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Old 01-18-2013, 09:51 AM   #1
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
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI

I don't see much difference whether I use a binder or not.
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
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Old 01-18-2013, 11:20 AM   #3
luke duke
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX

I've never seen a reason to use anything.
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Old 01-18-2013, 11:42 AM   #4
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

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
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana

I have always heard that some spices give off more flavor if combined with an oil, maybe im wrong.
JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO
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Old 01-18-2013, 02:35 PM   #6
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Join Date: 06-14-12
Location: Buna, Texas

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 Pitmaster...2013-14 IBCA Third Coast Cooker of the Year......
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Old 01-18-2013, 04:45 PM   #7
Babbling Farker
Join Date: 04-22-10

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.
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
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Old 01-18-2013, 08:51 PM   #8
Wandering around with a bag of matchlight, looking for a match.
Join Date: 01-11-13
Location: Susanville
Default Mustard

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