Mayo! Will it BBQ?
Will it BBQ? Mayo!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are smoking Mayo and letting you know if it will BBQ or not!!
InstructionsWe tried two different techniques to smoke Mayo. First, we put some mayo in foil pans and placed them in the smoker at 200° for 15 minutes, then turned off the heat and let them continue to smoke for another 15 minutes to see if they would pick up smoke. Then we also put some mayo in pans and added a level teaspoon of hickory smoke powder to them to see if this would give us a different result.
So, Will it BBQ?
We didn’t really feel like just eating heaping spoonfuls of Mayo so we made some BLT’s and smeared the mayo on that. We toasted the bread and added some imitation bacon we had recently made, tomatoes, lettuce and some provolone cheese as well. The Mayo that we put in the smoker picked up a slightly bitter taste while the Hickory Smoke Powder had a nice smokey flavor but was still smooth. So I would say that they both BBQ but adding the Hickory Smoke Powder was a better (and easier) way to go about it!
Shop Walton’s for Hickory Smoke Powder
PK 100 Smokehouse
Terrapin Ridge Hot Pepper Jam
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.