BBQing pork with mustard

[bbqguy]

ive heard that mustard like Grey Poupon Mustard goes really well with BBQ especially with something like pork, has anyone ever used mustard on their BBQ Pork needs.

 

[richtee]

Have not tried that, but I DID use 2 Tbsp horseradish in my last mop for a butt. I rather liked it! Think I'm gonna try more next time, but I'm gonna food process it to paste instead of the l'il slivers it comes in.

 

[spydermike72]

I have not tried it on Pork, but I used it in the past for grilled chicken breasts, mixed with some miracle whip, it was really good.

 

[goat]

At my house, most of the time, pork gets a mustard slather prior to applying the rub of choice. Mustard has so many spices in it and there is no mustard taste when the cooking is complete.

EDIT: Misread the post. I might put mustard on my bread for a pork sandwich, but have never used it as a sauce.

 

[richtee]

It's also of course a main ingredient for Chicken Dijon, a fave around this house.

 

[moltenone]

i love mustard on pork.


Mark

 

[ajthepoolman]

Hot dogs are sort of pork right? That is the only thing I put it on except a huge hunk of pork shoulder. I use it to hold the rub in place.

 

[deejaydebi]

I use it sometimes. I like it really well on pork and chicken. It's pricey as a slather if you buy it but it so easy to make it's ridiculas!

Deejay’s Hot Dijon Mustard

(Makes 2 cups)

2 cup dry white wine
1 medium chopped onion
1 Teaspoon garlic, minced
4-1/2 ounces dry mustard
2 tablespoons honey
2 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons Worcestershire sauce

Combine wine, onion and garlic Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors. The longer it sit the better it gets! I like to keep it in mason jars.

Mix 50-50 with Mayonnaise on page 11 for a great “Dijonnaise.”

Page 11 is here:

http://www.deejayssmokepit.net/Downl...Condiments.pdf

 

[bbqguy]

thats a really great recipe Deejay. can i ask you and really everyone here when you do use Grey Poupon Mustard what kind of flavor do you generally use? I just recently got the 3 new flavors that Grey Poupon Mustard released. Harvest Coarse Ground, Hearty Spicy Brown and Savory Honey are all gethering in my kitchen as i type. lol. but yeah they're great especially Harvest Coarse Ground its got whole mustards seeds in it and makes for a intense flavor. itd probably go really well with Spydermike's chicken recipe, speaking of which i wanna ask how does mustard and cool whip taste together? sounds bizarre but it sounds enticing with an entree.

 

[muddy pond]

We sell and use a Sweet Sorghum and Mustard bbq sauce and love it as a dipping sauce for bbs.

 

[smokin' meat]

I've used yellow mustard on my spares. works really well. catches and holds your rub with no problems. plus you will not taste the mustard after the cook. give it a try. you'll never know