Bob Correll
R.I.P. 3/31/2022
Sorry, I didn't look up the post with a link about using mayonnaise on darn near everything you grill.
It's supposed to help the char or browning (milliard reaction).
I decided to try it on one of our beef tenderloin steaks, and also smeared some on the potatoes before foiling.
Spuds on the coals.
The steaks were salted and on the counter for an hour, well dried, and mayo added to one.
The one without is now on the right.
A local tomato for a side.
I had Jo sample both, since her taster is better than mine, and she couldn't tell a difference.
I think the one without looks better, so not sure if it's worth the effort unless adding spices or etc to the mayo.
Oh, and the spuds were really dark, but I only flipped them 180° once during the hour of cooking.
Saved a small piece of steak for today's lunch salad.
I say give the mayo baste a try to judge for yourself.
Thanks for your visit!
It's supposed to help the char or browning (milliard reaction).
I decided to try it on one of our beef tenderloin steaks, and also smeared some on the potatoes before foiling.
Spuds on the coals.
The steaks were salted and on the counter for an hour, well dried, and mayo added to one.
The one without is now on the right.
A local tomato for a side.
I had Jo sample both, since her taster is better than mine, and she couldn't tell a difference.
I think the one without looks better, so not sure if it's worth the effort unless adding spices or etc to the mayo.
Oh, and the spuds were really dark, but I only flipped them 180° once during the hour of cooking.
Saved a small piece of steak for today's lunch salad.
I say give the mayo baste a try to judge for yourself.
Thanks for your visit!