Interesting uses for a jaccard?

In article <[email hidden]>,

Steve Wertz said:

On Tue, 06 Apr 2004 21:20:13 -0000, Dog3

dognospam@adjfkdla;not said:

Thanks for the link but the article states the fajita
meat "refers" to the diaphram of the steer. Fajita is
still a dish and prep method IMO. I don't object to
Steve's usage of london broil but I assure you, many
different cuts of meat can, and are, used for london
broil. Now, on to pot roast...

Only top round and flank are ever labeled as london broil.
Or should I say 99% of the time (there will always be that
ignorant 1% of people).

According to your definition, though, any piece of meat
grilled or broiled is london broil.

So - anybody have any interesting uses for a jaccard? I
used it on a slab 'o top round the other night and was
nicely impressed. Looking forward to using it on skirt
steaks for fajitas and Asian beef sticks (beef satay on
a stick).

Anybody ahve any useful tips or techniques for using one
of these weapons?

thewhitewhale.comjaccardOpen ↗
tenderizer.htm

-sw

Use it for any meat that needs tenderizing. ;-) I do and
I've had one for quite awhile. It helps with meat to soak up
marinades prior to grilling as well.

Tonight I had some sirloin. I trimmed it, then sprinkled it
lightly with a bit of salt, lemon pepper and garlic powder
prior to using the Jaccard. it "pounds" the spices into the
meat. I then dribbled a little italian dressing on it and
smoothed that in with the back of the fork. The holes made
by the Jaccard caused it to suck up the dressing nicely.

I then cooked it in the foreman grill.

;-d

K.

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Katra said:

Tonight I had some sirloin. I trimmed it, then sprinkled it
lightly with a bit of salt, lemon pepper and garlic powder
prior to using the Jaccard. it "pounds" the spices into the
meat. I then dribbled a little italian dressing on it and
smoothed that in with the back of the fork. The holes made
by the Jaccard caused it to suck up the dressing nicely.

You could probably pour some of the dressing on before you
stab
it.

Evey try it on boneless chicken breasts? Does the marinade
seep into these just as well? How about brining - does it
work quicker? Anybody else use these?

-sw

In article <[email hidden]>,

Steve Wertz said:

Katra said:

Tonight I had some sirloin. I trimmed it, then sprinkled
it lightly with a bit of salt, lemon pepper and garlic
powder prior to using the Jaccard. it "pounds" the spices
into the meat. I then dribbled a little italian dressing
on it and smoothed that in with the back of the fork. The
holes made by the Jaccard caused it to suck up the
dressing nicely.

You could probably pour some of the dressing on before
you stab
it.

True, but that might get messy. <G> I tend to get a little
carried away with it! <pound pound>

Quoted message said:

Evey try it on boneless chicken breasts? Does the marinade
seep into these just as well?

Don't see why not. ;-) I've honestly not tried that tho'.
Sun harvest often has them on sale so it's worth an
experiment. Since breasts are so tender, I guess I've just
never thought about Jaccard'ing them!

Quoted message said:

How about brining - does it work quicker? Anybody else
use these?

-sw

K.

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