My son is not a fan of mayo. He's just not gonna eat it.
A wouldn't be doing my part as a proper parent if I didn't remedy this. I have many great childhood memories of hanging out at my grandparents home and there being a jar of Duke's used in some of the stuff she'd make. Lotta great memories wrapped up in each jar.
Duke's used in this cook.
Blue Plate will be tried on the next.
There will be no other mayo's used in my rotation. :biggrin1:
I was more in the mood for a long slow'n'low cook....and a good nap, but it just wasn't to be had. Had a limited amount of time available to fit into the family's afternoon & evening schedule.
Had a nice piece of pecan that I wanted to use......so pecan cooked yardbird it was. No time to brine. Just took it outa the pack & rinsed it off.
Used mayo to slather on the chicken breasts & runners. Was kinda fun. Looked down and thought it was gonna be a hit.
I used two rubs that really taste great on chicken and fish....they came together in a great way. Back into the fridge for another hour or so.
I put the pecan wood on and let it burn off the bark. Turned it a couple times.
Ran it a little north of 350.
Nice cool, damp August afternoon. Good tunes cranking on the deck....smoke in the air. Relaxing times.
Back inside to work on the sides.....running Southern rock inside.....outlaw country outside. Nice transitions throughout this fun cook.
Sides were little trees and poblano peppas.
Since there was enough Duke's mayo left.....I decided to make up a proper batch of Alabama White Sauce for the yardbird. Using that last batch of smoked salt in there, too.
Flavor was good to me.....hoped the tribe would like it. Son isn't a fan of mayo....
Went out back to check in with the outlaw country section.....
Things were coming along well. Directly over the coals...skin starting to head in the right direction.
Back to Southern rock. Little trees were steamed with butter & soy sauce....topped with American & NY Chedda.
Outlaw cook coming along well....
I wanted to roll 'em around over the grates a bit more in order to get the nice char on each piece....but was reminded that we were up against a firm time constraint.....so everything came off the grill and straight to the table and killed the Southern rock.
Bedded down the runners over the 'Bama White Sauce.....
Folks......a carnage ensued. Looked like Game of Thrones dragons feasting.
Ordinarily I'd spare ya's the carnage shots.....but I laughed at one of the plates my son handed back with request to reload it....he ate three plates of this stuff. Little joker is a lean-mean-eating-machine.
Happy griller, here.
A wouldn't be doing my part as a proper parent if I didn't remedy this. I have many great childhood memories of hanging out at my grandparents home and there being a jar of Duke's used in some of the stuff she'd make. Lotta great memories wrapped up in each jar.
Duke's used in this cook.
Blue Plate will be tried on the next.
There will be no other mayo's used in my rotation. :biggrin1:
I was more in the mood for a long slow'n'low cook....and a good nap, but it just wasn't to be had. Had a limited amount of time available to fit into the family's afternoon & evening schedule.
Had a nice piece of pecan that I wanted to use......so pecan cooked yardbird it was. No time to brine. Just took it outa the pack & rinsed it off.
Used mayo to slather on the chicken breasts & runners. Was kinda fun. Looked down and thought it was gonna be a hit.
I used two rubs that really taste great on chicken and fish....they came together in a great way. Back into the fridge for another hour or so.
I put the pecan wood on and let it burn off the bark. Turned it a couple times.
Ran it a little north of 350.
Nice cool, damp August afternoon. Good tunes cranking on the deck....smoke in the air. Relaxing times.
Back inside to work on the sides.....running Southern rock inside.....outlaw country outside. Nice transitions throughout this fun cook.
Sides were little trees and poblano peppas.
Since there was enough Duke's mayo left.....I decided to make up a proper batch of Alabama White Sauce for the yardbird. Using that last batch of smoked salt in there, too.
Flavor was good to me.....hoped the tribe would like it. Son isn't a fan of mayo....
Went out back to check in with the outlaw country section.....
Things were coming along well. Directly over the coals...skin starting to head in the right direction.
Back to Southern rock. Little trees were steamed with butter & soy sauce....topped with American & NY Chedda.
Outlaw cook coming along well....
I wanted to roll 'em around over the grates a bit more in order to get the nice char on each piece....but was reminded that we were up against a firm time constraint.....so everything came off the grill and straight to the table and killed the Southern rock.
Bedded down the runners over the 'Bama White Sauce.....
Folks......a carnage ensued. Looked like Game of Thrones dragons feasting.
Ordinarily I'd spare ya's the carnage shots.....but I laughed at one of the plates my son handed back with request to reload it....he ate three plates of this stuff. Little joker is a lean-mean-eating-machine.
Happy griller, here.