Duke Mayonnaise Ribs. Inspired by RRP.

SGH

RRP said:

SGH said:

nolaegghead said:

Looks good....so....how'd it taste?  Did too much mayo stick on it or did it render off?

Brother I could not tell any difference at all. Mustard, mayonnaise or well water, they taste identical to me. The ribs were fantastic, but no different.

Scott, those ribs looked delicious! You say you can get that very same crust using water?

Yes sir. It is honestly what I use on everything from poultry to beef. Been doing it for years with great luck. The only time I do not use water is on very large beef primals. On the more massive beef Primals, there is enough blood in the plastic to coat the meat with the blood. Clod and whole beef tenderloin are 2 examples where I use blood. Most everything else I use cold clear well water.

cook861

nice meal its about time you had some dessert  )

Fred19Flintstone

Must be lots of minerals in that well water to make a nice crust.

tarheelmatt

nolaegghead said:

Hellman's mayo is the best.  We've tried thousands of different brands from all corners of the earth...millions of test cooks.  Some mayos from remote corners of the savanna, war-torn areas or rain forest were tough to acquire.  Consumed many Olympic swimming pools of the stuff.  Hellman's.

You have went and bumped your head...

I do eat Hellman's at my Yankee MIL house though.

SGH

tarheelmatt said:

nolaegghead said:

Hellman's mayo is the best.  We've tried thousands of different brands from all corners of the earth...millions of test cooks.  Some mayos from remote corners of the savanna, war-torn areas or rain forest were tough to acquire.  Consumed many Olympic swimming pools of the stuff.  Hellman's.

You have went and bumped your head...

I do eat Hellman's at my Yankee MIL house though.

Everyone knows that Kraft and Great Value brand is the best

Mattman3969

I noticed you were running around 225-250. I think @rrp did his ribs turbo so around 350ish. Do you think the temps had anything to do with the lack of noticeable difference? Curiosity has got me.

SGH

Mattman3969 said:

I noticed you were running around 225-250. I think @rrp did his ribs turbo so around 350ish. Do you think the temps had anything to do with the lack of noticeable difference? Curiosity has got me.

No sir, I do not. I have tried them several ways when using mustard, blood or waster. It just evaporates away rather you run 225 or 425 degrees. This is a first for me with the mayonnaise, but im sure if I ran 350 degrees the out come would be the very same. A binder does very little other than briefly help the rub stick. As much mayonnaise as I used, even at the sub 250 temp it was gone in under 1 hour. I could test this from now on and the out come would be the same everytime. Just a note: I'm cooking in a very fast moving draft of a offset instead of a kamado. Could this make a slight difference on texture? Possibly, but in my opinion it would be minimal at best. I'm going to run some on my egg just as a fair and true comparison.

RRP

SGH said:

A small piece of carrot cake for dessert.

Great looking carrot cake, Scott. Here's one of my double decker ones off my egg - and YES - no mayo involved...

SGH

@RRP- Fine looking cake brother. I must confess, mine was store bought, not home made. However it was excellent nonetheless. Carrot cake happens to be one of my favorites.

Jeepster47

SGH said:

... As much mayonnaise as I used, even at the sub 250 temp it was gone in under 1 hour. ...

@SGH ... Damn, I can't even melt mayo ... here's what was left on a rack of pork after a 350 degree cook for 68 minutes:

theyolksonyou

SGH said:

@RRP- Fine looking cake brother. I must confess, mine was store bought, not home made. However it was excellent nonetheless. Carrot cake happens to be one of my favorites.

Is that a saucer or a full size plate? :-S

SGH

Jeepster47 said:

@SGH ... Damn, I can't even melt mayo ... here's what was left on a rack of pork after a 350 degree cook for 68 minutes:


Brother I usually have a answer for just about anything, but that baffles me.

SGH

theyolksonyou said

Is that a saucer or a full size plate? :-S

My piece of cake is on a full size plate. I don't use saucers. Why? They do not hold enough food. They way I see it, if I'm going to eat, I might as well eat large

theyolksonyou

What I figured. Not sure why I bothered asking.

Jeepster47

@SGH ... No problem ... I now know what @RRP means when he uses the word "smear."

SGH

Jeepster47 said:

@SGH ... No problem ... I now know what @RRP means when he uses the word "smear."

All jokes aside, I'm stumped. I don't see how at 350 degrees any could be left. Look at the pic of my prepped ribs. I caked it on. By the 1 hour mark at 225 degrees it was all but gone. This is just a guess, but maybe the the very high draft velocity plays a bigger part than I realize. I would have thought that the reflective heat from the dome of a ceramic style cooker would have more than made up the difference between the two draft speeds. This has been my findings on other cooks. That said, I'm putting it to the test with the BGE. You have raised my curiosity with your results. I will gladly share my findings of the final analysis. 

nolaegghead

Jeepster47 said:

SGH said:

... As much mayonnaise as I used, even at the sub 250 temp it was gone in under 1 hour. ...

@SGH ... Damn, I can't even melt mayo ... here's what was left on a rack of pork after a 350 degree cook for 68 minutes:

Pork chops (or in rack form) aren't a low and slow.  The chops are like an ice cube in a hot environment, just like  condensation forms on a beer can, you're not cooking them to 190F (at least I hope not). 

You should cook chops to 135F.  I would not put mayo on steaks or anything not a low and slow.

SGH

nolaegghead said:  I would not put mayo on steaks or anything not a low and slow.

I'm going back to plain ole well water. Works just the same and it's free. 

anton

Great looking dinner @SGH!!
:-bd

SkinnyV

The mayo makes me want to throw up as do all the mayo threads but brother I'd shake you hand and give you a big hug just because. Keep doing what you do!

jcaspary

Looks awesome. Way to go. :-bd

Jeepster47

SGH said:

All jokes aside, I'm stumped. I don't see how at 350 degrees any could be left. Look at the pic of my prepped ribs. I caked it on. By the 1 hour mark at 225 degrees it was all but gone. This is just a guess, but maybe the the very high draft velocity plays a bigger part than I realize. I would have thought that the reflective heat from the dome of a ceramic style cooker would have more than made up the difference between the two draft speeds. This has been my findings on other cooks. That said, I'm putting it to the test with the BGE. You have raised my curiosity with your results. I will gladly share my findings of the final analysis. 

If  you get an opportunity to test, here's a link to the cook in question: http://eggheadforum.com/discussion/1173759/rack-of-pork-from-costco#latest

SGH

Jeepster47 said:

SGH said:

All jokes aside, I'm stumped. I don't see how at 350 degrees any could be left. Look at the pic of my prepped ribs. I caked it on. By the 1 hour mark at 225 degrees it was all but gone. This is just a guess, but maybe the the very high draft velocity plays a bigger part than I realize. I would have thought that the reflective heat from the dome of a ceramic style cooker would have more than made up the difference between the two draft speeds. This has been my findings on other cooks. That said, I'm putting it to the test with the BGE. You have raised my curiosity with your results. I will gladly share my findings of the final analysis. 

If  you get an opportunity to test, here's a link to the cook in question: http://eggheadforum.com/discussion/1173759/rack-of-pork-from-costco#latest

It will be next weekend, but I will put it to the test and post my results. It's really got me curious.

SGH

SkinnyV said:

The mayo makes me want to throw up as do all the mayo threads but brother I'd shake you hand and give you a big hug just because. Keep doing what you do!

The mayo was just a test. I normally use water. Just wanted to see how it would turn out. Honestly, you wouldn't even know mayonnaise was used. Adds no mayonnaise taste at all.

RRP

SGH said:

The mayo was just a test. I normally use water. Just wanted to see how it would turn out. Honestly, you wouldn't even know mayonnaise was used. Adds no mayonnaise taste at all.

I have no intention of beating a dead horse, but for those who use yellow mustard as a binder and in the belief that it creates better bark then mayo is a substitute regardless of the brand used. But to repeat just want you said the mayo leaves no telltale taste behind nor does mustard, but IMHO I get better bark using either of them rather than just water. I say to people if you don't like mayo or mustard that's fine!

SGH

RRP said:

I have no intention of beating a dead horse, 

Brother feel free to beat any horse that you want on my posts. I have been known to beat both dead and living horses from time to time Just kidding about the live horses folks. 

Fred19Flintstone

I couldn't resist.

Chelnerul

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?

anzyegg

Those looked awesome with the mayo.... I used to be a Hellman's fan until I moved down and had Dukes... Awesome my friend @SGH‌ and the carrot cake looks perfect...

theyolksonyou

@Chelnerul‌ not sure many folks around here really think about fat and calories as bad things.