- Joined
- Jan 14, 2006
- Location
- At home...
Use the jaccard judiciously against the grain. IE: blade of the jaccard severing the muscle fiber versus running parallel to it. It will work wonders. Also, think about a simple marinade or olive oil with some lime juice and wosty sauce in addition to the jaccard you WILL get tender meat.
A few days ago I did some sirloin on my Smokey Joe as a warm up for the Kettle Throwdown, oh,.... those photo's are still in the can :doh:, anyways I start Jaccarding at 0° (the compass point not the temperature), then 45°, then 90°. I flip and repeat. Sometimes I'll do it all over again, or break out the tenderizer (or my brisket hammer) and pond it into submission. :deadhorse:
Now, someone always brings up the fact that Jaccarding will introduce surface bacteria into the muscle. And I'm sure it does, and if the USDA was over for dinner they would say your ribeye should be cooked to 165°. Pre Jaccarding is one time I do rinse my meat :twitch:, it makes me feel better about breaking the rules and serving grilled sirloin or chicken fried steak 128°.
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