Sonny, your fridge fight at the end of the video had you as Batman with laser eyes. I think it was Superman who had laser eyes. Batman's super power was being rich.
It seems too obvious that the soul purpose making this video is to sell this tool. But using pork Shoulder really makes me wonder what you are trying to demonstrate. Don't you know that pork shoulder is 100 times more tender than loin which is big part of the pork chop? It is tender even if you overcook it. and you poke it with this thing. Good acting with the Chuck roast though. I need to sous vide at 130F for 2 days to get the medium rare texture.
I have used the Jaccard tenderizer for years not only for tenderizing but before brining and marinating. It works! The blade penetrations create tiny passages for marinades to penetrate the meat more easily. If you can use it on partially frozen meats I feel like it cuts through the tough muscle fibers more thoroughly without slipping between them. After each pass, rotate the tool 60° and do a 2nd pass over the meat surface. Repeat with a 3rd pass of multiple stab wounds. Great for cooking with the Asian velveting method for stir frying meats. There are many brands. One Jaccard 48 blade model can be had for $5 less than this red one and gets better reviews for some reason. Other brands are nearly half the price. I use on on cuts like top sirloin to mimic the tenderness of filet mignon.
The partially frozen seems like a great idea and would possibly prevent the meat from falling apart effect I get when I stab it with a fork to mimic this tenderizer lol
How you were using it near the end is exactly how a Jaccard should be used. Quick hits in and out then flip and do the other side. You don’t want to press and pull like you did with the first one. I’ve cooked professionally for years and I love this tool for tenderizing. Great content as always Sonny. Love your show. We sold an 8oz sirloin steak that our guests absolutely loved. Our secret was to Jaccard them and do a quick marinade in EVOO infused with garlic, thyme, rosemary, S&P. They couldn’t believe we could sell a steak so tender and delicious for $15 with two sides and a soup, or salad. I cannot tell you how many people asked if it was tenderloin.
That tenderizing tool is amazing. I bought one years ago to tenderize the most bottom of the barrel cuts of meat and made the absolute best and most tender grillades n grits. That thing could tenderize a boot.
I found that the spring loaded paddle on this thing smashed the meat more than I wanted. So I tied it up with zip ties. Now i can poke as many holes in it as I want and not lose as much thickeners of the meat. It definitely works.
We have been using a similar tenderizor for acouple of years now and it has proven well worth while. Our favourites are making pork schnitzel and fried chicken, which become so tender and any marinade / brine is quicker and more flavourful with the marinade penetrating to the centre of the meat.
Thank you for showing us this, and all of your videos are so helpful. It's just got too expensive for most of the Middle Class to eat out now. We can't pay $ 12 / 14 bucks for a burger in Houston, Texas. After the Pandemic, everything is so expensive, and our finances are not doing well with this inflation. So, your cooking videos and education helps us keep costs down.
I shop for food fairly often, around two or three times a week. There are several grocers near me. "Manager's specials" are my thing. This week I got 1.5lb of 80/20 ground beef for $2.99/lb because is was a day short of the throw it away date and it wasn't really nice and red anymore. But I took it home and the meat smelled like nothing. Just fine. Yesterday I went to Aldi and they had a nice huge pack of salmon that was two days from the toss it date and looked perfect. I got it for 50% off. Two weeks ago another grocer had a two day sale on frozen chicken wings, $2.99 for a 3lb bag if you bought two or more. I've made them twice now and they are great. You have to have somebody in your household that can shop like they mean it or you are screwed.
I can't imagine how much money you don't make for texas to not be affordable. As a canadian everything in texas is insanely cheap, like everything in canada is atleast double the price or more.
You don't need no stinking tool to tenderize, Dude! You only need a jar of mayonnaise! And I suggest that you splurge on a brand name, like Hellman's. It will require about 1 hour of refrigerator time, and then you are good to go. Wash off the mayo, dry the meat with paper towels, allow the meat to temper to room temperature before you add the meat to the hot grill, and enjoy! Oh, and do not overcook, like you did! LOL! Thanks for sharing this youtube, Dude! It was fun to watch!
One of those full turkey breasts, always dry and tough. Cut it into steaks about 3/4" thick and use your marinade, and that stabby tool. Would be more telling than the thighs, which are generally pretty tender. Great video, heading off to make that marinade!
I have read that when you tenderize meat like that you bring any bacteria on the surface like ecoli into the center of the meat requiring higher internal temps than a typical steak cooked to 130 degrees.
Bought a jaccard years ago and it changed everything for me. I use it constantly. In fact, my first one is starting to dull a bit. It's best to poke fast rather than press hard and pull out slowly. I can now tenderize while flattening the meat only a small amount. One of my favorite uses is on a large chuck roast that I'm going to use for jerky. I don't mind jerky that fights back some, but some can be pretty hard on the teeth if not tenderized some, lol.
Dude CAN cook! The meat tenderizer method made a huge difference on how tender chicken breast turns out and that chipotle marinade was BOMB! Made some tasty tortas! Thanks Sonny! Also, I purchased the meat tenderizer to support your channel. Mine broke making this :)
I buy a whole rump and cut it up at home. Before throwing it on the weber, I always tenderise it like this - but push it's shape back to how it was before cooking. Being rump, it tastes nice and beefy, plus it's a lot more tender.
Because it flattens the meat, I wouldn't have cut the meat until after I'd tenderized it. Then, just cut the flattened piece into two portions. I think the thickness would be better this way.
I used one similar to that for years until my daughter stole it, lol. The older version didn't have the handle. I used it mostly on thicker cuts, not slicing a chuck like you did, for example. My family's favorite is a thick London Broil or top round, using the tenderizer all over each side. I always turned it to a N to S jab, then an E to W jab, followed by SW to NE and a final NW to SE. Then I'd mix a marinade of soy, ginger, garlic, green onion, and olive oil, marinate an hour or 2, then grill. Those London Broils (and others) were almost as tender as prime rib and were better than steak.
@woodstream6137 Well, you caught me in a senior moment error. Thanks, I'll go change it. We used London Broil or Top Round not brisket. Sometimes, we used a chuck roast. And yes, we grilled them all like a steak, on the grill to medium rare. We also used the tenderizer and an Italian marinade with garlic on chicken breast for super tender and juicy chicken. I didn't punch as many holes in the chicken, just enough to allow the marinade to penetrate the chicken.
Nice 👍 video, interesting tool, I use the traditional meat mallet that you first showed. Using a mallet or the device you showed makes such a big difference. I look for well marbled cheaper cut steaks, pound them with a mallet, then pan fry in avocado 🥑 oil and they come out great often much better than someone cooking them on a fancy outdoor grill who doesn’t tenderize and ends up with steaks that are too dry and overdone. Two keys with cooking steaks 1) tenderize 2) don’t overcook
That tenderizer works great on chicken skin as those holes help the skin to render making it crispy. Steak try a pineapple juice or buttermilk 48 prior then dry brine with salt 24 hours prior to ur perfered cooking method. Pork is best cooked slow hence my perfered method is smoking and finishing sous vide.
Nice option for cheap cuts for sure! But it’s just a waste for the nicer stuff. Costco does this process to almost all of their pre-cut steaks and it makes no sense to me why they would ever do that to a ribeye or strip? I think tenderloin is one of the few they don’t. You’ll see that the package says “blade tenderized.” It also has a warning to cook the meat to 145, which is above what most people would want a steak. They do this because with all of those holes, bacteria can get deep into the meat. Normally it would would be on the surface, and quickly killed with contact to the hot surface during cooking. Not the case if something is living inside and you cook to med rare. I’m sure it’s totally fine as tons of people eat those steaks and Costco tends to have fantastic sanitary standards. Also, no issue with doing that at home as long as the tool is clean. I just think it’s a waste of a good steak, so now I prefer to buy the whole muscle and break down into steaks myself. Plus you save some cash that way.
For those wondering a jaccard is great, but they tend to not last too long. I worked as a meat cutter and butcher and I forgot how many of these I went through over a 6 year time frame. There is also a super jaccard machine that is a pain to clean.
If you want to turn a chuck roast into a steak, just do a reverse sear to about 126 or so and then form the crust - they're fantastic that way. I've never done pork butt other than low and slow and turning it into carnitas or pulled pork, so I've always thought of it as a very tender piece of meat - so, pounding it flat and stabbing it a million times doesn't surprise me that it would work out with high heat applications.
That pig shark thing was too funny!! I totally said it looked like a fish and then you did that crap! 😂😂😂😂😂😂 the sounds effects were hilarious! I had to rewind and watch again.
I have one of these that I've used for several years. I absolutely love it! I also use it on whole pork tenderloin before marinating, as well as pork and beef roasts. I even stabbed my thanksgiving ham with it before baking and adding my candy glaze
I have one of those tenderizers and omg it does wonders on cheap cuts and even more on good cuts. If you don't have one yet you are missing out! I use it on everything now no matter what, just use it less on better meat so it doesn't get too flat. 👍👌
Unrelated to the video, but I've always wondered: We have Sergeant Gilbert, but who's the larger pepper mill that we see in the background, and what does it contain?
Been using a jaccard tenderizer for some time for making things like katsu, chicken fried steak or fried pork loin sandwiches. Can be used for a lot of stuff. I do recommend getting one that's big enough for the task. Better to have more tines and size than you need than work with too small of a tenderizer and have to put twice as much effort into the hole punching than needed in my opinion. Also better to tenderize yourself at home than buy cuts of meat at the store that have been run through a machine to tenderize them. You're reliant on some stranger feeling motivated enough to clean equipment properly and frankly, I don't have that kind of confidence lol
I’ve had the Jaccard ever since I saw Alton Brown use it on Good Eats. It’s basically the same thing you have; I like the handle on yours better. I can say with hundreds of uses under my belt; this thing is totally worth it. Not only will it tenderize but it helps marinades penetrate better. The alternative is to ask the guy at the meat counter run it through a “cuber”, if they have one. Or by your own; they run about $1200 and can mangle your hand if you’re not careful.
rather than smoking, i think the method you're using with indirect heat is more like, convection roasting. what do you think? this recipe looks fire-must try ~
ive been using one of these things for a few years and it definitely makes a big difference. great for anything that doesn’t require aesthetic presentation
I think the reason food tastes different when ground with a mortar and pestle vs blender is similar to why soda tastes different in a bottle vs aluminum can. Chemical reactions going on while you're grinding it, rubbing against the material of the mortar and pestle (maybe even little bits of them getting ground into the food as well) alter the flavor of the food, while the blender just quickly chops it all up and mixes it, without adding anything to it, or altering it in any sort of chemical way.
I've used this thing some to tenderize tough cuts and the issue I have is that it destroys the structure of the meat that you'd expect. You wind up with what we see in the video, meat that flattens way out and assumes bizarre shapes and it's tenderized excessively like an old Ponderosa restaurant steak. Also like you found the meat dries out easily in cooking. I kinda like sous vide when I want to make something like a faux ribyeye out of chuck, but it is slow, like 24 hours. Also as noted nobody tells you how to clean these things. I soak mine in hot water and dish soap, rinse and hope for the best.
It’s amazing watching cooking shows over the years, and just before or during recessions there is cheap cut meat recipients plus some mention of how expensive things are getting.
Having not even seen the tool in the title yet, this video is already worth my like. Your marinade is making me regret buying those pre-marinated chicken breasts yesterday.
Where do you get boneless (but skin on) chicken? The closest I've come to that is at Aldi but they only have what's called "split" chicken breasts which still have an annoying bone in them but still has their skin intact. Never mind trying to find thighs.
This definitely works, but I'm not sure I could truly recommend. I worked at a very high-end steakhouse in DC that "gilded the lily" by also using meat tenderizers on already tender steaks, and the end product was tender, but the steak had a bit of dryness and airiness to the texture that always felt a bit off.
You can tenderize meat also with pineapple purée, soak the meat for 1-2 hours (max) and the bromine helps break down the fibers That and sous vide are my go to (doing some pulled pork right now!) I’ll have to try this method also
8:41 please use the SnS grill correctly, you put the meat on the cool side, then spin over to the coals. That lets the coals cook the meat not the grates. Which produces a much more even malliard reaction.
For pork shoulder it is my favorite cut of meat to grill as a steak. Cook it fast and slightly medium and you have a tasty, flavorful steak without toughness.
I worked for a chef that used to do this with non-marinated sirloins/NY strips but used two forks. Doesn't compress the meat and does the same thing - - for free (assuming you have two forks that is).
Great video as always man. Idk if people tell you this often but you probably have the best outros of any other RUclipsr out there. Keep up the great work and I love the humor.
I actually love grilled chuck roast; it's a bit tough, but a super flavorful cut. Getting it more tender and getting more marinade into the meat could be a winner!
@@t-rozbenouameur5304 It isn't. It's delicious and pretty tender. The chuck is just past the ribeye on the cow and the first few cuts from the chuck roll primal cut are called chuck-eye steaks.
@fretless05 just I've never heard anyone talk about a fast and quick cooking method for a chuck roast. It's always braised and slow cooled so news to me.
@@t-rozbenouameur5304did you watch the video? I'm pretty sure the 1st cut of meat was chuck roast. He cut it in half to make it thinner, ran the hole puncher then marinated before grilling.
Great video. I noticed you tenderized the meat by slamming down on it through the stabbing process. I would be curious to compare a malet tenderized meat vs your needle stabby thing. Im skeptical about the needles making it tender vs just breaking down the fibres by hammering it out.
With this method you could tenderize it without thinning it as mucha as with the mallet. In the video he went a little over the top and smashed the meat too much, but you can use the device and mostly keep the shape of the meat.
All the little cuts also allow the moisture in the meat to exit! They can be difficult to clean, I got a cheap one a few years ago that you can remove the cutter head and foot for easier cleaning.
I agree making a marinade in a mortar and pestle somehow just makes it better! Plus its kind of fun grinding up shit. The first recipe I made a marinade in mortar & pestle was Almazon Kitchen Epic Whole Fried Chicken and it was amazing. I will gladly try your marinade. Thanks!
I got one for free and have used it a few times, mostly on cheaper cuts of meat. I've also used it on boneless chicken breasts and marinated overnight.
its the pop instead of the push other than that everything else is spot on. Where im at has been doing their steak chicken and chops this way for as long as I've been there (2011) and they opened in 88
I’ve owned several of those gadgets and my current one hasn’t been used in a couple of years. I cook most of my meat sous vide now and it seems superfluous. I think it’s some help with tough meat being cooked in a conventional way.
Sous vide chuck steaks are great and a chuck roast cooked via sous vide is like a poor man's prime rib. But it takes 30 hours or so to tenderize chuck via sous vide so if you are in a hurry for a chuck steak jaccarding is the way to go.
How do you think it would have changed if you applied the marinade before punching holes in it? Then the marinade would penetrate into the meat with the hole punching.
We have been cooking pork steaks in St Louis forever! No need to poke a gazillion holes in it. The fat renders out and makes it tender. Great for grilling and frying.
Take a chuck roast like that slice it very thin (deli slicer even if you have one) then use one of these on it and cook it super fast in a hot pan and use a slice or a few depending just how thin you get it on a toasted bun of your choice for an amazing steak sandwich. A bit of your favorite steak sauce and toppings *crispy onions and a bit of nacho cheese is my usual go to*, but the topping options are endless it is pretty unbeatable.
I feel like the tool is just to help break down some tiny tendon in those tougher cut of meat, so it’s easier to eat. The marinate does most of the job tenderizing the protein, try some fruit like pineapple or pear to mix in the marinate and the enzyme help tenderize the meat even more.
I understand doing this to chicken or pork for marinading but to make it tender? I've never had a cut of Pork that wasn't tender when cooked. Same for chicken of course but you acknowledged that in the video.
Hell yes, I can't wait to try this and see if I can save myself some money. I love ribeye but not the prices. If this can get a chuck halfway toward a ribeye I'll be super excited.
The Jaccard is not usually used on thin cuts of meat. In the example above it would be better to have used it on the meat before it was cut into two layers then cut afterwards if thin pieces were desired. It's also not a good idea to beat the crap out of the meat with it. One pass left and right then square the meat ( bring it back to its original thickness by thumping the sides on the cutting board ) then an additional pass top to bottom with no overlap in either direction. If you salt the meat first the blades will help drive the salt into the meat.
I'm a meat cutter at a large warehouse store (you know the one) and we use a large industrial version of this tool. I would still pick one of these up because, if I'm honest, we hardly ever use it because its a pain to clean.
Awsome. I've seen experiments using pineapple juice to tenderize cheap cut? I'd like to see the same process with a London broil? Glad you left the pork a little pink. SO much better that way!
god I just love your videos lol. Ive had a Jaccard in my cabinet for 2 decades now, replaced a few times. As you said, its not needed for everything, but yeah, when you pull it out and put it to work on some tougher cuts, it is a noticed difference, and can open those cuts to a whole new world of menu options haha. Keep up the great work, and the fridge kickin' !!
that cut of steak tends to be dry, try putting in pineapple pulp to make it even more tender and to put some juice in it. if i'm not mistaken oranges does the same
I use that tool now and then. Remember there will be little juice left in those meat cuts after all those holes. I use mine more sparingly; working only on tough areas and just one plunge per location.
![TOP 5 Best Bladed Meat Tenderizer [ 2024 Buyer's Guide ]](http://i.ytimg.com/vi/aonLOsYz-vs/mqdefault.jpg)
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Please stab up the yard refrigerator with that slap chop thingy.
Sonny, your fridge fight at the end of the video had you as Batman with laser eyes. I think it was Superman who had laser eyes. Batman's super power was being rich.
Go Bob go!!!!
It seems too obvious that the soul purpose making this video is to sell this tool. But using pork Shoulder really makes me wonder what you are trying to demonstrate. Don't you know that pork shoulder is 100 times more tender than loin which is big part of the pork chop? It is tender even if you overcook it. and you poke it with this thing.
Good acting with the Chuck roast though. I need to sous vide at 130F for 2 days to get the medium rare texture.
U use ur left hand for meat tenderizing more then most imo.
Pig Shark portion is AWESOME
Pig shark needs to be a plushy merch. I would buy it
Ikr? Love this guy so much, he's a riot🎉 and a damn good chef.
no one is safe when pig shark is near...
Duke Fishron
I was gonna say T-Shirt, but a plushy pig shark would be a great toy for the dog. @@digbaddy9530
I have used the Jaccard tenderizer for years not only for tenderizing but before brining and marinating. It works! The blade penetrations create tiny passages for marinades to penetrate the meat more easily. If you can use it on partially frozen meats I feel like it cuts through the tough muscle fibers more thoroughly without slipping between them. After each pass, rotate the tool 60° and do a 2nd pass over the meat surface. Repeat with a 3rd pass of multiple stab wounds. Great for cooking with the Asian velveting method for stir frying meats. There are many brands. One Jaccard 48 blade model can be had for $5 less than this red one and gets better reviews for some reason. Other brands are nearly half the price. I use on on cuts like top sirloin to mimic the tenderness of filet mignon.
You are a real chef, not like baldy!
The partially frozen seems like a great idea and would possibly prevent the meat from falling apart effect I get when I stab it with a fork to mimic this tenderizer lol
I find they are fine if used sparingly. Too much and the texture of the meat gets ruined.
How does Cleaning work ? seems so Overcomplicated to clean
A fork does the same job
How you were using it near the end is exactly how a Jaccard should be used. Quick hits in and out then flip and do the other side. You don’t want to press and pull like you did with the first one. I’ve cooked professionally for years and I love this tool for tenderizing. Great content as always Sonny. Love your show.
We sold an 8oz sirloin steak that our guests absolutely loved. Our secret was to Jaccard them and do a quick marinade in EVOO infused with garlic, thyme, rosemary, S&P. They couldn’t believe we could sell a steak so tender and delicious for $15 with two sides and a soup, or salad. I cannot tell you how many people asked if it was tenderloin.
what is EVOO?
@@KingOfSnub extra virgin olive oil
@@KingOfSnubextra Virgin olive oil 👍
The fact that's there's restaurants that would charge double, I salute you.
That tenderizing tool is amazing. I bought one years ago to tenderize the most bottom of the barrel cuts of meat and made the absolute best and most tender grillades n grits. That thing could tenderize a boot.
I found that the spring loaded paddle on this thing smashed the meat more than I wanted. So I tied it up with zip ties. Now i can poke as many holes in it as I want and not lose as much thickeners of the meat. It definitely works.
We have been using a similar tenderizor for acouple of years now and it has proven well worth while. Our favourites are making pork schnitzel and fried chicken, which become so tender and any marinade / brine is quicker and more flavourful with the marinade penetrating to the centre of the meat.
Thank you for showing us this, and all of your videos are so helpful. It's just got too expensive for most of the Middle Class to eat out now. We can't pay $ 12 / 14 bucks for a burger in Houston, Texas. After the Pandemic, everything is so expensive, and our finances are not doing well with this inflation. So, your cooking videos and education helps us keep costs down.
Vote in somebody new.
@@pavelow235Houston is now deep purple, a native Houstonian.
I shop for food fairly often, around two or three times a week. There are several grocers near me. "Manager's specials" are my thing. This week I got 1.5lb of 80/20 ground beef for $2.99/lb because is was a day short of the throw it away date and it wasn't really nice and red anymore. But I took it home and the meat smelled like nothing. Just fine. Yesterday I went to Aldi and they had a nice huge pack of salmon that was two days from the toss it date and looked perfect. I got it for 50% off. Two weeks ago another grocer had a two day sale on frozen chicken wings, $2.99 for a 3lb bag if you bought two or more. I've made them twice now and they are great. You have to have somebody in your household that can shop like they mean it or you are screwed.
You didn't water the tree of liberty and now its dead.
I can't imagine how much money you don't make for texas to not be affordable. As a canadian everything in texas is insanely cheap, like everything in canada is atleast double the price or more.
I would consider this experiment a success my friends! Here is the tool I used-amzn.to/3L6iWe0
Bro don't underestimate Sargent Gilbert
You don't need no stinking tool to tenderize, Dude! You only need a jar of mayonnaise! And I suggest that you splurge on a brand name, like Hellman's. It will require about 1 hour of refrigerator time, and then you are good to go. Wash off the mayo, dry the meat with paper towels, allow the meat to temper to room temperature before you add the meat to the hot grill, and enjoy! Oh, and do not overcook, like you did! LOL! Thanks for sharing this youtube, Dude! It was fun to watch!
One of those full turkey breasts, always dry and tough. Cut it into steaks about 3/4" thick and use your marinade, and that stabby tool. Would be more telling than the thighs, which are generally pretty tender. Great video, heading off to make that marinade!
how do you make sure to clean?
Soap and water and soak well. I'm not a commercial kitchen, but have the 3 sink setup.
@@hughtanner208
You're easily the most entertaining chef online. I look forward to your videos. Keep up the good work!
Sonny is great
I recommend you check out Chef Jean Pierre as he is a fantastic chef and what a great entertainer and human being.
I use this for London broil and it turns out amazing every time.
This is my technique as well
Excited to try the marinade! Thanks brother for making me a better cook over the years. Legend!
I have read that when you tenderize meat like that you bring any bacteria on the surface like ecoli into the center of the meat requiring higher internal temps than a typical steak cooked to 130 degrees.
Bought a jaccard years ago and it changed everything for me. I use it constantly. In fact, my first one is starting to dull a bit. It's best to poke fast rather than press hard and pull out slowly. I can now tenderize while flattening the meat only a small amount. One of my favorite uses is on a large chuck roast that I'm going to use for jerky. I don't mind jerky that fights back some, but some can be pretty hard on the teeth if not tenderized some, lol.
Sonny, What a great cook and experiment! Loved every bit of this video!
Dude CAN cook! The meat tenderizer method made a huge difference on how tender chicken breast turns out and that chipotle marinade was BOMB! Made some tasty tortas! Thanks Sonny! Also, I purchased the meat tenderizer to support your channel. Mine broke making this :)
I buy a whole rump and cut it up at home. Before throwing it on the weber, I always tenderise it like this - but push it's shape back to how it was before cooking. Being rump, it tastes nice and beefy, plus it's a lot more tender.
Because it flattens the meat, I wouldn't have cut the meat until after I'd tenderized it. Then, just cut the flattened piece into two portions. I think the thickness would be better this way.
I used one similar to that for years until my daughter stole it, lol. The older version didn't have the handle. I used it mostly on thicker cuts, not slicing a chuck like you did, for example.
My family's favorite is a thick London Broil or top round, using the tenderizer all over each side. I always turned it to a N to S jab, then an E to W jab, followed by SW to NE and a final NW to SE. Then I'd mix a marinade of soy, ginger, garlic, green onion, and olive oil, marinate an hour or 2, then grill. Those London Broils (and others) were almost as tender as prime rib and were better than steak.
Cook it like a steak? I probably won't do brisket, I want to buy cheap meat and make it tender. Brisket is a little more expensive.
@woodstream6137 Well, you caught me in a senior moment error. Thanks, I'll go change it. We used London Broil or Top Round not brisket. Sometimes, we used a chuck roast. And yes, we grilled them all like a steak, on the grill to medium rare. We also used the tenderizer and an Italian marinade with garlic on chicken breast for super tender and juicy chicken. I didn't punch as many holes in the chicken, just enough to allow the marinade to penetrate the chicken.
@@charliedavis8894 😊
Nice 👍 video, interesting tool, I use the traditional meat mallet that you first showed. Using a mallet or the device you showed makes such a big difference.
I look for well marbled cheaper cut steaks, pound them with a mallet, then pan fry in avocado 🥑 oil and they come out great often much better than someone cooking them on a fancy outdoor grill who doesn’t tenderize and ends up with steaks that are too dry and overdone.
Two keys with cooking steaks 1) tenderize 2) don’t overcook
That tenderizer works great on chicken skin as those holes help the skin to render making it crispy.
Steak try a pineapple juice or buttermilk 48 prior then dry brine with salt 24 hours prior to ur perfered cooking method.
Pork is best cooked slow hence my perfered method is smoking and finishing sous vide.
I have been using mine for over 45 years and it works great.
Nice option for cheap cuts for sure! But it’s just a waste for the nicer stuff. Costco does this process to almost all of their pre-cut steaks and it makes no sense to me why they would ever do that to a ribeye or strip? I think tenderloin is one of the few they don’t. You’ll see that the package says “blade tenderized.” It also has a warning to cook the meat to 145, which is above what most people would want a steak. They do this because with all of those holes, bacteria can get deep into the meat. Normally it would would be on the surface, and quickly killed with contact to the hot surface during cooking. Not the case if something is living inside and you cook to med rare. I’m sure it’s totally fine as tons of people eat those steaks and Costco tends to have fantastic sanitary standards. Also, no issue with doing that at home as long as the tool is clean. I just think it’s a waste of a good steak, so now I prefer to buy the whole muscle and break down into steaks myself. Plus you save some cash that way.
For those wondering a jaccard is great, but they tend to not last too long. I worked as a meat cutter and butcher and I forgot how many of these I went through over a 6 year time frame. There is also a super jaccard machine that is a pain to clean.
The grocery store I goto here makes pork shoulder steaks. Its cheap and honestly tender on its own, no tenderizing needed
If you want to turn a chuck roast into a steak, just do a reverse sear to about 126 or so and then form the crust - they're fantastic that way. I've never done pork butt other than low and slow and turning it into carnitas or pulled pork, so I've always thought of it as a very tender piece of meat - so, pounding it flat and stabbing it a million times doesn't surprise me that it would work out with high heat applications.
That pig shark thing was too funny!! I totally said it looked like a fish and then you did that crap! 😂😂😂😂😂😂 the sounds effects were hilarious! I had to rewind and watch again.
I have one of these that I've used for several years. I absolutely love it! I also use it on whole pork tenderloin before marinating, as well as pork and beef roasts. I even stabbed my thanksgiving ham with it before baking and adding my candy glaze
I got one of these from a subscription box about a year ago and never used it. Bout to give it a try.
Bro your like the only chef on RUclips who’s recipes I actually make and they are always great. Keep it up
I have one of those tenderizers and omg it does wonders on cheap cuts and even more on good cuts. If you don't have one yet you are missing out! I use it on everything now no matter what, just use it less on better meat so it doesn't get too flat. 👍👌
Unrelated to the video, but I've always wondered: We have Sergeant Gilbert, but who's the larger pepper mill that we see in the background, and what does it contain?
Been using a jaccard tenderizer for some time for making things like katsu, chicken fried steak or fried pork loin sandwiches. Can be used for a lot of stuff. I do recommend getting one that's big enough for the task. Better to have more tines and size than you need than work with too small of a tenderizer and have to put twice as much effort into the hole punching than needed in my opinion. Also better to tenderize yourself at home than buy cuts of meat at the store that have been run through a machine to tenderize them. You're reliant on some stranger feeling motivated enough to clean equipment properly and frankly, I don't have that kind of confidence lol
Word. Been using the Jaccard for several years now and it’s become my favorite kitchen tool.
I’ve had the Jaccard ever since I saw Alton Brown use it on Good Eats. It’s basically the same thing you have; I like the handle on yours better. I can say with hundreds of uses under my belt; this thing is totally worth it. Not only will it tenderize but it helps marinades penetrate better. The alternative is to ask the guy at the meat counter run it through a “cuber”, if they have one. Or by your own; they run about $1200 and can mangle your hand if you’re not careful.
Very generous to give Marcus the best line, "not so tough now, are you".
I use mine on Eye of Round. I make 1 complete pass horizontal and 1 complete pass vertical. On both sides and that makes it tender and faster cooking.
What about adding some bi carb of soda to aid tenderisation ?
Great video btw ❤
You’ve taken your channel to level next. Very creative and entertaining. 👍🇺🇸
I bought that same tenderizer in Austin when I lived there in the early 2000's and have been using it for 20 years.
Leave the chuck thicker to compensate for the flattening while stabbing and it will be easier to control the temperature.
That's exactly what I do buy cheap cut of beef and cut it 1/2 inch thicker or so and it's perfect
rather than smoking, i think the method you're using with indirect heat is more like, convection roasting. what do you think? this recipe looks fire-must try ~
ive been using one of these things for a few years and it definitely makes a big difference. great for anything that doesn’t require aesthetic presentation
I think the reason food tastes different when ground with a mortar and pestle vs blender is similar to why soda tastes different in a bottle vs aluminum can. Chemical reactions going on while you're grinding it, rubbing against the material of the mortar and pestle (maybe even little bits of them getting ground into the food as well) alter the flavor of the food, while the blender just quickly chops it all up and mixes it, without adding anything to it, or altering it in any sort of chemical way.
I've used this thing some to tenderize tough cuts and the issue I have is that it destroys the structure of the meat that you'd expect. You wind up with what we see in the video, meat that flattens way out and assumes bizarre shapes and it's tenderized excessively like an old Ponderosa restaurant steak. Also like you found the meat dries out easily in cooking. I kinda like sous vide when I want to make something like a faux ribyeye out of chuck, but it is slow, like 24 hours. Also as noted nobody tells you how to clean these things. I soak mine in hot water and dish soap, rinse and hope for the best.
I wash mine like that too but then I soak it for awhile in a vinegar and a little bit salt solution for about 1/2 hour then I rinse and let air dry.
Interesting! What a great experiment!
It’s amazing watching cooking shows over the years, and just before or during recessions there is cheap cut meat recipients plus some mention of how expensive things are getting.
Having not even seen the tool in the title yet, this video is already worth my like. Your marinade is making me regret buying those pre-marinated chicken breasts yesterday.
Where do you get boneless (but skin on) chicken? The closest I've come to that is at Aldi but they only have what's called "split" chicken breasts which still have an annoying bone in them but still has their skin intact. Never mind trying to find thighs.
This definitely works, but I'm not sure I could truly recommend. I worked at a very high-end steakhouse in DC that "gilded the lily" by also using meat tenderizers on already tender steaks, and the end product was tender, but the steak had a bit of dryness and airiness to the texture that always felt a bit off.
You can tenderize meat also with pineapple purée, soak the meat for 1-2 hours (max) and the bromine helps break down the fibers
That and sous vide are my go to (doing some pulled pork right now!) I’ll have to try this method also
"Bromelain, but close. Actually, not close at all." - Mr. White
Hey Sonny, use the cilantro (coriander) root. It’s fantastic! Full of flavour.
I use it but I highly recommend putting your marinade or spices on it first then punch the holes
8:41 please use the SnS grill correctly, you put the meat on the cool side, then spin over to the coals. That lets the coals cook the meat not the grates. Which produces a much more even malliard reaction.
For pork shoulder it is my favorite cut of meat to grill as a steak. Cook it fast and slightly medium and you have a tasty, flavorful steak without toughness.
I worked for a chef that used to do this with non-marinated sirloins/NY strips but used two forks. Doesn't compress the meat and does the same thing - - for free (assuming you have two forks that is).
Great video as always man. Idk if people tell you this often but you probably have the best outros of any other RUclipsr out there. Keep up the great work and I love the humor.
I really like the fact that you have cool pictures in your thumbnails, everybody else has got stupid expressions. Thank you for being different.
I actually love grilled chuck roast; it's a bit tough, but a super flavorful cut. Getting it more tender and getting more marinade into the meat could be a winner!
Grilled chuck roast? That sounds tough as hell
@@t-rozbenouameur5304 It isn't. It's delicious and pretty tender. The chuck is just past the ribeye on the cow and the first few cuts from the chuck roll primal cut are called chuck-eye steaks.
@fretless05 just I've never heard anyone talk about a fast and quick cooking method for a chuck roast. It's always braised and slow cooled so news to me.
@@t-rozbenouameur5304did you watch the video? I'm pretty sure the 1st cut of meat was chuck roast. He cut it in half to make it thinner, ran the hole puncher then marinated before grilling.
Great video. I noticed you tenderized the meat by slamming down on it through the stabbing process. I would be curious to compare a malet tenderized meat vs your needle stabby thing. Im skeptical about the needles making it tender vs just breaking down the fibres by hammering it out.
With this method you could tenderize it without thinning it as mucha as with the mallet.
In the video he went a little over the top and smashed the meat too much, but you can use the device and mostly keep the shape of the meat.
The shaved head and goatee combo is just cracking me up.
All the little cuts also allow the moisture in the meat to exit! They can be difficult to clean, I got a cheap one a few years ago that you can remove the cutter head and foot for easier cleaning.
Never had a belief in this tool but I'm here for it.
I agree making a marinade in a mortar and pestle somehow just makes it better! Plus its kind of fun grinding up shit. The first recipe I made a marinade in mortar & pestle was Almazon Kitchen Epic Whole Fried Chicken and it was amazing. I will gladly try your marinade. Thanks!
Texas Roadhouse uses those on every steak !!!! Was a meat cutter for a few years for them .. hand cut steaks everyday .... But hella tenderized !!!
I have one of those Stabby things and it works very well on crispy pork belly.
I use one of these for poking holes in the skin of pork belly when I'm making Chinese crispy pork belly. I haven't used it for much else.
I got one for free and have used it a few times, mostly on cheaper cuts of meat.
I've also used it on boneless chicken breasts and marinated overnight.
its the pop instead of the push other than that everything else is spot on. Where im at has been doing their steak chicken and chops this way for as long as I've been there (2011) and they opened in 88
wouldn't you optimally use the jaccard after applying marinade so as to push those bits of flavor deep into the meat?
Would it be easier on colder meat? Not frozen but colder than room temp? The punching part
I’ve owned several of those gadgets and my current one hasn’t been used in a couple of years. I cook most of my meat sous vide now and it seems superfluous. I think it’s some help with tough meat being cooked in a conventional way.
Sous vide chuck steaks are great and a chuck roast cooked via sous vide is like a poor man's prime rib. But it takes 30 hours or so to tenderize chuck via sous vide so if you are in a hurry for a chuck steak jaccarding is the way to go.
The pig shark add-in was just awesome!
How do you think it would have changed if you applied the marinade before punching holes in it?
Then the marinade would penetrate into the meat with the hole punching.
We have been cooking pork steaks in St Louis forever! No need to poke a gazillion holes in it. The fat renders out and makes it tender. Great for grilling and frying.
Take a chuck roast like that slice it very thin (deli slicer even if you have one) then use one of these on it and cook it super fast in a hot pan and use a slice or a few depending just how thin you get it on a toasted bun of your choice for an amazing steak sandwich. A bit of your favorite steak sauce and toppings *crispy onions and a bit of nacho cheese is my usual go to*, but the topping options are endless it is pretty unbeatable.
Would this work on a cheap brisket so shallow holes will allow for rub penetration?
do you think it lost some moisture fromt he holes? and it thinning? maybe a brine....
I feel like the tool is just to help break down some tiny tendon in those tougher cut of meat, so it’s easier to eat. The marinate does most of the job tenderizing the protein, try some fruit like pineapple or pear to mix in the marinate and the enzyme help tenderize the meat even more.
Mortar does make a difference cus the aroma is released during the pounding, but not in cutting by the food processor blades
I understand doing this to chicken or pork for marinading but to make it tender?
I've never had a cut of Pork that wasn't tender when cooked. Same for chicken of course but you acknowledged that in the video.
I bought one of those gadgets a while ago and I've found it really useful. And they aren't really expensive.
We used to use these when I worked for Thomas Keller. They would tenderize their flat irons.
With the chuck I'm wondering if you didn't slice it into 2 halves so it's thicker maybe keeping it more moist?
Cheap Meat responds well to getting Marinated , Wrapped in Film and Frozen overnight . The Ice crystals that from do the Tenderising .
Hell yes, I can't wait to try this and see if I can save myself some money. I love ribeye but not the prices. If this can get a chuck halfway toward a ribeye I'll be super excited.
5:04 - the pork looks like the USA
The Jaccard is not usually used on thin cuts of meat. In the example above it would be better to have used it on the meat before it was cut into two layers then cut afterwards if thin pieces were desired. It's also not a good idea to beat the crap out of the meat with it. One pass left and right then square the meat ( bring it back to its original thickness by thumping the sides on the cutting board ) then an additional pass top to bottom with no overlap in either direction. If you salt the meat first the blades will help drive the salt into the meat.
I'm a meat cutter at a large warehouse store (you know the one) and we use a large industrial version of this tool. I would still pick one of these up because, if I'm honest, we hardly ever use it because its a pain to clean.
That torch will be a game changer for my grilling. Thanks ThatGuy
Awsome. I've seen experiments using pineapple juice to tenderize cheap cut? I'd like to see the same process with a London broil? Glad you left the pork a little pink. SO much better that way!
I have that same mortar and pestle. How do you clean it after making something like that
Been having my Jaccard for a while now. Love it for those tougher cuts.
god I just love your videos lol. Ive had a Jaccard in my cabinet for 2 decades now, replaced a few times. As you said, its not needed for everything, but yeah, when you pull it out and put it to work on some tougher cuts, it is a noticed difference, and can open those cuts to a whole new world of menu options haha. Keep up the great work, and the fridge kickin' !!
My man got carried away with the hole puncher so much so he put a giant hole in his thumb nail
that cut of steak tends to be dry, try putting in pineapple pulp to make it even more tender and to put some juice in it. if i'm not mistaken oranges does the same
5:11 My friend, those punches and that roar, hilarious!
I have one of those things in my kitchen somewhere. It might be time to find it and make it useful.
Thanks 👍🏼
I use that tool now and then. Remember there will be little juice left in those meat cuts after all those holes. I use mine more sparingly; working only on tough areas and just one plunge per location.
You should try this experiment with eye round/top round/bottom round cuts