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Article suggesting not using a jaccard

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Post Sun Aug 04, 2013 1:22 pm
smokeybeaver well done
well done

Posts: 835
The author makes a good point. I have one, but may only use it while cooking pork butt in the future:

http://www.amazingribs.com/tips_and_technique/food_safety.html

CharredGriller User avatar
BBQ Deputy
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Posts: 5898
Location: Central Alberta, Canada
Good bunch of advice!
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Aug 05, 2013 10:11 am
ScreamingChicken BBQ Deputy
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Posts: 7558
Location: Stoughton, WI
My perception is that when a Jaccard or similar tenderizer is used the meat's going to be marinated. Will a somewhat acidic marinade have an antibacterial effect inside the holes made by the tenderizer?

Post Tue Aug 06, 2013 12:08 pm
CharredGriller User avatar
BBQ Deputy
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Posts: 5898
Location: Central Alberta, Canada
ScreamingChicken wrote:
My perception is that when a Jaccard or similar tenderizer is used the meat's going to be marinated. Will a somewhat acidic marinade have an antibacterial effect inside the holes made by the tenderizer?


Yeah - I think the author kinda missed that, didn't he. :oops:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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