
Everyone's taste buds are different. It doesn't hurt to experiment til you find something you like. I don't always use a slather, but when I do , I go with bacon drippin's.

When did you live at my mom’s house? I don’t remember seeing you there...

God also uses bacon drippins

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cowgirl · Nov 14, 2018

kevinstaggs said:
When did you live at my mom’s house? I don’t remember seeing you there...

God also uses bacon drippins

Sent from my iPhone using Tapatalk Pro

:laugh: Must be an Okie thing. :becky:

mattmountz94 · Nov 14, 2018

I use mustard on all pork products. No slather on anything beef. Don't ask why, i have no idea.

KevinJ · Nov 14, 2018

I used to use mustard or hot sauce, now I don't use anything, living in humid FL the cold meat sweats and the Rub sticks just fine.

Stlsportster · Nov 14, 2018

cowgirl said:
Everyone's taste buds are different. It doesn't hurt to experiment til you find something you like. I don't always use a slather, but when I do , I go with bacon drippin's.

Yes, but that isn't just a slather. That is pure culinary genius.

:mrgreen:

SmoothBoarBBQ · Nov 14, 2018

I never found any benefit to using a slather. I put the rub on, pat it into the meat, and then let it "sweat" for about 15-20 minutes. As long as you trim off all the surface fat the rub will stick on perfectly and give you a nice bark.

I have tried mustard, olive oil, peanut oil, Worcestershire, and never noticed a single bit of difference in bark or taste. Seems like it's yet another "BBQ Myth" that needs to be busted.

EyeBurnEverything · Nov 14, 2018

Tests were done by someone on this forum and plain ol veg oil worked the best to adhere a dry rub, and produced a more defined smoke ring. I think mayo and mustard had the least defined smoke ring.

cullenbranson · Nov 14, 2018

Depends on if you believe components of spices and herbs are fat/water/alcohol-soluble. And if that solubility helps to produce more - or better - flavor. Or maybe just the heat of cooking matters in releasing the flavors. Or a combination.

Or . . . flizzum flazzum on the flizzum flop, try jello pudding pops.

I normally do a light coating of olive oil. I happen to think most spices are fat soluble and it does indeed help a rub stick to the meat if you were just planning to sprinkle it on dry meat and the flip the meat to apply to opposite sides.

smoke ninja · Nov 14, 2018

some fun I had with various slathers when I had too much free time

http://www.bbq-brethren.com/forum/showthread.php?t=222075

http://www.bbq-brethren.com/forum/showthread.php?t=224263

IamMadMan · Nov 14, 2018

You might want to review;
Mad Science Experiment - Ingredients in Rubs/Slathers by bigabyte
http://www.bbq-brethren.com/forum/showpost.php?p=937652&postcount=1

Westx · Nov 14, 2018

cowgirl said:
:laugh: Must be an Okie thing. :becky:

Nope not an Okie thing but a country thing for sure. I have two pints setting beside my stove and use it for lots of things including slathering pork with it before the seasoning. Really good when it comes off home grown cured bacon.

NYC ‘Que · Nov 14, 2018

I’ve used mustard, olive oil, water, and nothing at all. No difference from one to the next.

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Slather questions

Knows what a fatty is.

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Full Fledged Farker

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