"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Reply
 
Thread Tools Display Modes
 
Old 10-12-2016, 01:44 PM   #1
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Thoughts on Cue' Glue...

Does anyone know about this product, or concept?

I really like this company and the product interests me.

Thoughts?

Cue Glue - The BBQ Secret Weapon | Savory Spice
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-12-2016, 01:53 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
If you like it as a seasoning spread for BBQ or grilled meats, go for it. I'd be wary of any other claims such as sealing in the juices, etc.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-12-2016, 02:34 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
Agree with Andy. If I was interested in this, I'd make it myself. Mustard, pickle juice and paprika are already in my kitchen
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-12-2016, 04:34 PM   #4
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
Another comment on this product - if you are just using it to help keep your dry rub on the meat, you really only need the real pitmaster's secret - plain old yellow mustard. Note that it says the flavor will cook off, just leaving behind the spices that you use in your rub. Yellow mustard does the same thing, and the store brand is the price of this "Glue".

As much as I like Savory Spice Shop, this product isn't one that I'd spend any money on. I love their Black Hills BBQ Rub (just restocked last week when I was in Denver), but I just use it after coating the meat with mustard. Builds a great bark and leave no mustardy taste behind.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 10-12-2016, 05:24 PM   #5
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Yep, I tend to agree with all of you. I'd never heard of the concept before though, and although I never buy yellow mustard I will now. I suppose it would work the same with Dijon, although the price point would be much higher.
Come to think of it, Dijon is the glue for the Herbs de Provence I use on my oven pork tenderloin.
Thanks for the thoughts.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-12-2016, 11:22 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
I haven't tried this, but I would be surprised if all of the flavor cooked off. Mustard and pickle juice are pretty pungent. The liquid would evaporate but the ground mustard seeds, dill and other flavorings would remain on the surface. Doesn't make sense.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-13-2016, 12:54 AM   #7
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by RPCookin View Post
Another comment on this product - if you are just using it to help keep your dry rub on the meat, you really only need the real pitmaster's secret - plain old yellow mustard. Note that it says the flavor will cook off, just leaving behind the spices that you use in your rub. Yellow mustard does the same thing, and the store brand is the price of this "Glue".

As much as I like Savory Spice Shop, this product isn't one that I'd spend any money on. I love their Black Hills BBQ Rub (just restocked last week when I was in Denver), but I just use it after coating the meat with mustard. Builds a great bark and leave no mustardy taste behind.
So you have personally used this method Rick? I think there's a world of difference between yellow mustard and Dijon myself. Still thinking here.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-13-2016, 01:19 AM   #8
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
Quote:
Originally Posted by Kayelle View Post
So you have personally used this method Rick? I think there's a world of difference between yellow mustard and Dijon myself. Still thinking here.
First, I'm not sure where you are getting Dijon. The ingredients for the Cue Glue only mention mustard made with mustard seed #1.

I first got the hint about using plain yellow mustard a few years ago from a barbecue recipe, and I've seen it several times since as a more or less standard practice (the pickle juice is new to me). I've used it and no mustard flavor residue is left behind, which is the whole point. You aren't looking for flavoring, only for something stickier to make the rub stay in place. Note that when using it you are cooking low and slow for a long time, most recipes call for 6 to 8 hours. That is enough time for the mustard to lose its usually strong flavor. I'm thinking that cooking for a shorter time at higher temp may not give enough time for the mustard to cook off.

The couple of recipes on that link that call for shorter times may still retain some of the "Glue" flavors, but when doing true barbecue low and slow, the only thing the mustard or the much more expensive Cue Glue does is help create a good bark.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 10-13-2016, 08:45 AM   #9
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I use yellow ball park mustard as a slather before applying a dry rub to pork ribs. Works great. Helps the rub get in and stay in all those nooks and crannies. (Cook the ribs low and slow.) The caveat-- after a long while, the mustard part releases a very intense aroma and you say What Have I Done! Then it dissipates and voila' finger lickin' ribs are just ahead.

I once used Dijon (lots of it) tossed together with a vinaigrette and oven baked a roasted new potato salad. Same thing with the aroma part. That recipe started out at like 400- 450 and was reduced to 350 until done. The Dijon acted the same and helped all the herbs cling to the taters. However, I thought the high temp was not helpful with the charred herbs and finely diced onion bits. So Don't ask me to share the recipe for this. However, I also wanted a "browned on all sides" potatoes, so I may have roasted them longer than the recipe. Otherwise it was good.
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.