Remodeling Maidiac
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- Banned
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From store-bought sauce/rub?! You're a fucking Visigoth!
Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.If it isn't mustard based, it doesn't belong on pork
Dijon Mustard, Honey, Salt, Pepper, Thyme and the drippings of the pork to make a good glaze on the ribs...Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.If it isn't mustard based, it doesn't belong on pork
I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.
As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
I do that with ginger ale, orange juice, fresh pepper, garlic & onion powder but that is a lot of effort and time (soak overnight) sometimes I just want to grill right awayFrom store-bought sauce/rub?! You're a fucking Visigoth!
I have to agree with MDK on this and you either do your own or go home!
I do that with ginger ale, orange juice, fresh pepper, garlic & onion powder but that is a lot of effort and time (soak overnight) sometimes I just want to grill right awayFrom store-bought sauce/rub?! You're a fucking Visigoth!
I have to agree with MDK on this and you either do your own or go home!
I don't have time for that during the week.I do that with ginger ale, orange juice, fresh pepper, garlic & onion powder but that is a lot of effort and time (soak overnight) sometimes I just want to grill right awayFrom store-bought sauce/rub?! You're a fucking Visigoth!
I have to agree with MDK on this and you either do your own or go home!
I am the type to do it the hard way...
Also love using whiskey in my sauces...
Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.If it isn't mustard based, it doesn't belong on pork
I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.
As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
The fruit is for the acid to break down the fibers not for the flavor.Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.If it isn't mustard based, it doesn't belong on pork
I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.
As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
Never been a fan of fruit and meat together. Not sure why. I can eat just about anything with mustard on it though. On pizza day my elementary school lunch lady used to slip me packs of mustard to save the trouble of holding up the line asking for it. I am perhaps the only person I know that has to put mustard on pizza
The fruit is for the acid to break down the fibers not for the flavor.Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.If it isn't mustard based, it doesn't belong on pork
I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.
As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
Never been a fan of fruit and meat together. Not sure why. I can eat just about anything with mustard on it though. On pizza day my elementary school lunch lady used to slip me packs of mustard to save the trouble of holding up the line asking for it. I am perhaps the only person I know that has to put mustard on pizza
Oh? What's the last meat you cooked?The fruit is for the acid to break down the fibers not for the flavor.Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.If it isn't mustard based, it doesn't belong on pork
I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.
As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
Never been a fan of fruit and meat together. Not sure why. I can eat just about anything with mustard on it though. On pizza day my elementary school lunch lady used to slip me packs of mustard to save the trouble of holding up the line asking for it. I am perhaps the only person I know that has to put mustard on pizza
I always assume it was for the caramelization, but either way, I don't like meat that has been glazed with fruity things.