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Duke Mayonnaise Ribs. Inspired by RRP.

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Comments

  • Chelnerul
    Chelnerul Posts: 154
    Me neither, but it seemed like a major escalation is all!
    Manning our FOB in occupied Northern Virginia...
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Chelnerul said:

    Me neither, but it seemed like a major escalation is all!

    Just messin witcha
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  • SGH
    SGH Posts: 28,988
    Chelnerul said:
    I'm intrigued by the mayo, but have a nutrition question - there's a whole lot of mayo slathered on there, how much does the fat/calorie content shoot up with this method?
    To be honest, I have no idea. The fact that most of it cooks away, my guess is that it's impact would be some what minimal. However that is just a guess. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RRP
    RRP Posts: 26,451
    Chelnerul said:
    I'm intrigued by the mayo, but have a nutrition question - there's a whole lot of mayo slathered on there, how much does the fat/calorie content shoot up with this method?
    depends on how heavy you put it on...smear or cake it, but per the labels Duke's is 100 calories per T and Kraft is 90. Question is though what happens to it during the cook? Melt and run off or not.
    Re-gasketing the USA one yard at a time 
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