BBQing pork with mustard

Discussion in 'Pork' started by bbqguy, Nov 5, 2007.

  1. ive heard that mustard like Grey Poupon Mustard goes really well with BBQ especially with something like pork, has anyone ever used mustard on their BBQ Pork needs.
  2. richtee

    richtee Smoking Guru OTBS Member

    Have not tried that, but I DID use 2 Tbsp horseradish in my last mop for a butt. I rather liked it! Think I'm gonna try more next time, but I'm gonna food process it to paste instead of the l'il slivers it comes in.
  3. spydermike72

    spydermike72 Fire Starter

    I have not tried it on Pork, but I used it in the past for grilled chicken breasts, mixed with some miracle whip, it was really good.
  4. goat

    goat Smoking Fanatic OTBS Member

    At my house, most of the time, pork gets a mustard slather prior to applying the rub of choice. Mustard has so many spices in it and there is no mustard taste when the cooking is complete.

    EDIT: Misread the post. I might put mustard on my bread for a pork sandwich, but have never used it as a sauce.
  5. richtee

    richtee Smoking Guru OTBS Member

    It's also of course a main ingredient for Chicken Dijon, a fave around this house.
  6. moltenone

    moltenone Smoking Fanatic

    i love mustard on pork.

  7. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Hot dogs are sort of pork right? That is the only thing I put it on except a huge hunk of pork shoulder. I use it to hold the rub in place.
  8. deejaydebi

    deejaydebi Smoking Guru

    I use it sometimes. I like it really well on pork and chicken. It's pricey as a slather if you buy it but it so easy to make it's ridiculas!

    Deejay’s Hot Dijon Mustard

    (Makes 2 cups)

    2 cup dry white wine
    1 medium chopped onion
    1 Teaspoon garlic, minced
    4-1/2 ounces dry mustard
    2 tablespoons honey
    2 tablespoon vegetable oil
    2 teaspoons salt
    2 teaspoons Worcestershire sauce

    Combine wine, onion and garlic Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors. The longer it sit the better it gets! I like to keep it in mason jars.

    Mix 50-50 with Mayonnaise on page 11 for a great “Dijonnaise.”

    Page 11 is here:
  9. thats a really great recipe Deejay. can i ask you and really everyone here when you do use Grey Poupon Mustard what kind of flavor do you generally use? I just recently got the 3 new flavors that Grey Poupon Mustard released. Harvest Coarse Ground, Hearty Spicy Brown and Savory Honey are all gethering in my kitchen as i type. lol. but yeah they're great especially Harvest Coarse Ground its got whole mustards seeds in it and makes for a intense flavor. itd probably go really well with Spydermike's chicken recipe, speaking of which i wanna ask how does mustard and cool whip taste together? sounds bizarre but it sounds enticing with an entree.
  10. We sell and use a Sweet Sorghum and Mustard bbq sauce and love it as a dipping sauce for bbs.
  11. I've used yellow mustard on my spares. works really well. catches and holds your rub with no problems. plus you will not taste the mustard after the cook. give it a try. you'll never know[​IMG]

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