Chef Master Professional Meat Tenderizer Test with Pics

5-0 BBQ · 02-21-2011, 07:26 PM

I have been wanting to test one of these for a while. I had a pork loin in the fridge so I figured it was time.

I used the tenderizer on all sides of the loin and then put it in a zip-lock with some soy sauce, National Bohemian Beer, Garlic, a little hot sauce and worcestershire sauce. Then back in the fridge for about a hour.

It then hit the Primo XL.

Overall I was impressed. There was good flavor inside the loin and it was tender. The tenderizer has 48 Stainless Steel Razor Sharp Blades.

Puppyboy · 02-21-2011, 07:56 PM

I've seen those on tv. How far did the spike penatrate the meat?

5-0 BBQ · 02-21-2011, 07:58 PM

1 1/8 inch

boatnut · 02-21-2011, 08:29 PM

I was hoping for a side by side test...one with the tenderizer and one without. I keep thinking about getting one.......

smknhotmama · 02-21-2011, 08:34 PM

About 2 years ago I got one in the mail...just mailed to me. No idea why, I didn't order it...I gave it away. It never seemed like something I'd use. The person I gave it to uses it frequently though.

5-0 BBQ · 02-21-2011, 08:41 PM

Quote:

Originally Posted by boatnut

I was hoping for a side by side test...one with the tenderizer and one without. I keep thinking about getting one.......

I can only eat so much in one night.

If it helps at all I bought two loins and I cooked one the other night. That one was injected then cooked on the Primo. I would have to say this one was more tender and flavorful inside.

TexasAggie97 · 02-21-2011, 08:44 PM

How easy is it to clean?

It looks interesting.

5-0 BBQ · 02-21-2011, 08:47 PM

Quote:

Originally Posted by TexasAggie97

How easy is it to clean?

It looks interesting.

Simple, a little soap and water in the sink. I pushed the needles out and wipped them with a sponge.

Bushay · 02-21-2011, 09:02 PM

I've had one for close to 10 years. One of the best tools in my toolbox. Works great on chicken breasts. Mine come out close to fork tender. Also great on a piece of sirloin or a strip steak. No need for a rib eye. Money well spent.

wheelterrapin · 02-21-2011, 09:04 PM

Had one of these for awhile and a little tip if you do not already know it is to spray the needles with PAM before you use it and then it will not tend to clog with meat and not retract like it should. I like mine.

River City Smokehouse · 02-21-2011, 09:06 PM

Hmmm....

jicarding- Pre chew your meat. Not a fan, sorry

. I don't like the look of the meat after it is cooked. The jagged holes is unappealing to the eye. I like to prepare meats and make it tender by proper cooking techniques. I know a lot of restaurants use the jicarders to keep meat cost down, but those are restaurants I wouldn't want to go to, sorry.

Same pork cut, not jicarded

(photo property of River City Smokehouse)

Jorge · 02-21-2011, 09:22 PM

Quote:

Originally Posted by River City Smokehouse

Hmmm....

jicarding- Pre chew your meat. Not a fan, sorry

. I don't like the look of the meat after it is cooked. The jagged holes is unappealing to the eye. I like to prepare meats and make it tender by proper cooking techniques. I know a lot of restaurants use the jicarders to keep meat cost down, but those are restaurants I wouldn't want to go to, sorry.

I'm not that proud. I'll use one at home when time is short, or it suits my purpose. I've got zero guilt in using one on some round steak I bought on sale, in order to get some tender CFS.

That being said, I've learned from experience to use it with moderation to keep the meat from turning into a paste!

It has earned a place in my kitchen, and I use it when I need it.

River City Smokehouse · 02-21-2011, 09:30 PM

If I need to make CFS I use the meat hammer. Usually for deer meat. cordon bleu, or deep fried/breaded pork tenderloin sammiches.

OakPit · 02-21-2011, 10:12 PM

Try it on chicken skin...don't go too deep, just poke through so the fat renders and bleeds out. The skin ends p a bit crispier. I use minimally on pork roasts and sometimes Tri Tips for better penetration of brines and marinades. Good tool to have.

02-21-2011, 07:26 PM	#1
5-0 BBQ is one Smokin' Farker Join Date: 08-27-10 Location: Hampstead, MD	Chef Master Professional Meat Tenderizer Test with Pics I have been wanting to test one of these for a while. I had a pork loin in the fridge so I figured it was time. I used the tenderizer on all sides of the loin and then put it in a zip-lock with some soy sauce, National Bohemian Beer, Garlic, a little hot sauce and worcestershire sauce. Then back in the fridge for about a hour. It then hit the Primo XL. Overall I was impressed. There was good flavor inside the loin and it was tender. The tenderizer has 48 Stainless Steel Razor Sharp Blades. __________________ Steve Rogers 5-0 BBQ Competition Team [URL="http://www.facebook.com/?ref=logo#%21/pages/Hampstead-MD/5-0-BBQ/71788844692"]Facebook[/URL] Owner [B]The BBQ Equipment Store[/B] [URL="http://www.BBQEQUIPMENTSTORE.COM/?sourceCode=bbq-brethren"]www.bbqequipmentstore.com[/URL] [COLOR=red][B][COLOR=red][B]Proud 2015 Sponsor of Christmas City BBQ, Astro Pigs and Drilling and Grilling[/B][/COLOR][/B] [/COLOR]No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others

02-21-2011, 07:56 PM	#2
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	I've seen those on tv. How far did the spike penatrate the meat? __________________ www.facebook.com/BarkinDawgsBBQCatering

02-21-2011, 07:58 PM	#3
5-0 BBQ is one Smokin' Farker Join Date: 08-27-10 Location: Hampstead, MD	1 1/8 inch __________________ Steve Rogers 5-0 BBQ Competition Team [URL="http://www.facebook.com/?ref=logo#%21/pages/Hampstead-MD/5-0-BBQ/71788844692"]Facebook[/URL] Owner [B]The BBQ Equipment Store[/B] [URL="http://www.BBQEQUIPMENTSTORE.COM/?sourceCode=bbq-brethren"]www.bbqequipmentstore.com[/URL] [COLOR=red][B][COLOR=red][B]Proud 2015 Sponsor of Christmas City BBQ, Astro Pigs and Drilling and Grilling[/B][/COLOR][/B] [/COLOR]No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others

02-21-2011, 08:29 PM	#4
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	I was hoping for a side by side test...one with the tenderizer and one without. I keep thinking about getting one....... __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

02-21-2011, 08:34 PM	#5
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA	About 2 years ago I got one in the mail...just mailed to me. No idea why, I didn't order it...I gave it away. It never seemed like something I'd use. The person I gave it to uses it frequently though. __________________ ~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly"

02-21-2011, 08:44 PM	#7
TexasAggie97 Full Fledged Farker Join Date: 06-10-08 Location: Franklin, KY...by way of Baytown, TX	How easy is it to clean? It looks interesting. __________________ NB Bandera w/ mods 2 Weber 22.5 Kettles Weber Smokey Joe Silver (does that even count?) UDS X 2 (More on the way...)

02-21-2011, 09:02 PM	#9
Bushay Is lookin for wood to cook with. Join Date: 12-02-09 Location: Fraser,Michigan	I've had one for close to 10 years. One of the best tools in my toolbox. Works great on chicken breasts. Mine come out close to fork tender. Also great on a piece of sirloin or a strip steak. No need for a rib eye. Money well spent.

02-21-2011, 09:04 PM	#10
wheelterrapin Take a breath! Join Date: 03-19-08 Location: Searcy, Arkansas	Had one of these for awhile and a little tip if you do not already know it is to spray the needles with PAM before you use it and then it will not tend to clog with meat and not retract like it should. I like mine.

02-21-2011, 09:06 PM	#11
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	Hmmm.... jicarding- Pre chew your meat. Not a fan, sorry. I don't like the look of the meat after it is cooked. The jagged holes is unappealing to the eye. I like to prepare meats and make it tender by proper cooking techniques. I know a lot of restaurants use the jicarders to keep meat cost down, but those are restaurants I wouldn't want to go to, sorry. Same pork cut, not jicarded (photo property of River City Smokehouse) __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

02-21-2011, 09:30 PM	#13
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	If I need to make CFS I use the meat hammer. Usually for deer meat. cordon bleu, or deep fried/breaded pork tenderloin sammiches. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

02-21-2011, 10:12 PM	#14
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	Try it on chicken skin...don't go too deep, just poke through so the fat renders and bleeds out. The skin ends p a bit crispier. I use minimally on pork roasts and sometimes Tri Tips for better penetration of brines and marinades. Good tool to have. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

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