Boneless/skinless mayo?

[chef marko]

Doing some 3oz chik breast boneless skinless was going to do a rub with mayo as the glue anyone ever try this out? Mainly using this technique because I heard it keeps more moisture in chik as well. Any ideas/methods for tender juicy would be appreciated, thanks. Already in brine btw.

 

[daveomak]

Marko, morning and welcome to the forum.....  I have used mayo on salmon along with salt, pepper, onion and garlic....  It worked well in that application... haven't tried it on anything else....    I think it would work well on chicken...  If you try it, let us know...  Dave

 

[oldschoolbbq]

 

[shoneyboy]

Doing some 3oz chik breast boneless skinless was going to do a rub with mayo as the glue anyone ever try this out? Mainly using this technique because I heard it keeps more moisture in chik as well. Any ideas/methods for tender juicy would be appreciated, thanks. Already in brine btw.

I've never heard of that, but again, if you try it let us know.......SB

 

[scarbelly]

 

[linguica]

I tried Mayo on chicken breasts once and didn't like it at all. The egg in the mayo kind of firmed up and released the oil in the suspension and it looked and tasted like chicken covered with white lithium grease. I know others who have tried and liked it. Just a matter of taste.   

 

 

[rdknb]

I use mayo on my chickens all the time, It is cheaper then using Olive Oil.

 

[chef marko]

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• chef marko
• Oct 21, 2012

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• chef marko
• Oct 21, 2012

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• chef marko
• Oct 21, 2012

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• chef marko
• Oct 21, 2012

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• chef marko
• Oct 21, 2012

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• chef marko
• Oct 21, 2012

Brined with some cajun seasoning and garlic for 24 hours. Started with some dukes mayo that had been mixed with chili paste then added my rub. smoked for 225 until 160 then caramelized on some bbq sauce in broiler. Overall they come out very good for cuts of meat I Never use because no flavor savors skin bones dark meat etc. It didn't do much for moisture but it allowed a lot more flavor as mayo acted like a glue for more rub and "smoother/creamier" surface. If you got mayo around I say definitely toss it on if you are using some boneless skinless. Also no money shots but I did the mac n cheese in the smoker with some bbq, hot sauce, garlic cheez wiz, mozzarella and it came out great.

 

[chef marko]

Im waiting for pictures to accept because I'm new, but I was very happy with results. 


Brined with some cajun seasoning and garlic for 24 hours. Started with some dukes mayo that had been mixed with chili paste then added my rub. smoked for 225 until 160 then caramelized on some bbq sauce in broiler. Overall they come out very good for cuts of meat I Never use because no flavor savors skin bones dark meat etc. It didn't do much for moisture but it allowed a lot more flavor as mayo acted like a glue for more rub and "smoother/creamier" surface. If you got mayo around I say definitely toss it on if you are using some boneless skinless. Also no money shots but I did the mac n cheese in the smoker with some bbq, hot sauce, garlic cheez wiz, mozzarella and it came out great.

I thought my computer kept messing up and not posting but I need moderator to accept pics so once it goes through by moderator  same post will be on here like 8 times lol sorry.