I don't really have a place to grill, so I don't even own a grill anymore, but there's one thing that puzzles me. More and more, I see people smothering their cuts of meat in yellow mustard before slapping it on the grill or smoker. I'd like to know what the benefit of smothering a prime cut of meat in mustard is. Does it make it more tender or juicy? Or is it just a base so that your other spices and rubs have something to stick to, rather than fall off the meat when you handle it? Is it just meant for one type of meat, like pork, or do you do it with all your meat? It's always seemed counterintuitive to me to smother meat in mustard BEFORE cooking.
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