Does Pineapple ACTUALLY Tenderize a Steak? | BBQ Brine Experiment
HTML-код
- Опубликовано: 1 фев 2021
- In this episode of Out the Smoke, Mark and Malcom take three steaks, the control with no brine, a steak brined in salt, and the last steak in a pineapple brine, and cook them to see if pineapple enzymes truly tenderize a steak. Which steak will come out on top?
#bbqexperiment #bestbrine #steakexperiment
Connect with Malcom and Mark:
Facebook - / outthesmoke
Instagram - / outthesmoke_bbq
TikTok - / outthesmoke
Facebook Community - / h2qcommunity
Connect with HowtoBBQRight:
RUclips - / howtobbqright
Facebook - / howtobbqright
Instagram - / howtobbqright
TikTok - / howtobbqright
Twitter - / howtobbqright
Malcom’s Shop - h2qshop.com/
Connect with Swine Life BBQ:
RUclips - / swinelifebbq
Facebook - / swinelifebbq
Instagram - / swinelifebbq
Twitter - / swinelifebbq 
Хобби
![Eminem - The Death of Slim Shady [Album Trailer]](http://i.ytimg.com/vi/X0HIrS6kUYI/mqdefault.jpg)
Man I was waiting for the verdict and there never was one. Anticlimactic. You told us which steak was most tender, but which did you like best? How was the texture of the pineapple steak different from a naturally tender steak? Could you tell it was tenderized using another method? I mean, i felt like you didn’t answer anything one would want to know. Other than that great video! Just giving you guys a few thoughts as to what would make me want to watch more of your videos or not. Happy BBQ-ing! :D
Great ! I love that you are using a control.
Thanks guys !!! Love the new channel !!! MBN 💪😁 !!!
Thank you for watching! 😁
@@OutTheSmoke you used the wrong type of beef should of used chuck roast
YES ABSOLUTELY!! I tried it on grass fed shuck steak. Worked like a charm, the taste of both was excellent the chew ability of both was the difference!! The steak salted then seasoned and Traeger grilled was chewier the pineapple soaked chuck steak got the same seasonings, there was a slight difference in flavor BUT the tenderness and chew ability was much better!
2 of my 3 favorite Pitmasters. Love this channel. Thank you guys. Let me know if you need anyone to judge some competition between you.
I wonder what would happen if you did this experiment with a steak that isn't already tender... WTF was the point of this?
Winning Collaboration fellas, raised the production level slightly (not too much, thanks). I like the Q&A between Malcolm and Mark.
Cowboy Kent Rollins always recommends using a little lime juice on a steak 15-30 minutes before grilling to tenderize it. I’ve done that a few times and it really does work, and doesn’t really add any lime flavor.
Thanks for the tip! Gonna have to give this a go.
Never tried a pineapple brine. I’ll have to give it a try after watching this
I enjoyed this!
So try this, pineapple first for 15 minutes - then salt for 25 minutes to pull pineapple taste out & enhance beef flavor, grill time - 2-1/2 minutes on twist 2-1/2 minutes then flip & repeat,,,,best of both worlds,,, 😉😊🤭
Be really careful when using pineapple because it can turn your meat into dust. This is method works great on really tough meats like skirt steak.
Did you say if the pineapple passed or failed as a tenderiser
These guys liked the pineapple steak but didn’t think it was “manly” to say it 😂😂😂
Yes, salt will condensed flavors, but will eventually send you to doctors for high BP. The pineapple is so effective a tenderizer, it will mush chicken quick but give you good nutrition to boot. So on steaks (0r chicken) use sprinkle of salt with pineapple(cooked/canned pineapple don't do much) to get best of both worlds. Or try ACV, garlic/lime juice,...even some sugar or anything else with enzymes. Hence why most marinades batches include something sugar and small amount of salt in them😊
Yummm
Wjat about lime i have been using it for years if i dont have lime i use lemon lime is definitely better in my opinion less left over flavor
Use Pineapple on Skirt steak all the time. Add in some Teriyaki or soy and Oh Man!
Can we combine salt and pineapple :)?
So do you think it's best to mix the pineapple and the salt? So you have the tenderness from the pineapple and the saltines from the salt
Damn I'm really for this idea but not experimenting on my own cause that would be expensive af lol
Why use Ribeyes? They are already tender use an eye round or London broil something that's not meant for steak.
Pineapple is a fantastic tenderiser I have tried 5 night ago and my steak was so tender as well you can use Pineapple on any meat to tenderise it REALLY works believe me Pineapple blended to a pulp does a great job you cannot go wrong.:-)
Do you blender a whole piine apple?
Actually, I made beef skewer with pineapple and capsicum for our bbq party some years ago. My friend was surprised for how tender the meat was and asked if I pound the meat or use any tenderizer.. I said no. At first I thought it was tough and chewy.. So I was anxious. And embarrassed. But then when I start observing how the guests facial expression was when they had the beef skewer, it seems like they go for more. So I went and ask again that friend whom asked me about it. Was it chewy? He said no it was amazingly tender that's why I asked if you tenderised the meat. 😅... I later found out that it was the pineapple that does the job. I just used the canned pineapple because I was lazy to cut. So I used the canned pineapple cubes to skew the cube beef, capsicum, and pineapple and repeat the alternates. It still work!
Tried it, was suprised at how tender the meat became with just 30 minutes .more and there might be no meat left ;)
Great stuff! I’m definitely gonna try the pineapple. That steak 🥩 looked like it practically melts in your mouth.🍍
I've done it for years, yes it works. Just don't overdo it or you'll get mushy steak. About 45 minutes and no more.
Why are all you RUclips knuckle heads using rib-eye stakes to test a tenderizer??? Ribeye's are already the most tender - Tenderizers are for un- tender meat- Do you add a sweetener to honey -its already sweet!??? Try it on a 3/4" well marbled chuck roast ( as i regularly do with fresh papaya) and now you have a delicious "ribeye" out of a piece of meet that costs 1/2 as much or less... this is what people want to know. geeze....
What sort of results do you get using papaya? Does it tenderize and add flavor? Do you leave the papaya on during cooking?
Exactly
You can buy bromelain and papain in a refined powder form. I use bromelain combined with a jaccard tenderizer and a vacuum tumbler. That combination will take something like a tri-tip and make it almost as tender as a filet in about 20 minutes.
@@hellspawn43666 collagen?
I am not a fan of refined food processing. When you develop cancer in 10 years, don't wonder why. America has destroyed natural food.
@@marietzannetakis7870 And when I don't develop cancer, what's your explanation then? It's odd that you make a comment about cancer in response to a comment about bromelain. Bromelain is a natural anti-inflammatory, and has been tested successfully by several universities for its anti-cancer properties. In its refined form, it's even more potent.
My grandma was a natural food nut like yourself, and she had cancer 3 times, and almost died the first time because she honestly believed that eating apricot pits would cure her cancer. But it didn't. And her family finally convinced her to get real treatment, which she did, and lived. And when she got it a second and third time, she got real medical treatment immediately instead of wasting time on natural cures. And because she finally accepted that natural cures don't work, she lived to 90 years old. If she had stuck with natural remedies, she would have been dead in her early 30's. Hooray for refined plant extracts!
@@roboslug7582 You seem to be on both sides of the aisle with this comment. You defend Bromelain as being a great natural anti inflammatory product...which it is and I totally agree but then go on about getting medical treatment for cancer which is opposite of all natural of treating cancer and praise the medical industry for their cancer treatment when I know that cancer medical treatment has a low success rate....some end up surviving it through medical treatment but it's the lucky ones who's immune system survives the radiation which most don't. I can also tell you that apricot pits will NEVER cure cancer either but there is an all natural way of actually beating the hell out of cancer with a high success rate and can be done without ANY medical treatment from chemo but people have to be disciplined in order to do it....but you would think life or death would help people to be pretty damn disciplined to do what I'm talking about...unfortunately 98% of people assume going to the doctor and getting medical treatment is the best thing to do even though the success rate is low...everyone has been brainwashed to do the same thing. Extended fasting is the best way to kill cancer....it's the only way to starve it out since cancer can only feed on 2 fuel sources.....glucose (sugar) and glutamine (type of amino acid). So by cutting out sugar and other foods that eventually convert into sugar in your system you automatically cut down 50% of cancers possible fuel source starving them enough so that your immune system if healthy enough can do the rest of the job. But if for some reason you've been exposed to too much toxins and your immune system can't handle the job on it's own...fasting is the ONLY way to starve cancer cells giving them NO fuel which ultimately will kill them off. I have watched a few testimonials of people who have tried this...every one of them were successful in beating cancer and knocking it down to no detection. Some did the fasting by itself....with no chemo treatment...one did the fasting and combined chemo therapy but said it was miserable because of what the chemo was doing to their body and the sickness that came with it. The 2 that did it without the chemo admitted that it wasn't that difficult other than being a little weak due to the extended fasting over a very long period of time. But it worked and it wasn't medical treatment. But many foods are huge anti cancer foods that people can consume on a regular basis to prevent cancer from becoming a problem in the first place. Cruciferous vegetables and sprouts are the best. All natural meat and wild caught fish will also keep you metabolically healthy.
@@shawnlewis1918 Both sides? No. I support cancer treatment backed by consistently replicated research, whether it's "natural" or not. Bromelain is both relatively natural, and backed by research. It has very few side effects when taken in reasonable doses--especially compared to typical pharmaceutical NSAIDs--and has fairly potent anti-inflammatory effects, which makes many forms of cancer treatment more effective. I brought up apricot pits as an example of the ridiculous claims often made by naturopathic medicine proponents.
As for natural foods, I fully agree that it's by far the most effective first line of defense against cancer and a thousand other ailments. After all, an ounce of prevention is worth a pound of cure, as they say. But even people on a fully natural diet get cancer sometimes. And when they do, research-backed treatment is the best way to go. Naturopathic treatments almost universally don't work, and if anyone tries to play both sides, it's almost always the proponents of natural remedies. They'll cite dubious research, like the testimonials you mentioned, that hasn't been peer-reviewed, or replicated, and then when that gets called out, and contradicted by actual research that has been reviewed and replicated, they'll insist that scientific research is just a racket and can't be trusted. I hope you never get cancer, but if you do, you're welcome to treat it however you like. For my own part, I'll stick with well-proven research.
Which one did you guys like most?
Pineapple is great. You really REALLY have to rinse the heck out of it. Then rinse it some more.
yummy,,, wonder if just pineapple juice works just as good ?
No on juice unless fresh drained as pasteurizing renders enzymes in effective...all you get is mostly for Hawaiian type pineapple flavor. Uncooked pineapple and papaya is so effective tenderizing it will render chicken to mushy quick. The goodness is won't get high blood pressure like salt causes. Also use ACV, LIME JUICE, ANY OTHER ENZYME RICH INGREDIENT SUCH AS YEAST CREATED BY SUGAR, GARLIC JUICE/CLOVES, ETC AS THOSE CONTAIN SULFER BREAK DOWNS. SO TENDERIZING BEEF/ PORK BEST WITH A COMBO MIX/ RUB THAT WE THINK IS FOR FLAVOR BUT ACTUALLY DONE TO TENDERIZE SICH AS LIME JUICE ON MEXICAN MEATS. IF ONE CHOOSES TO ISE FRESH PINEAPPLE, COUNTERACT ITS FLAVOR USING SOME ACV or use mashed papaya instead.
I'm testing
Wagyu new York in
Pineapple juice
Teriyaki sauce
Pineapple vodka.
Going to let it sit in the fridge till around 6pm tomorrow. Went in 10pm today.
What was the result??
Wagyu needs S&P, nothing else
@@devinthomas4866 to be fair, it was American wagyu. Nothing major. Just recently had A5 from Costco. Only need salt nothing else
@@williamfitzgerald6585 yes sir
Nothing to it but to do it getting right to it I love it
Wait I don’t want my protein breaking down
30 mnt is NOT enough to notice a change.
You should consider at least 1 or 2 hours. But the real results are appreciated after 6 hours or even 12 to 24 hours.
I wonder how well some pineapple would tenderize a heart. That's meant to be a really tough muscle but pineapple is meant to turn really tough muscles into beautiful pieces of meat.
Why would you eat the freaking heart of anything?
@@starlite556 For the same reason that you'd eat the muscles of anything. The heart's a muscle after all. A really rich one as well. Just a bit tougher then normal is all.
This would be a better experiment on a tougher cut. Ribeye is already tender enough no need to try and make it more tender
Do this experiment with a tougher cut than a ribeye come on
Fresh pineapple juice with beef stock. I will try that this weekend
I wonder what would happen if you mixed the pineapple with the salt. The salt brings out the beef while the pineapple tenderizes. Would love to test it.
About to try it out
@@1QuietOne also, what if you grind it up and make hamburgers. How would that taste?
Gouga did it first
Try this on a crappy brisket and lets talk.
I do this on mini bottom round steaks all the time. Same cut as brisket.
Killer hog style
30 minutes is not long enough
You are so cute and I can tell you like to enjoy life and food
The enzymes he's looking for are actually in the skin of the pineapple. So pretty safe to say these guys have no clue wtf they're talking about.
Not true - Bromelain is a group of enzymes found in the fruit and stem of the pineapple plant. www.nccih.nih.gov/health/bromelain#:~:text=Bromelain%20is%20a%20group%20of,in%20tropical%20and%20subtropical%20regions.
Surprised nobody disliked this video yet :0
The enzymes that tenderize in pineapple live in the pineapple rinde aka the skin not in the fruit meat or juice