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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-21-2011, 07:26 PM   #1
5-0 BBQ
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Default 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.












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Old 02-21-2011, 07:56 PM   #2
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I've seen those on tv. How far did the spike penatrate the meat?
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Old 02-21-2011, 07:58 PM   #3
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1 1/8 inch
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Old 02-21-2011, 08:29 PM   #4
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I was hoping for a side by side test...one with the tenderizer and one without. I keep thinking about getting one.......
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Old 02-21-2011, 08:34 PM   #5
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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.
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Old 02-21-2011, 08:41 PM   #6
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Quote:
Originally Posted by boatnut View Post
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.
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Old 02-21-2011, 08:44 PM   #7
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How easy is it to clean?

It looks interesting.
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Old 02-21-2011, 08:47 PM   #8
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Quote:
Originally Posted by TexasAggie97 View Post
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.
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Old 02-21-2011, 09:02 PM   #9
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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.
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Old 02-21-2011, 09:04 PM   #10
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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.
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Old 02-21-2011, 09:06 PM   #11
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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

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Old 02-21-2011, 09:22 PM   #12
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Quote:
Originally Posted by River City Smokehouse View Post
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.
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Old 02-21-2011, 09:30 PM   #13
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If I need to make CFS I use the meat hammer. Usually for deer meat. cordon bleu, or deep fried/breaded pork tenderloin sammiches.
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Old 02-21-2011, 10:12 PM   #14
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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.
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