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Will I be "drummed out" of the forum if I mention.......
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You mean a chemical one or a mechanical one? Either one works though to me the chemical is more just a surface changer whereas my Jaccard cuts the meat fibers clear through.Re-gasketing America one yard at a time.
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Do you mean mechanical or chemical? I've use mechanical. Chemical, no, but have considered it.
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I use a Jaccard tenderizer and one you beat the meat with. I don't use a chemical one (I think they contain MSG and my wife is allergic).__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Love my Jaccards for mechanical tenderization of chicken and pork cutlets. The only "chemical" I have experience with is Adolph's. Made by McCormick and its contents are listed as salt, sugar, food starch and papain.Papain derived from papaya, is the active ingredient, suggest you Google to see if you are OK with the potential side effects. Used moderately, papain is noted as being safe in food amounts. Best results have been with Adolph's and the Jaccard, results in shoe leather having the texture of a prime fillet.We don't use that often, actually had forgotten about until your post.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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There are all kinds of tenderizers other than chemical ones. Papaya is very good, oil and acid are good even the package ones are good if there is no MSG allergy.
Steve
Caledon, ON
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The best chemical tenderizer is salt. I've used the papain before and agree it mushes the surface. Same with acids. They're fine for short marination.
Mechanical methods work great - beating your meat like Village Idiot states or using the jaccard.
______________________________________________I love lamp.. -
nolaegghead said:The best chemical tenderizer is salt. I've used the papain before and agree it mushes the surface. Same with acids. They're fine for short marination.
Mechanical methods work great - beating your meat like Village Idiot states or using the jaccard.
Steve
Caledon, ON
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I'm 70 years old and I still beat my meat.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Fresh pineapple can also be used as a tenderizer.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Beating my meat is my favorite. I know some guys are into piercing their meat with sharp pieces of metal. More of a sense of satisfaction with manual labor.
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LOL - I knew this topic would be entertaining if i kept reading.....XL BGEJoe JRBaltimore, MD
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Green egg, dead animal and alcohol. The "Boro".. TN
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Why did I know that you would jump in on this one?
Steve
Caledon, ON
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Henapple rubs everything the wrong way, doesn't he?Little Steven said:Why did I know that you would jump in on this one?
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Yep the forum went "there"....lol. )LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Eggcelsior said:
Why did I know that you would jump in on this one?
Henapple rubs everything the wrong way, doesn't he?
______________________________________________I love lamp.. -
Gee, I didn't mean for the thread to hopelessly spiral into the "meat/beat...beat/meat"arena. But although I've only been on the board a short period of time, iI should have known when VI showed up, things would go south......quickly! ">
The only reason I brought it up was I had not seen "chemical" tenderizer mentioned anywhere in the forum, and wondered why. Purists? Bad experiences? poisonings????
BTW, Adolphs is always handy for bee/wasp stings, scorpion stings, and I've even used it on jelly fish stings and hard head finnings. I've heard that the papin in it breaks down the protein in the poison. I don't know that as a fact, but it does work. That, or a poultice made from a plug of chewing tobacco.
From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers! -
Village started it.... Or at least tried :((Little Steven said:Why did I know that you would jump in on this one?
Green egg, dead animal and alcohol. The "Boro".. TN -
I beat my meat like it owes me money.
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warwoman said:
iI should have known when VI showed up, things would go south......quickly! ">
My heart was pure. It was that despicable, vile, nasty, vulgar knave called @henapple that twisted my words to make a trap for fools.This was my intent of how I beat my meat.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
My very limited experience w. chemical tenderizers is that they too easily make the meat mushy and dry. I know that the heat turns collagen into jell, which gives the meat a succulent texture. I suppose the enzymes break down the collagen into other stuff that doesn't give the same smooth feeling.
Also, some things that are tough also have elastin as a portion of the connective tissue. A far as I know, only mechanical tenderizing helps break that down.
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I think @Dfishel wins:
"I beat my meat like it owes me me money...." -
I'm sure this will get a lot of looks . LOL
Smitty's Kid's BBQ
Bay City,MI
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