Direct fire mayo slathered chicken***feel the radiance
- Thread starter smoke ninja
- Start date
Fwismoker
somebody shut me the fark up.
The "thump" tap that ninja had you don't need mayo anyway ... It's the eggs in there that really does it because i get it with my roti fried chicken especially although I get it with the panko only fried chicken also.
I know the family has the allergies anyway so it's a moot point, just keep using panko.
I feel it really makes a difference but no mayonnaise taste. C'mon give it a try.
Of all slather techniques i feel this one does the most good things
Homemade eh?
c farmer
Babbling Farker
We actually have a egg free mayo we use.
Fwismoker
somebody shut me the fark up.
Which that wouldn't work anyway because it's the eggs in it that does the magic. Aint that much difference anyway from what you're doing anyway so it's all good.
Yep, raised direct here too. Nice job.
Hadoken
Knows what a fatty is.
So any tips for someone that wants to do raised direct with a kettle?
I've got a home made mini WSM, but I'm not sure I can get it to 400 too easily and can't fit many birds on there.
Is this an excuse to go buy the WSM I've had my eye on?
I've got a home made mini WSM, but I'm not sure I can get it to 400 too easily and can't fit many birds on there.
Is this an excuse to go buy the WSM I've had my eye on?
churrodog
Full Fledged Farker
Hadn't tried the mayo slather yet so gave it a shot last night after seeing this.
Really gotten the hang of working direct with the Akorn now after a few months. I can dial it in to 350 or 400 without overthinking or overadjusting it now.
Really gotten the hang of working direct with the Akorn now after a few months. I can dial it in to 350 or 400 without overthinking or overadjusting it now.
http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe.html
i used this recipe, quadrupled it and used my kitchen aid mixer. i shared it with many folks to include my VFW for their 4th of july cook out. it dissapeared almost immediately and many of the OLD OLD members said it reminded them of when they were really young.
Hadn't tried the mayo slather yet so gave it a shot last night after seeing this.
Really gotten the hang of working direct with the Akorn now after a few months. I can dial it in to 350 or 400 without overthinking or overadjusting it now.
That looks great, glad i could help push you over the edge.
So did you notice a difference with the mayo? What did ya think?
churrodog
Full Fledged Farker
Well, I didn't have time for a brine so I injected with some cajun butter. Didn't have enough time to let it sit in the fridge to dry the skin. Didn't poke holes or jaccard or score it. And it was definitely the most crisp skin I have ever cooked! :thumb:
I have done tons of tenderloins, chops, and wings since I got the grill but hadn't tried skin-on chicken yet. Have had plenty of rubber skin off my smoker before I got the grill.
It was a little tricky when I first got the cooker I wasn't sure when to run direct or indirect so I would throw on a tenderloin at 450 with the stone in it but wouldn't get any sear like I thought might happen since the grates are CI. So I would take the stone out mid cook to sear. It was really a mess of ideas and experiments. This method here is pretty much foolproof. :loco:
The versatility you can pull off with the distance that the Akorn gives you between coals and the grate is pretty amazing.
I saw this today, had to try it.
RogueWave
Got Wood.
I've had some good results with mayo slathered thighs, both direct and slow smoked. I figured if I started skin side down... especially direct... too much of the mayo would be lost to the grates. No?
Not an excuse. A reason. A very good reason.
Looks great! I loves smoking chix on the UDS with no deflector, or any other way of getting direct over coals with a little distance. :thumb: Haven't done the mayo slather in a while - I used to do these great chipotle/mayo thigh thingees - need to get back on that train.
Nice done sir!
robert-r
is Blowin Smoke!
What is the distance, if I may ask?
robert-r
is Blowin Smoke!
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