Jaccard Fillet Mignon?

[Samichlaus]

I bought a whole beef tenderloin to grill in honor of the OL's father's birthday. Going to trim it, remove silverskin etc now. Should I hit it with the Jaccard or am I risking turning a tender piece of beef into mush?

 

[Arlin_MacRae]

If it were me, Sami, I'd leave it alone, but you might try one and see what it does!

 

[mbowker64]

What's Jaccard?

 

[thillin]

What's Jaccard?

http://images.search.yahoo.com/search/images?p=jaccard+meat+tenderizer&rs=0&toggle=1&ei=UTF-8&fr=FP-tab-web-t500&vf=

 

[MilitantSquatter]

I'd leave it alone Sami... A good filet is already very tender...no need to mess with it IMO...

Mbowker64 - A jaccard is a meat tenderizing implement... http://www.jaccard.com/

 

[Jorge]

leave it alone, maybe add some bacon and seasoning. Cook it hot and fast.

 

[Ron_L]

A jaccard is a meat tenderizing implement...

Or a medieval implement of torture!

I'd leave the filet alone, too, Sami. The little slits from the Jaccard might let it dry out.

 

[jgh1204]

Those are for sirloins, not tenderloins.

 

[thirdeye]

I got a Jaccard for Christmas one year, I gave it away.

 

[Sledneck]

I tried it once and had some weird results the meat did not look right after it was done

 

[wnkt]

I saw a Good Eats episode last night where he made his own cube steak using this gizmo. He made Swiss Steak, Country Fried Steak...and something else related, I dont remembe rthe last one. They were all basically stewed in the gravy/sauce.

 

[TexasGuppie]

I was talkin' to a fellar one time and told him about how much I liked smoked brisket. He says to me, "Briskets is purty durned tough" and I says, "Not when you smoke 'em fer a long time" and he tells me I need one of those Jaccard things cus no matter how long you cook one they is still really tough.

I says to him, "Mister...if you smoke a brisket for 16-20 hours and that thing is still tough, I don't care how many times you stab it with yur fancy little 48-blade Jaccard. Instead, if it's still tough after all that time, I suggest you light the damned fire!"

It's just another gizmo that I'll get yelled at about junkin' up the junk drawer with.

The Guppy (prefers long, slow and low cookin' to anything with a FRENCH name.)

 

[chad]

I wouldn't use it on a filet.

I do use my 48pin jaccard on grilled pork chops, cheaper cuts of steak, grilled chicken breasts, etc. It's a tool and like all tools it works best for what it's intended...break down the fibers in a "tough" cut of meat...it won't change the appearance or texture of a cut of meat unless you go ape-POOPIE.

 

[BBQ_MAFIA]

I agree with most of the other guys,
I wouldn't use it on a a whole beef tenderloin

 

[bonehead]

A quality piece of beef like that doesn't need a Jaccard. I have one and use it with good results on London Broil, Flank Steak, etc. But I wouldn't touch anything of higher quality than a sirloin with it. Same thing with the brining thread. The top cuts of beef don't need anything but your favorite seasonings.

 

[Qczar]

I bought a whole beef tenderloin to grill in honor of the OL's father's birthday. Going to trim it, remove silverskin etc now. Should I hit it with the Jaccard or am I risking turning a tender piece of beef into mush?

I coat with Kitchen Bouquet, rub and cold smoke my beef tenderlion medalions for about an hour with extra smoke. This leaves the meat still raw. Then vacuum seal right away and freeze. When ready to eat, thaw and sear on an extra hot grill. Great smoke flavor with all the flavor of grilling.
Just did a whole beef tenderloin to stock my freezer again. Give it a try.

 

[BBQchef33]

you go near a tenderloin with a jaccard and i will come there and confiscate your BYC for BBQ Blasphermy!

i did 2 passes of a Jaccard 48 over a each side of a shell steak once and the thing had the texture of hamburger after it was cooked..

Never had a tough tenderloin.. no need to jaccard it.

 

[Wayne]

I would only use a bacon wrap and salt and pepper. The best think about beef tenderloin is its flavor. I prefer my fillets without much so the flavor comes through.

 

[bbqbull]

I got a whole NYStrip one time. Tuffer than truck tires. Well I was stuck with it, vaccum packed the steaks after I sliced it. Got me one of them Jaccard thingies and punched the steaks with it. Seasoned em and dumped then on the gasser. Turned out just fine. The Jaccard does have its place but I wouldnt do the tenderloins with it. Its just another tool for us to use. In my opinion it does have its place. But poking a brisket, aint gonna do nuthin unless you need to relieve built up stress.