Chef Ben Says: Use Mayonnaise for Grilling

It would be impossible to count all of the times I have been asked for a "quick tip" on grilling. I think that folks automatically assume I'm being obtuse when I answer with things like: "preheat your grill", and "make sure your grates are clean". But it's these basics that often go overlooked that can turn a sublime grilling session into belabored frustration.

So, today is your big day, aspiring grillers, because Chef Ben has a "quick tip" that is going help you make magic on your grill: Marinate in Mayonnaise.

If your immediate response is to accuse me of being off my meds: read on.

I suppose that the best way to spell out the benefits of mayo as a grilling treatment is to point out what's wrong with most of the other recipes we use to lube and flavor our precious grillables.

What is a marinade, anyway? If you ask a lot of folks, it's a magical potion they use to turn the mundane into the mystical. I've heard of such food miracles touting incredible transformations in flavor. The tales speak of lengthy soaks in oily/acidic/highly seasoned concoctions that penetrate the food, amping up the flavor in every bite...

"Uh Oh.."

"What's wrong, Chef?"

"Well, pretty much every authority in food or food science to write on the subject of marinades 'penetrating' deeply into food over the last 15 years or so says that this feat is a farce. Marinades don't penetrate much more than 1/8 inch into your food if you're lucky, and if you're unlucky, you'll end up pickling your bounty in acid, yielding a result that, when cooked will resemble a mushy superball."

Another facet of the marinade myth is tenderization. If I soak something chewy in the correct mixture of kitchen alchemy, it will transform to buttery and tender.

"Chef, why are you holding your head in your hands like that?"

"Because all of this misinformation is painful. Have you every tried a chemical type meat tenderizer? The type of tenderness this yields, isn't delicate and yielding. In fact, it's so potent that you'll be able to spread your chuck roast like peanut butter. Does that sound appetizing?"

Ok, you get the point. Most of what we have learned regarding what a marinade is for, or capable of is wrong. So where does mayonnaise fit into this? We need to refocus our goals. Knowing what marinades can't do helps, but we need to figure out what they can do. Properly applied, a marinade can definitely add a whallop of flavor and seasoning into food. It can help to lubricate and keep foods from sticking the grill. It can provide a layer of oil that evens out the heat distribution for lovely crispy browning.

Let's begin: Set your grill up for two zone cooking. Season a flat-iron steak with coarse salt and cook on the cool side of the grill (approximately 225 degrees) until it hits about 120 degrees. The outside will dry a little, and the inside should be very rare.

Now, brush that rascal with mayo. Yes, mayo. Feel free to add any dry seasonings you like to it. For today's purposes, I'm going "au naturel", so we can see the results.

Now, ramp up your grill as hot as you can get it. I'd like to see you well in excess of 500 degrees if you can get there. Start laying crispy brown grill marks in 1-2 minute intervals.

See how the mayo has hung onto the meat? No drips into my grill, no flares. The flavor the plain mayo leaves is subtle, and the browning is beautiful. I wonder what else it might be good for?

Portobellos? Perfect! The mayo doesn't soak into the mushrooms like olive oil does. The protein from the egg in the mayo aids tremendously in browning. I grilled them up and mixed them with some blanched green beans, tossed with a little teriyaki, and served as a salad. Like magic with the steak. We're going to need another veggie, I think. Being that it's August in Indiana, there's only one real option:

Oh, yes I did it. Brushed some proper sweet corn with mayo. Seasoned with salt and pepper, and then stuck some grated white cheddar to the outside. Now to the grill.

Cook on all sides until brown and crispy. It should take about 15 minutes over medium heat. The mayo keeps the cheese where you put it, and aids in reducing the stick. Time to serve:

3 dishes in one hour's time, Perfectly cooked, all treated with nothing but mayo and basic seasonings. Put the Italian dressing away...

Cheers,

Chef Ben