Quote:
Originally Posted by GloryDayz
I've used mustard on pork ribs for 20+ years, but this Dijon twist seems interesting. Because it's thicker, or the spice? It's not like we're not going to load it up with rub... So maybe I should buy TWO racks, and see his there a difference... Perhaps three racks, Soy Sauce, Dijon, and regular mustard...
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Compared to yellow mustard, it has white wine or verjuice in it and it is a brown mustard seed. Yellow has a more vinegary taste.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Last edited by BucEyedPea; 09-06-2017 at 06:00 PM..
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