hi guys, i have been using hot german mustard out of the ceramic crock you may see.its seems to be the best for me...its like french's but much better
mustards...what kind do you prefer
- Thread starter south jersey bbq tim
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hannibal
Smoke Blower
I have nothing against a good spicy brown mustard, but the old stand by for me is Plochman's. I am not a fan of French's.
- Mar 12, 2009
- 14,477
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I like creole mustard with some wine and spices in it. But a good yellow mustard for sauces is good to. We have 3 kinds in the refrig.
I have a few in my fridge for different uses. I love Gulden's spicy brown mustard on anything that has sauer kraut, brats and on a salami sandwich. For BBQ purposes, most of the time I use yellow mustard - usually French's or Plochmans. I also have several recipes that call for Dijon and I love it on ham too.
For sauces----Good old yellow mustard.
But for a Ham & Swiss on Rye ?????-----Grey Poupon or Dijon !
Bearcarver
But for a Ham & Swiss on Rye ?????-----Grey Poupon or Dijon !
Bearcarver
njsmoker83
Meat Mopper
retread
Meat Mopper
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