Male1: So, this is pretty straight forward, yellow mustard. Okay. And this is where, you got to give her a nice liberal coating of yellow mustard, and you’ll gonna massage it in.
Male2: That’s pretty liberal.
Male1: Yup. I wanna massage it in, I’m thinking about her. I’m thinking why I’m putting the mustard on there. I wanna make sure that the mustard, gets in the all the cracks and crevices, and so if I do this, and see here, okay, this is boned out, right, there’s no bone, this bone has been removed, I wanna make sure that the mustard gets into all this cracks and crevices and all of my rub, my Fast Eddie’s seasoning gets in there.
Male2: Now technically, tell me about those medium, what is this were work on?
Male1: This is a pork butt.
Male2: Okay.
Male1: Okay. This is where you made pulled pork from. You can sliced it, probably pull it, or we diced it with meat cleavers. Alright. So, I’m gonna do a little more mustard here on the back. People get nervous coz they see the mustard and you’re putting so much on there, and they like, oh, I don’t want it to taste like mustard. The mustard completely cooks off, you don’t taste it at all, it’s only being used to help breakdown the fat, that’s all you’re using the mustard for. Okay. So, we’re looking good here. We don’t want to beat it up, you just want to make sure that it’s nice and covered.
Transcription by:
Scribe4you Transcription Services