Mustard Glazed Pork from home made mustard

Discussion in 'Pork' started by smokin vegas, Apr 19, 2012.

  1. smokin vegas

    smokin vegas Smoking Fanatic

    [​IMG][​IMG]

    [​IMG]

    Veggie recipe

    juliene

    1 zucchini

    1 yellow squash

    1 medium onion

    1 red bell pepper

    3 plum tomatoes

    mince 3 cloves of garlic

    1/4 cup EVOO

    1 teas Itlaian seasonings

    1 cup white wine

    1 cup chicken broth

    3 tablespoons of flour

    1/2 of grated Parmensan Cheese

    Sautee Onion, pepper, and garlic in the EVOO

    Add Squash and Italian seasoning salt and pepper to taste.  When squash becomes translucent looking add juliened tomatoes

    then stir in  wine and broth reserving 1/2 cup of teh broth .  Mix in flour into 1/2 cup of broth stir until there are no lumps add couple of tablespoons of liquid from pan to flour/broth mixature stir and then add to squash stir until thickened and then add parmansen cheese and stir until blend in.  Serve over pasta.

    Now for the Mustard Glazed Pork Roast recipe.

    [​IMG]

    3 tablespoons yellow mustard seeds; 2 1/2 tablespoons brown mustard seeds; 1/3 cup dark ale or beer good quality; 1/3 cup apple cider vinegar; 3 tablespoon honey 3 tabls of brown sugar or both if you like it sweet. I blend in 2 tablspoons of good quality EVOO. Salt to taste. Play with the recipe make it your own.

    For mustard for poultry use white wine and white balasmic vinegar

    Mustard Glaze

    1/2 cup of Mustard made with stout

    1/4 cup of honey

    1 teas garlic

    1/4 teaspoon black cracked pepper

    salt to taste.

    Grind mustard seed mix ingredients put in container and let rest for at least 24 hours. I like to make a huge batch. Keeps in the frig for months just keeps aging. After you use home made mustard you will never go back to store bought. Mustard for turkey use white wine and white wine vinegar.

    Smoked 3.5 lbs pork butt for 6 hours at 250 degrees and then 2 hour at 270 degrees.

    [​IMG]

     [​IMG]
     
    Last edited: Apr 19, 2012
  2. cdldriver

    cdldriver Meat Mopper

    [​IMG]
     
  3. johnnie walker

    johnnie walker Smoking Fanatic

    Smokin Vegas, you're killing me! That looks awesome![​IMG]
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Wow ! That looks great. Will add this to the "to do list"
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks Good...What was your final IT? It looks more for slicing than pulling...JJ
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow girl that looks awesome 
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    WOW[​IMG]
     
  8. smokin vegas

    smokin vegas Smoking Fanatic

    It was more for slicing I had smoked it for eight hours.  Absolutely no self restraint, couldn't wait any longer.  I bought it in went to to cupboard to get foil, turned around and hubby had already dived into it!!!  We are absolutely shameless!!
     
  9. wjordan52

    wjordan52 Meat Mopper

    NC
    Don't blame you... that looks fantastic! Thanks for the idea.

    Bill
     
  10. smokin vegas

    smokin vegas Smoking Fanatic

    We didn't even check the IT and we have 3 meat thermometers.   One is even a fork with a thermometer built into it.  We are shameless we just dived into it.
     

Share This Page