Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Noob question - Jaccard Tenderizer

ShadowNickShadowNick Posts: 520
edited February 2012 in EggHead Forum
Hi all,  getting my first BGE next weekend and wondering if anyone has any experience with using a Jaccard on meat cooked on a BGE and the reduced cook times that come with it.  Any input would be welcome, can't wait to do my first cook.
Pentwater, MI

Comments

  • I use it on deer meat since it can be tough. It works well. I'm not sure i would use it on a good cut of meat.
  • lousubcaplousubcap Posts: 14,088

    I have one and use it about half the time (depends on my level of preparation energy) on Brisket flats (only brisket cut I can get around here).  Haven't noticed any difference with cook times, tenderness or anything else with the cooks-probably need to do a side by side cook with the only variable (besides the hunk of beef) being the use of the Jaccard.  So, not much help here-

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • I use it on a hanger steak to reduce the amount of time it needs to marinate.
  • fishlessmanfishlessman Posts: 21,755
    i dont own a watch so wouldnt know if it cooks faster. good if your marinating though. my butcher has a better jaccard than ive seen for sale, i let him do it
Sign In or Register to comment.
Click here for Forum Use Guidelines.