Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: TentHunteR on April 05, 2013, 11:13:16 PM
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Since sage goes so well with poultry, I thought I'd try some Way Out West seasoning on a spatchcocked chicken, and WOW (pardon the pun) was it good!
Spatchcock the chicken and apply a thin coating of mayo to both sides. Sprinkle on some W.O.W. seasoning,
place on the grill and Grill at 400° until the breast reaches an I.T. of 162° - 165°. Pull off and rest for a good 15 minutes.
(https://lh4.googleusercontent.com/-kw3C8ns9xRc/UV-OXiu2l6I/AAAAAAAAErU/_1gLZXIrdE0/s640/WOWCHIK1.JPG)
Just look at it! That is some certified YUM right there! :P
(https://lh6.googleusercontent.com/-g4ZyZbcmahI/UV5B0s0hubI/AAAAAAAAEqg/Qmvbzkgfz8w/s640/WOWCHIK2.JPG)
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Getting weird today. Second person doing mayo.....I am doing mayo tomorrow. Cool!
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By the way....looks awesome ;)
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looks real good.
:P :P :P :P :P :P
Might have to give this mayo thing a try.
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Looks great!
WOW is good stuff
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Getting weird today. Second person doing mayo.....I am doing mayo tomorrow. Cool!
I've played around with this a lot. The trick is combining the mayo coating with a high heat.
The high heat gets the the chicken fat (just under the skin) and the fat in the mayo hot enough to fry & crisp the skin from both sides before the fat melts off. But, the high heat means you need to pull the chicken a little sooner so it doesn't over cook & dry out.
The other advantage is the mayo acts as a great glue for whatever rub seasonings you're using.
Give it a try! :)
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Thanks Tent!
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Yea it sure looks WOW! Great looking bird! Don
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If you didnt know better you would think it was deep fried! Perfect color and my guess is taste as well. Killed that one sir!
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Great idea - looks fantastic. Thanks for doing the "research" to help get going the right way, Tent!
David
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Getting weird today. Second person doing mayo.....I am doing mayo tomorrow. Cool!
We really meed to discuss this a lot more
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Well isn't mayo mainly made from oil? So it makes sense that it would help to air fry the chicken under high heat.
Bird looks great Cliff!
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Have done Mayo on chicken and even on BBQ. Works about like any other oil (normally just use squeeze butter like most) IMO.
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I have a Purdue yard bird in the fridge and going to put it on the Yoder tomorrow... I'll have to give this a try.
How long was it on the grill at 400?
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Great looking bird Cliff! That mayo is a pretty neat trick.
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Cliff,
Looks fantastic!! I have been using mayo on chicken pieces (mainly) and on fish. It keeps the fish from drying out in a hot oven. The mayo is great glue for Panko breadcrumbs on fish or chicken.
There are more and more "flavored" versions of mayo in the marketplace. I like the mayo that is made with olive oil. You can "pre-mix" your mayo with your favorite flavors (Sriracha comes to mind) to add some "zing". The options are limitless.
Art
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Bird looks real good. Never done the mayo either.
Sent from my iPhone 5 using Tapatalk
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Ditto on all. Fine looking yardbird, and I need to add mayo to my 'to glue' list..
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Wow that chicken looks great. I learn something new here all the time. I would have never thought about using mayo on the outside of chicken. Just to clarify that is regular mayo and not Miracle Whip correct?
Sent from my Nexus 7 using Tapatalk 2
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I had done a recipe from another forum called "paint the bird" that used mayo with a variety of spices added in. It was very good, but it was so similar to using Carolina Treet that I was just sticking to the Treet. However, this post opened my eyes to using mayo as a base for some different spice mixtures. Guess I'll break out the mayo again.
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That chicken looks great. That mayo-frying effect will surely work with (aromized) oil, too. Next time put some chicken on the rotissery I'll give that a try.
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That Chicken looks great Tenthunter, I need to try that!!
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Tent - you talk about the high heat making this work. I am wondering if anyone has tried in the PBC? I really like doing my poultry in this cooker. But, from what you are saying this might not be the right approach. If no one's done it - guess I'll have to be your Huckleberry...
David
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Tent - you talk about the high heat making this work. I am wondering if anyone has tried in the PBC? I really like doing my poultry in this cooker. But, from what you are saying this might not be the right approach. If no one's done it - guess I'll have to be your Huckleberry...
David
I would think the PBC has the heat source close enough that it should work. Give it a try and let us know!
We really need a separate thread for the Mayo discussion. I was trying to show off Tee's Way Out West seasoning and how good it is on bird! ::)
C'mon somebody throw me a bone here... preferably one baked with some W.O.W. Seasoning on it! Ha ha couldn't resist. :P ;D
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Wow that chicken looks great. I learn something new here all the time. I would have never thought about using mayo on the outside of chicken. Just to clarify that is regular mayo and not Miracle Whip correct?
Sent from my Nexus 7 using Tapatalk 2
Sorry didn't see the answer Mayo and not Miracle Whip?
Thanks
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Tent - you talk about the high heat making this work. I am wondering if anyone has tried in the PBC? I really like doing my poultry in this cooker. But, from what you are saying this might not be the right approach. If no one's done it - guess I'll have to be your Huckleberry...
David
I would think the PBC has the heat source close enough that it should work. Give it a try and let us know!
We really need a separate thread for the Mayo discussion. I was trying to show off Tee's Way Out West seasoning and how good it is on bird! ::)
C'mon somebody throw me a bone here... preferably one baked with some W.O.W. Seasoning on it! Ha ha couldn't resist. :P ;D
Sorry - I love W.O.W on chicken! No particular pics right now - will post some from my next cook. Actually, I've used W.O.W. on a number of cooks from chicken to burgers and beyond - one of my go to spice combos.
David