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Old 10-04-2007, 12:35 PM   #1
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Tenderizer

There was a fellow selling his bbq rubs at the county fair this year. I stepped up and quized him a bit. I tasted his rib rub which was to the salty side of the spectrum but it seemed ok.

He started explaning the advantages of his rub having meat tenderizers in it and how it didn't need to be left on the raw meat for more than a few hours.

I tried to understand the rational of meat tenderizers in low and slow smoked bbq. All the recipes that I have seen have the basic spices + some secret spices up to and including msg.

Is a tenderizer a good thing for bbq ?

What is a natural meat tenderizer ?

And don't say BEER.
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Old 10-04-2007, 12:58 PM   #2
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Re: Tenderizer

Quote:
Originally Posted by Cliff H.

Is a tenderizer a good thing for bbq ?

What is a natural meat tenderizer ?
Tenderizers are not good for BBQ in my opinion, they will give you mushy meat. He's probably using Accent in his rubs which contain Papain (a plant enzyme) and MSG. It will only work on the surface of the meat, not throughout the entire roast.


Pineapple juice is another natural tenderizer. It contains an enzyme called "bromelin" that will break down the meat.

But any meat tenderizer natural or not will give you mushy meat if left on too long.
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Old 10-04-2007, 01:11 PM   #3
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Interesting, because I just bought my first tri-tip and it has some
kind of fruit tenderizer in there. It's pre-marinaded.
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Old 10-04-2007, 02:07 PM   #4
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Quote:
Originally Posted by Captain Morgan
Interesting, because I just bought my first tri-tip and it has some
kind of fruit tenderizer in there. It's pre-marinaded.
Cappy you better duck behind that sign when Helen see's that...
Cliff doesn't the whole BBQ process act as a meat tenderizer
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Old 10-04-2007, 05:19 PM   #5
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Re: Tenderizer

Will agree with to some extent on the meat tenderizers not having much place in bbq. Now I dont think it hurt a big piece of meat like a brisket..but it will flat disassemble a delicate chicken. Would not want it on ribs either. Now as far as Accent..the last time I read the ingredient list I dont think I saw Papain or other tenderizer on the lable. Now aint claiming they aint got a version which contain some nowadays..just aint never seen it. It generally regarded as near 100% MSG which aint a tenderizer but rather a flavor enhancer which in my view is an indispensible ingredient in the bbq and sausage arsenal. Even them who claim to be highly allergic to it eat it just fine as long as they dont know its in there I mean a billion chinamen cant be wrong huh?

bigwheel

[/quote]

Tenderizers are not good for BBQ in my opinion, they will give you mushy meat. He's probably using Accent in his rubs which contain Papain (a plant enzyme) and MSG. It will only work on the surface of the meat, not throughout the entire roast.


Pineapple juice is another natural tenderizer. It contains an enzyme called "bromelin" that will break down the meat.

But any meat tenderizer natural or not will give you mushy meat if left on too long.[/quote]
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Old 10-04-2007, 06:40 PM   #6
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I was playing around with pineapple juice once and oh my goodness you should see what fresh pineapple juice will do to a whole packer in a matter of hours. Like a gross science experiment. The entire brisket literally turned to raw brisket soup the color of grey vomit.

Turned me off of tenderizers forever.
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Old 10-04-2007, 11:46 PM   #7
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Quote:
Originally Posted by Diva Q
I was playing around with pineapple juice once and oh my goodness you should see what fresh pineapple juice will do to a whole packer in a matter of hours. Like a gross science experiment. The entire brisket literally turned to raw brisket soup the color of grey vomit.

Turned me off of tenderizers forever.
That's going to stick in my brain for a few days. [smilie=rlp_smilie_207.gif]
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Old 10-05-2007, 05:12 AM   #8
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Re: Tenderizer

Quote:
Originally Posted by bigwheel
Will agree with to some extent on the meat tenderizers not having much place in bbq. Now I dont think it hurt a big piece of meat like a brisket..but it will flat disassemble a delicate chicken. Would not want it on ribs either. Now as far as Accent..the last time I read the ingredient list I dont think I saw Papain or other tenderizer on the lable. Now aint claiming they aint got a version which contain some nowadays..just aint never seen it. It generally regarded as near 100% MSG which aint a tenderizer but rather a flavor enhancer which in my view is an indispensible ingredient in the bbq and sausage arsenal. Even them who claim to be highly allergic to it eat it just fine as long as they dont know its in there I mean a billion chinamen cant be wrong huh?

bigwheel
Papain
The plant enzyme papain is commonly used to tenderize meat. It's an ingredient in the commercial flavor enhancer "Accent©". Papain is refined from sap taken from the stem of papaya fruit. The enzyme breaks down the structure of the meat, thereby making it more tender. The problem with papain based tenderizers is that it works only on the surface of the meat. And if left on too long, it can create an undesirable texture.
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Old 10-05-2007, 05:34 AM   #9
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I guess that my thing is that I'm a purist at heart when it comes to food. Not a taste thing so much as a health thing. Just don't know want to put anyhting that didn't come from the earth in my body unless I absolutely have to, such as medicine.

Think that the best way to tenderize meat is with natural tenderizers like citris juice, vinegar and the such.

Tim
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Old 10-05-2007, 06:04 AM   #10
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I saw a guy at a comp one time beat the snot out of a brisket with a huge cast iron skillet. Asked him if he felt better when he got done, he said yea.
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