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Mayo on a chicken - Page 2

post #21 of 41
Did you brine the bird or just throw it on? That looked awsome..haven't done any poultry yet, but looking at that wants to get me going!!!
I use mayo instead of butter when grilling sandwiches (like grilled cheese) and it makes a nice crispy crust on the bread..better than butter! I guess it's sort of the same with chicken? Thanksicon_razz.gif

post #22 of 41

I grew up eating miracle whip sandwiches, so I love the stuff, but I can't imagine using it in place of butter for grilled cheese...
post #23 of 41
going to try that tonite for supper shelly

i also grew up eating miracle whip sandwiches..........one of my favs is.......peanut butter,miracle whip, cheese, on whole wheat toast........YUMMY

post #24 of 41
I like pb & cheese, MW & cheese, but I can't imagine them all together!!
One of my favs growing up other than just the plain MW sammie was MW, cheese and mustard. I must have eaten my way through thousands of those sammies. Lite on the mustard, heavy on the MW.
post #25 of 41
the mw helps cut the stick to the roof of your mouth curse of a good pb......try it......you will like it.......

post #26 of 41
another idea on diff. things to use when grilling cheese sandwiches

my wife uses butter flavore pam, when toasting buns for hamburgers, werks GREAT......bet it would work on grilled cheese sandwiches also........just a thought

post #27 of 41
I grew up on it too ... luckily I moved onto mayo for the same reason that I don't eat KD anymore...biggrin.gif ... taste!
post #28 of 41
Don't imagine it ... go wild ... try it! Can't hurt too much eh?
post #29 of 41
Thanks for the point AJ, it really goes to my old buddies wife though. Miracle Whip, Mayo makes no difference as long as the eggs are in there. Thats what makes it seal up and brown so well.
post #30 of 41
Thread Starter 
Yes, I did brine for a couple of hours. Kosher salt, sugar, cinnamon, cayenne pepper, and italian seasoning. (if you like it, add it to the brine!)

I generally don't have enough time to brine something like it should. Hell, I usually forget to take the bird out of the freezer until about 2 hours before it should start cooking!
post #31 of 41
I have been using mayo on fish for some time instead of egg. Our saltwater "speckled" trout in particular, but have used in on others also. Mix the mayo all over the fish, just enough to cove it, adding some other spices then throw in Panko Japanese bread crumb, then in the canola oil. Very tasty. Gonna have to try it on some of the chicken leg quarters I have coming up. PDT_Armataz_01_34.gif
post #32 of 41
Thanks AJ anything with corn or corn bread is right up my alley! The turkey looks wonderful!

Dude -

If you've never made mayo you never eatten REAL mayo! I add a bit of papprika and cayenne pepper to mine to jazz it up even more.

Deejay’s Blender Mayonnaise
2 large Eggs
2 tablespoons Vinegar
1 teaspoon Salt
1/2 teaspoon Dry mustard
1/4 teaspoon Paprika
1/2 teaspoon Cayenne Pepper
2 cup vegetable oil
2 tablespoons Lemon juice

Put eggs and vinegar in blender. Add salt, dry mustard, paprika, and cayenne blend till mixed. Run blender at slow speed, and add the vegetable oil a few tablespoons at a time. Occasionally stop blender and scrap sides with a spatula. Makes about 3 cups. This is good stuff!
post #33 of 41
Thread Starter 
That is a chicken Deb. The turkey comes in a couple of weeks!
post #34 of 41
how thick do you put it on?
post #35 of 41
Not sure how much AJ uses, but not thick, as per my fish. Just enough so your spices will easily adhere to the meat.
post #36 of 41
Thread Starter 
Just enough to cover it with mayo. There weren't any spots where it was so thick that you couldn't see the skin. I was really after just having something to hold on to the rub.
post #37 of 41
I have done this method in the past( before I ever smoked anything ) when cooking a turkey in one of those oven look bags in the oven ...the bird stays nice n moist without basting ....cooks quicker....and the miracle whip browns the bird up nicely,works great PDT_Armataz_01_34.gif
post #38 of 41
Your Corn Dish Bliss is one tasty treat! We make it earlier this week for us (finishing it up tonight), and I made it to take as one of our vegetable dishes for Thanksgivings at the in-laws. The family loved it and several asked for the recipe. I cut the butter in half (heath problems) and it was really great. It's going to be a standard in our collection from now on.

Thanks for sharing it. smile.gif
post #39 of 41
the mayo DID brown up the turkey well.........but the skin was still rubber......next time.......mayo and 350

post #40 of 41
wow that makes me want to hurl!! to each his own i guess ;)
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