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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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08-08-2017, 08:18 PM | #32 |
is One Chatty Farker
Join Date: 03-29-15
Location: AntHome 92025
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Works for me.
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18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330 Last edited by robert-r; 08-09-2017 at 08:09 PM.. |
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08-09-2017, 10:03 AM | #33 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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08-09-2017, 11:56 AM | #34 |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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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.
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[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
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08-09-2017, 07:41 PM | #37 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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That's a fine looking bird Moose! Well done.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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08-09-2017, 07:46 PM | #38 | |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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08-09-2017, 08:18 PM | #39 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Gorgeous looking chicken.
I became a mayo cult member yesterday afternoon. Works great. Next time, I'm mixing the rub in with the mayo that coats the yardbird. Great method you used.
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08-10-2017, 11:57 AM | #40 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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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.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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08-10-2017, 12:41 PM | #41 | |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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We make both the mayo/lemon/ketchup and the Cornell recipes often, sometimes at the same time and the mayo birds are selected by most, including the biased Cornell grads in the family. You still need to have Cornell chicken periodically around here though, I think it is a law.
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[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
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08-11-2017, 02:05 PM | #42 |
Full Fledged Farker
Join Date: 04-18-11
Location: Northeast
Name/Nickname : Kimo1
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Not trying to hijack your thread but I did a chicken test a few years ago that included mayo. http://www.bbq-brethren.com/forum/sh...d.php?t=186728
BTW, nice job! |
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08-12-2017, 07:16 AM | #43 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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08-19-2017, 05:44 PM | #44 |
Take a breath!
Join Date: 09-20-12
Location: Elk Grove, CA
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I just cooked four bone in thighs and they came out great. Mayo + coarse ground pepper, then I seasoned with Oakridge Secret Weapon on all sides and under the skin, added more coarse ground pepper to the top and baked at 380 degrees for about 50-55 minutes. Came out crispy, juicy and very flavorful. Some of the best chicken I've ever baked. :)
No plating pictures because after trying a few pieces, I tossed everything into a container to be pulled tomorrow for fried tacos.
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08-21-2017, 12:49 PM | #45 |
On the road to being a farker
Join Date: 04-22-16
Location: Southern MD
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I too have been a mayo convert. Slather everything in mayo now before applying the rub. Last brisket and St Louis ribs I did came out the best I've ever made. It makes sense as the main ingredients of mayo are eggs, oil, salt, acid. 3 of the 4 most everyone already applies. Not sure how the egg yolk changes things but it sure does make it better!
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Tags |
Mayo chicken, mayo slather, mayonnaise chicken |
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