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pork mayo'd rub - can it be done?

post #1 of 7
Thread Starter 
hey guys.... first time back on the forum in a whiles. My smoker has had no use over winter (sydney, Aust) and now that the weather is warming up i thought i should give it a crack this wend.

I've bought about 2.2Kg of pork neck (its cheaper and alot easier to come by than shoulder over here) and i was thinking of cutting it into 3 smaller cuts and do a different rub on each one.

1. use mustard undercoat and then coat with a variety of spices
2. use mayo undercoat and coat lightly with Worchester sauce then rub with a lemon/garlic/salt/pepper type of rub
3. mustard undercoat with ??

my first question - has anyone tired a mayo type of undercoat before?
any other ideas i can try for my last cut

any advice much appreciated.
post #2 of 7
Glad to know that the weather in the southern hemisphere is working for ya. Only time I've used Mayo is on the outside of chick parts that I want to crisp up. Hope someone else can be of better help to you.
post #3 of 7
I have used mayo, it will work. Good luck!

post #4 of 7
Mayo is mostly oil and eggs so it should work fine, personally I've only used Mayo on Salmon, but I don't see why you couldn't use it on pork.
post #5 of 7
I glad you came out of winter well. how is spring so far, did the groundhog/or the aussie equivelent see it's shadow. sorry pennsylvania joke let me know if you want to hear that silly story.

anyways I have used mayo on "7" steaks, which I think are neck steaks.
It made it very juicy and it also gave it a slightly sweet taste too as I remember. It does make a little more mess in the drip pan, but thats ok.

For your last piece, Have you tried Jeff's naked rub, it's great.

Or for something completely different

How about ginger, honey and lemon grass, with the mustartd maybe some chile as well. sort of a sweet thai que.

I did some ribs with Banana ketchup from the caribean and rubbed it with a jamacan rub and used pinapple juice and coconut rum for the liquid when I foiled. very tropical.

good luck, let us know how you made out.
post #6 of 7
I use mayo all the time before coating fish to fry. Have used it on chicken that I smoked, but not much else.
As to mustard, used that too, but remember it won't add much at all to the flavor, just there to help the rub adhere better.
post #7 of 7
Thread Starter 
thanks for the feedback guys. ill be sure to take some pics so i can post a long awaited qview.

busy day at work so i gotta get crackin'

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