Chicken Skin Experiment - Page 3

jvreeland · 10-08-2007, 03:41 PM

Absolutely great post!

How as the mayo applied - as I have never heard of doing this.

bigabyte · 10-08-2007, 04:06 PM

I put the mayo in a bowl, put a piece of chicken in it, flipped to get some on the other side, and then spread it around with my fingers (in gloves). I then applied rub directly on top of the mayo slather. You could use a brush or similar device for the same effect. It was not a thick layer or glopped on there. Just spread around similar to mustard slather.

lwest99 · 10-08-2007, 04:19 PM

Thanks, Again this is a great post. Thanks for sharing with us.

leanza · 10-11-2007, 08:33 PM

Tried mayo at the end of my smoke, and I need to work on it some.

thirdeye · 10-11-2007, 08:54 PM

I did some brined breasts with the mayo, and was very pleased.

SmokeInDaEye · 10-11-2007, 09:38 PM

Un-farkin-believable! Great work, Chris!!!

FatBoyz · 10-12-2007, 07:47 AM

Ok somene please explain the mayo thing i have never hear about this.

thirdeye · 10-12-2007, 08:36 AM

Quote:

Originally Posted by FatBoyz

Ok somene please explain the mayo thing i have never hear about this.

There are bits and pieces about mayo mentioned in various threads. Here is one a few days before this one that has some idears (and not just for chicken)

Norcoredneck · 10-12-2007, 10:05 AM

Next assignment, test top 10 on turkeys. Will stand by for results. Thanks for all the hard work.

Chris Nickelson · 10-12-2007, 11:13 AM

Official "wingman" status is in order!!!!

10-08-2007, 03:41 PM	#31
jvreeland Got Wood. Join Date: 09-24-07 Location: Pelham, Alabama Downloads: 0 Uploads: 0	Absolutely great post! How as the mayo applied - as I have never heard of doing this. __________________ ~Jeff Vreeland Alabama GrillBillies [URL="http://www.socialjeff.com"]Blog[/URL] \| [URL="http://www.flickr.com/photos/jvreeland"]Photos[/URL] \| [URL="http://www.algrillbillies.com"]Team & Catering Page[/URL]

10-08-2007, 04:06 PM	#32
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I put the mayo in a bowl, put a piece of chicken in it, flipped to get some on the other side, and then spread it around with my fingers (in gloves). I then applied rub directly on top of the mayo slather. You could use a brush or similar device for the same effect. It was not a thick layer or glopped on there. Just spread around similar to mustard slather. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-08-2007, 04:19 PM	#33
lwest99 On the road to being a farker Join Date: 06-11-07 Location: Lenexa, KS Downloads: 0 Uploads: 0	Thanks, Again this is a great post. Thanks for sharing with us. __________________ Lee West [B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B] Lenexa, KS :icon_cool

10-11-2007, 08:33 PM	#34
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	Tried mayo at the end of my smoke, and I need to work on it some. __________________ Tom

10-11-2007, 08:54 PM	#35
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	I did some brined breasts with the mayo, and was very pleased. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

10-11-2007, 09:38 PM	#36
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	Un-farkin-believable! Great work, Chris!!! __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

10-12-2007, 07:47 AM	#37
FatBoyz is one Smokin' Farker Join Date: 09-16-07 Location: Mukwonago, Wi Downloads: 0 Uploads: 0	Ok somene please explain the mayo thing i have never hear about this. __________________ i feel i should say something profound .... so drink up the beers getting cold

10-12-2007, 10:05 AM	#39
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Next assignment, test top 10 on turkeys. Will stand by for results. Thanks for all the hard work. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

10-12-2007, 11:13 AM	#40
Chris Nickelson Full Fledged Farker Join Date: 08-27-06 Location: KC Downloads: 0 Uploads: 0	Official "wingman" status is in order!!!! __________________ [B]Dodge County Smokers[/B] two brinkman R2D2's Trailer Mounted H & S 2000 Pit CBJ# 14974 :cool:

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