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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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Old 01-17-2020, 01:41 PM   #16
SweetHeatBBQnSC
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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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Old 01-17-2020, 02:13 PM   #17
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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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Old 01-17-2020, 02:18 PM   #18
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Some Duke's goes mighty well in tater salad.
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Old 01-17-2020, 02:25 PM   #19
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It's made with Dukes or not made at all!
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Old 01-17-2020, 02:29 PM   #20
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Quote:
Originally Posted by SweetHeatBBQnSC View Post
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!!!
I do all the time with chicken. Below are mayo slathered wings. They come out killer.







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Old 01-17-2020, 02:39 PM   #21
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Quote:
Originally Posted by cowgirl View Post
Yep!
Sign me up for fresh tomato sandwiches in season. Sourdough or Italian bread, mayo, a big slab of bright red juicy tomato, a little salt and a big glass of cold milk
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Old 01-17-2020, 02:43 PM   #22
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Pimiento Cheese, The Masters recipe. Dukes
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Old 01-17-2020, 02:50 PM   #23
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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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Old 01-17-2020, 03:34 PM   #24
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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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Old 01-17-2020, 04:43 PM   #25
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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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Old 01-17-2020, 05:02 PM   #26
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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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Old 01-17-2020, 05:17 PM   #27
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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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Old 01-17-2020, 05:28 PM   #28
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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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Old 01-17-2020, 05:37 PM   #29
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Quote:
Originally Posted by Joe Black View Post
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.
You realize Miracle Whip is basically mayo with sugar added to it? I can't stand the stuff.
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Old 01-17-2020, 05:42 PM   #30
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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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