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Carolina Gold Problem.

pgcath

Dijon mustard? Dijon???!

Guys... I don't think that most Carolina pitmasters know that Dijon mustard exists.

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Brandon_34695

I put a little smoked paprika in mine (a pinch) to 50g of scaled mustard. Maille was what I had on hand. It was also thin for the application (a lean country-style pork rib cooked SV like a chop), I ended up whisking in some mild olive oil. It was pretty good, I think I'll try a few different mustards in the future.

prince_of_porcelain

Just made a batch of the Carolina Gold. It's thinner than I expected. And not quite as yellow as it looks on the spoon in the pic, though the color in the video seems closer to what I have, so maybe it's the lighting. I'm interested in what dijon the ChefSteps crew used. Also, I don't pick up much of the cayenne, which might just be that my cayenne powder is almost a year old. The dijon's definitely front and center. Pork's not quite ready yet, but I have a feeling there's gonna be some good eating tonight.

tuckatodd

If you think grey poupon is hot I've got some DeLouis Dijon that I got in from France. I can tolerate quite a bit of heat, but this stuff is almost wasabi like and will clean your sinuses in seconds. It's delicious but have to use in moderation.

pgcath

I have grabbed two Dijon's. Grey Poupon and Beaver brand. Game on.

DiggingDogFarm_65362

I love hot. I don't think Dijon is hot just harsh and overpowering unless used sparingly. : )

timdebnyc

Dijon hot???? You bunch of wimps. I grew up on Hot English Mustard. That stuff puts hair on your chest if you spread it too thick.

matthew.snyder77

I'm a big fan of Maille Dijon.

DiggingDogFarm_65362

I'm going to keep an open mind and give the sauce a try.

I've always used Dijon as a minor ingredient rather than cornerstone ingredient or a condiment because it is so dang harsh, IMHO.

I'm more of a spicy brown or whole grain mustard kinda guy.

BBQ a religion? I sometimes think it's a mental disorder! : )

~Martin

seijoed

I'm obscenely fascinated with the BBQ reality shows, how they hoard their recipes, injections, temps and smokers is just entertaining as hell to me.

Chris_Young_80640

@pgcath — Further proof that barbecue is a religion, not a cuisine!

pgcath

@Johan - Haha! I can totally understand where you are coming from. I had the same thing in reverse with Dijon and other more authentic mustards.

@Matt_H - I think you are probably correct in that I should do more experimentation with my mustards. Simply because when I review my fridge I have so many varieties.

tl;dr - I might be hewing TOO close to tradition here. Apologies.

Matt_H_63094

I think not all Dijon's were created equal. I did the MC recipe using Grey Poupon and it nearly blew my head clean off. The involuntary tears didn't do much for my credibility... Did a wonderful job of cleaning my sinuses though.

I've tried doing sauces with "ballpark" mustard only (French's), but wasn't so keen... No matter how much other stuff I added, it just tasted of French's... I can definitely echo @johan's comments..

In the end I found a mix of Dijon, Coleman's, sweet wholegrain and a tiny bit of French's worked best for me. Sweet with mellow heat, with a little crunch from the seeds.

Matt_67991

My main complaint is that they keep teasing us with the sauce/rub recipe.

seijoed

@pgcath - this is funny. I have to say as I was born in EU, the first time I had ballpark mustard my comment was -

"What the hell is this shit?"

pgcath

So, this is what we use around our house with some modifications: http://www.amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html

I am completely going to try your version, but the Dijon in it really has me wondering... "About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon."

This being said, I did like the Dijon and beer based mustard BBQ sauce in Modernist Cuisine. I am willing to be corrected.