Has Anyone Tried Mayonnaise??

Anthony Up North

You all have recommended the old yellow mustard on ribs. I think that suggestion is gooooood - I've tried it twice and eureka it works. (I don't know why - but it does) [p]Years ago an old timer advised me to rub "mayonnaise" on pork chops before grilling. Like the mustard the mayonnaise taste disappears completely and it creates a very gentle crust on the pork chops and chicken (skinless) sealing in the natural juices. I've done it that ever since on my old gas grill, but being a Newbie - haven't tried it yet on my BGE - been too busy trying all the techniques and good suggestions you fine folks have been providing. [p]And here I can thank you all again for your wonderful help. It is nice to read each day, what people in the BGE world are up to. Always sometin cookin in there. Exciting for anyone who appreciates good food (and beer). THANKS.....[p]Anthony Up North.

J Appledog

Anthony Up North,
I often put mayo on salmon & top that with herbs & sometimes onions & peppers & sometimes tomatoes before I grill it. JCA

Anthony Up North

J Appledog,
Thanks for the tip - I'll give it a try - like tomorrow. [p]Anthony Up North

Seattle Todd

Anthony Up North,[p]Makes total sense. I've made grilled cheese sandwiches for years using mayo instead of butter or margerine and they turn out great.[p]Now I might try mustard on the grilled cheese and mayo on the ribs. [p]Only potential problem I could see is if you're cooking direct with mayo as the fat content will probably cause flare-ups.