The PDF has loads of great information. Thanks for posting the link.
I have been using Meathead's dry brine method on my ribs. thinking next time give quick rinse under water, pat dry, apply olive oil and Memphis Dust and see if I get a better smoke ring.
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mustard chicken w/ memphis dust
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Originally posted by frijolefrito View Postdoesn't the wet of the mustard help the smoke stick better?
KathrynLast edited by fzxdoc; May 14, 2015, 02:32 AM.
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It should help. Chickens are like sponges for smoke anyways.
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I use melted butter and then mix in Dijon mustard until it becomes a paste and then add a few shakes of Worchestershire sauce to taste. Then I dredge the chicken breasts in a 50/50 mix of Italian bread crumbs and Parmesan cheese. Then I line a small sheet pan with tin foil and put an elevated cooling rack on it so the breasts have complete airflow while cooking. I set the BGE at 350 degrees and bake it about 35 minutes to an internal temp of 160 degrees. It's one of the most requested dishes I serve to friends and family. Try it you'll like it.Last edited by Breadhead; May 15, 2015, 03:35 AM.
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I did a mustard crust on a couple hams. It was a finishing crust mixed with egg and bread crumbs.
I've heard you get more mustard flavor with mustard powder, rather than regular mustard, when applying it "pre-cook." Many cooks use mustard to help the rub adhere.
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mustard chicken w/ memphis dust
In the past I made this I'm curious what you think. I covered a chicken in normal mustard than add very light sprinkles of Memphis dust to it. It tasted great I'm curious what would be the best n mustard covered chicken?Tags: None
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