I hear about the mayo thing, what is this?? Can someone enlighten me. Thanks Denny
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Howdy,Denny
Since Smokin' and the family don't care too much for mayo,I'll dip in here.
Sometimes,a cup of mayo and a couple TBSP of your favorite rub goes right well with poultry.
I don't even think about why,but it ain't all bad.
Maybe one of our food science 'xperts will chime in after this.
Since Smokin' and the family don't care too much for mayo,I'll dip in here.
Sometimes,a cup of mayo and a couple TBSP of your favorite rub goes right well with poultry.
I don't even think about why,but it ain't all bad.
Maybe one of our food science 'xperts will chime in after this.
Just cause I don't like Mayo...the family does, for the record Tom, well most of the Family, just not Smokin' Jr -- the oil gets to him 
The Mayo thing and the Mustard thing. Two of those legends in the Q'in world.
The Mayo thing was popularized as a trick used on the competition circuit to keep chicken/poultry moist. You coat the chicken with Mayo and since Mayo is almost ALL oil (you knew that didn't you) the oil helps keep it moist throughout the cook.
The Mustard thing (which you didn't ask about, but has been in the forum a few days lately) is where you coat a brikset or butt with Mustard and then sprinkle with Rub. The thought it that people believe it helps the rub stick better. There's a lot of vinegar in the mustard and after cooking you don't really notice a "mustardy" taste.
Hope that answers the question.
Smokin'
The Mayo thing and the Mustard thing. Two of those legends in the Q'in world.
The Mayo thing was popularized as a trick used on the competition circuit to keep chicken/poultry moist. You coat the chicken with Mayo and since Mayo is almost ALL oil (you knew that didn't you) the oil helps keep it moist throughout the cook.
The Mustard thing (which you didn't ask about, but has been in the forum a few days lately) is where you coat a brikset or butt with Mustard and then sprinkle with Rub. The thought it that people believe it helps the rub stick better. There's a lot of vinegar in the mustard and after cooking you don't really notice a "mustardy" taste.
Hope that answers the question.
Smokin'
off the smoking subject, but mustard, a beer and tabasco make a great dip for fish fryin before the cornmeal goes on. Lots of people laugh at this when they first hear about it, but I enjoy laughin when I watch em eat.
Son,ya been hangin' wit dem coonasses over to east a ya.
Dey shore can fry dem fishes,
Dey shore can fry dem fishes,