Does anyone use tenderizer on their meats? If so on what meats and
what type of tenderizer?






Shinglhed
If you can't be a good example, then you'll just have to be a horrible
warning.

On Mar 10, 12:04*pm, wrote:
> Does anyone use tenderizer on their meats? If so on what meats and
> what type of tenderizer?
>
> Shinglhed
> If you can't be a good example, then you'll just have to be a horrible
> warning.

I'm not a big fan of chemical tenderizers, but I like the Jaccard hand
held tenderizer. First, because there aren't any chemicals, second,
because it really lets the marinade penetrate. Especially if you rub
or put it in the marinade and then hit it with the tenderizer. Use it
on just about any cut of beef or whatever you want to make more
tender.

> wrote in message
...
> Does anyone use tenderizer on their meats? If so on what meats and
> what type of tenderizer?
>
>
Rather than use chemicals and the flavors associated with them, learn to
cook the meat until it is tender. Learn to cook slow enough to break down
the collagen and the tough meats will be falling apart tender. That is what
makes bbq so good. It started out with the poor people and slaves being
given the cuts of the animal that the rich did not want. They learned to
make then tender and full of flavor.

On Mar 11, 4:26*am, Omelet > wrote:
> In article
> >,
>
> *franzbqn > wrote:
> > On Mar 10, 12:04 pm, wrote:
> > > Does anyone use tenderizer on their meats? If so on what meats and
> > > what type of tenderizer?
>
> > > Shinglhed
> > > If you can't be a good example, then you'll just have to be a horrible
> > > warning.
>
> > I'm not a big fan of chemical tenderizers, but I like the Jaccard hand
> > held tenderizer. *First, because there aren't any chemicals, second,
> > because it really lets the marinade penetrate. *Especially if you rub
> > or put it in the marinade and then hit it with the tenderizer. *Use it
> > on just about any cut of beef or whatever you want to make more
> > tender.
>
> I have one of those too and love it! Ever use it on a brisket? *I use it
> mostly on Sirloin and Round.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> "One man's theology is another man's belly laugh."
> --Robert Heinlien

Yes, we do use it on our brisket when we do competitions. I've never
had the "hamburger" problem that Sqwertz mentioned, but I don't go
crazy with it either. Once over and it's done. I like submerging the
meat in the marinade and hitting with the Jaccard while it's
submerged. Gets that marinade all the way into the meat.

On Mar 10, 10:04*am, wrote:
> Does anyone use tenderizer on their meats? If so on what meats and
> what type of tenderizer?
>
> Shinglhed
> If you can't be a good example, then you'll just have to be a horrible
> warning.

You mean like marinading a skirt steak in a citrus brine?


Other than that it's never occurred to us as something to do.

Why, and what cuts of meat are you thinking of anyway?

On Thu, 10 Mar 2011 21:11:39 -0600, Sqwertz wrote:

> On Thu, 10 Mar 2011 15:24:36 -0800 (PST), franzbqn wrote:
>
>> I'm not a big fan of chemical tenderizers, but I like the Jaccard hand
>> held tenderizer. First, because there aren't any chemicals, second,
>> because it really lets the marinade penetrate. Especially if you rub
>> or put it in the marinade and then hit it with the tenderizer. Use it
>> on just about any cut of beef or whatever you want to make more
>> tender.
>
> I'm not too wild about my jaccard. I've used it a couple times on top
> round for london broil and it makes meat taste like hamburger. The
> more you stab it, the more it tastes like ground beef.
>
> To the OP: Nobody here uses tenderizers for BBQ meats. At least none
> that have spoken up the few times it has come up here.
>
> -sw

Send it to me, I've always wanted to try one.

Tenderizer - not here.

TFM®

On 3/13/2011 5:32 PM, TFM® wrote:
> On Thu, 10 Mar 2011 21:11:39 -0600, Sqwertz wrote:
>
>> On Thu, 10 Mar 2011 15:24:36 -0800 (PST), franzbqn wrote:
>>
>>> I'm not a big fan of chemical tenderizers, but I like the Jaccard hand
>>> held tenderizer. First, because there aren't any chemicals, second,
>>> because it really lets the marinade penetrate. Especially if you rub
>>> or put it in the marinade and then hit it with the tenderizer. Use it
>>> on just about any cut of beef or whatever you want to make more
>>> tender.
>>
>> I'm not too wild about my jaccard. I've used it a couple times on top
>> round for london broil and it makes meat taste like hamburger. The
>> more you stab it, the more it tastes like ground beef.
>>
>> To the OP: Nobody here uses tenderizers for BBQ meats. At least none
>> that have spoken up the few times it has come up here.
>>
>> -sw
>
> Send it to me, I've always wanted to try one.
>
> Tenderizer - not here.
>
> TFM®

Nice to see you posting TFM.

I make Korean short ribs and use kiwi fruit as a tenderizer in the
marinade. Does that count?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 13 Mar 2011 20:44:34 -0500, Janet Wilder
> wrote:

>On 3/13/2011 5:32 PM, TFM® wrote:
>> On Thu, 10 Mar 2011 21:11:39 -0600, Sqwertz wrote:
>>
>>> On Thu, 10 Mar 2011 15:24:36 -0800 (PST), franzbqn wrote:
>>>
>>>> I'm not a big fan of chemical tenderizers, but I like the Jaccard hand
>>>> held tenderizer. First, because there aren't any chemicals, second,
>>>> because it really lets the marinade penetrate. Especially if you rub
>>>> or put it in the marinade and then hit it with the tenderizer. Use it
>>>> on just about any cut of beef or whatever you want to make more
>>>> tender.
>>>
>>> I'm not too wild about my jaccard. I've used it a couple times on top
>>> round for london broil and it makes meat taste like hamburger. The
>>> more you stab it, the more it tastes like ground beef.
>>>
>>> To the OP: Nobody here uses tenderizers for BBQ meats. At least none
>>> that have spoken up the few times it has come up here.
>>>
>>> -sw
>>
>> Send it to me, I've always wanted to try one.
>>
>> Tenderizer - not here.
>>
>> TFM®
>
>Nice to see you posting TFM.
>
>I make Korean short ribs and use kiwi fruit as a tenderizer in the
>marinade. Does that count?

Nah, I doubt it (IMO). Using acidic ingredients in marinade is
traditional, though I'm surprised that barbecued cuts would need
further tenderizing besides the low slow cooking method.


Desideria

On Sun, 13 Mar 2011 20:44:34 -0500, Janet Wilder wrote:

> On 3/13/2011 5:32 PM, TFM® wrote:
>> On Thu, 10 Mar 2011 21:11:39 -0600, Sqwertz wrote:
>>
>>> On Thu, 10 Mar 2011 15:24:36 -0800 (PST), franzbqn wrote:
>>>
>>>> I'm not a big fan of chemical tenderizers, but I like the Jaccard hand
>>>> held tenderizer. First, because there aren't any chemicals, second,
>>>> because it really lets the marinade penetrate. Especially if you rub
>>>> or put it in the marinade and then hit it with the tenderizer. Use it
>>>> on just about any cut of beef or whatever you want to make more
>>>> tender.
>>>
>>> I'm not too wild about my jaccard. I've used it a couple times on top
>>> round for london broil and it makes meat taste like hamburger. The
>>> more you stab it, the more it tastes like ground beef.
>>>
>>> To the OP: Nobody here uses tenderizers for BBQ meats. At least none
>>> that have spoken up the few times it has come up here.
>>>
>>> -sw
>>
>> Send it to me, I've always wanted to try one.
>>
>> Tenderizer - not here.
>>
>> TFM®
>
> Nice to see you posting TFM.

I figured since it was the first time I'd used the WSM in a couple of
years, I'd tell someone... <G>

>
> I make Korean short ribs and use kiwi fruit as a tenderizer in the
> marinade. Does that count?

I ate a deer that had been hit by a vehicle once. The neck and 1 shoulder
were pretty well tenderized, but I don't recommend the method.
My buddy and I spotted it on the side of the road on the way to a party a
long time ago.
We stopped, he stuck a knife in the guts, put in his hand and said, "It's
still warm!".

We tossed it on the back of his IROC Camaro and hauled ass back to my
house.
We had to stop and put it back on the car right after he took off. (too
much horsepower for deer hauling)


TFM®

in MO they have a road kill program, when a deer gets hit, if the person
reporting it doesn't want it they have list of people they call and you have
twenty minutes to come and get it, Lee
"TFM®" > wrote in message
...
> On Sun, 13 Mar 2011 20:44:34 -0500, Janet Wilder wrote:
>
>> On 3/13/2011 5:32 PM, TFM® wrote:
>>> On Thu, 10 Mar 2011 21:11:39 -0600, Sqwertz wrote:
>>>
>>>> On Thu, 10 Mar 2011 15:24:36 -0800 (PST), franzbqn wrote:
>>>>
>>>>> I'm not a big fan of chemical tenderizers, but I like the Jaccard hand
>>>>> held tenderizer. First, because there aren't any chemicals, second,
>>>>> because it really lets the marinade penetrate. Especially if you rub
>>>>> or put it in the marinade and then hit it with the tenderizer. Use it
>>>>> on just about any cut of beef or whatever you want to make more
>>>>> tender.
>>>>
>>>> I'm not too wild about my jaccard. I've used it a couple times on top
>>>> round for london broil and it makes meat taste like hamburger. The
>>>> more you stab it, the more it tastes like ground beef.
>>>>
>>>> To the OP: Nobody here uses tenderizers for BBQ meats. At least none
>>>> that have spoken up the few times it has come up here.
>>>>
>>>> -sw
>>>
>>> Send it to me, I've always wanted to try one.
>>>
>>> Tenderizer - not here.
>>>
>>> TFM®
>>
>> Nice to see you posting TFM.
>
> I figured since it was the first time I'd used the WSM in a couple of
> years, I'd tell someone... <G>
>
>>
>> I make Korean short ribs and use kiwi fruit as a tenderizer in the
>> marinade. Does that count?
>
> I ate a deer that had been hit by a vehicle once. The neck and 1 shoulder
> were pretty well tenderized, but I don't recommend the method.
> My buddy and I spotted it on the side of the road on the way to a party a
> long time ago.
> We stopped, he stuck a knife in the guts, put in his hand and said, "It's
> still warm!".
>
> We tossed it on the back of his IROC Camaro and hauled ass back to my
> house.
> We had to stop and put it back on the car right after he took off. (too
> much horsepower for deer hauling)
>
>
> TFM®

On Thu, 10 Mar 2011 15:24:36 -0800 (PST), franzbqn
> wrote:

>On Mar 10, 12:04*pm, wrote:
>> Does anyone use tenderizer on their meats? If so on what meats and
>> what type of tenderizer?
>>
>> Shinglhed
>> If you can't be a good example, then you'll just have to be a horrible
>> warning.
>
>I'm not a big fan of chemical tenderizers, but I like the Jaccard hand
>held tenderizer. First, because there aren't any chemicals, second,
>because it really lets the marinade penetrate. Especially if you rub
>or put it in the marinade and then hit it with the tenderizer. Use it
>on just about any cut of beef or whatever you want to make more
>tender.

Which one do you have, the 16 or 48 tine one?






Shinglhed
If you can't be a good example, then you'll just have to be a horrible
warning.

On Fri, 11 Mar 2011 06:54:38 -0800 (PST), tutall >
wrote:

>On Mar 10, 10:04*am, wrote:
>> Does anyone use tenderizer on their meats? If so on what meats and
>> what type of tenderizer?
>>
>> Shinglhed
>> If you can't be a good example, then you'll just have to be a horrible
>> warning.
>
>You mean like marinading a skirt steak in a citrus brine?
>
>
>Other than that it's never occurred to us as something to do.
>
>Why, and what cuts of meat are you thinking of anyway?
>

I like the idea of using citrus based marinades as a tenderizer and
also the hand held one.
I didn't have anything in mind specifically but since I've started
smoking I've had friends ask me if I use tenderizer and when I tell
them no they all think it would increase the tenderness....even when
it's already falling off the bone. Of course none of these people BBQ,
only come over to eat mine.






Shinglhed
If you can't be a good example, then you'll just have to be a horrible
warning.

TFM® wrote:
> On Sun, 13 Mar 2011 20:44:34 -0500, Janet Wilder wrote:
>
>> On 3/13/2011 5:32 PM, TFM® wrote:


snip


> I ate a deer that had been hit by a vehicle once. The neck and 1 shoulder
> were pretty well tenderized, but I don't recommend the method.
> My buddy and I spotted it on the side of the road on the way to a party a
> long time ago.
> We stopped, he stuck a knife in the guts, put in his hand and said, "It's
> still warm!".
>
> We tossed it on the back of his IROC Camaro and hauled ass back to my
> house.
> We had to stop and put it back on the car right after he took off. (too
> much horsepower for deer hauling)
>
>
> TFM®

I've 'et many many road kill deer. Used to be friends (lived next door )
to the local game warden.

We both worked nights, and whenever he came across a fresh one, or
snagged a poached deer, he'd hang it from my porch.

Funny thing was that since no-one ever saw us together, my other
neighbors never knew what was going on. I never thought a thing about
it until one day, when Internal Affairs came down to investigate a
complaint that I was a habitual poacher. Seems one of my neighbors
dimed me in after seeing a doe hanging from my porch out of season.

Had to actually have the Warden sigh a sworn statement to get me off the
hook.

On Mar 14, 4:32*am, wrote:
> I didn't have anything in mind specifically but since I've started
> smoking I've had friends ask me if I use tenderizer and when I tell
> them no they all think it would increase the tenderness....even when
> it's already falling off the bone. Of course none of these people BBQ,
> only come over to eat mine.
>

Oh, you meant for BBQ. Nope, for the same reasons you just mentioned.
For some grilling, sure, why not. But pretty pointless with BBQ. If
they need that pulled pork more tender, they need new dentures.

On 13-Mar-2011, Desideria > wrote:

> On Sun, 13 Mar 2011 20:44:34 -0500, Janet Wilder
> > wrote:
>
> >On 3/13/2011 5:32 PM, TFM® wrote:
> >> On Thu, 10 Mar 2011 21:11:39 -0600, Sqwertz wrote:
> >>
> >>> On Thu, 10 Mar 2011 15:24:36 -0800 (PST), franzbqn wrote:
> >>>
> >>>> I'm not a big fan of chemical tenderizers, but I like the Jaccard
> >>>> hand
> >>>> held tenderizer. First, because there aren't any chemicals, second,
> >>>> because it really lets the marinade penetrate. Especially if you rub
> >>>> or put it in the marinade and then hit it with the tenderizer. Use
> >>>> it
> >>>> on just about any cut of beef or whatever you want to make more
> >>>> tender.
> >>>
> >>> I'm not too wild about my jaccard. I've used it a couple times on top
> >>> round for london broil and it makes meat taste like hamburger. The
> >>> more you stab it, the more it tastes like ground beef.
> >>>
> >>> To the OP: Nobody here uses tenderizers for BBQ meats. At least none
> >>> that have spoken up the few times it has come up here.
> >>>
> >>> -sw
> >>
> >> Send it to me, I've always wanted to try one.
> >>
> >> Tenderizer - not here.
> >>
> >> TFM®
> >
> >Nice to see you posting TFM.
> >
> >I make Korean short ribs and use kiwi fruit as a tenderizer in the
> >marinade. Does that count?
>
> Nah, I doubt it (IMO). Using acidic ingredients in marinade is
> traditional, though I'm surprised that barbecued cuts would need
> further tenderizing besides the low slow cooking method.
>
>
> Desideria

Korean barbecue is essentially, marinated and grilled as opposed
to slow cooked. I'm partial to Korean short ribs, so I don't care what
they call it. I thnk it's called 'Bulkogi' or something like that.

--
Brick(Too soon old and too late smart)