TFM® typed:
> BOB wrote...
(damn "friend" used the 'puter and changed the name. Wonder what trouble
I'll get in for my hospitality?)
>> Erik Astrup typed:
>>> On Sat, 03 Jan 2004 21:05:43 GMT, in alt.food.barbecue you wrote:
>>>
>>>> I always rub my turkey with a store brand mustard prior to smoking.
Keeps
>>>> it really moist.
>>>
>>> I tried it a couple of times on pork shoulder, but I stopped using it.
>>> Reason was that I *think* it helps to seal OUT the smoke. I dunno, I may
>>> be totally off base, but there's a lot of water in mustard and water
blocks
>>> smoke. So in my very unscientific view, I won't use it anymore. My very
>>> subjective view is that without it the bark on pork turns out better.
>>>
>>> Never tried it on poultry though.
>>
>> You *might* have just explained why I don't like the mustard rub thing. I
>> never have much smoke in my K, and the mustarded ones just don't taste
>> "right" to me. I agree with everyone when they say you can't taste the
>> mustard, but something just isn't "right" in my experience.
>>
>> BOB
>> thinking about this explanation???
>
>
>
> No offense to you capital BOB, or anyone else I may invariably toe-step,
but
> are you cooking direct in your flower pots?
>
> I know zactly what you're talking about is true in offset mode, but
straight
> over coals it turns out for the better. (with the musturd, that is)
>
> Tell me what y'all think,
> TFM®

I cook direct (99% of the time) in my ceramic pots. You aren't stepping on
*my* toes, 'cause it's *my* taste buds that like things better without
mustard.
Maybe I use the wrong mustard?

BOB