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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by Bee, Aug 9, 2020.
Yup this method is legit.
I use mayo sometimes instead of butter for grilled cheese if I’m in a hurry, works same.
I like mayo better on my grilled cheese.
I’m gonna try this on some chicken this weekend in my smoker.
So did it make a difference?
Yes, I believe it held moisture in better, and had a positive effect on the taste. (I dont know why this is) I will continue to use to see if this a one off or there is something to it. Might even do a side by side test. One with mayo one without. Same grill, same meat (cut in half), same seasoning, same time.
I used this twice this week. On boneless pork chops and NY Strips, mixed Dukes with the marinades we used. Worked like a charm. What i like about it is the crust that forms and no flare ups and smokey residue like you get from using oil on the meat. The mayo stays in place and makes good contact with the grates but doesn't burn.
My S I L pretty much told me the same thing G Force just said, as he was preparing the strip steaks that first night . He was spot on in his prediction IMO. Definitely a different crust and a good one at that.
I need to try that on one of these American Wagyu ribeyes I got talked into buying today. They think a lot of them and they look nothing like Jap Wagyu but then again they didn’t think as much of them as the Japs do ha.
And it was good to.
Did you try the mayo method and if so how'd it go? I think its tough to get the heat high enough on a thinner cut to crisp the outside without ending up with a well done steak.
Are those from that farm in Livingston?
No I just reverse seared them both, best tasting ribeye ever.
I know they’re locally raised near Eddyville so I’d say good chance. P&H Cattle.
Zoom in right on that flesh and check out the fat starting to render like butter!
Glad you liked this method. Its my go to on steaks on the grill now.