Jaccard ..... 15 or 45 ?? ... which to start ?

[Q_Egg]

I read several posts from the past on the Jaccard tenderizers and want to try one. A fairly frequent use will be on flank steaks to grill and use for fajitas. We just finished some and it is still a bit tough no matter how I slice it. I would also use it for brisket.

The company says the 45 blade is most popular in sales, but I saw a couple posts re. 15 blade. Please post some comment so I can get one of these (15 or 45) on order to get started. Also, there are three 'styles' ... composite, stainless and white handle. Is there a strong preference for one of these?

Thank-you for any help!

 

[BrooklynQ]

Well - according to Paul Kirk, they're a waste of money and pre-chew your food for you.

 

[The_Kapn]

Not to disagree with Mr. Kirk--but the 45 blade I have works wonderful :lol:

Don't know about the other variations, I have the white handle with SS blade version.

TIM

 

[Bigmista]

I have the 48 blade. Got it 6 months ago. Used it maybe 5 times. I learned that tenderness is a function of time and technique.

 

[MoKanMeathead]

I have the 48 blade version. I'm sure it helps some in tenderness but it really shines when you want to marinate a big cut of meat and don't have a whole bunch of time. The holes draw the marinade (and flavor) into the meat faster.

Oh - and don't try to inject your meat after you use the Jaccard. It will leak everywhere - right Jeff?

 

[HoDeDo]

Oh - and don't try to inject your meat after you use the Jaccard. It will leak everywhere - right Jeff?

Now that is funny, I don't care who ya are:twisted:

I am getting visuals of jeff's bird leaking marinade like in an old cartoon where Tom just fell on the rake that Jerry set out for him....

 

[HoDeDo]

Opps - almost forgot... I have a 15 blade, it works just fine. (White Handle SS)

 

[Q_Egg]

Got the picture .... no magic bullet ... ( either 16 / 48 ) works .... best on large cuts of tough meat ..... wear goggles and rain gear when injecting.

Glad I asked ... I think

 

[BrooklynQ]

Oh - and don't try to inject your meat after you use the Jaccard. It will leak everywhere - right Jeff? :razz:

Jeff - you been taking lessons from the Poohbah? LOL

 

[thirdeye]

I was curious of the opinions about the Jacquard. People either really love them or really hate them. I don't own one, so I can't say chit.

One barbecue author wrote "In my estimation, this gadget is worth less in outdoor cooking than the effort it takes to explain it".

 

[Q_Egg]

...well, I have one of those meat tenderizer hammers and pounded the c__t on that flank steak ... both sides ... and it was still a bit tougher than I prefer.

I guess it's my gamble with around $20. to see if the Jaccard works. :roll:

 

[Jeff_in_KC]

Y'all can just bite me! :lol: A definite highlight of my season. :roll:

I have a 40-some blade after originally getting all I could find locally (the 15 blade). I like the 45 or whatever it is better than the 15 blade one. Just seems to get the job done faster if for no other reason. And it's white handle. It has it's uses, no doubt. I'm just learning to use it anyway. :wink:

 

[Bill-Chicago]

One barbecue author wrote "In my estimation, this gadget is worth less in outdoor cooking than the effort it takes to explain it".

Same thing can be said about that spinning vacuum marinade cannister, but thats another thread :wink:

 

[Q_Egg]

I have a 40-some blade after originally getting all I could find locally (the 15 blade). ................................... :wink:

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It may be worth a try just to see if it could help draw some rub/marinade/mop into chicken or turkey. Without the skin, all the prep and smoker flavor just disappears and getting seasonings under the skin is a PITA. Have you (anyone) ever tried it on chicken ?

 

[Jorge]

...well, I have one of those meat tenderizer hammers and pounded the c__t on that flank steak ... both sides ... and it was still a bit tougher than I prefer.

I guess it's my gamble with around $20. to see if the Jaccard works. :roll:

It should help. What are you using to marinade it in( for an off the shelf solution check out http://fiestaspices.com/?page=fajitaseasoning) ? Using flank or skirt meat for fajitas I always cook them hot and fast and try to pull them off the grill while there is still some pink left in the meat.

 

[Q_Egg]

It should help. What are you using to marinade it in( for an off the shelf solution check out http://fiestaspices.com/?page=fajitaseasoning) ? Using flank or skirt meat for fajitas I always cook them hot and fast and try to pull them off the grill while there is still some pink left in the meat.

.. Thanks ... I bookmarked the site. I have been using John Henry's Old Stockyard Steak Seasoning .... mainly because all my other beef rubs are low temp, sugar-based products. I'll try the 'hot and fast' approach and see what happens. I was going 'in the middle' and cooking at about 350*f for around 12-15 minutes over lump with some mesquite chunks.

Regards,

 

[Jorge]

.. Thanks ... I bookmarked the site. I have been using John Henry's Old Stockyard Steak Seasoning .... mainly because all my other beef rubs are low temp, sugar-based products. I'll try the 'hot and fast' approach and see what happens. I was going 'in the middle' and cooking at about 350*f for around 12-15 minutes over lump with some mesquite chunks.

Regards,

I'd crank up the heat. Using flank steak I don't think I cook for more than 10 minutes max. I leave it long enough to get a good sear, flip it and sear the second side, and continue until it has the right feel and look. With skirt I can tell by watching the edges of the meat, giving it a gentle prod with the tongs, and the overall color. There can be a fine line between getting it off the heat just in time, and turning it to shoe leather. Worst case scenario you grind it up and use it to make burritos

In a perfect world I use a Weber kettle, with briquettes for the base, and some oak and mesquite chunks for flavor and extra heat. If I have enough heat I don't preburn the wood and offset it for the flavor only. Lump would work well too.

 

[YankeeBBQ]

I With skirt I can tell by watching the edges of the meat, giving it a gentle prod with the tongs, and the overall color. There can be a fine line between getting it off the heat just in time, and turning it to shoe leather.

Can you explain this a little more ? What do the edges of the meat look like ? I love a good skirt steak. What do you marinade/season with ?

Steve

 

[Jorge]

Can you explain this a little more ? What do the edges of the meat look like ? I love a good skirt steak. What do you marinade/season with ?

Steve

The edges look a little singed, and slightly curled. I want a nice, deep red color/ black, with healthy grill marks. Sacrifice a small piece until you get the feel. Flip it as you do the larger cuts and score it with a knife when in doubt to get a feel for where the rest of the meat is. Give that test piece a rough chop for nachos or something similar.

The last marinade I've been working on has beer, onion, garlic, lime juice, cilantro, oregano, jalapeno (fresh), serrano (fresh and 1/4th the amount of jalapeno), pickled jalapeno juice, ancho chili powder, and salt as needed to balance the other flavors. I let it marinade overnight (reduced amount of lime juice), or a couple of hours depending on time available.

 

[chad]

I've had the 48 blade for a couple of years...use it for pork chop and lots of other things. I like it a lot -- it's a TOOL not a panacia! It's great on cheap steaks (we don't buy a lot of filet mignon around here) and just about anything you pan fry.

I wouldn't mess with the 16 blade unless I just couldn't part with the additional few dollars. Just my opinion.