Hot 'n Fast Mayo Slathered Oakridge Secret Weapon Chicken Experiment

Moose · 08-07-2017, 11:45 AM

There was some discussion on a recent thread here in Qtalk about the benefits of slathering mayo on chicken before cooking it, which many felt helps render the fat more effectively and helps get the skin nice and crisp.

I did a little research on the subject, and found quite a few converts to this method, so I decided to give it a try myself!

Started out with a 3lb fresh young chicken:

Then proceeded to cut up the chicken in pieces:

Next, I took 1/4 cup of mayo, and added about 1/2 tsp sea salt and some freshly cracked black pepper:

Then, I poured the mixture over the chicken pieces and coated them thoroughly:

I covered the bowl and let the chicken sit for about 2 hours.

After the rest, the chicken got a generous dusting of Oakridge Secret Weapon, one of my absolute favorite rubs for chicken:

Then I fired up the drum with hot briquettes and a couple pieces of oak:

Then put the dark meat on first, with all three intakes fully open:

About 15 mins later:

At that point, I added the breasts, and another 25 minutes everything was done. Here's how it looked right after I pulled the meat from the drum:

And then plated, with some of the Missus' world famous garlic rosemary oven roasted mini-yukon gold taters:

The verdict? It was without question some of the tastiest chicken we've ever eaten. When I cut into a thigh, the juices literally squirted out onto the table! The skin was nice and thin, with just the right amount of crisp to it. We plan on doing this again very soon, this time for guests to see how they like it.

And the taters were awesome too!

wihint · 08-07-2017, 12:03 PM

Wow I am hungry looking at that amazing bird, thank you for the excellent info and pictures.

Smoking Piney · 08-07-2017, 12:04 PM

Wow! Great looking chicken!

I'm going to do this the next time I cook chicken.....and I also love Secret Weapon on birds.

el_matt · 08-07-2017, 12:04 PM

Looks great! I like making an aioli with Secret Weapon and HDD. Makes some great wings.

Matt

Doog · 08-07-2017, 12:26 PM

What temp you smoke them at...

Macky · 08-07-2017, 12:30 PM

Liking everything about those bird pieces. Real nice!

Moose · 08-07-2017, 12:33 PM

Quote:

Originally Posted by Doog

What temp you smoke them at...

I wouldn't say the chicken was smoked in the purest sense of the word - they were more grilled with some smoke for flavor. Drum was running around 300 or so...

robert-r · 08-07-2017, 12:41 PM

Chicken & 'taters look killer. Thanks for the report.

lastmajordude · 08-07-2017, 01:54 PM

Oh greatttttt....One more Phreaking thing to try!!!!!!!!!!!!..Thanks for a great post....can’t wait to try that THIS WEEK...

Big-Joe · 08-07-2017, 03:15 PM

Wow never heard of this but definitely gonna try this by the looks of the results. Wonderful lookin taters to Moose

morgan-que · 08-07-2017, 03:27 PM

Looks good from where I sit!!

Ron_L · 08-07-2017, 03:52 PM

That looks great, Moose! Secret weapon is one of our favorites, too!

BillN · 08-07-2017, 03:57 PM

Looks amazing thanks for sharing, I got a feeling there are going to be a lot of mayo converts.

lastmajordude · 08-07-2017, 04:00 PM

Quote:

Originally Posted by BillN

Looks amazing thanks for sharing, I got a feeling there are going to be a lot of mayo converts.

wow!! I came back to this post to just to look at that yardbird again!!..Excellent post and pics!

hittman · 08-07-2017, 04:27 PM

Thanks a lot! Now I will have to copy you. Your pictures looked awesome.

08-07-2017, 11:45 AM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Hot 'n Fast Mayo Slathered Oakridge Secret Weapon Chicken Experiment There was some discussion on a recent thread here in Qtalk about the benefits of slathering mayo on chicken before cooking it, which many felt helps render the fat more effectively and helps get the skin nice and crisp. I did a little research on the subject, and found quite a few converts to this method, so I decided to give it a try myself! Started out with a 3lb fresh young chicken: Then proceeded to cut up the chicken in pieces: Next, I took 1/4 cup of mayo, and added about 1/2 tsp sea salt and some freshly cracked black pepper: Then, I poured the mixture over the chicken pieces and coated them thoroughly: I covered the bowl and let the chicken sit for about 2 hours. After the rest, the chicken got a generous dusting of Oakridge Secret Weapon, one of my absolute favorite rubs for chicken: Then I fired up the drum with hot briquettes and a couple pieces of oak: Then put the dark meat on first, with all three intakes fully open: About 15 mins later: At that point, I added the breasts, and another 25 minutes everything was done. Here's how it looked right after I pulled the meat from the drum: And then plated, with some of the Missus' world famous garlic rosemary oven roasted mini-yukon gold taters: The verdict? It was without question some of the tastiest chicken we've ever eaten. When I cut into a thigh, the juices literally squirted out onto the table! The skin was nice and thin, with just the right amount of crisp to it. We plan on doing this again very soon, this time for guests to see how they like it. And the taters were awesome too! __________________ 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 Last edited by Moose; 08-07-2017 at 12:03 PM..
	1 members found this post helpful.

08-07-2017, 12:03 PM	#2
wihint is One Chatty Farker Join Date: 07-14-13 Location: Phoenix AZ	Wow I am hungry looking at that amazing bird, thank you for the excellent info and pictures. __________________ Please call me Bill, William is only when I am in trouble Weber 22, Weber 22 OTG, Weber 16 and Kamado

08-07-2017, 12:04 PM	#3
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Wow! Great looking chicken! I'm going to do this the next time I cook chicken.....and I also love Secret Weapon on birds. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

08-07-2017, 12:04 PM	#4
el_matt Babbling Farker Join Date: 12-08-09 Location: Turlock, California	Looks great! I like making an aioli with Secret Weapon and HDD. Makes some great wings. Matt __________________ "Grandpa, you make the best meat, EVER!!"

08-07-2017, 12:26 PM	#5
Doog is One Chatty Farker Join Date: 06-08-14 Location: Pa.	What temp you smoke them at... __________________ Every cook is a learning experience....Big offset, Kamado, Blackstone

08-07-2017, 12:30 PM	#6
Macky Take a breath! Join Date: 05-03-05 Location: Coral Springs, Fla	Liking everything about those bird pieces. Real nice!

08-07-2017, 12:41 PM	#8
robert-r is One Chatty Farker Join Date: 03-29-15 Location: AntHome 92025	Chicken & 'taters look killer. Thanks for the report. __________________ 18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330

08-07-2017, 01:54 PM	#9
lastmajordude is Blowin Smoke! Join Date: 03-11-12 Location: The "Poah" side of Madison Co. Mississippi Name/Nickname : Dude	Oh greatttttt....One more Phreaking thing to try!!!!!!!!!!!!..Thanks for a great post....can’t wait to try that THIS WEEK... __________________ 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

08-07-2017, 03:15 PM	#10
Big-Joe is One Chatty Farker Join Date: 03-30-16 Location: Arvada Co.	Wow never heard of this but definitely gonna try this by the looks of the results. Wonderful lookin taters to Moose

08-07-2017, 03:27 PM	#11
morgan-que is one Smokin' Farker Join Date: 06-28-14 Location: tampa,fl Name/Nickname : Captain Morgan	Looks good from where I sit!! __________________ Superior SS1, Blackstone 36 griddle with grill top, Assassin 36 grill

08-07-2017, 03:52 PM	#12
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	That looks great, Moose! Secret weapon is one of our favorites, too! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

08-07-2017, 03:57 PM	#13
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Looks amazing thanks for sharing, I got a feeling there are going to be a lot of mayo converts. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

08-07-2017, 04:27 PM	#15
hittman On the road to being a farker Join Date: 06-22-16 Location: Jane Lew, WV	Thanks a lot! Now I will have to copy you. Your pictures looked awesome. __________________ Workhorse 1975t, BGE, Weber Kettle, Yoder YS640, UDS and a fire pit.