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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-17-2020, 12:41 PM
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#16 |
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is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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I have heard and thought about using it as a meat slather/binder...it seems like it would have to be delicious. Is there anyone on here who has actually used it this way? Dukes or bust!!!
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Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) [COLOR="DarkOrange"][B]Clemson Orange Thermapen Mk4[/B][/COLOR] |
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01-17-2020, 01:13 PM
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#17 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I've used Macho Mayo for a Macho Mayo Roasted Green Chile Prime Rib.
 https://www.bbq-brethren.com/forum/s...ght=macho+mayo      It was really tasty!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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1 members found this post helpful. |
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01-17-2020, 01:18 PM
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#18 |
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Full Fledged Farker
 Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C
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Some Duke's goes mighty well in tater salad.
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[B]3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"[/B] Red Oak is still Oak :cool: |
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01-17-2020, 01:29 PM
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#20 | |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
   
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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01-17-2020, 01:39 PM
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#21 | |
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Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Quote:
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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01-17-2020, 01:50 PM
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#23 |
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somebody shut me the fark up.
  
Join Date: 01-14-06
Location: At home on the range in Wyoming
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1. General spread for sandwiches
2. Chicken salad, I can chicken breasts so it takes about 5 minutes to shred the chicken, add seasonings, chopped onion, celery, peppers etc., and I have chicken salad. 3. Remoulade sauce, more popular with fish, boiled shrimp, fish or crab cakes, but it's killer on French fries. Not sure how true this is.... but years ago a guy told me the reason so many hamburger joints put a light layer of mayo on their buns was to act as a barrier so that other liquids (like grease from the meat or tomato pulp) would not leech into the bun and make it soggy.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-17-2020, 02:34 PM
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#24 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Home made on salad
Or as a crumb holder on Chicken etc Don,t like store bought
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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01-17-2020, 03:43 PM
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#25 |
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is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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I love mayonnaise. I've never done it but I might be that guy who could eat a jar (or most of it) with a spoon on a bet. Sometimes I make peanut butter and mayo sandwiches. Duke's.
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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01-17-2020, 04:02 PM
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#26 |
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Babbling Farker
Join Date: 12-05-14
Location: Greenville, SC
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Actually, I don’t really like mayo. I know I’m going to get a load of chit for this, but I like Miracle Whip. To me, it’s not as oily.
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24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser |
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01-17-2020, 04:17 PM
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#27 |
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Full Fledged Farker
Join Date: 12-14-12
Location: McDonough, GA
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On bread for sandwiches or on hamburger buns in lieu of ketchup
As a base to hold rub on chicken or pork. It keeps poultry moist due to the oil component and tends to hold better than just oil. And in pimento cheese or a honey mustard dip (honey mustard is mayo base, plus Dijon mustard to taste, honey and a touch of onion powder and a smidgen of white pepper - try it). Fried chicken fingers or nuggets dipped in this honey mustard are the bomb! But it also works for fries, onion rings, and ham or even slathered on a sandwich. |
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01-17-2020, 04:28 PM
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#28 |
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is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Good on all things mentioned. Tuna salad, egg salad, and deviled eggs not mentioned, but if forced to pick one I gotta go with BLT.
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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01-17-2020, 04:37 PM
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#29 | |
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is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Quote:
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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01-17-2020, 04:42 PM
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#30 |
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Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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I like tartar sauce. This looks like a good recipe.
How to Make the Best Tartar Sauce PREP 10minsTOTAL 10mins This easy homemade tartar sauce is extra creamy and perfect when served next to shrimp, fish sticks, crab cakes, and even roasted veggies. Makes about 3/4 cup YOU WILL NEED 1/2 cup mayonnaise, try homemade mayonnaise 1 small dill pickle, chopped very small (3 tablespoons) 1 tablespoon fresh lemon juice, plus more to taste 1 tablespoon capers, chopped, optional 1 tablespoon chopped fresh dill or 1 teaspoon dried dill 1/2 to 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon mustard, optional Salt and fresh ground black pepper DIRECTIONS Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy. Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes. Keep, tightly covered, in the refrigerator for one week.
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I]. |
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