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Mechanical meat tenderizers

Looking at getting one for skirt steak, chicken fried steak etc. Any good ideas?
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
Rome, GA
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Comments

  • Little StevenLittle Steven Posts: 26,948
    Jacaard. Get the most blades you can, I think there is a 45 blade unit.

    Steve 

    Caledon, ON

     

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  • Thanks! I'll check it out
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
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  • RRPRRP Posts: 14,455
    edited October 2013
    What Steven said. I have this 48 blade from Amazon that is their Best Seller that I have had for 2 or 3 years now.
    What you need to realize though for sanitary reasons you need to knock it apart and clean it well after every use. this model has 3 bolts to remove. With practice I can disassemble and reassemble in about 2 minutes time...but the cleaning after knocked apart is the time consuming part!

    Ron
    Dunlap, IL
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  • RRPRRP Posts: 14,455
    edited October 2013
    BTW here is a neat little trick...When the bolts start to come out then the two strong springs which are hidden inside the posts will cause the unit to explode sending pieces and parts flying! Find a pice of something 1/8" thick such as my wooden ruler and place it so the bottom guide rests on it. Then even with the 3 bolts removed it stays in tack and you can then easily finish the disassembly.  
    image
    Ron
    Dunlap, IL
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  • Little StevenLittle Steven Posts: 26,948
    Ok, I was off by three blades...sue me. I just put it in the dishwasher after I use it. Does that make me a bad person?

    Steve 

    Caledon, ON

     

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  • CanuggheadCanugghead Posts: 4,403
    I bought the same per Ron's recommendation, very happy with it. I don't disassemble either but clean the meat crumbs off the tips with a toothbrush before throwing it in the d/w.
    Vaughan, ON
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  • SkiddymarkerSkiddymarker Posts: 6,299
    Ok, I was off by three blades...sue me. I just put it in the dishwasher after I use it. Does that make me a bad person?
    No you won't be sued 'cause they have 45 blades and 15 blades in the new improved SS versions. Easier to clean and no explosions.....
    IMGP2620.jpg 572.8K
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • BotchBotch Posts: 2,891
    I use a hammer...  :-S
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • jaydub58jaydub58 Posts: 1,405

    Yeah, Ron can be persuasive!

    I ordered one after looking at his post.

    John in the Willamette Valley of Oregon
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  • GlennMGlennM Posts: 351
    So how many of you use this? If you had a nice prime rib eye would you use this? Pork chop? Brisket? Strip loin?
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  • Do you have to cook beef to 160 after using it?
    Nowhere Indiana
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  • SkiddymarkerSkiddymarker Posts: 6,299
    GlennM said:
    So how many of you use this? If you had a nice prime rib eye would you use this? Pork chop? Brisket? Strip loin?
    Good question, easy answer is no. If you use a tenderizer, the meat should be cooked to a temperature that will kill any surface bacteria driven into the interior by the knives. For prime rib, rib eyes, NY, T's, sirloin etc... although you could turn the texture of select into almost prime, the cooking to 160º would kinda negate the idea. Check the labels of meat to see if it is machine tenderized, most large chains use tenderized cuts. 
    Primary uses are for cutlets, pork and chicken schnitzels, chicken breasts and the odd pork loin chop. Never on brisket or pork shoulder, just not needed. Round steaks used for braising also get the treatment. If you trust the source of the meat, go crazy.  
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • RRPRRP Posts: 14,455
    edited October 2013
    I agree with Skiddymarker. Once and ONLY once I ruined a beautiful prime rib. Never again! I swear after I cut it open you would have thought it was meat loaf! Yes it was very tender, but the texture was a real turn off! My most frequent uses are with Sirloin as steaks and chicken breasts made into kick butt sandwiches!
    Ron
    Dunlap, IL
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  • Good point on bacteria being punched thru requiring temp 160...didn't think of that. I cook my skirt steak for fajitas mediumish to keep moist...that would be an issue.
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
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