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Mustard Glazed Pork from home made mustard

post #1 of 10
Thread Starter 

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Veggie recipe


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.


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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.
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post #2 of 10


post #3 of 10

Smokin Vegas, you're killing me! That looks awesome!icon14.gif

post #4 of 10
Wow ! That looks great. Will add this to the "to do list"
post #5 of 10

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

post #6 of 10
Wow girl that looks awesome 
post #7 of 10


post #8 of 10
Thread Starter 

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!!

post #9 of 10

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



post #10 of 10
Thread Starter 

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.

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