Mustard! Will it BBQ?


  • Walton's Employee

    Smoked Mustard

    Will it BBQ? Mustard!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Mustard and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    60 Minutes

    Ingredients

    Yellow Mustard
    Spicy Brown Mustard

    Utensils Needed

    Smoker

    Instructions

    Empty the contents of your mustard bottle into a shallow pan or pot you don't mind putting in a smoker. Try to spread it out thin so that as much of the mustard is exposed to the air as possible. The smoke will only penetrate about 1/8 of an inch past the surface so expose all you can to the smoke.

    So, Will it BBQ?

    There are all sorts of varieties of specialty mustard available, Dijon, Spicy Brown, Honey, the list goes on and on, however rarely if ever do you see smoked mustard and that is a shame because this was awesome! We spread it on some cheese, salami and crackers and it was wonderful! Both the spicy and the regular get an absolute YES on the question Will it BBQ?

    Shop Walton’s for PK 100 Smoker


    Premium Smoking Chips - Extra Fine

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Recent Posts

  • M

    @parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.

    read more
  • You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

    read more
  • P

    @Jonathon Yes Jonathon-it’s in your head 🙂
    @mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!

    0_1548289087099_19MM bologna in water bath.jpg

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  • P

    This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:

    https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed
    Author: Alice Henneman, MS, RDN

    The U. S. Dept. of Agriculture (USDA) advises:

    Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

    If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.

    DO NOT thaw meat at room temperature, such as on the kitchen counter.

    Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.

    read more
  • K

    What temperature should I pull my cured and smoked bacon out of my smokehouse?

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  • P

    @jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?

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