cschaaf Posted June 25, 2017 Report Share Posted June 25, 2017 Saw this article the other day and decided to try it tonight http://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html I had some pork tenderloins that I tied together and wanted to rotisserie on my KK. Before I loaded the meat in the rotisserie basket, I rubbed a very thin layer of mayo on the basket rods with my fingers. I probably used 1/4 to 1/2 of a teaspoon. Just enough to coat the bars. It worked great! The pork slipped right out of the basket when I was done and the bars, where the pork was, looked cleaner than when I started lol 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 25, 2017 Report Share Posted June 25, 2017 I seen this the other day looks interestingOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 25, 2017 Report Share Posted June 25, 2017 cschaaf, thanks for posting that link. Some great tips there. I have used mayo on buns to toast before but never tried it on the actual meat but I do need to try that. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 25, 2017 Report Share Posted June 25, 2017 Thanks. It was in our local paper, too. I went looking for an online version to post here, so glad that you found one. I'd have said, so what's the big deal, until I read that Meathead had tried it and thought it was a good technique. Looking to try it on my next big hunk of meat instead of my usual mustard rub. Not quite ready to test it out first on a nice steak, but maybe after I've done a couple of other cooks using it first. Thinking that shrimp would be a good test case to see how moist it keeps them while getting some nice crust on the exterior. I hear ya, MacKenzie. I typically use mayo on my grilled cheese sandwiches to help them brown and get crispy. It works great. I think it was a Martha Stewart tip where I first saw it. So, given that I know it works on that, I'm willing to give it a try on meat. 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted June 26, 2017 Report Share Posted June 26, 2017 We have always used mayo on salmon but it was to help take away the "fishy or game" taste on not so fresh fish. Did try it on a steak one time and it worked well. Wonder how it would work in the air fryer on potatoes????/ Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 26, 2017 Report Share Posted June 26, 2017 Probably, only one way to find out for sure just a very thin coat I would say and try it on your grilled cheese sandwich. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2017 Report Share Posted July 1, 2017 So, last night's cook was my 1st attempt at mayo instead of mustard as my base. Spun some lovely Berkshire bone in chops with an ear of corn. The setup - Sriracha stix (on the right) inserted into the chops, light slather of mayo on the chops - one gets the IPA rub and the other gets the Slap Yo Daddy. Into the roti basket (1st cook with it), along with the ear of corn. Onto the KK, direct @ 350F with a big chunk of peach wood. An hour later. Plated up with some air fryer frozen onion rings (1st cook of those, too! Nice and crispy, but this particular brand didn't have a ton of onion inside.) 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2017 Report Share Posted July 1, 2017 tony, that was a great way to balance out the basket, dinner is looking lovely. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2017 Report Share Posted July 1, 2017 Tony, I forgot to mention that I mixed up a little sriracha and mayo for the crispy potatoes that were for breakfast. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 1, 2017 Report Share Posted July 1, 2017 Great looking meal Tony Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2017 Report Share Posted July 2, 2017 4 hours ago, MacKenzie said: Tony, I forgot to mention that I mixed up a little sriracha and mayo for the crispy potatoes that were for breakfast. So, you faked me out into thinking it was ketchup - good one! Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2017 Report Share Posted July 2, 2017 Another mayo experiment tonight. This time - surf & turf. Mayo slather on both the shrimp and the steak to hold the rubs. Also, did another air fryer experiment - tonight was frozen french fries. I liked them much better than last night's onion rings. The steak had Sriracha stix inserted, with the outside rubs of Oakridge Carne Costa with some Espresso Salt, served on top of sauteed mushrooms with a balsamic glaze. Lazy tonight, only a plated picture. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2017 Report Share Posted July 2, 2017 Dinner is so tasty looking, that air fryer is going to make you soooooooooo lazy. At least that is the effect it has on me. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 2, 2017 Report Share Posted July 2, 2017 @tony b - those are some really delicious looking cooks. Very nice indeed! Kudos to ya. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2017 Report Share Posted July 2, 2017 Thanks all. Yeah, MacKenzie, I see a lot more fries in my future meals now! Like maybe again tonight with a couple of onion rings tossed in for good measure. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 3, 2017 Report Share Posted July 3, 2017 The airfryer is perfect for frozen chips found that out years ago Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted July 3, 2017 Report Share Posted July 3, 2017 (edited) OK, last of the mayo experiment cooks. Yesterday was a baby pork butt (2.75 lbs), on the OctoForks, slathered with mayo and the latest "test rub" from Lane's. Also, another experiment with the MEATER probe. This time I made sure that it was sticking out parallel to the rotation near the centerline (that's it in the 1st pic sticking out on the left near the shaft.) In past rotisserie cooks, I stuck it in the end of the meat and the drippings ran down and coated the cooking temperature sensor, causing it to give really goofy readings. Behaved much better this time. Only a couple of pics on the grill this time. KK was at 350F, indirect, with the smoker pot of hickory and apple wood. Took the pork off at 190F IT. Didn't pull, but sliced up really nice. Since I was doing this OctoForks cook, I didn't have a way to roast my ear of corn, so I tried doing it sous vide - 183F for 45 minutes, with lots of butter, fresh tarragon (insanely good on corn), and some purple crack in the bag. Came out perfect!!! @Jon B. - notice the CharBroil pan. Came in very handy for doing indirect under the rotisserie. Couldn't put my lower grate in with the forks, as it interferes with the rotation. Thanks, buddy!!! Edited July 3, 2017 by tony b 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 3, 2017 Report Share Posted July 3, 2017 Looks wonderful, Tony. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 3, 2017 Report Share Posted July 3, 2017 Thanks, MacKenzie. Leftovers this morning. I cut up some of the pork and fried it up, then topped with a couple of eggs for breakfast w/toast. Tasty! Quote Link to comment Share on other sites More sharing options...
Paul Posted July 4, 2017 Report Share Posted July 4, 2017 Wonderful looking cooks! Quote Link to comment Share on other sites More sharing options...
