What's a substitute for mustard in slather

Discussion in 'General Discussion' started by mrad, Sep 11, 2014.

  1. mrad

    mrad Smoke Blower

    Is there a substitute for mustard in a slather?

    I'm not a fan of mustard and neither are a couple of my family members.
     
  2. The mustard is completely unnoticeable after the smoke it done. This is how I do it and no one has ever told me they taste mustard. Otherwise, lots of people don't even use a slather before spicing. You could also use any number of oils (EVOO, Canola, Veggie, etc.) as a light coat before applying your rub. Good luck.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    IF I use something I will use coconut oil.

    Most of time I don't use anything.

    Never used mustard.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You can try mayonnaise... I have used it.... emulsified oil and fats is what it is..... Parkay "butter" squeezable has been used also...
     
    Last edited: Sep 11, 2014
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]

    I like to use Worcestershire "Thick" on Beef.

    Mustard on Pork.

    Olive Oil or Mustard on Poultry.

    Bear
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I , too , am a rub and cook type. I don't like Mustard on anything but a Hamburger.

    Remember 9-11  [​IMG]

    Later . . .
     
  7. No need to use anything.....mustard included.  The meat you are rubbing will create it's own juices and make the rub adhere.  I rub......rest overnight.....then rub again right before smoking. 

    Scott
     
  8. damon555

    damon555 Smoking Fanatic

    Yep.....skip it. No need to use it.
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yeah.... I didn't like the overly thick paste you would get using mustard (or other bases). Now I just rub and go.
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Like Bear, I'll use some thick worcestershire on beef sometimes...more because I like the flavor it adds to beef than needing a binder for rub to stick.  I'll also use some olive oil on poultry sometimes before rubbing, but again its because I believe it aids in crisping up the skin and not because I need a rub binder.  I don't use binders of any kind on pork. 

    Red
     
  11. stickyfingers

    stickyfingers Smoking Fanatic

    Well, you won't taste the mustard....but any oil will do. I usually use olive oil.
     

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