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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Chipotle Mayonnaise

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  • Top | #1

    Chipotle Mayonnaise

    Made this up since I’ve been making mayo for a while now. Finally got around to writing it up.
    Ingredients
    • Immersion (stick) blender.
    • High-sided blending, meauring etc. cup just wide enough for the blender head to reach the bottom.
    • 2 whole egg (it is absolutely crucial these are fairly fresh-old eggs lose emulsifying power)
    • 3 tablespoon lime juice
    • 1.5 teaspoon dijon mustard
    • 3 medium clove garlic, peeled and crushed
    • 3 pinches Kosher Salt (or to taste)
    • 2 1/4 cup avocado or other vegetable oil.
    • 7 oz can chipotle chiles in adobo sauce (use the chipotles and any liquid thst sticks to them as you remove them but don’t use all the liquid in the can)
    Put everything _except_ the oil and chipotles into the blending cup.

    Pour in one cup of the oil.

    While off, lower the immersion blender into the cup until it reaches bottom.

    Let eveything (air bubbles, oil etc) settle for about 20 seconds.

    Turn on immersion blender to maximum speed. After about 5 seconds you should see an emulsion forming. Move the blender head around and up and down until everything in the cup is smooth and it looks creamy.

    Add about half the remaining oil.

    Continue to move the blender head around until everything is combined and it looks and has the emulsified consistency of mayonnaise.

    You should have a stable mayonnaise now and can add half the chipotles, blend, add the rest of the oil, blend and add the remaining chipotles and blend.

    Can add more oil if the chipotle liquid thinned it out too much.

    Spoon into a container and store in the fridge for a week or so, if it lasts that long.



    Click image for larger version  Name:	FBA4C265-F795-4CE2-8560-DDD93B7D2C00.jpeg Views:	1 Size:	99.4 KB ID:	709233
    Last edited by Polarbear777; July 8th, 2019, 06:49 PM.

  • Top | #2
    Thanks. That sounds great.

    Comment


    • Top | #3
      Copied, pasted, and saved. Thanks for sharing!

      Comment


      • Top | #4
        Good looking stuff. What you use it for?

        Comment


        • Polarbear777
          Polarbear777 commented
          Editing a comment
          Anything where you’d use mayo. Especially burgers...

        • au4stree
          au4stree commented
          Editing a comment
          There’s a local Cajun joint that puts this (their version) on their shrimp pi-boys.

      • Top | #5
        Please stand by...droolin in progress...
        Gonna haveta try this, reckon I'll lazy out, an use store boughten mayo, first round...
        Figger out my ratios, then go all 'scratchbuilt' if/when I have th time, or th occasion merits it

        Thanks fer th Inspiration, Brother!

        Comment


        • Polarbear777
          Polarbear777 commented
          Editing a comment
          I do keep dukes in the fridge also because one can never be allowed to run out of mayo. If you’re using dry you probably want to toast them and rehydrate a bit?

          The most tedious part is cleaning up, so I figure I’ll make from scratch since I’m firing up the blender and supplies anyway.

          Without a stick blender this would be much more work.
          Last edited by Polarbear777; July 7th, 2019, 03:31 PM.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          I'm zackly right there, where ya spoke bout, Amigo...
          I don't have a stick/immersion blender...
          Reckon, I'll haveta address that there particular shortcomin, sooner, rather than later...

        • ofelles
          ofelles commented
          Editing a comment
          Sounds like justifiable MCS to me @Mr.Bones. If you really need an excuse!?

      • Top | #6
        This looks great! Saved to Paprika.

        Comment


        • Top | #7
          I like chipotle mayo for shrimp po boys.

          Comment


          • Top | #8
            Ya got my mouth waterin'.

            Comment


            • Top | #9
              Regarding the use of EVOO in a blender/food processor which "ruins it"- https://www.seriouseats.com/2018/06/...re-bitter.html

              Comment


              • Polarbear777
                Polarbear777 commented
                Editing a comment
                Yep. I should have looked at that reference. Thanks.
                Last edited by Polarbear777; July 8th, 2019, 06:48 PM.

              • Histrix
                Histrix commented
                Editing a comment
                Actually, I posted the link to the article because it says that using EVOO in a blender/food processor really does not "ruin it" counter to the Cook's Illustrated claim of a decade ago.
                Even if some varieties of EVOO might get a little of a bitter taste from using a blender I doubt that in a recipe such as this with such strong flavors as chipotles it would be noticeable to most folks. But that is where experimentation is fun!

              • Polarbear777
                Polarbear777 commented
                Editing a comment
                After being warned by all Kenjis old articles I never bothered to test it again, mostly because the subtleties of good EVOO is probably overwhelmed/(wasted$$) in these mayos as you said much better than I.

            • Top | #10
              Thanks for posting this! This stuff sounds great!

              Comment


              • Top | #11
                Sounds great!

                But this made me chuckle...
                "While off, lower the immersion blender into the cup until it reaches bottom.
                Let eveything (air bubbles, oil etc) settle for about 20 seconds."

                Well now that does take some of the challenge/fun out of it! LOL
                Last edited by surfdog; July 11th, 2019, 02:41 PM. Reason: Punctuation

                Comment


                • Polarbear777
                  Polarbear777 commented
                  Editing a comment
                  True but you need to start the emulsion on the bottom without air and slowly draw in the oil, which will work well if you let the oil float up first.

                • surfdog
                  surfdog commented
                  Editing a comment
                  Oh, I get it!
                  I'm just one of those people that loves watching first time immersion blender users ramp that sucker up right at the surface. LOL
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