Substitute for Mustard?

Discussion in 'Sauces, Rubs & Marinades' started by allensudz, Sep 18, 2009.

  1. allensudz

    allensudz Newbie

    I hate mustard with a PASSION and can't stand to look at it or even smell it. Is there a substitute for mustard when putting a rub on a meat so that the rub sticks?

    I usually just make a creation rub when doing meat and then put it on everything and it turns out wonderful, but was curious if there was a substitute?
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Actually, you dont need to use mustard. I have only done it 2 times, and I find that I get a very nice bark without it.
     
  3. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I use mustard because I love it. Sorry [​IMG]

    But I also use worchestershire sauce if I want a bit thicker bark and good flavour.

    Some Folks use Extra virgin olive oil which is nice.

    One person posted that he uses soy sauce to good effect.

    I tried some thick Oyster sauce and liked that too. Strange but good taste with that one. Not for someone who is allergic to seafood.

    There are lots of thing you can use.
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I've used mustard in the past and haven't noticed any taste from it after smoking. I use olive oil instead though.
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I've never used mustard, and only have used oils a few times...mostly on the skin of whole birds.

    The salt in your rub will draw moisture out of the meat when you toss is on (the more salt, the more water draws)...I just let it rest for a few minutes, gently turn and toss the rub on the next side/end until covered.

    The bark can be enhanced with brown sugar added to the rub, or higher heat towards the end of the smoke. I have dusted spare ribs with brown sugar while hot at the last hour of smoking to build up the bark.

    Eric
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I dont use anything just apply the rub to the meat. I have used yoshidas, soy sauce, and a spray of apple juice. They all work but I feel I get the same result without them.
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Same for me, the mustard is nothing more than a binder once fully smoked but I pretty much always use olive oil, binds really well and is a lot less messy.
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    We usually use Olive Oil or Nothing at all except the rub. We want to try mustard but haven't because this years Smoking has been a bust because of health issues.
     
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    as a fellow mustard-hater, i know what you mean, but i can promise you that it won't be there in the final product.

    you can try extra-virgin olive oil, soy sauce, worcestershire sauce etc., but in my opinion after trying several, mustard is best; once again, absolutely no mustard taste will be left over in the end.
     
  10. I haven't ever used anything to "hold" the rub on and I find my barks quite tasty.

    At the comps I have seen Olive Oil, Honey, and Parkay all used by various teams on multiple meats.
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm the rest of them here the mustard is just a binder for the rub. It doesn't give or leave any taste to the meat. So fine you are so opposed to it just use something else like evoo or worcestershire sauce or nothing like I do. I have no problem getting my rub to stick cause like the word says Rub in the rub.
     
  12. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    worcestershire..., that I might have to try.
     
  13. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Tip: When using Mustard, warm it for 30 seconds in the microwave, I hate using ice cold mustard and those Hospital type gloves have zero insulating effect. Actually I think they make things feel even colder. Brrrrrrrr!!
     
  14. allensudz

    allensudz Newbie

    thanks guys...i thought about using olive oil but would never have guessed soy sauce
     
  15. alx

    alx Master of the Pit OTBS Member

    I use peanut oil.Saw a 5 star chef years ago use it on cedar plank-smoked fish.He mentioned since fish would cook quick-the peanut oil allows more smoke flavor-penetration.Works for me.....
     
  16. I'v used Hines 57 instead of mustard many a time( a thin coat). Just .02
     
  17. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    As others have stated, I also use olive oil when I'm in the mood. Mustard does cookoff any aroma/taste in the coarse of smoking.
     
  18. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I don't mind the mustard , You can't taste it after the smoke.
    If you promise not to tell ,I'll tell you a great thing to use.
    On chicken ,pork or fish rub w/ thousand island dressing b4 coating w/ the rub. Haven't tried it on beef yet but i will.
     
  19. desertlites

    desertlites Master of the Pit OTBS Member

    and I have heard Mayo too-specily on chicken
     
  20. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Remember me? Ever read one of my posts? I use maple syrup and honey on pork and the rub putty on beef. I'm sure I mentioned it at some point.[​IMG]
     

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