In article ,
Steve Wertz wrote:

On Tue, 06 Apr 2004 21:20:13 -0000, Dog3 dognospam@adjfkdla;not
wrote:

Thanks for the link but the article states the fajita meat "refers" to the
diaphram of the steer. Fajita is still a dish and prep method IMO. I
don't object to Steve's usage of london broil but I assure you, many
different cuts of meat can, and are, used for london broil. Now, on to pot
roast...

Only top round and flank are ever labeled as london broil. Or
should I say 99% of the time (there will always be that ignorant
1% of people).

According to your definition, though, any piece of meat grilled or
broiled is london broil.

So - anybody have any interesting uses for a jaccard? I used it
on a slab 'o top round the other night and was nicely impressed.
Looking forward to using it on skirt steaks for fajitas and Asian
beef sticks (beef satay on a stick).

Anybody ahve any useful tips or techniques for using one of these
weapons?

http://www.thewhitewhale.com/product...tenderizer.htm

-sw

Use it for any meat that needs tenderizing. ;-)
I do and I've had one for quite awhile.
It helps with meat to soak up marinades prior to grilling as well.

Tonight I had some sirloin. I trimmed it, then sprinkled it lightly with
a bit of salt, lemon pepper and garlic powder prior to using the
Jaccard. it "pounds" the spices into the meat. I then dribbled a little
italian dressing on it and smoothed that in with the back of the fork.
The holes made by the Jaccard caused it to suck up the dressing nicely.

I then cooked it in the foreman grill.

;-d

K.

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In article ,
Steve Wertz wrote:

On Tue, 06 Apr 2004 19:43:17 -0500, Katra
wrote:

Tonight I had some sirloin. I trimmed it, then sprinkled it lightly with
a bit of salt, lemon pepper and garlic powder prior to using the
Jaccard. it "pounds" the spices into the meat. I then dribbled a little
italian dressing on it and smoothed that in with the back of the fork.
The holes made by the Jaccard caused it to suck up the dressing nicely.

You could probably pour some of the dressing on before you stab
it.

True, but that might get messy. G
I tend to get a little carried away with it! pound pound


Evey try it on boneless chicken breasts? Does the marinade seep
into these just as well?

Don't see why not. ;-)
I've honestly not tried that tho'. Sun harvest often has them on sale so
it's worth an experiment. Since breasts are so tender, I guess I've just
never thought about Jaccard'ing them!

How about brining - does it work
quicker? Anybody else use these?

-sw

K.

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