Mustard with Dry rub??????

Discussion in 'Poultry' started by exhaustedspark, May 17, 2011.

  1. Would it be good to use mustard after brining and then put on the dry seasonings or just use the dry rub???
    Last edited: May 17, 2011
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Since you posted in Poultry I am assuming you are doing chicken or turkey and in that case I never use mustard... 

    It always helps to let us know what piece of meat you are using. 
  3. That is correct i am doing Chicken. Thankyou
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Never did mustard on chicken, I just brine then rub.

    Don't forget the Qveiw
  5. michael ark

    michael ark Master of the Pit

    I use a mustard powder in my rub and thats all the hint you'll get.
  6. Yep i bought a camera just for using To put pict on the comp. My son decided he could make better use of in in the mountains snowboarding. Some where on the mtn is a nice cheap camera. Maybe next month i will pay a visit to wal-mart.

    Then i can try to figure how to use qview. Boy that dry mustard sounds good. I think it will compiment my red pepper.
  7. biaviian

    biaviian Smoking Fanatic OTBS Member

    For poultry, if I need anything, I use olive oil. 
  8. nwdave

    nwdave Master of the Pit SMF Premier Member

    X2  Extra Virgin Olive Oil (aka EVOO) then dusted with your favorite rub concoction.  Now, if you were doing pork.....Mustard (in sauce form) is used quite often, slathered first then dusted with your favorite rub concotion.  That all being said, There is nothing says you couldn't try it and let us know what it tastes like.  You may become a pioneer.
  9. michael ark

    michael ark Master of the Pit

    Yes chilli powder is another.Your getting good at this .
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I use EVOO, but I just heard that mayo will help crisp up the skin. I may give that a try next time.
  11. What is EVOO??

    And never soak the chicken for 24+ hrs.

    I now have some Chicken flavored Salt. Oh well maybe it will tone down after smoking and baking.
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Extra Virgin Olive Oil = EVOO

    If the chicken is too salty just soak it in cold water for a while and change the water a few times to remove the salt
  13. cbuck1

    cbuck1 Newbie

    I've made a mustard glaze out of part Dijon, part sweet-hot mustard, Worchester sauce, soy sauce, garlic, onion powder, honey and various other spices and stuff I don't remember on top of a standard rub.  I was too lazy to brine and didn't miss it.  The chicken was skinless so I wanted the glaze to seal in the juices.  It is, to this day, one of the most delicious things my wife has ever had.  I also make a glaze with mustard, curry powder and orange marmalade that is outstanding.  You just want to make sure you have enough sweet to take the tang out of the mustard.  I'm planning to do something along those lines for Labor Day.  Kind of an East Carolina thing.  Blues Hog makes a mustard glaze that gave me the idea.
  14. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    This sounds good enough to have a thread of its own.
  15. flash

    flash Smoking Guru OTBS Member

    I don't brine. The mustard would tend to cook off as you smoke, so should be no problem. Some use a little mayo instead. Said to help crisp up the skin.  Mustard and chicken is actually quite good. I love a good mustard sauce with my leg quarters after I am done.
    Last edited: Aug 31, 2013
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    For me, it depends on what meat:

    Chicken-------------Sometimes Mustard under the rub, sometimes EVO.

    Pork------------------Always Mustard under rub.

    Beef------------------Always Worcestershire sauce under CBP, Garlic powder, and Onion powder.

    Note: I have never tasted the Mustard.

  17. Just wanted to chip in and say that I've tried using mustard as the 'glue' for dry rub on chicken once.  I was thinking the mustard would cook off just like it does when doing ribs or a pork shoulder, but when the chicken was done cooking the mustard hadn't really cooked off.  Had to wipe off all that mustard before serving!  Not sure if that was just a fluke or because the mustard might react with different meats in different ways.
  18. timberjet

    timberjet Master of the Pit

  19. timberjet

    timberjet Master of the Pit

    you have to wash the brine off and dry the bird. been there done that. Honey works well and most of the time I use mayo. I like best foods olive oil mayo for that.
  20. trigus

    trigus Newbie

    I have done chicken and bone-in turkey breast with a East Carolina Mustard Sauce. I did not brine or inject, but did let the Birds swim in the sauce for 12 hours, and then added rub. turkey breast was tender and juicy.

    That is my current dilemma right now - Mustard Sauce, on Turkey that is brining, or Apple Butter.

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