Mustard Slather

[PitBull]

How many of you Guys or Gals use a mustard slather with your rub instead of Wooster or other liquid. I've never used mustard, only Wooster, but I have been thinking about trying it on the next cook. Does it change the flavor much or have any affects on the meat, positive or negative? :)

[Zilla]

I use it. I can taste the tangy mustard in the bark. It also makes for tasty drippings to drizzle over the slices.

[Woodman]

I've tried both mustard and wooster and find both to be a waste of time and materials. Rub will stick to paper towel dried meat just fine. The salt in the rub instantly draws moisture to the surface making a natural paste.

[imfree2Q]

I tryed it last weekend on some ribs, 2 Racks with mustard and 2 Racks with wooster.. All the ribs had Texasbbq rub - Wild on them. WOW.. :shock:

We did the tast challange with 10 people tasting.. All 4 racks of ribs were outstanding.. :drool: But... The mustard won out, they were really good!! Who da thunked.. :shrug:

[gordo]

Ive tried it a couple of times...

Just ended up with a big messy yellow blob...:rolleyes:

Of all the different concoctions Ive come up with,
think olive oil is my choice....

Go ahead and give it a try...might work better for you than it did me..

[Goat]

I usually use mustard, especially on pork. Recently I have been using Claude's on the briskets.

[joe arras]

How many of you Guys or Gals use a mustard slather with your rub instead of Wooster or other liquid. I've never used mustard, only Wooster, but I have been thinking about trying it on the next cook. Does it change the flavor much or have any affects on the meat, positive or negative? :)

What kind of mustard are you going to use???
French's Guldens or a country mustard

[Bull]

I prefer mustard over Wooster. But Dijon is the preference.

[UpTop]

Mustard (the plain ol' yellow/ballbark kind) on pork. Wooster on beef.

[Buckeye]

I do tha mustard slather.....can't taste it in tha final product. It duz make a mess tho....az duz usin' whutsthisheer sauce. Gunna try jus rub an meat an see how things tern out at this weekends comp.

[Woodman]

Figure out how much rub and mustard, or wooster gets thrown out when you wash your hands and the table. It ain't worth it.....

[Buckeye]

Figure out how much rub and mustard, or wooster gets thrown out when you wash your hands and the table. It ain't worth it.....

Sorta like drinkin' likker then passin' out.....ya don't git ta enjoy tha effects of it.
Yer absalootlee rite. It ain't werth it.:!:
PS. BT...DT. :D

[PitBull]

I'm kind of along with you Woodman on the waste, but I want to try it just to see. With the waste you mention, I plan on using one of those big bottles of cheap mustard you can find at Sam's. Do ya'll think that's a mistake?

[Woodman]

PB, I'd use the cheapest crap you can find.

Buckeye...........Protocol, prohibits me from issuing a warning to a fellow moderator, otherwise I'd hit you with a strike for trying to steer this useful and worthwhile thread into the netherworld........BT-DT??? I'll have to ruminate on that?????

[Buckeye]

PB, I'd use the cheapest crap you can find.

Buckeye...........Protocol, prohibits me from issuing a warning to a fellow moderator, otherwise I'd hit you with a strike for teying to steer this useful and worthwhile thread into the netherworld........BT-DT??? I'll have to ruminate on that?????

Tru dat! Do yo job dawg! Hit me wif yo bes shot!:roflmaoha0:

PitBull.....cheep mustard iz fine. No need for tha biggest bottle.....yer onlee gunna be usin' a lil bit on each peece of meat. Remember, yer "slather"-ing, not coating tha meat.


How's dat Boss?:D

[HoosierTrooper]

I've tried mustard and Wooster, really didn't see any benefit s far as helping the rub stick. I still sometimes use Wooster on brisket because I think I can taste it a little. I usually rinse the meat off under cold water and then apply the rub, and I always wear disposable latex gloves so less sticks to my fingers.

[Northsider]

I've tried the mustard and didn't like the end results.:shrug:.
I'm a woooster kinda guy now. :thumbs:

[Buckeye]

I agree with Woody.....I taste neether of tha two in tha final product.....both leeve a big ol' mess afterwerds. Gloves are of no reel advantage. Either ya wash off tha rub off yer hands, or thro away tha rub that sticks to tha gloves. Same thing.:shrug:

[Northsider]

I agree with Woody.....I taste neether of tha two in tha final product.....both leeve a big ol' mess afterwerds. Gloves are of no reel advantage. Either ya wash off tha rub off yer hands, or thro away tha rub that sticks to tha gloves. Same thing.:shrug:I like the gloves for cook off but only cause there's usually a lack of where to wash your hands. My wife's uncle uses red wine vinegar on his brisket before he adds his rub and it's alright I guess, he still manages to place top 3. :shrug:

[Buckeye]

I like the gloves for cook off but only cause there's usually a lack of where to wash your hands. My wife's uncle uses red wine vinegar on his brisket before he adds his rub and it's alright I guess, he still manages to place top 3. :shrug:

Don't git me wrong.....gloves are grate....speshulee at comps. My point about tha gloves wuz, with or w/o 'em, tha rub still goes down tha drain or in tha trash.

[sly2kusa]

How many of you Guys or Gals use a mustard slather with your rub instead of Wooster or other liquid. I've never used mustard, only Wooster, but I have been thinking about trying it on the next cook. Does it change the flavor much or have any affects on the meat, positive or negative? :)

I recently did a cook where I used plain yellow mustard, woost, and Chipotle Tabasco along with Texas BBQ Rubs on 3 racks of ribs, and in all honesty - they were all good, and I could not really taste a noticable difference in one from the other, but I also glazed them at the end with pepper jelly.

[Woodman]

You see Sly, I have 7 years of experience,you are a relative novice and we both reached the exact same conclusion. Anybody can do this stuff!!!

[gsmith]

before if moisture was needed then I used whatever was nearby, usually coke or dr pepper
I used to do the mustard thing but too much mess for me
now I use the method texana sent out in his secret email and it works just fine, actually better than that

[PitBull]

now I use the method texana sent out in his secret email and it works just fine, actually better than that

AND, that might be???? :popcorn:

[Wornslick]

Now I know that I Do Not have near the experience as you guys but, I have been using a coat of mustard for a long time!!!!!!!

We even coat our Catfish in it before we coat it with Andy's. Taste great to me. :thumbs:

[Zilla]

BBQ itself is a complete waste of time and effort. BBQ rub is a waste too. Just boil the meat and eat.

[gsmith]

BBQ itself is a complete waste of time and effort. BBQ rub is a waste too. Just boil the meat and eat.

don't forget the crockpot

[PitBull]

BBQ itself is a complete waste of time and effort. BBQ rub is a waste too. Just boil the meat and eat.

Yeah, your right...I quit. Didn't like that nasty ole' smoke in my eyes anyway. :wink:

[SCOTT]

I buy and use my fair share of Texbbq rub and Texasjelly and will continue to use it...But I remember before I discovered those 2 items my BBQ was still good with just some salt and pepper...and I always use mustard on the pork and olive oil on the beef for some reason..

[NW Cheesehead]

I have used it with ribs with good luck !
I just paint on the French's yellow mustard with a cheap paint brush (not prev. used for paint) and add the Texas Rib Rub to it.
No mess, no fuss here.
Like some other posts, does add a slight "tangy" taste.
Experiment and have fun !!!

[Bull]

I'm a big believer in mustard for my spares but really like using Dijon just because of the additional spice. :thumbs: for those who use mustard give it a shot you won't be dissapointed. My free tip to all.

[sly2kusa]

You see Sly, I have 7 years of experience,you are a relative novice and we both reached the exact same conclusion. Anybody can do this stuff!!!

Yeah, but Wood I promise you that you make such better Q than I do, it's not even funny.

Plus I'm just a goofus!

:D

[jptexas]

Yeah, but Wood I promise you that you make such better Q than I do, it's not even funny.

Plus I'm just a goofus!

:D

sly i believe you have a Passion for making good q keep up the good work you goof ball and your bus is on the way:thumbs:

[cudaman]

I've tried both and to me it seemed the mustard kept most of the smokey flavor out of the meat. With Bill's rub all of the flavors are there. Use the rub and make a mustard dip...

[HoosierTrooper]

Gloves are of no reel advantage. Either ya wash off tha rub off yer hands, or thro away tha rub that sticks to tha gloves. Same thing.:shrug:

I disagree. I notice much less sticking to the gloves than when I've used my bare hands.

[Bull]

:idea:You mean your supposed to rub the mustard in.:shock::roflmaoha0:

[High Cotton Tom]

I have used it with ribs with good luck !
I just paint on the French's yellow mustard with a cheap paint brush (not prev. used for paint) and add the Texas Rib Rub to it.
No mess, no fuss here.
Like some other posts, does add a slight "tangy" taste.
Experiment and have fun !!!

With the mustard, I think it just takes a little practice working with it to prevent a 'mess'. The mustard is just to 'hold' the rub - so what ever works best for YOU is best to use. I think this is in the same ballpark as when and/or how to apply your rub. :shrug::twocents:

(Good thread PB :thumbs:)

[bigwheel]

Well I used a mustard slather on everything cept chicken for years. Moved over to a splash of Wooster for Brisket but moved back to mustard here recently. Think it gives it a bright sorta spritely twang that Wooster dont give it. Dittos to whoever say to use it on fish prior to frying. Kills out the fishy smell and adds some good flavor in my view.

bigwheel

[Bull]

Well I used a mustard slather on everything cept chicken for years. Moved over to a splash of Wooster for Brisket but moved back to mustard here recently. Think it gives it a bright sorta spritely twang that Wooster dont give it. Dittos to whoever say to use it on fish prior to frying. Kills out the fishy smell and adds some good flavor in my view.

bigwheel

:thumbs: Never thought of that gonna try that one fo sho.:D

[PitBull]

Dittos to whoever say to use it on fish prior to frying. Kills out the fishy smell and adds some good flavor in my view.

bigwheel

Now that I did know. Me and my relatives back home always used mustard on the fishes...:D

[Buckeye]

I disagree. I notice much less sticking to the gloves than when I've used my bare hands.

Poe-tay-toe...toe mah-toe. :roflmaoha0::roflmaoha0:

I jus noe my hands are messy when I'm dun.......whether bare or gloved. :D

[gsmith]

no wonder, digging potatoes, picking tomatoes, of course your hands would be messy

[Buckeye]

no wonder, digging potatoes, picking tomatoes, of course your hands would be messy

Go back ta sleep!:smack:

[BLUZMAN]

before if moisture was needed then I used whatever was nearby, usually coke or dr pepper
I used to do the mustard thing but too much mess for me
now I use the method texana sent out in his secret email and it works just fine, actually better than that

PB, it's not that secret :D, it's on the website, gsmith is pulling your :censored: