Mustard Paint
"I've noticed that Paul Kirk, the "Baron of Barbecue", always bastes his meats with a mustard sauce before putting them in the smoker. He claims this is the most important step you can do in barbecuing, as it seals and moistens the meat. The vinegars in it interact with the enzymes of the meat and it enhances the flavor of the meat without actually giving it a mustard taste. It also acts as a glue for the dry rub. I really noticed an improvement after I started using it. This a mustard sauce I put together that you can use on ribs, pork butt, brisket and chicken."
photo by Whipper
- Ready In:
- 2mins
- Ingredients:
- 4
- Yields:
-
3/4 cup
ingredients
- 1⁄2 cup prepared yellow mustard
- 2 tablespoons cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
directions
- Combine and mix ingredients well in a small bowl.
- Slather completely over the meat, then apply your spice rub before placing it in the barbecue.
- Left over mustard sauce will keep in the refrigerator for several months, so you can make a larger batch to have handy for the summer.
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Reviews
-
We've used this several times when smoking ribs & brisket. It does make a difference in the meat. Thanks for sharing.
RECIPE SUBMITTED BY
Hello, my name is Richard and I'm addicted to Tim Hortons coffee.
I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking.
My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
