I have a picnic I plan to cook tomorrow. Also some mustard sauce I was given as a gift.
Here's my plan: as you can see I am already dry brining. Early tomorrow morning this is going on my GMG in a foil pan with some of this mustard. I plan to brush it on from the pan regularly to give it a bit of a glaze. Thinking it will be pulled rather than sliced.
Thoughts? Improvements? Should I inject some? Mix more mustard in after pulling, or serve on the side? Comments and ideas welcome.
​​​​​
Here's my plan: as you can see I am already dry brining. Early tomorrow morning this is going on my GMG in a foil pan with some of this mustard. I plan to brush it on from the pan regularly to give it a bit of a glaze. Thinking it will be pulled rather than sliced.
Thoughts? Improvements? Should I inject some? Mix more mustard in after pulling, or serve on the side? Comments and ideas welcome.
​​​​​
Comment