Mayo & Chicken

[sturev]

So I tried the slather on wings the other day for the 1st time and they turned out delish but they got real dark/black instead of my normal deep dark brown...? Does anyone else find this happening?

I ran them around 400 on the gasser most of the time indirect (started them off over one of the burners on low while the others were on high and then I shut that off after about 15 mins). I thought they were too black but after I tossed them in sriracha and let them rest for a bit they were slammed down with no complaints.

 

[Gary Tomato]

Don't folks usually dip their chicken in mayo dressings after the cook, a la Big Bob Gibson's famous white sauce, or are you doing some other process/style?

 

[sturev]

Don't folks usually dip their chicken in mayo dressings after the cook, a la Big Bob Gibson's famous white sauce, or are you doing some other process/style?

No this is pre-cook, you coat the chicken with mayo instead of oil, etc, and it's been reported here by others that it really makes the skin turn out great... I can't recall the post but there was a side by side done with like 5 different methods to compare.

 

[smoke ninja]

No this is pre-cook, you coat the chicken with mayo instead of oil, etc, and it's been reported here by others that it really makes the skin turn out great... I can't recall the post but there was a side by side done with like 5 different methods to compare.

This one

http://www.bbq-brethren.com/forum/showthread.php?t=222075


Never had burning from the mayo before. Could it have been some sugar in the rub?

 

[sturev]

This one

http://www.bbq-brethren.com/forum/showthread.php?t=222075


Never had burning from the mayo before. Could it have been some sugar in the rub?

Thanks Ninja, that was your post I was referring to! No, just did SPOG over the mayo. It was Best Foods regular mayo. I'll have to give it another go. Just weird that they burned up so bad.

One thing I didn't mention is that they were soaked in buttermilk for 2 days prior... I've always done that and never had an issue but maybe it's the combo??? I rinse the chicken after the soak so it's not that I "mixed" the two.

 

[Ron_L]

There is also the extensive testing done a while back by kimo1...

http://www.bbq-brethren.com/forum/showthread.php?t=186728

 

[Bludawg]

It will turn black if the Drippings burn use a drip pan with a little water in it. Chicken fat smoke is sooty.

 

[RogueWave]

I still wonder if it could it be the high heat. I thought the mayo method applied best to lower and slower cooking methods, though I must say, I have seen some good looking results with high heat on these boards. SmokeNinja's comes to mind.

I have done a good half-dozen mayo test runs and the one time I ran hot, I had similar results. Still good... just a little darker. Though I'm reminded... I may have used Plowboys Yardbird. The sugar would likely explain that.

 

[krex1010]

I've tried the mayo slather several times, the results were always good, but in my opinion no better than without mayo, so I don't really use it anymore.

 

[Teleking]

I still wonder if it could it be the high heat. I thought the mayo method applied best to lower and slower cooking methods, though I must say, I have seen some good looking results with high heat on these boards. SmokeNinja's comes to mind.

I have done a good half-dozen mayo test runs and the one time I ran hot, I had similar results. Still good... just a little darker. Though I'm reminded... I may have used Plowboys Yardbird. The sugar would likely explain that.

I second the high temp. 400 is at or above the smoke point of some oils used to make mayo. I use avocado oil for homemade mayo with a smoke point just over 500. Never used as a coating though.

 

[Bob C Cue]

I used mayo on chicken halves yesterday on the PBC based on Ninja's suggestion and turned out great. No soot, no black skin, no problems! Probably ran south of 300° most of the cook until I cracked the lid for the last 20 minutes.

 

[robert-r]

I don't think it's the mayo. I've done several HH cooks where I've slathered chicken with it & then added rub. No problemo here.

 

[Bludawg]

So I tried the slather on wings the other day for the 1st time and they turned out delish but they got real dark/black instead of my normal deep dark brown...? Does anyone else find this happening?

I ran them around 400 on the gasser most of the time indirect (started them off over one of the burners on low while the others were on high and then I shut that off after about 15 mins). I thought they were too black but after I tossed them in sriracha and let them rest for a bit they were slammed down with no complaints.

The black is coming from the burnt chicken grease cooking off on the flavorizor bars sending up sooty smoke that clings to the oil in the mayo. Mayo aint fer use on a grill only the smoker.

 

[BBQFiend]

Is the mayo a butter substitute or do you really just like the taste?

 

[RogueWave]

Is the mayo a butter substitute or do you really just like the taste?

Tenderizer for skin. Used to take skin from rubbery to bite-thru.

 

[RogueWave]

The black is coming from the burnt chicken grease cooking off on the flavorizor bars sending up sooty smoke that clings to the oil in the mayo. Mayo aint fer use on a grill only the smoker.

OK, that appears to have explained it... at least for me. Did my (relatively) HH round on the grill. I had thought that explanation was long on guess and short on fact, but it does make sense to me now. Thanks, BD.

Just got a pellet pooper. Looking forward to some more yard bird experimentation.

 

[Fwismoker]

What's this mayo ya'll speak of? :noidea:

 

[smoke ninja]

What's this mayo ya'll speak of? :noidea:

Behold the power of mayo

 

[Fwismoker]

Behold the power of mayo

LOL...behold the power infra red from FIRE!

 

[RogueWave]

Are folks employing mayo at comps with much success, i.e. without judges grumpin at the hint of mayo in the flavor profile?