G
Guest
Guest
Goodmorning,
As I just put a 6# chicken & some St.Louies on,a question came to mind.
I know many of you cover everything w/ yellow mustard,as do I(when I remember to), to hold the rub on better & to brown.Since it's the sugar,for the most part that browns,I mixed the mustard 50/50 with light corn syrup,thinking the added sugar may brown/crisp more.
Has anyone tried this? Did it work?
I will post results.
Theo B.
As I just put a 6# chicken & some St.Louies on,a question came to mind.
I know many of you cover everything w/ yellow mustard,as do I(when I remember to), to hold the rub on better & to brown.Since it's the sugar,for the most part that browns,I mixed the mustard 50/50 with light corn syrup,thinking the added sugar may brown/crisp more.
Has anyone tried this? Did it work?
I will post results.
Theo B.