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Kewpie Chicken

Botch
Botch Posts: 16,333
Sam TCG talked about slathering a chicken with Kewpie mixed with herbs before roasting/grilling/smoking (Kenji just did a video on the technique as well), and I decided to try that today.  I picked up one of those whale-choking bubble paks with a mix of fresh herbs "for poultry", and minced the sage, rosemary, and about half the thyme (I lose my patience with those stupid tiny leaves) in about 1/2 cup of kewpie.  Dry-brined/air-dried a chicken overnight in the frig, then smeared on the mayo/herb mixture.
 

 
I meant to spatchcock, but had already smeared on the mayo and it was such a mess already I just smoked it whole, the Large settled in at about 430º with a chunk of cherry, raised indirect.
 
Not the purtiest bird I've made, but looked okay.
 

 
I wouldn't think this coating would affect the juiciness at all, this was by far the juiciest chicken I've ever made; I had to quit carving before I even got to the breasts as the juice groove in my poultry cutting board above was overflowing, never seen that before.  
Skin was crispy albeit pale; taste was okay but nothing special.  Would I go this route again?  Meh.  
I had some of the herbed Kewpie mayo left over, think I'll stir a spoonful into my eggs tomorrow and see what that's like.  TFL.   
___________

"When small men begin to cast big shadows, it means that the sun is about to set."

- Lin Yutang


Comments

  • shtgunal3
    shtgunal3 Posts: 5,896
    Winner, winner, chicken dinner!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • JohnInCarolina
    JohnInCarolina Posts: 32,880
    Not all that often that a recipe from Sam isn’t great, sorry to hear it was just “Meh”
    "I've made a note never to piss you two off." - Stike
  • dbCooper
    dbCooper Posts: 2,474
    @Botch - It does seem odd to coat a bird with mayo.  Kudos for giving it a try and sharing the cook.

    Rather than using the leftover herb/mayo mix on eggs (seems odd also) maybe try it in chicken and/or egg salad for sammies.  If you do those.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • HeavyG
    HeavyG Posts: 10,380
    I don't understand how rubbing a bird with mayo impacts the juiciness of the finished product.
    Perhaps Kenji addresses that in his video so I'll track that down.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




  • HeavyG said:
    I don't understand how rubbing a bird with mayo impacts the juiciness of the finished product.
    Perhaps Kenji addresses that in his video so I'll track that down.
    it doesn’t. It was the overnight dry brine. 
  • Botch
    Botch Posts: 16,333
    dbCooper said:
    Rather than using the leftover herb/mayo mix on eggs (seems odd also) maybe try it in chicken and/or egg salad for sammies.  If you do those.
    It won't be ON the eggs, but mixed in with them.  
    And that's a great idea to use the mayo on a sammich; tomorrow I'll be eating the other leg/thigh/wing, and then slice up the breasts for... sammies!  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


  • Botch
    Botch Posts: 16,333
    edited March 2024
    HeavyG said:
    I don't understand how rubbing a bird with mayo impacts the juiciness of the finished product.
    Perhaps Kenji addresses that in his video so I'll track that down.
    As I said, I don't really see how it could; just saying it WAS the juiciest I've seen, don't know why.  And it wasn't the dry-brining, as I've been doing that for years.  
    Mebbe it was an Iraqi cheekun, waterboarded to death right before it was butchered.  Dunno.   =) 
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


  • caliking
    caliking Posts: 18,970
    I'd hit that. 

    I  usually  add mayo, instead of oil, when doing tandoori chix, and it seems to a "self-basting" element.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Gulfcoastguy
    Gulfcoastguy Posts: 6,816
    Herbs and mayo is how people down here make redfish on the half shell. Just filet a redfish without scaling it, s mm eat the cut open side with mayo and herbs, place scale side down raised direct.