Holy shiznit! Mustard fried....

Discussion in 'The Cooking Channel' started by kcult, Aug 8, 2019.

  1. kcult

    kcult Alcohol fueled dumbass Charter Member Supporting Member

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    YouTube kept pushing this video on me.



    I buckled and finally clicked on it. So glad I did. To me, this was an easy recipe and boy howdy was it good!

    I've made both, so far. Mustard fried chicken and pork chops. My wife liked the pork chops better than the chicken. I really can't decide which was better. The chops had a little more flavor, but only because I decided to lay the mustard and hot sauce on pretty thick. A correction from the batch of chicken.

    Some pics. If you want to know what to do, may I suggest watching the video.

    Chicken:

    73923.jpeg 73924.jpeg 73929.jpeg 74003.jpeg

    Pork chops:

    20190808_125022.jpg 74547.jpeg 74549.jpeg
     
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  2. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Mustard is highly underrated. I put a thin coat on ribs before applying a rub. Let them sit in the fridge over night and then smoke them. Nobody knows there was mustard on them unless I tell them, but it adds some tenderizing quality and flavor. Frying it is interesting.
     
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  3. kcult

    kcult Alcohol fueled dumbass Charter Member Supporting Member

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    I added more to the chops because I couldn't taste the mustard on the chicken. I could still barely taste it on the chops. That's when it hit me. You don't taste the mustard. You taste what the mustard does.

    I will be making both again vurry soon!
     
  4. kcult

    kcult Alcohol fueled dumbass Charter Member Supporting Member

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    Oh, as far as frying goes, the crusty bits that fall off when the meat is on a draining rack? If Baptists used those instead of wafers, they would be building churches beside churches.
     
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  5. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    I use Ingelhoffers 3 pepper mustard as a wing sauce. It always surprises people. Not real hot, but a cool unique flavor.
     
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  6. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    I use mustard as a glue to hold the rub on a Boston Butt or on pork loins. I never dreamed of frying it.
     
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  7. kcult

    kcult Alcohol fueled dumbass Charter Member Supporting Member

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    In the chicken pictures, I had actually used paper towels to dab some of the mustard off of the chicken. That was a mistake.

    I'm as serious as serious cat. Flour stuck to a mustard/hot sauce blend fries up gooder'n heck.

    I may actually try this with my venison cube steak. Crap! I wanna do that now!
     
  8. Burt Gummer

    Burt Gummer Nuts Over Lil D. Wizard Slayer Staff Member Benefactor Charter Life Member Supporting Member

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    We use brown mustard as a base for brisket at Chads bbqs
     
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  9. flivver

    flivver Member Benefactor Charter Life Member

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    I tried this today. Rubbed mustard on some pounded-thin boneless chicken breasts and let them sit in the fridge for a few hours. Added a flour/egg/breadcrumb coating, fried for 10 minutes, then baked at 350 for a half hour. Came out crispy and very tasty. Will definitely do it again! Thanks for the idea!
     
  10. spittinfire

    spittinfire Well-Known Member Supporting Member

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    I've used it for a binder on pork butts and it works well. The flavor is there if you know it but no one has ever picked it out without me telling them.
     
  11. Have gun-will travel

    Have gun-will travel Member Supporting Member

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    Cooking pork chops tomorrow night.Cant wait to try this
     
  12. premise

    premise outwardly solipsistic Life Member

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    Cool mustard fact, it is one of the few foods that will never actually spoil.

    Cool recipe.
     
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  13. noway2

    noway2 Senior Member Charter Life Member

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    Thank you for sharing. I’ve put mustard on things like pork butt, but never tried this. Yet.
     
  14. Majicmike

    Majicmike Overweight lover Benefactor

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    Why does it say to refrigerate after opening? I like ketchup better at room temp, I’m thinking mustard would be better that way too.
     
  15. Burt Gummer

    Burt Gummer Nuts Over Lil D. Wizard Slayer Staff Member Benefactor Charter Life Member Supporting Member

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    Cause .gov knows what’s best for ya
     
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  16. premise

    premise outwardly solipsistic Life Member

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    It can dry out and lose flavor over time, but you can always just add more vinegar /water.
     
    Last edited: Aug 10, 2019
  17. premise

    premise outwardly solipsistic Life Member

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  18. dmarbell

    dmarbell Sensei of Humor Benefactor Charter Life Member

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    Dude in the video used about half a large bottle of Texas Pete. No wonder you can't taste the mustard! :p
     
  19. bondjamesbond

    bondjamesbond Senior Member's Elder Charter Member Supporting Member

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    This recipe is good for catfish too.
     
  20. Kokopelli

    Kokopelli Schütze

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    looks great!
     
  21. tbafile

    tbafile A Nice Guy Supporting Member

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    This ^^^! I haven’t fried catfish in a while, but when I do I coat nuggets in brown mustard before putting in the batter mix. Tastes delicious!
     
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  22. kcult

    kcult Alcohol fueled dumbass Charter Member Supporting Member

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    Venison cubed steak tonight.

    20190812_155621.jpg
    20190812_155840.jpg
    20190812_155931.jpg
    20190812_160316.jpg
    20190812_194813.jpg
     
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  23. llaht

    llaht Member

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    friend of mine takes venison tenderloin, cuts into cube, then marinates in mustard before dredging in flour and frying......... hooooo weeeeee
    works with lots o stuff rabbit too.
     
  24. draco88

    draco88 Dang it, Bobby Benefactor Charter Life Member Supporting Member

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    I did this with some leftovers the other night. Chunked them up, marinated, breaded, and fried up some chicken nuggets. Added a healty dash of cayenne to the flour.
    They were pretty darn good
     
  25. kcult

    kcult Alcohol fueled dumbass Charter Member Supporting Member

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    Let's add tilapia to the list.

    I fried some last night, using the same prep work and they were awesome.

    Now, I am using French's, but I'm curious if a fancier, "better" mustard would make a positive difference? I mean, it's being fried.
     
  26. Jeppo

    Jeppo Loves Burt Gummer to a fault! Staff Member Benefactor Life Member Supporting Member

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    For goodness sake man, have you no breeding at all? :eek:

     
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  27. noway2

    noway2 Senior Member Charter Life Member

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    One year for Halloween we went out with another couple that the guy dressed up as a rural hick. He had the plaid shirt, overalls, straw hat, and a piece of hay to chew on, and a stuffed squirrel. On our way to the evening destination we pulled up next to a car that had the windows down. We tried to get him to roll down the window, hold up the squirrel, and ask them if they had any Grey Poupon, but he wouldn't do it.
     
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  28. turkeydance

    turkeydance Well-Known Member

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    "....there was mustard on them unless I tell them, but it adds some tenderizing quality and flavor..."
    it's the vinegar.
    also, as mentioned
    above, no spoilage.
     
  29. Sneakymedic

    Sneakymedic Super Moderator Staff Member Benefactor Charter Life Member

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    Ill be trying that.
     
  30. premise

    premise outwardly solipsistic Life Member

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    A lovely haiku.
     
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