New Brisket Experiment

[Son of a Son]

Tried something new for the Buper Bowl. I used a mixture of yellow mustard and worcestire (I know I spelled it wrong) and put that on the brisket, then coated it in my favorite, Texas BBQ Rub. 15 hours later, it turned out quite tasty.

 

[Brisketexan]

My new brisket experiment -- take a bite as I'm slicing it. My son says something hysterical -- I laugh, then cough, then tiny shreds of brisket go up my nose (the old milk coming out of the nose when you laugh effect).

I then blow my nose and pieces of brisket come out.

I can now say, definitively, that brisket is best enjoyed orally as opposed to nasally.

 

[UTEE]

I think I prefer Son of a Son's experiment to BT's...

Mustard is pretty common for seasoning meats, and goes well on brisket. Another great use for mustard is slather it on your leg of lamb before roasting, and then add your standard salt and pepper-- absolutely delicious.

 

[horn blooded]

I use mustard on my briskets and worst...

on my pork ribs. Good stuff.

 

[UTinBigD]

+1 for yellow mustard on ribs before you pack the rub on.

 

[DieUCLA98]

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[numbereleven]

On my pork ribs yesterday, I didn't know what kind of mustard to use with the dry rub, so I mixed three -- brown, dijon, and stone ground. The combo ended up creating much deliciousness.

 

[MirrOlure]

At the risk of hijacking the thread.......

.......when I deep fry fish, I always mix my fish fillets in yellow mustard before putting them in the "Cajun Flipper".

 

[Tailgate]

Mustard on hot dogs here. Tasty.

 

[UTEE]

Mustard on a piping-hot, fresh, Fletcher's corny dog is greatness.

 

[hornian]

How did this turn into a thread about mustard?

 

[Brisketexan]

To be fair, I tried to turn it into a thread about nasal ejection of meat.

 

[Beau Vine]

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[UTEE]

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[netslave]

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[Napoleon]

Texas has a lot of Germans.

Germany has a lot of mustards.


I didn't see "Yankee" anywhere in the two statements above. I must have missed something.