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Sliders on the menu tonight

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GQuiz
GQuiz Posts: 701
in EggHead Forum
After judging last weekend at the San Antonio Rodeo cook-off, i got to talk to a few cooks. They used mayonnaise to seat the rub on the meat. So today I slathered my butt in mayo. Then Bad Byrons'... of course. Will let you know how the sliders come out. Got the Blues Hog ready.

XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Same idea as using mustard. I assume that the mayo (like mustard) does not affect the taste of the finished product.

    Looking forward to seeing your results.
    ---------------------------------------------------------------------------------
    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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  • GQuiz
    GQuiz Posts: 701
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    Yahtzee! Mayo a success.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • henapple
    henapple Posts: 16,025
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    Taste?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GQuiz
    GQuiz Posts: 701
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    Fantastic. I injected after I put on the Egg. The bark was nice. Meat was incredibly moist. Got my method dialed in. Run to 165 internal, foil and run to 205. FTC for a few hours and serve. I left Maverick in when I foiled instead of reinserting after foiling. Got good readings, verified with Thermapen. Cooked indirect over B&B Hickory. I let Egg settle in somewhere between 300-350 and cook to temp. It really doesn't matter if I use mustard or mayonnaise. It turns out great.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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