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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


  • 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: 16,751

    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.  Life is too short for light/lite beer.  
  • I use it on a hanger steak to reduce the amount of time it needs to marinate.
  • fishlessmanfishlessman Posts: 22,972
    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
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