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My most expensive binder....

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    My most expensive binder....

    I started not using binders. Now I do them on pork and rarely brisket. I make loads of "Carolina Gold" mustard style sauce so I use that as opposed to mustard. SWMBO knew not to buy me any BBQ sauce since I make my own but she saw something called "Q Glue" and bought me some 10 bucks for a jar of thick-ish mustard with a little vinegar---maybe a few more seasonings. Might as well use it!

    #2
    I have not used binders but once or twice in 30-something years of smoking. On a whim I used mustard on two slabs of SLS ribs I made last week, and you know what? They came out great! I'm probably going to be using a mustard slather more going forward.

    I had a jar of Carolina gold style sauce someone gave me last year, and that stuff was the bomb. I'll bet its REALLY good as a binder, as well as a sauce. I'll have to make the sauce at some point...

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      #3
      Oooh, Q Glue sounds interesting! Waitin to see how things turn out.

      Comment


        #4
        I'm 50/50 on binders, mayo or mustard on pork, mustard on beef.
        Then again I'm as apt to let it roll with jus dry rub.
        ....depends on how much is in the jar too....

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          #5
          i don't use binders, I did when i first started BBQing, but now I can not tell the difference.

          Comment


            #6
            None for me, but I consider my talents in the newby column. Prob will at sometime in the future.

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              #7
              Smoking the two butts with q glue. I also spritzed which I don’t normally do. Probably push the temps up or wrap given my 6:30 delivery time
              Attached Files

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                #8
                I have always used mustard on ribs and butts, but use Worcestershire on briskets. I use oil on boneless skinless chicken and pork loin chops. Pretty much use oil on everything everything else.
                Last edited by LA Pork Butt; June 27, 2022, 04:29 PM.

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                  #9
                  For anyone interested in a mustard based bbq sauce, the one on the right is from my BBQ Camp I went to. That makes an ENORMOUS amount of sauce, so scale down as needed.

                  But, we all know that mustard is gross. I thought I’d share anyway.
                  Attached Files

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                  • Jfrosty27
                    Jfrosty27 commented
                    Editing a comment
                    I love mustard based sauce. I lived in Charlotte, NC for five years and although it’s a SC thing, it was everywhere in NC as well. I’m too lazy to make it but the bbq store near me has several good bottled examples in stock at all times.

                  • Bkhuna
                    Bkhuna commented
                    Editing a comment
                    I don't think I've ever heard of a Carolina Mustard Sauce that uses Worcestershire, corn syrup, or ketchup.

                  • SheilaAnn
                    SheilaAnn commented
                    Editing a comment
                    Mustard is not gross! (Running away like a baby on the playground).

                    Ketchup is gross!

                  #10
                  I use mustard on ribs. I only use a dry rub, no sauce during cooking

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                    #11
                    I just coted a beef tenderloin with Worcestershire, then coated with panko, parm cheese, garlic and sone Kinders.....indirect on the gasser and it wit was very good....sorry no pics

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                      #12
                      I use binders. You know the one which hold paper with the three holes?

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                        #13
                        I have almost never used binders on meat. But I used a mustard based binder that also had Worcestershire and soy sauce in it on the beef ribs I made last week and the result was excellent as far as getting a good layer of rub to stick on the meat. The bark also had a very good umami hit that could have something to do with the binder. I plan to do it again.

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                          #14
                          The Q glue was fine. Dont know if better than just mustard or even just plain. Dide by side anyone?

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