opinion on ground mustard

[Pinny]

I have seen numerous recipes that call for just a little bit of dried mustard. I have gone through several jars of McCormick Ground Mustard (pretty expensive at about $4/oz) and my feeling is that it adds only the most subtle flavor, especially in small amounts. I was hoping to get more opinions - do you guys like adding a little ground mustard to your rubs, or do you agree with me that it's just an expensive ingredient that adds almost no flavor?

Thanks,
Pinny

 

[Frank H]

Coleman's is good and I don't feel like its that expensive. And I agree. It's a very subtle flavor....worth it or not? I guess it depends on how sophisticated your palate is. Another option is to use stone ground (prepared)mustard on the meat instead of yellow. You can usually find jars of different mustards fairly cheap and they would add some flavor too.

 

[Randy W]

Mustard can be a very important component in savory rubs, especially for beef. I use quite a bit, but then, I make and use a gargantuan amount of rubs, both kind and volume. The place where I get mine from is pretty reasonable, in my opinion, and might be an option for you as well, perhaps? Penzeys.com

At the store, Colman's is a fine product and I have no problem using that one if it's what's available. In case that helps...

 

[Marc]

Mustards flavor does not withstand the heat of cooking (like paprika) and really doesn't not add any flavor to a rub.

 

[Ray Crick]

If I want to get a mustard flavor, I grind up mustard seeds and use them instead of dry mustard. I think this gives more flavor.
Ray

 

[Dave from Denver]

I agree with what Marc wrote, it tends to fade into the background when used as a rub on long smokes. I think mustard's pungency is better applied via a sauce or glaze at the last minute, if you're looking for that flavor.

 

[Matt H.]

good ole cheap yellow mustard in a bottle has always worked for me.

 

[NeilH]

Colmans goes in my stone crab dipping sauce and I used it in an oil & vinegar recipe yesterday for a salad dressing and was great. Never used in a rub but tend to agree that it'd be hard to notice.