Mustard & BBQ?

[BBQ40]

ive been wondering if anyone has used mustards like Grey Poupon Mustard when they BBQ. they always go great on something like a hot dog but ive heard that they're pretty good on a marinade or for a rub.

 

[Jeremiah]

I've used a plain old (French's yellow) mustard slather on my butts and briskets prior to applying the rub. From what I can tell there really isn't much difference from the times I did not include the slather.

 

[Bill-Chicago]

Welcome BBQ40

I like to offer the following thread as a primer on proper mustard application:

Pay close attention to the essential ingredient in post 2 ; )

http://www.bbq-brethren.com/forum/showthread.php?t=19547

 

[RichardF]

Welcome BBQ40

I like to offer the following thread as a primer on proper mustard application:

Pay close attention to the essential ingredient in post 2 ; )

http://www.bbq-brethren.com/forum/showthread.php?t=19547

Bill's just a hater - Pay no attention to him - He's like the Wizard of OZ without the emerald City; just another guy who doesn't want you to know what he's doing behind the curtain :shock: Mustard is well established and cherished part of BBQ

Here's a good discussion

http://www.bbq-brethren.com/forum/showthread.php?t=33055&highlight=mustard&page=2

If you use the forum search function you will find others - and welcome

 

[smooookin]

I use spicy mustard a lot for a slather, lately it has been Jack Daniels old number 7 for ribs and butts.

 

[jpw23]

I use spicy mustard a lot for a slather, lately it has been Jack Daniels old number 7 for ribs and butts.

Thats some good stuff:biggrin::biggrin:

 

[Roo-B-Q'N]

We use it all the time as a slather for our pork and brisket.
Occasionally I like it on my Italian Beef when I go to Comisky. :shock:

 

[Sawdustguy]

We used to use mustard as a glue to help stick the Rub on Pork or brisket. After cooking you could not taste the mustard at all.

 

[ams14]

I've experimented with it on steaks when grilling, don't think it makes much difference.

 

[Azinine]

We used to use mustard as a glue to help stick the Rub on Pork or brisket. After cooking you could not taste the mustard at all.

Ditto.

There are some who claim they can taste it, though.

 

[Paulie G.]

I always use a mustard slather before seasoning my ribs and butts. My mustard of choice is usually good old prepared yeller mustard, but I have used some other mustards, Grey Poupon included, with mixed results. Some of the extra seasonings in the mustards, especially the uber fancy ones have created an odd taste in my finished product. Others claim too not notice it but I can definately see a difference. The bottom line is use what you like.

 

[Norcoredneck]

I like using honey mustard on chicken. Plain mustard on every thing else. Always cheap stuff.

 

[Mitch]

I've been using mustard and honey 50/50 on ribs. Warmed just enough to blend, then thinly paint a coat on the ribs - then sprinkle on the rub. Works real nice and adds a bit of sweetness. Since my rub is light on sugar, it does the trick. Doesn't seem to burn.

I did it yesterday - you can check the color on my post yesterday titled "Can't Mow HoneY" or something like that.

 

[rookiedad]

i make a mustard based bbq sauce for pulled pork out of yellow mustard, cider vinegar, sugar, hot sauce a little mollasses and salt and pepper.

phil

 

[Bigmista]

I always use a mustard slather before seasoning my ribs and butts. My mustard of choice is usually good old prepared yeller mustard, but I have used some other mustards, Grey Poupon included, with mixed results. Some of the extra seasonings in the mustards, especially the uber fancy ones have created an odd taste in my finished product. Others claim too not notice it but I can definately see a difference. The bottom line is use what you like.

What's a mullet slather?

What?

Mustard Slather?

Nevermind.

 

[we'll smoke u]

I use all kinds of mustards as slathers on my pork and brisket.

 

[jsimonson0]

ive been wondering if anyone has used mustards like Grey Poupon Mustard when they BBQ. they always go great on something like a hot dog but ive heard that they're pretty good on a marinade or for a rub.

I used Grey Poupon on my first pork butt, and it tasted great. Don't know how much flavor it absorbed, but it's what I keep around anyway.

I've also discovered a local source for mustard BBQ sauce, which I fell in love with immediately...

 

[CajunSmoker]

I use a combination of creole mustard and cajun seasonings on eye of round roasts to make cajun roast beef for po'boys.

 

[sfisch]

Plochman's has a brand "Chicago Fire" mustard which is yellow mustard with tabasco in it. Makes for a good slather.

Scott

 

[Westexbbq]

I used to like plain ol French's yellow for a while as the paste baste on pork butt and ribs and never had any complaints.
However for the past year or so, I switched to apple butter and dig that as well.
It's all good from time to time.
dos centavos.