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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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Old 01-17-2020, 09:41 PM   #46
sudsandswine
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Quote:
Originally Posted by smoke ninja View Post
I've always liked mayo instead of butter for grilled cheese but didn't know about using it to protect your buns
It’s like any other fat...water resistant. I suppose fat resistant as well?

I always put a moderate layer underneath the patty (if it makes sense for the style of burger) to help avoid soggy bun syndrome. I almost always grind my own beef and also cook the burger mediumish so plenty of juices to make that bottom bun fall apart.
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Old 01-17-2020, 09:44 PM   #47
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I make fish taco's with a little dab of mayo on each one after I layer the fish onto the hand made tortilla's and the rest of the good stuff goes on top.
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Old 01-17-2020, 10:01 PM   #48
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I like some Duke's as the basis for filling for mushrooms.
- Add granulated garlic, onion powder, and good parmesan cheese

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Old 01-17-2020, 10:12 PM   #49
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Hot dang Bob!! Those are my kinda tacos. WOw!!

Quote:
Originally Posted by InThePitBBQ View Post
I make fish taco's with a little dab of mayo on each one after I layer the fish onto the hand made tortilla's and the rest of the good stuff goes on top.
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Old 01-17-2020, 10:16 PM   #50
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We don't have Duke's here but I brought it back from TX.



Quote:
Originally Posted by ShadowDriver View Post
I like some Duke's as the basis for filling for mushrooms.
- Add granulated garlic, onion powder, and good parmesan cheese
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Old 01-17-2020, 10:28 PM   #51
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Quote:
Originally Posted by smoke ninja View Post
I've always liked mayo instead of butter for grilled cheese but didn't know about using it to protect your buns
Mayo on the bottom half of the bun isn't rocket surgery. Literally shocked you didn't know
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Old 01-18-2020, 08:26 AM   #52
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A tie with me:. Fresh tomato and bacon sandwiches, or on a ciabatta bun with smoked turkey, bacon and Swiss. Both loaded with black pepper and Blue Plate.
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Old 01-18-2020, 10:11 AM   #53
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Years ago I stumbled across The Worldwide I Hate Mayonnaise Club's website (now defunct). I thought this response was hilarious:


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Old 01-18-2020, 10:47 AM   #54
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Mayo on the bottom half of the bun isn't rocket surgery. Literally shocked you didn't know
But it is brain science.
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Old 01-18-2020, 10:55 AM   #55
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Take some country ham, mince it up, mix with mayo to make country ham dip. You'll be glad you did. Your cardiologist will not.

Farkin delicious though.
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Old 01-18-2020, 11:20 AM   #56
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My Favorite:


Mayo slathered wings with Chicken Rub #2, cooked vortex style:












https://www.bbq-brethren.com/forum/s...d.php?t=263808
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Old 01-18-2020, 11:24 AM   #57
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It's a really good corn slather also...
I’m going to double down on the corn as well. Sprinkle some powder parmesan on there.
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Old 01-18-2020, 11:41 AM   #58
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I’m going to double down on the corn as well. Sprinkle some powder parmesan on there.
I absolutely forgot about Elote! Oh, man! Love that stuff (and so does our munchkin)!
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Old 01-18-2020, 01:02 PM   #59
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Originally Posted by smoke ninja View Post
I've always liked mayo instead of butter for grilled cheese but didn't know about using it to protect your buns
I thought it was supposed to be mayo aaaand butter.
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Old 01-18-2020, 02:25 PM   #60
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Mayo is straight nasty.....
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