Pork question!

sniltz · Dec 19, 2012

I was wandering if anyone has use Balsamic Vinegar to rub on pork butt instead of mustard? I usually use prepared yellow mustard and then put my dry rub on it before I put in on smoker. I have got ahold of some aged (25years old) balsamic vinegar. It is really thick and coats realy good. It has a sweet taste but, it's not over powering. I think I will try it over Christmas and take some Qview so ya'll can see the process of it.

bmudd14474 · Dec 19, 2012

You can use anything in stead of the mustard. The Balsamic sounds good. Can't wait to see it.

rickw · Dec 19, 2012

Can't see it hurting anything.

bullybbq · Dec 19, 2012

Go for it. Pretty expensive compared to mustard. Flavor will be great. Add garlic and rosemary too!

chef jimmyj · Dec 19, 2012

sniltz said:
I was wandering if anyone has use Balsamic Vinegar to rub on pork butt instead of mustard? I usually use prepared yellow mustard and then put my dry rub on it before I put in on smoker. I have got ahold of some aged (25years old) balsamic vinegar. It is really thick and coats realy good. It has a sweet taste but, it's not over powering. I think I will try it over Christmas and take some Qview so ya'll can see the process of it.

Aged Balsamic on PP!?! Balsamic that old is intended to be used on Desserts, on Fruits, Strawberries in particular, drizzled on Salad and with Cheese. It is not intended to be cooked as it will loose it's delicate flavors and rich complexity. You will gain nothing using that on Pork then adding rub and smoke...Man, that's like Gold plating a HUGO! Don't do it...JJ

rtbbq2 · Dec 20, 2012

sniltz said:
I was wandering if anyone has use Balsamic Vinegar to rub on pork butt instead of mustard? I usually use prepared yellow mustard and then put my dry rub on it before I put in on smoker. I have got ahold of some aged (25years old) balsamic vinegar. It is really thick and coats realy good. It has a sweet taste but, it's not over powering. I think I will try it over Christmas and take some Qview so ya'll can see the process of it.

I would buy some EVOO, some great aged Parmigiano-Reggiano better known in English as Parmesan Cheese and a nice bottle of Italian red like Caldora Montepulciano d'Abruzzo and just dip some bread in that Balsamic and Parmesan. Too good to cook with.....

sniltz · Dec 20, 2012

I am just trying to do somthing a little different when it comes to competitions. The bottle of balsamic vinegar wasn't to much so I thought about trying it. I agree about using it on salads and breads but, I thought out Pulled pork as well. Why not! I cook low and slow and thought just a little rub down and then sprinkle a little rub on it and see what happens.

kathrynn · Dec 20, 2012

What about just your rub...skip the mustard?

jarjarchef · Dec 20, 2012

Balsamic goes great with pork.... As for using aged balsamic, I would use it in the final part in the finishing sauce..... They have some balsamic glazes you can use as a base for your rub that are not as pricy ..........

This is a shop I get mine from. They have a couple stores close to my parents. They have several infused aged balsamics. They will ship too......

www.fromolivesandgrapes.com

sniltz · Dec 20, 2012

What about just your rub...skip the mustard?---------- KathrynN, the mustard is used to adhere the rub to the meat. It also has turmeric and vinegar and other spices in just plain mustard that helps with flavors as well.

JarJarchef, the reason aged balsamic vinegar would work well is because it has a thick consistency to it. It just isn't like a thin black vinegar. It coats real well. Thank you for the link.

kathrynn · Dec 20, 2012

I don't use the mustard at all. My rub sticks fine. Just my $0.02 in the pot. I prefer mine to be dry...not "sticky" from the mustard.

jarjarchef · Dec 20, 2012

KathrynN said:
I don't use the mustard at all. My rub sticks fine. Just my $0.02 in the pot. I prefer mine to be dry...not "sticky" from the mustard.

I don't use anything either. Just rub the run on and go for it......

I use a lot of balsamics for different applications. Even thoe an aged is slightly thicker I would only use it as a finishing component. More bang for the buck and a more true flavor. I have noticed with pork loins I have done, you lose some of the potency of it...
If you ever get the chance try a 50 or 75 year balsamic. They are amazing!!!!!

venture · Dec 20, 2012

If that bottle of balsamic was so cheap you are thinking about using for this purpose? Go ahead?

Let us know if you think it was better than mustard or olive oil?

If you have a bottle of primo balsamic? Send it to me!!

Good luck and good smoking.

chef jimmyj · Dec 21, 2012

If you have the $$$ use it. I was just pointing out that the essence of an Aged balsamic will be lost using it as you propose. Another option is to buy the cheap Balsamic and simmer it on the stove until it gets syrupy. You will get the effect you are going for and end up with the same result...JJ

rollin smoke · Dec 21, 2012

I usually just use my dry rub. but I have on occasion used honey for a base and it turns out really good. There are some really good finishing sauces on here you should look at. Jeff's finishing sauce is REALLY GOOD! I use it every time I smoke pork.

rtbbq2 · Dec 27, 2012

Chef JimmyJ said:
If you have the $$$ use it. I was just pointing out that the essence of an Aged balsamic will be lost using it as you propose. Another option is to buy the cheap Balsamic and simmer it on the stove until it gets syrupy. You will get the effect you are going for and end up with the same result...JJ

I like to add two tablespoons of brown sugar, honey or cane sugar to (1-cup) balsamic and reduce. Very nice flavor and can be used on ice cream or meat, veggies like beats, or even strawberries and blueberries.....Now this thread is getting fun.

imjesse1 · Dec 27, 2012

The mustard acts as a Vinegar based bonding agent for the rub,a balsamic vinegar that is thick enough would be a great idea , good thinking![emoji]128526[/emoji]

sniltz · Dec 28, 2012

I wander what else would be good on pork as a wet rub?

Pork question!

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