Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Ingredients I use in Competition BBQ
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Old 07-26-2011, 10:52 AM   #31
Sawdustguy
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Location: Manorville, New York
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Quote:
Originally Posted by Reno_eNVy_446 View Post
This is very true... at least I thought so for a while. Then I met SWMBO who can deconstruct anything: beer, rubs, marinades, mixed drinks, sauces, jus, etc. to infinity. It's kind of crazy and Ripley's Believe it or NotŪ style.


But back on topic, Sawdustguy thank you very much for posting this stuff. I heard for some time that competition BBQers rub just about everything in mustard first and wasn't sure what it was for. Is it simply for glue or does some of the flavor remain after cooking?
Yup, it is just a glue to hold the rub on. You will never taste the mustard.


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