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!
Great post Moose and the Chicken looks delicious.
I have only had Chicken Grilled, not smoked. Guess I need to try some smoke
try using Yoghurt the same way and tell me what you think:thumb:
Great post Moose and the Chicken looks delicious.
I have only had Chicken Grilled, not smoked. Guess I need to try some smoke
try using Yoghurt the same way and tell me what you think:thumb:
Greek yogurt is what I use and it works great.
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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.
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.