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Trying Mayo on Quarters

NPHuskerFL
NPHuskerFL Posts: 17,629
in EggHead Forum
Happy High Five Friday Eggheads!  


Brushed on some Duke's Mayonnaise and applied some Keith's Farm Apple Bourbon BBQ Rub (thanks again @Hunter1881 ).  And some fresh corn. 


Plated. 

LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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Comments

  • milesvdustin
    milesvdustin Posts: 2,882
    Was it any good?

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @milesvdustin it had great flavor and very moist. I think I'll go a bit higher on temp and higher in the dome or may even just go raised direct next time for a bit crisper skin. I've never used mayo on them before. I brushed the Duke's on but, went somewhat heavy handed with it. I'm wondering if less is better...not sure. Either way they were a hit with the family. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • stemc33
    stemc33 Posts: 3,567
    Looks/sounds good to me. 

    Cool point of view on the first pic/gif. Did you lay on the deck or use your selfie stick? :lol: 

    It won't be long and possession of Selfie Stick will be illegal? Theme parks and professional sports stadiums are already banning them. I'm sure Big Brother is planning on a  "strategery" to keep us safe. 

    https://m.youtube.com/watch?v=nOUuKQlGdEs
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Looks great Blake! Never heard of putting mayo on before; what did/does that add to the final product?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @TexanOfTheNorth I saw it done with ribs and chicken before on here. Seems like @RRP did this a while ago. It was a good binder if nothing else. And let's be honest here...It's Duke's Mayo and that stuff rocks all by itself. I'm thinking raised direct at 375℉-400℉ would've given better grill marks and crisper skin. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @stemc33 LoL!  POV was sitting down with phone at shin level at an upward angle. I hadn't tried that before. Next up...selfie stick. :wink: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • milesvdustin
    milesvdustin Posts: 2,882
    Im going to try this very soon! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • thetrim
    thetrim Posts: 11,387
    @NPHuskerFL @stemc33 That perspective was the final photo before Blake passed out from too many Pale Ale's.  Haha.

    Great cook as always.

    Have a great 4th.

    Happy Birthday USA!!!

    Go Army, Beat Navy!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Nice cook @nphuskerfl - Did you have any mayo taste on the final product?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited July 2015
    @thetrim :lol: 
    And the last part has me in stitches :rofl: 
    Go NAVY!!!

    @Mattman3969 Thx.  I tasted it but, it's not overpowering especially with using a rub too. Just adds to the layer of flavors imo. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Jstroke
    Jstroke Posts: 2,605
    Husker, those look stellar.  I used to do alot of salmon with mayo soy sauce and lemon/pepper. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • RRP
    RRP Posts: 26,455
    NPHuskerFL said:
    @milesvdustin it had great flavor and very moist. I think I'll go a bit higher on temp and higher in the dome or may even just go raised direct next time for a bit crisper skin. I've never used mayo on them before. I brushed the Duke's on but, went somewhat heavy handed with it. I'm wondering if less is better...not sure. Either way they were a hit with the family. 
    I haven't read the other comments yet, but I found that less is better, but to each his own! BTW thanks for trying it! I got a good measure of ribbing back when I posted about using it! Always figured Duke's owed me a free jar for promoting their product here! ;)
    Re-gasketing the USA one yard at a time 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Not sure of the benefit as the Egg produces great chicken regardless and the mayo is simply adding extra calories - just my opinion. 

    They do look GREAT though! 
    New Albany, Ohio 

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  • MaC122
    MaC122 Posts: 797
    I use mayo instead of mustard all the time. I like the end results, nice cook!
    St. Johns County, Florida
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  • Hunter1881
    Hunter1881 Posts: 406
    Those look great Blake.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • ksmyrl
    ksmyrl Posts: 1,050
    I did mayo on my thanksgiving turkey thanks to @rrp. Awesomeness. 
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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