Mayo

time2fly

Fire Starter

Original poster

Apr 6, 2010

37

11

West Central Florida

• Nov 21, 2012

• #1

Did I read somewhere that some folks put mayo ( not Miracle whip ) on their poultry prior to smoking?

If that is the case- should it be done on a turkey?

Then sprinkle rub on after??

Thanks

konrad

 

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Nov 21, 2012

• #2

Some of the people here like mayo and rub over chicken. I don't share that idea

 

time2fly

Fire Starter

Original poster

Thread starter

Apr 6, 2010

37

11

West Central Florida

• Nov 21, 2012

• #3

Thanks for the input!!

What didn't you like about it?? Does it ruin the crispyness of the skin??

Thanks again!!

K

 

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Nov 21, 2012

• #4

Time2Fly said:

Thanks for the input!!

What didn't you like about it?? Does it ruin the crispyness of the skin??

Thanks again!!

K

Click to expand...

The mayo didn't melt. it just stayed on top and tasted greasy..........IMHO      

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Nov 21, 2012

• #5

K, evening..... I have used mayo to coat a salmon..... compared side by side with no coating.... seasonings the same on both.... the mayo side was smoother, moister and no mayo flavor.... I think a lot depends on the type of oil used in the mayo.....    try homemade if you can......

Dave

 

time2fly

Fire Starter

Original poster

Thread starter

Apr 6, 2010

37

11

West Central Florida

• Nov 21, 2012

• #6

Thanks Dave-

Fixin to smoke my first hunk of poultry tomorrow ( T-Day Turkey)

Wanting to get some expierenced imput

K

 

nabo4u

Fire Starter

Oct 10, 2012

46

10

Miami, fl

• Nov 21, 2012

• #7

I saw on a cooking channel show over the weekend where the chef coated the turkey with homemade mayo and rub. He didn't smoke it though. He put it in a 425 degree oven. After 30 minutes, he reduced temp to 325. He basted it about every 15 minutes. The skin came out nice and crispy. I've never put mayo anywhere near a bird, but I might just have to give this a test run sometime soon. Guess this isn't too helpful as far as smoking goes


Jose