Love That Slather!
The basic slather is:
3 parts mustard
1 part oil
1 part beer (you can figure out what to do with the rest of the beverage)
Simmer on the stove for 15-20 minutes to mix and reduce the slather.
You can mix up the types of mustard, oil AND beer to match the meat you're smoking. Additional ingredients are left up to your imagination!
Slather first, then shake on your rub. This helps the rub stick to the outside of the meat without breaking down the surface meat tissue.
A good slather adds to the flavor, keeps in the moisture and soaks up the smoke! Plus, SLATHER sounds so cool when you say it!
3 Comments:
I use Dijon mustard as a slather for chicken legs often. I've also used a stone ground mustard on some New York Strip steaks. Threw in some chopped fresh rosemary too.
I thought that the mustard would be an overpowering flavor, but give it some grill time and it becomes a subtle flavor.
I'll have to try your recipe for the basic slather. Any excuse to add beer!!
The term slather always had a PG13 rating in my mind as it conjured a vision of the Hawaiin Tropic girl. I suppose its only natural that now we use it for cooking. But on the other hand, we can actually try Dr. Dave's method as opposed to wishing. Sounds great
The term slather always held a PG13 rating for me as my mind conjured up visions of the Hawaiin Tropic girl. It's nice to see it take on a new more usable meaning.
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