Ketchup is for Fries and BBQ Sauce.
Mayo - Why would anyone do that?? I'm NOT a fan.
I've developed a mustard based barbecue sauce that I use while catering, it's been getting rave reviews, today i'm doing a couple butts for the farmers market tomorrow night and I used that sauce instead of regular mustard...ooo getting fancy :)
totally off the subject here, I was watching alton brown last night and he was doing a pork butt, he said that he used pickle juice in his bbq sauce...that sounds like a hell of a good idea..I freakin love pickle juice.
Pickle juice sounds good to me too... might have to try that soon
As far as mustard losing its flavor.. for any of you afraid to try this, the meat will NOT taste like yellow mustard when you get done. I too agree that it creates a nice crust and may even enhance the flavor of the rub.
I may have to coat something in mustard without any rub soon and see what it really does taste like on it's own.
OK here's my take on the whole mustard deal.
When people say it won't taste like mustard ,I'm thinking they really meant to say the meat won't be over powered by that tangy mustard taste.
OK for me I love mustard , from the cheap old French's yellow mustard to the fancy stone ground brown mustards I love'um all.
I see what you are saying , I love to add mustard to my pulled pork instead of vinegar finishing sauce.
I hate mayo so when someone tells me to slather fish or meat with mayo it grosses me out. even when everyone says it doe's taste like mayo after cooking, I still can't bring myself to try'in it.
the funny thing I will eat chicken or tuna or egg salad made with mayo but if someone handed my a burger or a cold cut sandwich with mayo on it I couldn't eat it.......Yea I know I'm weired ! LMFAO !!!
I guess it's all what you like or dislike that makes everyone's Que different.
It's all a matter of taste........I love even bad BBQ, it's all good to me !!!!!
Yeah I guess I'm just easy.LMFAO !
As most pickle juice is mostly spiced vinager then it makes all the sense in the world.
Sweet pickle juice is viniger, sugar and spices. Sounds like a recepe for many Carolina style finishing sauces to me. Dill is heavy on the salt.
The other day while at ShooterRicks learning how to make sausage, he put a good bit of mustard an the ribs as a binder for the rub and I tried to taste the mustard while eating them and couldn't. His wife told me she doesn' t really care for mustard at all and she eats his ribs and can't tell.
That's the only way I like them.You forgot the pickles, the onions grilled and gotta have a slice of cheese. Heavy on the mustard.
While I won't argue that mustard in a marinade could impart flavors, but I will stand by the statement that using mustard as a "rub glue" does not add any additional flavor and does indeed cook away. I have done 2 butts side by side, one with mustard as a glue, the other with just the rub. There was no discernible difference in the taste of the 2. I did blind taste tests with the whole family and all of them said they tasted identical.
So for use ina marinade or a sauce, I can see it. For use as a rub glue, it cooks away and leaves no flavor behind.
ok, so on the weekend I tried one rack of ribs without mustard, the way I normaly make them, and one rack using mustard to hold the rub on. I have to say the dog got a good feed sunday nigh. the ribs with the mustard were just off, can't explain it but they had a flavor that was just wrong.. so for me no mustard.
And just a side note I do love mustard on hotdogs, corndogs, hamburgers, ect and I even do a lot of cooking with it also. just don't like it with smoke, takes a way to much for the natural flavor.