Pounding steak for tenderizing? - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-12-2005, 08:10 AM   #1
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Pounding steak for tenderizing?

Now remember what forum we're on here
I met a guy yesterday who actually travels to about 7 different restaurants during the day, and they pay him to pound their steaks for that night.

Now in all the years I've been reading these expert forums, I've never head any body say they do this. I've got a little mallet I sometimes use on tougher cuts of meat, but tonight I'm doing ribeyes. If pounding them would make it better, I'll try it.

Advice? And remember what forum we're on!
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-12-2005, 08:49 AM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Now Susan I've seen those but it seems to me that on a grill that could lead to the juices dripping out and leaving a dry steak.....I guess if that were true, then people wouldn't use them. I wonder if there is a difference between using that over a live flame or burning embers, as opposed to throwing it in a broiler or on pan.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-12-2005, 08:59 AM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Honestly Capt. I would have trouble hammering or Jaccarding my steak. If you get a good cut from a butcher and you know how to cook it well, you shouldn't need to hammer the poor cut, should you?
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 02-12-2005, 09:47 AM   #4
Graduate of BBQ Central
 
jminion's Avatar


 
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
On a cheaper cut pounding or using a Jaccard can help tenderness, the finish temp will still regulate the juiceness of the product.
Jim
__________________
To get a better piece of chicken you'd have to be a rooster
jminion is offline   Reply With Quote
Old 02-12-2005, 09:49 AM   #5
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
as fate would have it, I have TWO steaks in the fridge. Looks like experiment time tonight. Thinking about coating one in steak seasoning and putting it in a freezer bag with some woosh, then pounding. The other will get the same treatment without the pounding.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-12-2005, 09:53 AM   #6
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
What cuts are they Capt. I usually get Porterhouse 1 1/2" thick cook to mid-rare...washed down with a TALL COLD BUDWEISER!!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 02-12-2005, 09:58 AM   #7
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
ribeyes, 1 inch thick...they were on sale for $4.99 a pound, so how could I resist.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-12-2005, 10:01 AM   #8
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
I've pounded meat before to "stretch" it out, in order to roll it and stuff some sort of filling in it. Or pound a steak to make cube steak, but like Greg said if you purchase your steaks from a decent store/butcher there shouldn't be much need to pound the meat in order to tenderize.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-12-2005, 10:06 AM   #9
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Ribeyes on sale here to..look like nice marbeling on them. Ive not cooked them before (I m a sirlon lover) but arent they a pretty good cut that shouldn't need pounding ?
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 02-12-2005, 10:07 AM   #10
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Wonder why the restaurants pay that guy to do it? I know at least one, Rossi's, has an impeccable reputation for their food. I assume they are buying a very good grade.
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.