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03-01-2005, 04:09 PM
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#1
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Wow, I'm impressed at the Jaccarding!
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-01-2005, 04:20 PM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Yeah, when you have a weapon with a Ba-zillion razor sharp edges.
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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03-01-2005, 04:51 PM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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I got one for Christmas Susan, that thing does wonders on lesser cuts of meat.
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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03-01-2005, 05:02 PM
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#4
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Guest
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Re: Chickens on the kettle rotisserie tonight!
Quote:
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Originally Posted by Susan Z
... Theoretically this will speed up the marination process.
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I'm just the messenger!! :smt080
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03-01-2005, 05:03 PM
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#5
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Now it seems that would lead to dryer meat.....
Thoughts from those with experience?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-01-2005, 05:10 PM
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#6
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Quote:
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Originally Posted by Susan Z
Well, I've read that it can be done with poultry, and the birdy IS sitting in marinade right now, all hermetically sealed and hopefully with the marinade sucked into all of those little perforations as well.
Plus the rotis just NATURALLY keeps it juicy, don'tcha' know.
Hey, at 2 bucks a bird, I figured it was a good time to experiment!
It sure doesn't make steaks drier.
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Dang, my whole is schooling is blown! What about searing the steak to keep the juices in? Maybe it cooks faster when it's perforated?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-01-2005, 05:11 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Re: Chickens on the kettle rotisserie tonight!
[quote=Niagara River Smoker]
Quote:
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Originally Posted by "Susan Z":35sm5pvi
... Theoretically this will speed up the marination process.
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I'm just the messenger!! :smt080[/quote:35sm5pvi]
She's still playing Maid Marination to Woodman's RobinWood. :smt063 :smt061
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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03-01-2005, 05:43 PM
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#8
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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well I reckon that's true, but we don't take steaks low and slow!
I'm in the camp that if it works for me, I'm doing it. I definately think the Jaccard will tenderize...guess there's another item on the bbq wish list...WHO'S PAYING FOR ALL THIS STUFF? 
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-02-2005, 08:42 AM
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#9
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Glad you're results were to yours and Mom's satisfaction!! 
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