quick easy question

[Dan H.]

so just to verify for sure this time.. dry mustard in everyones (or not everyone, depending) experience doesn't "activate" or whatever the term is, ON bbq meats, when included in rub (brisket, pork, etc.)? not at all period, or is it just kind of agreed on that its just not enough to do any good and would you say its just a waste? hope that makes sense. would it be better on chicken/game hen (im wandering/thinking about under skin etc.)? can fat count as "the liquid" that kind of brings on the mustard flavor. what liquid examplES would work w/ mustard pwdr? thank you guys.

 

[Doug D]

Dry mustard has its own particular flavor, but if you are thinking that it will somehow "activate" and taste like prepared yellow mustard, it won't. The majority of what you taste from a bottle of French's is vinegar. For the same reason that using "cheap yellow mustard" to help rub stick to meat doesn't end up tasting like yellow mustard-- the vinegar "blows off". Having said that, I don't use it in rubs.