Tenderizer Question

Yes I have, this is it, right?



Not really a help if you're talking about Smoking low and slow. The idea behind those is to tenderize meat that has tough connective tissue. Low and Slow will solve that problem. Oh, and don't use real cheap cuts of meat unless you're Q'in.

Yep,most venison is grilled[backstrap],or sorta potroasted.

I guess if you wanted to thin slice a roast to grill,you could try it out.

Smokin',since we worked together last,you musta got a new manacurist.

I don't remember that shade of polish

Don't you remember Tom, that was me taking a picture of YOU using it. Now you are forgetting

Yep,when ya get as old as I am,them moments happen.

I purchased one of these and found it to be a total waste of money. Yes, it pokes holes through the meat and cuts through connective tissue. In doing so, the meat also cooks faster (not always a good thing) AND allows the juices to flow freely out. You have to use a lot of pressure which, in essence, flattens the meat (makes it thinner). Not good.

I had high hopes for my Jacard meat tenderizer but was throughly disappointed. Like Tom & Smokin said, low & slow, it's the best way to go!

BTW, Cute nails Tom! LOL

Low and slow is good yes, but not on steaks, unless they are the 50-something ounce ones served in Texas. I wonder if they use the crutch on them. I do agree the holes just leak out the juices.