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What's a substitute for mustard in slather

post #1 of 11
Thread Starter 

Is there a substitute for mustard in a slather?

I'm not a fan of mustard and neither are a couple of my family members.

post #2 of 11

The mustard is completely unnoticeable after the smoke it done. This is how I do it and no one has ever told me they taste mustard. Otherwise, lots of people don't even use a slather before spicing. You could also use any number of oils (EVOO, Canola, Veggie, etc.) as a light coat before applying your rub. Good luck.

post #3 of 11

IF I use something I will use coconut oil.

 

 

Most of time I don't use anything.

 

 

Never used mustard.

post #4 of 11
You can try mayonnaise... I have used it.... emulsified oil and fats is what it is..... Parkay "butter" squeezable has been used also...
post #5 of 11
Quote:
Originally Posted by rgautheir20420 View Post
 

The mustard is completely unnoticeable after the smoke it done. This is how I do it and no one has ever told me they taste mustard. Otherwise, lots of people don't even use a slather before spicing. You could also use any number of oils (EVOO, Canola, Veggie, etc.) as a light coat before applying your rub. Good luck.

 

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I like to use Worcestershire "Thick" on Beef.

Mustard on Pork.

Olive Oil or Mustard on Poultry.

 

 

Bear

post #6 of 11

I , too , am a rub and cook type. I don't like Mustard on anything but a Hamburger.

 

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Later . . .

post #7 of 11

No need to use anything.....mustard included.  The meat you are rubbing will create it's own juices and make the rub adhere.  I rub......rest overnight.....then rub again right before smoking. 

 

Scott

post #8 of 11

Yep.....skip it. No need to use it.

post #9 of 11

Yeah.... I didn't like the overly thick paste you would get using mustard (or other bases). Now I just rub and go.

post #10 of 11

Like Bear, I'll use some thick worcestershire on beef sometimes...more because I like the flavor it adds to beef than needing a binder for rub to stick.  I'll also use some olive oil on poultry sometimes before rubbing, but again its because I believe it aids in crisping up the skin and not because I need a rub binder.  I don't use binders of any kind on pork. 

 

Red

post #11 of 11

Well, you won't taste the mustard....but any oil will do. I usually use olive oil.

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