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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 04-02-2006, 10:16 PM   #16
FatDad
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Quote:
Originally Posted by RichardF
I don't care what 90% of mayo is; I ain't smearing nothing with it. NOT NOTHING...
AMAZING....Quote from Q-talk 3-29-06

Quote:
Originally Posted by RichardF
Coat with mustard before you put the rub on. I don't wrap (I use plastic not foil) until I put in cooler, but as an adult you are free to treat your brisket as you choose. Also - Fork or flexibility test is much more indicative of your brisket being done than temp.
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Once when I was 16 working at a Dairy Queen I made a mistake and spread mayo on a bun that should have been mustard.
My boss was standing there and told me to wipe it off and put the mustard on it because mustard would taste thru chit.

So what I gather is you will try mustard but you won't try mayo.
Very Intregalactic if you ask me.
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Old 04-02-2006, 11:15 PM   #17
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I might try the mayo once or twice, but i'm only eating these little breasts cause I can't eat red meat and pork too often. I'd hate to make a boneless skinless chicken breast toooo unhealthy :-)

Thanks for all the tips
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Old 04-02-2006, 11:25 PM   #18
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Originally Posted by Frisco_Smoker
I might try the mayo once or twice, but i'm only eating these little breasts cause I can't eat red meat and pork too often. I'd hate to make a boneless skinless chicken breast toooo unhealthy :-)

Thanks for all the tips
Miracle Whip my friend....
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Old 04-03-2006, 08:31 AM   #19
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Quote:
Originally Posted by FatDad
AMAZING....Quote from Q-talk 3-29-06

Quote:
Originally Posted by RichardF
I don't care what 90% of mayo is; I ain't smearing nothing with it. NOT NOTHING...


AMAZING....Quote from Q-talk 3-29-06


Quote:
Originally Posted by RichardF
Coat with mustard before you put the rub on. I don't wrap (I use plastic not foil) until I put in cooler, but as an adult you are free to treat your brisket as you choose. Also - Fork or flexibility test is much more indicative of your brisket being done than temp.


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Once when I was 16 working at a Dairy Queen I made a mistake and spread mayo on a bun that should have been mustard.
My boss was standing there and told me to wipe it off and put the mustard on it because mustard would taste thru chit.

So what I gather is you will try mustard but you won't try mayo.
Very Intregalactic if you ask me.

It's a texture issue for me that's morphed into one of my few food issues. I'm sure there are plenty of people that would like to spoon mayo from the jar, and eat it like pudding, and that's great, but you'll never see me with the tell-tale mayo-jiz-marks on the corners of my mouth.

Remember, next month is international I hate mayo month and it kicks-off with the annual celebration of Stinko de Mayo.

http://www.nomayo.com/
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Last edited by RichardF; 04-03-2006 at 10:12 AM..
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Old 04-03-2006, 08:41 AM   #20
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This thread might give you some ideas

http://www.bbq-brethren.com/forum/sh...highlight=lime
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Old 04-03-2006, 02:28 PM   #21
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In Mexico, the street venders spread mayo on the roasted corn instead of butter. Damn fine eats. It melts the same as butter. I'll try it on some breast.
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Old 04-03-2006, 02:34 PM   #22
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Mista will throw them on the grill sometime when he plans a cook day. I love them when they sat in brine for some time. If he does enough of them they are good for anything during the week. And it's cheaper than buying a bag of frozen pre-cooked breast that don't taste nearly as good.
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Old 04-03-2006, 02:39 PM   #23
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Quote:
Originally Posted by thillin
In Mexico, the street venders spread mayo on the roasted corn instead of butter. Damn fine eats. It melts the same as butter. I'll try it on some breast.
The CDC identifies mayo as one of the primary villains in food poisoning. Think about that the next time you have the Mexican street vendor spread it on your corn...
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Old 04-03-2006, 03:34 PM   #24
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Quote:
Originally Posted by rookiedad
also try soaking them in some goya mojito!
phil
I could go for a mojito right now...

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Old 04-03-2006, 03:45 PM   #25
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Dang it mista, I can actually taste that thing.
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Old 04-03-2006, 09:47 PM   #26
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Quote:
Originally Posted by qman
Dang it mista, I can actually taste that thing.
No kidding, I just licked my lips. Now Im thristy.

When ever I find b/s boobs on sale I buy em in bulk then freeze. To thaw I'll drop em in a ziplock bag with marinade and put in fridge. They'll thaw and marinade at the same time. Ive never smoked em, just grilled on the Weber. Good eats.
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Old 04-04-2006, 12:00 PM   #27
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Quote:
Originally Posted by qman
Not even a ham sammich?
Mayo don't go with meat. Not Kosher.
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Old 04-04-2006, 12:13 PM   #28
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Quote:
Originally Posted by RichardF
I don't care what 90% of mayo is; I ain't smearing nothing with it. NOT NOTHIN'!!!!
Couldn't agree more.

Mayo has a special place at my house. It lines the holes that the mustard, Spam, and lamb are buried in.

Wrap the chicken breasts in bacon is another trick I like to use.
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Old 04-04-2006, 12:19 PM   #29
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Quote:
Originally Posted by willkat98
Couldn't agree more.

Mayo has a special place at my house. It lines the holes that the mustard, Spam, and lamb are buried in.

Wrap the chicken breasts in bacon is another trick I like to use.
I couldn't disagree more , mix mayo with ketchup for a dippping sauce with deap fried breaded egg plant. Knock your dick in the dirt good chit.
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Old 04-04-2006, 12:24 PM   #30
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Don't get me started on egg plant.
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