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I did do a 12 with the breast, it was great. Here is the finished picture of a 4. I damn near turned it into a 5 while fiddling with the camera. :biggrin:
Overall I was pleased with the mayo. It definitely locked in more moisture than brining alone. I'm not really a skin eater, but tested both. Chris was dead-on accurate in his description.
Get a farken life!! Totally kidding, very impressive stats you have there, have given me some insight on kicking up our chicken for our next comp.
This should definetly be saved somewhere :wink:
I put the mayo in a bowl, put a piece of chicken in it, flipped to get some on the other side, and then spread it around with my fingers (in gloves). I then applied rub directly on top of the mayo slather. You could use a brush or similar device for the same effect. It was not a thick layer or glopped on there. Just spread around similar to mustard slather.
There are bits and pieces about mayo mentioned in various threads. Here is one a few days before this one that has some idears (and not just for chicken)