ShadowDriver
somebody shut me the fark up.
Oh, man... I'd really love some of that right now. Looks killer!
Kudos to momma on those 'taters, too!
Kudos to momma on those 'taters, too!
Hot 'n Fast Mayo Slathered Oakridge Secret Weapon Chicken Experiment
- Thread starter Moose
- Start date
- Joined
- Feb 11, 2010
- Location
- Porters...
Awesome looking chicken! Secret weapons a house hold favourite here too. I had to start buying the 5 lb bags we go thru so much! I'm going to have to give the mayo a try next chicken cook.
thunter
is Blowin Smoke!
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- Mar 22, 2006
- Location
- Indianap...
Verdict... Guilty - of making me hawngry at 5:00 in the morning! Lol! :-D
cheez59
Quintessential Chatty Farker
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- May 29, 2008
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- LaFayett...
Mayo and Secret Weapon was made for chicken. You did it proud. :clap2:
sleebus.jones
is Blowin Smoke!
Looks great! Thanks for the inspiration; will definitely do this next chicken cook.
SmokinJohn
Babbling Farker
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- Oct 15, 2012
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- Anaheim, CA
Oh my......going to have to borrow this recipe.
Kanco Connection
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Lovin it. Thanks for the good pix and info. Definitely giving that a try.
- Joined
- Jan 3, 2014
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- Detroit...
Secret weapon and mayo you say?
robert-r
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- AntHome...
Works for me.
Last edited:
I always use yogurt when I make tandoori chicken, and it's fine, though the whole purpose of using mayo is the high fat content. The fat seems to attract heat to the chicken which in turn, helps render the fat more quickly and effectively. I also had a few small grease fires in my drum towards the end of the cook...
m-fine
is One Chatty Farker
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- Apr 25, 2016
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- Rocheste...
My grandmother started grilling chicken with mayo back in the 50's based on a recipe from the local gas company and it has been a favorite since. Better then Cornell Chicken any day, but for some reason it lingers in the background and never gets the recognition it deserves.
Try adding a little acid to the mayo. The base formula I use is 1 cup mayo, 1/4 cup ketchup, and 1/4 cup lemon juice. Season to taste, and that can mean salt and pepper or a full blown rub as moose did, or anything in between that does not have much sugar. You can also substitute lime for the lemon or leave out the ketchup and replace with another acid/color source depending on the flavor profile you are after.
It is actually much of the same acid + oil + salt theory behind Cornell chicken and so many other recipes but with mayo as the source of oil.
Try adding a little acid to the mayo. The base formula I use is 1 cup mayo, 1/4 cup ketchup, and 1/4 cup lemon juice. Season to taste, and that can mean salt and pepper or a full blown rub as moose did, or anything in between that does not have much sugar. You can also substitute lime for the lemon or leave out the ketchup and replace with another acid/color source depending on the flavor profile you are after.
It is actually much of the same acid + oil + salt theory behind Cornell chicken and so many other recipes but with mayo as the source of oil.
RJ_Make
Knows what a fatty is.
- Joined
- May 6, 2017
- Location
- Annapoli...
Another tasty lookin meal
chicagokp
Babbling Farker
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- Feb 17, 2011
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- Chicago...
That's a fine looking bird Moose! Well done.
lastmajordude
is One Chatty Farker
Fine....what does the lemon (acid) do????
Personally, I wouldn't say that the mayo slathered bird (At least the way I prepped it) was better than cornell or Roadside chicken, but it was certainly equal. They are just two entirely different flavor profiles, especially using the Oakridge Secret Weapon rub the way I did.
As to the acid you mentioned in your version, one could also substitute apple cider vinegar for lemon or lime juice with good results, I would think.
