On one of the rib recipe pages here it discussed using mayonnaise instead of mustard as a rub gripper for better fat/ moisture retention. I never heard of it/ used it before and gave it a whirl today. The ribs did come out moister. And I didn’t TC them either. 👍🻠(My "signature ribs": sweet chili ginger ribs.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
My go to oven cod recipe is equal parts mayo, grainy mustard and horseradish mixed together and then spread on the fish. Put each fish fillet in a individual gratin dish, dust with panko bread crumbs and bake for about 15 minutes in a 400 degree oven. So Good!
Never thought of that. Does it still adhere well. I have always heard that the higher fat content of you wash the less it sticks when frying. Never tested it other than using just egg whites to get my 321Keto breading to stick to fried keto fish and
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Best thing to use to get a great crust on steaks, especially after sous vide. Wipe a thin smear of mayo on both sides of the steak and then into either a screaming hot CI skillet, or onto a screaming hot grill. Absolutely beautiful crust and you can't really taste the mayo, but considering I could eat mayo right out of the jar if SWMBO would let me, tasting it wouldn't be horrible. :-)
hmm I love blue steak, but hard to get a foot crust on one and not take it to rare one MR, may try this soon, as in this weekend soon. I'll start dry brining a couple prime ribeyes tonight to get them to dry out some and do a side by side. Is the skillet dry when you add the steak, or do you have some fat in it? Do you add pepper and garlic, or does it just burn?
texastweeter - I use a dry skillet. My CI is very well seasoned so nothing sticks. I usually season before dropping in the bath and have never had a problem with the seasoning burning. YMMV.
I rarely feel the need to use any kind of binder for ribs, but I have used mayo with good results. I definitely like mayo on chicken and turkey, and I need to try it on steaks now.
Use Mayo for making grilled cheese sandwiches on the outside of the bread instead of butter. They need to cook a bit longer before you flip them but that is all I use know making grilled cheese sandwiches.
I use it on kebabs alot. Sometimes a bit of fresh lemon juice added in and the last is very tender. Last kebabs I did I just used lemon juice and they weren't as nice as with the mayo
The same smoker batch I did another experiment that worked great too. This one was more of a "happy accident". My dry rub is supposed to have brown sugar in it. I was out of brown sugar so I just made it with white sugar. To get the "brown" flavor I brushed a little molasses directly onto the ribs before the rub. Since brown sugar is sugar with molasses I just deconstructed it 🤷â€â™€ï¸. Anyway they turned out awesome. I would do it again on purpose now 😁. I used those ones for dinner tonight on The Ultimate McRib sandwich from this site 😁
If you guys use it all then I don't have to be near it, I say go for it. But if you can buy Dukes, my wife wont bring anything else in the house so that's the only one i have to avoid.
I smoked three racks of baby back ribs today on the Traeger (3-2-1) and I coated them with mayo before I applied the Memphis dust rub and they turned out very good. I also dry brined the ribs the night before I cooked them. I applied Meatheads KC bbq sauce which is my wife’s favourite. As I always say I got lucky again.
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