deerslyr
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Cheesehead
Posts: 158
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Post by deerslyr on Sept 8, 2020 21:30:24 GMT -6
If you ever spend time in and around Madison, you know that the Mustard Museum is in a suburb. Pretty cool place to spend an hour looking at the history of mustard and mustards from all over the world. My son went there this weekend with his girlfriend (he's been there before and gets a kick out of it) and comes home with a bottle of Inglehoffer Ghost Pepper Mustard. Today he asks what "we" should do with it. I casually mention that we could use it on smoked ribs. He asks how that works and I tell him you just spread some mustard on and then the dry rub, smoke it like I normally do. I had a little dab. It's hot. And my tastebuds have actually started asking me to tone it down in recent years. I don't see the joy in not being able to taste my food after a couple of bites... And yet I'm intrigued. I may try it on one slab, but warned him that if it was too much for me, he'd be eating the rest of the rack. He seemed ok with that. Not sure when I'd do it. Frankly, I'd probably do a regular rack at the same time "just in case" it's too much for me. Thoughts?  |
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Post by Seven on Sept 9, 2020 6:34:04 GMT -6
Their other mustards are good so I would totally hit that! I've not seen this one in stores around here, although I admittedly don't go to stores anymore. Wear gloves!!!
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deerslyr
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Cheesehead
Posts: 158
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Post by deerslyr on Sept 9, 2020 6:53:49 GMT -6
Good call on the gloves! It is available on Amazon (that's where I pulled the picture from). Link To Mustard |
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Post by shaggaroo on Sept 9, 2020 7:20:20 GMT -6
mix it with some regular Inglehoffer to tone it down??
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Post by Ken on Sept 9, 2020 7:42:40 GMT -6
Sincerely wear gloves and don't touch your face and for the love of man, don't go pee and touch your winkie!  Inglehoffer mustards are the bomb. If I saw that flavor in the store I might pass on it. Their best one is dill with capers and lemon. It's hard to find but it's great on pretzels. I will often rub my ribs (well, not my ribs) with mustard and then a rub. I wonder if the cooking process would temper the heat a little bit. Also, I love that your son takes his girlfriend to the mustard museum. That is soooo Wisconsin.  |
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deerslyr
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Cheesehead
Posts: 158
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Post by deerslyr on Sept 9, 2020 11:48:10 GMT -6
As to the mixing it with regular... nope! He won't let it happen. He loves spicy hot, so he's looking forward to it. Ah yes! I was already trying to figure out where the nitrile gloves were (given we don't have a kitchen sink for them to be under right now). I was actually thinking the cooking process would concentrate the flavor even more, making it more intense. It will be an experiment for sure. As for the museum... I forgot to ask Alison if she had been there before. She actually lives much closer to it than we do. But... interesting thing about the museum. It was started by a gentleman who was an attorney in the Wisconsin State Attorney General's Office. He worked with my uncle and was, in fact, a member of the Fantasy Baseball League I was mentioning in the NFL thread. He's a huge baseball fan, so in addition to curating the museum, he is an author. He wrote a book titled The Seventh Game about the 35 World Series that went to a final Game 7. He has a couple of other books out there as well. Kind of a Dave Berry type of a guy. |
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Post by Ken on Sept 9, 2020 12:07:24 GMT -6
As to the mixing it with regular... nope! He won't let it happen. He loves spicy hot, so he's looking forward to it. Ah yes! I was already trying to figure out where the nitrile gloves were (given we don't have a kitchen sink for them to be under right now). I was actually thinking the cooking process would concentrate the flavor even more, making it more intense. It will be an experiment for sure. As for the museum... I forgot to ask Alison if she had been there before. She actually lives much closer to it than we do. But... interesting thing about the museum. It was started by a gentleman who was an attorney in the Wisconsin State Attorney General's Office. He worked with my uncle and was, in fact, a member of the Fantasy Baseball League I was mentioning in the NFL thread. He's a huge baseball fan, so in addition to curating the museum, he is an author. He wrote a book titled The Seventh Game about the 35 World Series that went to a final Game 7. He has a couple of other books out there as well. Kind of a Dave Berry type of a guy. When I started bowling with the team I'm on now (2010 or so) I started bringing a bag of pretzels each week to go with the beers. One guy started bringing mustard and he had a different one each week. One week he was in WI with his kids and he told me they stopped at the mustard museum and I could not help but crack up. C'mon kids, it'll be fun!!... sounds like something Clark Griswold would do. Anyway, we had a really good selection of mustards during our league nights and that's where I found this stuff:  |
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Post by drez on Sept 9, 2020 12:09:24 GMT -6
Good call on the gloves! It is available on Amazon (that's where I pulled the picture from). Link To MustardI did not realize they had so many varieties. My local store has only a couple. Since I am the only one that likes mustard in the house I am not sure buying a bunch would go over well...hmmm |
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Post by Ken on Sept 9, 2020 12:17:02 GMT -6
Good call on the gloves! It is available on Amazon (that's where I pulled the picture from). Link To MustardI did not realize they had so many varieties. My local store has only a couple. Since I am the only one that likes mustard in the house I am not sure buying a bunch would go over well...hmmm Every one of them that I have tried have been excellent. That dill-flavored one is outrageously good on a burger. The applewood bacon version is excellent too. |
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deerslyr
Full Member
Cheesehead
Posts: 158
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Post by deerslyr on Sept 9, 2020 14:13:34 GMT -6
Good call on the gloves! It is available on Amazon (that's where I pulled the picture from). Link To MustardI did not realize they had so many varieties. My local store has only a couple. Since I am the only one that likes mustard in the house I am not sure buying a bunch would go over well...hmmm Dude... that sounds like a "this is mine... ALL MINE!" I say stock up on mustard to your hearts delight. And Ken, the Mustard Museum is pretty cool, although it seemed less "commercial" when it was located in Mt. Horeb. Next time you pass through, you should really check it out. They obviously do sell mustards there, and some styles not readily obtained in local supermarkets. |
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Post by Ken on Sept 9, 2020 14:51:55 GMT -6
All of this mustard talk prompted me to order two (TWO!) bottles of that creamy dill version from Amazon. I used to be able to find it at my local "diverse" grocery store but no longer. MUSTARD INCOMING!! |
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Post by Seven on Sept 9, 2020 15:14:42 GMT -6
All of this mustard talk prompted me to order two (TWO!) bottles of that creamy dill version from Amazon. I used to be able to find it at my local "diverse" grocery store but no longer. MUSTARD INCOMING!! LOL, I just checked my supply to make sure I had enough quantity and variety of mustards. In the fridge is a jar of Mister Mustard (love this stuff!!!), squeezy bottles of yellow, dijon and sriracha mustards and in the pantry is another bottle of dijon plus a sweet & spicy from Aldi. Wife wasn't a big mustard fan until a few years ago but I learned her  Also have a jar of Ingelhoffer creamy horseradish that I thought was mixed with mustard but it looks like it's just horseradish. |
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Post by Ken on Sept 9, 2020 15:36:10 GMT -6
All of this mustard talk prompted me to order two (TWO!) bottles of that creamy dill version from Amazon. I used to be able to find it at my local "diverse" grocery store but no longer. MUSTARD INCOMING!! LOL, I just checked my supply to make sure I had enough quantity and variety of mustards. In the fridge is a jar of Mister Mustard (love this stuff!!!), squeezy bottles of yellow, dijon and sriracha mustards and in the pantry is another bottle of dijon plus a sweet & spicy from Aldi. Wife wasn't a big mustard fan until a few years ago but I learned her Also have a jar of Ingelhoffer creamy horseradish that I thought was mixed with mustard but it looks like it's just horseradish. I've had a number of Sweet & Spicy ones and I swear that ONE mustard factory makes that stuff and sells it to everyone else. I have a KOOP'S ARIZONA HEAT version in my fridge at the moment and it's the same. Orange-colored, a bit spicy and slightly sweet. Great with pretzels. |
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deerslyr
Full Member
Cheesehead
Posts: 158
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Post by deerslyr on Sept 9, 2020 18:09:02 GMT -6
I didn't realize we had so many mustard-heads in here! I've got a bottle of Chinese Mustard that I love. It's got heat to it, but there is a creaminess to it that is just silky on the tongue. I also have a stockpile of Bertman's Ballpark from Cleveland. Love that stuff!
I'm gonna have to get a jar of the Dill... that looks good.
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Post by Ken on Sept 9, 2020 18:22:06 GMT -6
I will mention this: I once went to make ribs and decided to use a jalapeno mustard. I did wonder if the ribs would be spicy and get some raised eyebrows but there was ZERO hint of the mustard or jalapeno flavor. Not sure that will translate to the ghost pepper mustard or not. I am not a fan of anything that is just meant to impress you with heat. If the flavor is good and it also happens to be hot, I'm eating it even though I'm sweating or my mouth is on fire. Ghost Pepper always seems like "look, our pepper goes to eleven!" and I don't find the flavor to be that good. I brought a can of ghost pepper peanuts to the bowling league once. They were crazy hot. Never in the history of males eating peanuts have you seen grown men take just ONE peanut or even a HALF of a peanut. That can lasted forever. |
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