some more spares with mayo crust - GREAT!!!

Grillmagic

SunDeviledEgg said:

StillSmoken said:

Nice looking ribs. I'm going to try Dukes on some burgers one of these days.

Can someone tell me more about this?  You just put mayo on the outside of the patty before you grill it?

Yes, just smear a layer of your favorite mayo, not to thick (think a light coat of paint or less) Also try it on grilled cheese in place of the butter. Growing up my Mom cooked with Mayo all the time. My favorite cook of hers was using mayo was on fish. It's what I grew up with and all I knew. No one cooks like your Mom.

Grillmagic

Hawg Fan said:

Grillmagic said:

I am 57 years old and I can always remember my mom putting mayonnaise on chicken, fish and meatloaf and I have been too for years, but it's RRP's post that led me to puting it on Ribs And even Bologna. Hellmans here in Michigan. Thanks for the recommendation.

Grillmagic, the bologna looks great. Do you always slice before smoking? I only ask because I haven't smoked bologna before. Thanks.

This was my first time using mayo and also slicing a whole bologna before the cook and it came out great (Thanks RRP) I have BGE'd  bologna 4 different ways now, the problem with my comparison is I used 3 different kinds of bologna and wish I would have started with the same product, method # 1) 1/2 inch slice with EVOO and seasoning direct on grate until golden and with grill marks (easiest and very good) # 2) 1/2 inch slice on a 550 CI pan with EVOO and seasoning (also very good) 3) whole Bologna not pre sliced 4 to 5 pounder with mustard and Dizzy Dust at 350 indirect for 2 and 1/2 hrs and 145 IT (very good) and #4) Whole chunk 4.65 pound sliced 1/2 inch then rubbed with mayo and seasoning of choice smoked with pecan at 250 for 4 hours (noticeable smoke and it was awesome) In all honesty they were all Very Good and because the ease of just throwing at slab on the grate direct comes out so good it will probably be my go to however when something special is needed the last method is a show piece and probably the best, the smoke tasted great! I put it in a crock pot and sliced it as needed then 1/4 it and put it on slider buns. I love all the posts and methods for cooking stuff and can't thank the core group enough on here for all there knowledge. I need to go on a diet!

RRP

SunDeviledEgg said:

StillSmoken said:

Nice looking ribs. I'm going to try Dukes on some burgers one of these days.

Can someone tell me more about this?  You just put mayo on the outside of the patty before you grill it?

+1 what @Grillmagic said, but here's a picture for you. I'm not convinced the mayo does as much for ground meat as it does for pork and chicken though.

bluebird66

Thanks!