oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 04-12-2012, 07:31 PM   #1
darita
Full Fledged Farker
 
Join Date: 08-01-10
Location: Roseville, CA
Default Jaccarding Technique?

Posted this reply on in another thread, but I really thought it would be better answered on it's own...
Just a thought...I'm no meat expert, but I know that how you cut your meat makes a difference in tenderness, like being sure to slice your brisket perpendicular to the grain. That said, if connective tissue of the meat runs parallel to the grain, then Jaccarding with that grain does nothing. I would think that you have to Jaccard perpendicular to that grain in order to cut the fibers of the connective tissue and tenderized the meat. All this is assuming that connective tissue does run parallel to the grain.
I'm hoping someone with more knowledge will comment on why I'm right or why I'm wrong.
__________________
NorCal Newbee Smoker...MAK2, GMG DB, WSM 22, Primo XL.
darita is offline   Reply With Quote


Old 04-12-2012, 07:54 PM   #2
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

As far as connective tissue is concerned, it is just plain tuff! A Jarccard is not going to take much, if any of that toughness away. That does depend on the amount of connective tissue present though. Ergo a wee bit might be a wee bit more tender. You are correct as far as the Jaccard is best at severing the muscle fibers (actomyosin) perpendicularity. I use mine pretty much for marinating meats, haven't been real impressed with it otherwise.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is online now   Reply With Quote


Old 04-12-2012, 08:08 PM   #3
OMFGBBQ
Knows what a fatty is.

 
Join Date: 06-10-11
Location: mt. pleasant SC
Default

The pattern in which you use the Jaccard does not have nearly the effect as the direction in which you slice the meat.. You can take the most tender cut of meat and make it tough by cutting it with the grain as oppose to against it and vice versa. A Jaccard creates "heat tunnels" which promote faster cooking times and aids in the absorption of marinades and rubs. By default, if you put holes in anything it should break down easier.
__________________
I'd buy that for a dollar!

Lang 60 Deluxe w/ Chargrill
Custom Carolina Grills 3x5 Offset
Southern Pride SC-200
TEC Searmaster
Weber Kettle
Traeger Lil' Texas Elite
OMFGBBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:39 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts