nope. you dont taste any mustard when they are done. it helps to keep the dry rub on it so it can penetrate while it sits. Stays on while it cooks.
but it works perfectly.
Then it is no longer "dry rub"nope. you dont taste any mustard when they are done. it helps to keep the dry rub on it so it can penetrate while it sits. Stays on while it cooks.
When I was 1st told this. I thought like you. I was
Never thought of it that way, but yeah, you're correct. When you first slather your meat with mustard prior to applying the dry rub, technically, it's no longer such. Good observation.
There are 3 types of Carolina Barbecue. Many fist-fights have been started when discussing which one is best. The "southern variety uses mustard. I am going to try the mustard and if I don't like it, I'll blame it on you!
you won't even taste the mustard.
Well, I tried it. I'm sure I did not "do it right"
I have some more in the fridge. Beef and pork backribs.
Mustard on hot dogs, kosher of course, and as a base for other stuff, and german-style hamburgers as a side to dip in. Please never put mayo or ketchup on a hot dog, that is a big time foul.
Haha, I completely forgot about this tongue-in-cheek thread until it resurfaced today. Hope you got around to applying mustard to your meat of choice prior to adding the dry rub spices. Like Schmoopy said, you really won't taste the mustard other than it might add a bit of a tang to the overall flavor.
As a loyal, expatriate Chicagoan, I couldn't agree more. It should be illegal to put ketchup or even grosser, mayonnaise on a hot dog.
In pittsburgh, ketchup goes on anything
Heinz?
I've always said that if I ever find my way to Steel Town, I gots to get me some Primanti Bros, as well as whichever joint serves up the best chipped ham sammy. But I'll tell them to hold the ketchup.
