*** Slather experiment *** chicken skin ***

[Smokedawg86]

Smoke Ninja, what rotisserie rack is that. I've been thinking about getting the cajun bandit rotisserie kit for my kettle and have not come across a basket like that that i could use with it.

 

[mattmountz94]

I've never heard of putting mustard or mayo on chicken or a mustard rub on ribs etc. But that's the reason I'm a member of this fine site. To learn. I'll have to give the bird a try int The Big Easy with mayo because of your excellent post.

Thanks!

Mayo also does wonders to replace egg/flour when breading chicken. I make my chicken parm with mayo instead of egg and its banging

 

[smoke ninja]

Smoke Ninja, what rotisserie rack is that. I've been thinking about getting the cajun bandit rotisserie kit for my kettle and have not come across a basket like that that i could use with it.

I picked that rack up for $7 from Menards.

 

[smoke ninja]

Mayo also does wonders to replace egg/flour when breading chicken. I make my chicken parm with mayo instead of egg and its banging

I will sometimes use mayo instead of butter on a grilled cheese sandwich. Better golden color.

 

[Decoy205]

Great post and just another reason to like mayo and hot sauce.

 

[code3rrt]

Very nicely done, thanks for the effort and the reviews!

KC

 

[AussieMatt]

Looks like I'm doing chicken tomorrow night! :thumb:

 

[THoey1963]

Nice job Ninja. I wouldn't pass on any of them, but the Mayo and Hot Sauce sounded best to me too.

 

[robinfresno]

Wonder what it'd be like with some Alabama white sauce in place of the mayo?

 

[smoke ninja]

Wonder what it'd be like with some Alabama white sauce in place of the mayo?

I've a wanted to try that stuff for awhile now.















Thanks for all the positive response, it was fun. maybe ill try a slather test with ribs next time

 

[Kimo1]

Not hijacking! Just adding to the thread
www.bbq-brethren.com/forum/showthread.php?t=186728

 

[smoke ninja]

Not hijacking! Just adding to the thread
www.bbq-brethren.com/forum/showthread.php?t=186728

Interesting stuff. Looks like mayo has been peer reviewed and come out on top. Totally different styles. Kinda a backyard vs comp feel to the two. Im glad you added that.

What i take most from all this "testing" is a liquid slather, for whatever reason, seems to produce a better skin with more flavor.

 

[Roguejim]

"Each thigh was seasoned lightly with tony Cs and a coat of this garlic herb rub before the slather". Really? Sounds backwards.

 

[tish]

Nice experiment, Steve. I'm doing a whole chicken on the rotisserie tomorrow night. Think I'll try a mix of mayo and mustard on it. I'll let you know how it comes out. Thanks for posting.

 

[smoke ninja]

"Each thigh was seasoned lightly with tony Cs and a coat of this garlic herb rub before the slather". Really? Sounds backwards.

The Tony's was done before the slather, sorta a dry brine



The coarse layer went on top... guess that invalidates the results :becky:

 

[Wolverine]

The coarse layer went on top... guess that invalidates the results
No, not really, it just shows there are several ways to get great results,

 

[Fwismoker]

Just checking in to see what's going on. :wink: