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Anybody us Jaccards?

Little StevenLittle Steven Posts: 28,817
edited July 2012 in EggHead Forum

Since there has been a bit of discussion about tougher cuts of meat I wondered if everybody is aware of what a Jaccard can do?


Caledon, ON



  • calracefancalracefan Posts: 602
    I have one, use on all steaks, either it works really good or Sam's has some really good steaks cause I haven't had a bad one !
    Ova B.
    Fulton MO
  • lousubcaplousubcap Posts: 16,477
    Have one and used to use it on brisket flats before applying the rub-got a bit lazy and haven't for quite a while (still see it in the cabinet...) but will ressurect it on the next cook. I really couldn't telll if it made any difference-but time to try again.  Thanks for the nudge.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • HavasuTomHavasuTom Posts: 13
    I use mine on flank steaks, brisket, pork chops and skinless chicken breasts.

    Lake Havasu, Arizona 

    Size does matter - XL BGE



  • TigerRVerTigerRVer Posts: 27
    I use mine on tougher cuts of deer meat before frying.
  • I don't like using them when grilling steak because I like my steak Med Rare. When you push the bacteria from the outside of the steak in to the middle of the steak in hundreds of thanks. You essentially have the same safety risk as store bought ground beef. 

    I have heard they are wonderful at tenderizing though. I just don't buy tough steak (on purpose anyway).

    1- LGBE
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    I- Blackstone 36" Griddle
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    1-Very Understanding and Forgiving Wife
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