Pounding Meat

**Ken** · 03-30-2009, 07:13 PM

At the risk of bringing on thousands of sick jokes, does anyone (and I'll word this carefully) tenderize meat and poultry by pounding it?

My honey made Chicken Marsala last night for dinner. It was as tender as butter. I commented on how tender the chicken was and she said that she almost beat it back to life with a kitchen mallet before cooking.

I've done this with veal, but wow, that chicken was awesome.

**crashdive123** · 03-30-2009, 07:15 PM

Yes........

**flandersander** · 03-30-2009, 07:17 PM

Yeah, i pound all sorts of meat. White meat is my favorite to pound, and the harder the better, but there's no satifaction like getting your meat pounded! (we're still talking about cooking right?)

In all seriousness though, I've pounded steaks before i grilled them and they were amazing. Ever tried boiling to tenderize food? Ribs are my favorite done this way. They must be boiled for several hours before grilling, and the grilling is just to brown them and gelatonize all that BBQ sauce you slather on.

**tennecedar** · 03-30-2009, 07:21 PM

SOOOOO tempting

**Rick** · 03-30-2009, 07:21 PM

I do the cheaper cuts. Breaking the muscle fibers apart makes just about anything more tender.

**Ken** · 03-30-2009, 07:23 PM

Originally Posted by flandersander

Yeah, i pound all sorts of meat. White meat is my favorite to pound, and the harder the better, but there's no satifaction like getting your meat pounded! (we're still talking about cooking right?)

**flandersander** · 03-30-2009, 07:24 PM

On the television show MYTHBUSTERS they tenderized meat with explosives. it worked. They also threw some steaks in a heatless drier with a couple huundred 1/2 inch ball bearings. That worked too.

**Ken** · 03-30-2009, 07:25 PM

Originally Posted by flandersander

Ribs are my favorite done this way. They must be boiled for several hours before grilling, and the grilling is just to brown them and gelatonize all that BBQ sauce you slather on.

I do that with ribs most of the time, for about 5 minutes. I also make a spare rib stew. Same as beef stew (not the gravy style stew) just substitute ribs for beef. Incredible!

**Rick** · 03-30-2009, 07:30 PM

Boil ribs? That's sacrilege!!!!!!! I have to go now, my eyes were burned just reading that.

**Ken** · 03-30-2009, 07:32 PM

Originally Posted by Rick

Boil ribs? That's sacrilege!!!!!!! I have to go now, my eyes were burned just reading that.

Try it. I dare you. Then post an HONEST

reply about they came out.

**flandersander** · 03-30-2009, 07:32 PM

Originally Posted by Rick

Boil ribs? That's sacrilege!!!!!!! I have to go now, my eyes were burned just reading that.

Tell me that after you try to pick up my famous ribs. Good luck.

**Rick** · 03-30-2009, 07:33 PM

I could never do that. Spare ribs.....maybe. But baby backs HAVE to be slow smoked. It's the law.

**Ken** · 03-30-2009, 07:35 PM

Originally Posted by Rick

I could never do that. Spare ribs.....maybe. But baby backs HAVE to be slow smoked. It's the law.

Oh, okay. I do agree with that. I make a Spare Rib Stew that you would kill for.

**flandersander** · 03-30-2009, 07:41 PM

Never had slow smoked ribs.

**RunsWithDeer** · 03-30-2009, 07:45 PM

I beat my meat all the time. I also like to use one of these:
Guests can not see images in the messages. Please register in the forum.

It does the job without flattening it out so bad.

**Ken** · 03-30-2009, 07:48 PM

Originally Posted by RunsWithDeer

I beat my meat all the time. I also like to use one of these:
Guests can not see images in the messages. Please register in the forum.

It does the job without flattening it out so bad.

I've got one of those (and just about every other kitchen gadget known to mankind) but it doesn't achieve the same result. The flattening makes it more tender.