MMMM.. BRISKET..
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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 11-21-2011, 02:07 PM   #1
iampaulb
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Default Jaccard??

How many people use the Jaccard in their prep of BBQ?
http://www.jaccard.com/Product-View....e=R&prod_id=70

What are your thoughts?

Worth the $50?

-iap
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Old 11-21-2011, 02:19 PM   #2
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Use mine all the time, mostly chic breast.
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Old 11-21-2011, 02:25 PM   #3
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I use mine every now and then.

$50 seems really high to me though.
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Old 11-21-2011, 03:18 PM   #4
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I've owned the three row Jaccard for several years. I don't use with que but it gets regular duty with inexpensive steaks and very lean pork chops.
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Old 11-21-2011, 03:47 PM   #5
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Its good for a few things. You can pound out/tenderize some cheap cuts of beef for chicken fried steak. You can make steaks cook to a higher degree of doneness (Medium-Well, Well Done) faster, but why would you? The reason it makes them cook faster is you're cutting lots of holes into the meat, which lets out the juices. I wouldn't really use it in Q because drying out is already an issue with long cooks like brisket, so why would you want to make it easier to dry out. And if you cook/cut it right tenderness won't be an issue, so you don't need to augment the meat with the jaccard. I've worked the grill in steakhouses for a long time, and the only time I used one is when some poor sap orders a MW steak at a table with someone who ordered a MR steak. How do I get this gristly, crappy end of the loin, Strip Steak to cook to MW in the same time as this beautiful MR Ribeye? Punch a bunch of holes in it and put a weight on it! But it's good for chicken fried steak...
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Old 11-21-2011, 03:49 PM   #6
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I have one and use it mostly on cuts of meat like london broil, flank, etc. Don't think I paid 50 bucks though.
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Old 11-21-2011, 04:05 PM   #7
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I mostly use mine if i want to marinade the meat. It seems (to me at least) to get more flavor into the meat that way. Often I can't find the Jaccard and just stab with a fork.
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Old 11-21-2011, 04:38 PM   #8
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Quote:
Originally Posted by iampaulb View Post
How many people use the Jaccard in their prep of BBQ?
http://www.jaccard.com/Product-View....e=R&prod_id=70

What are your thoughts?

Worth the $50?

-iap
same item here for $21.00

Amazon.com: jaccard supertendermatic 48-blade tenderizer
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Old 11-21-2011, 05:17 PM   #9
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I used to use mine for brisket, to speed up the marinating. Then I listened to everyone explain that it was just helping the juices run off. Candidly, I couldn't tell that using the jaccard dried things out any more - particularly if you let the meat sit long enough to "heal". It did accelerate the flavoring though.
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Old 11-21-2011, 06:16 PM   #10
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Also available at Academy Sports much cheaper than from Jaccard.
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Old 11-22-2011, 07:35 AM   #11
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Works good on the shoe leather tough beef sold around here.
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Old 11-22-2011, 07:50 AM   #12
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Here is one that we have that I like ($24.99). I use it sometimes at home. I also have a secret use for it.

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Old 11-22-2011, 08:26 AM   #13
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I would only need it on flank and my mexican butcher asks if you want to run it through the tenderizer there.

I couldn't justify $50 for it.

I'm more apt to smash something with a frying pan (like when making fried pork tenderloin) than I am to putting a ton of holes in things.

I'll fork chicken breast before marinating in Mojo Criollo

But hey, nothing like asking for it for Christmas!
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Old 11-22-2011, 08:35 AM   #14
jasonjax
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Quote:
Originally Posted by Cloudsmoker View Post
I used to use mine for brisket, to speed up the marinating. Then I listened to everyone explain that it was just helping the juices run off. Candidly, I couldn't tell that using the jaccard dried things out any more - particularly if you let the meat sit long enough to "heal". It did accelerate the flavoring though.
I do not subscribe to losing the juice due to this method either. Maybe I'll write in to Alton Brown and ask him to perform an experiment with same raw ounce cut, cooked the same etc, but one jaccarded and the other not. Net weight at the end of the cook should be pretty close to whether or not it affected the meat's ability to retain liquid.

Email sent to Food Network. Maybe he'll do it!

Last edited by jasonjax; 11-22-2011 at 08:41 AM.. Reason: Additonal info:
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