Pounding Meat

[Stargazer]

Ken, pounding chicken is on of the best ways to thin it out so you can then stuff or roll it.If you like prochuto(sp?) ham and portobelo mushrooms they work well rolled in a chic breast.Fresh bread crumb's and baked in the oven.And if youre ambitious you can use some of the shrooms to make a cream sauce too..

[Ken]

Ken, pounding chicken is on of the best ways to thin it out so you can then stuff or roll it.If you like prochuto(sp?) ham and portobelo mushrooms they work well rolled in a chic breast.Fresh bread crumb's and baked in the oven.And if youre ambitious you can use some of the shrooms to make a cream sauce too..

This may shock you, but I'm not all that crazy about chicken. If I have a choice, I'll eat it maybe once in 100 meals. Now seafood, beef, or bacon, well.... that's another story.

[Alpine_Sapper]

Does the Viagra or Cialis help?

No it makes the carpal tunnel worse...aggravated stress injury over an extended period to the wrist with the viagra and all.

[Alpine_Sapper]

This may shock you, but I'm not all that crazy about chicken. If I have a choice, I'll eat it maybe once in 100 meals. Now seafood, beef, or bacon, well.... that's another story.

I heard a famous chef (Bobby Flay, I think) say that chicken is what you eat when you don't know what you want to eat.

[tennecedar]

Never had slow smoked ribs.

It wasn't ribs but this was a couple weekends ago. 2 Boston butts 6-7 lbs each, 2 hens 4-5 lbs each. Takes me around 9 hours on the roasts. 5 for the chicken.

[Ken]

I heard a famous chef (Bobby Flay, I think) say that chicken is what you eat when you don't know what you want to eat.

Or your at a banquet or someone else fixed dinner for you......... but last night's meal was a pleasant surprise.

I think my aversion to chicken dates back to when I was married. My ex made coq au vin one night. I walked in the house and it smelled great. I opened the 'fridge and saw that she'd used a $120.00 bottle of Poulle Fuisse a client had given me as a gift.

[vthompson]

We have a kitchen mallet and we use it on our meat all of the time. It is a handy little item to have.

[Smok]

Have you ever tried enzymes as a meat tenderizer , they too work just great

[hoosierarcher]

Here in Indiana we make a sandwich that, if you get one made right, will make you tap your feet on the floor, your fork on the table and tell the waitress to lock the door. Pork loin sandwiches are a tradition here(so are deep fried cow brain sandwiches but that's another post,)
You slice the raw loin about half an inch thick and then pound it until it is 1/8 to 1/4 inch thick then it's breaded and fried and served on a bun. Some people eat it with nothing on it some load it up with tomatoe, lettuce, pickles and onions and whatever condiment they like.
chicken and country fried steak is best made from cubed round steak. Cubing is a type of meat pounding.
As a chef that has worked and trained all over the US and Europe I've seen boiled ribs, steamed ribs and low, slow smoked ribs. Low, slow smoked ribs are the pinnacle of roasted meat. Boiled and steam ribs are done in some restaurants because it takes just 3 hours of cooking and 1 hour of rest until they can be put on the grill and sauced. Smoked ribs are a 10 - 12 hour deal. There is no substitute for low, slow cooking in any dish you make in any way you make it and smoking is the supreme example of this. If the pork doesn't have "bark" and a smoke ring you're being cheated.
If you've never had a "burnt end" of a brisket you've really missed out.
I made baby back ribs for the french chef that trained me in France. I built a smoker out of terra cotta pave tiles. The french chef paid me to teach him how to do it after he tasted it. The only wood suitable for smoking in the area of France I was in was apple.
Pork shoulder should be brined and dry rubbed before it is smoked.
Oh and on another tangent, my grandfathers apple butter really wowed ever french woman I made breakfast for. Lord but I miss those days.

[Beans]

ulimate rejection is having your hand go to sleep while beating your meat

[Alpine_Sapper]

For all you reading this thread, please please please do NOT boil your ribs. It's disgusting. A nice slow braise can impart quite a bit of flavor and make the meat fall off the bone tender before you throw it on the grill, but boiling makes it tough and flavorless. Please think of the pallette of those you will be feeding before doing something sacriligeous like boiling a rack.

[jrock24]

No way will I ever boil ribs. You lose the flavor in the water.

[Rick]

See? That's what I'm talking about. As I understand it, there's a grass roots movement underway to add another amendment to the constitution. It's called the Boiled Ribs Amendment. In the words of Chief Roberts, "HeII yea, bring it on, we'll authorize that! Who in their right mind boils ribs?" He didn't actual say that but if you ask him, he might.

[Runs With Beer]

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

Thats the first time Ive heard of that, But it shor do sound good.

[Badawg]

My dad used to Abalone dive a lot(When there still was Abalone). He would bring them home and then pound the crap out of them to tenderize it. Being an engineer, he thought there might be a better way...

Some of the notable experiments gone wrong were:

Car battery and jumper cables(burned the meat and not tenderly)
AC voltage( He got a wicked shock from that one)
1 swift blow from a 6 pound sledgehammer( Ever cleaned Abalone off the walls?)
Hydraulic jack and 2 boards(Sure, it was thin, but so's an innertube!)

There is no substitute for a nice wooden mallet and elbow grease...

[Ken]

Thats the first time Ive heard of that, But it shor do sound good.

RWB - Cold water, tons of spare ribs - separated, carrots, potatos, onions, splash of cider vinegar, one small link of chourico (we add it to everything here - http://www.amarals.com/shop/images/chouricoMed.jpg ) a few tablespoons of liquid crushed pepper, and whatever seasoning you care to use - I generally use just a bit of salt to taste. Throw it all in a pan and boil it 'till it's done. You'll know when it's done. The meat will fall off the bone.

[crashdive123]

I can see it now.

Police chief: Was it some kind of bomb?

Bomb Squad: I don't think so. Maybe a gas leak?

Fire Chief: Not a gas leak. Maybe a meteorite?

Badawg: Nah. Just Pops trying to tenderize the abalone.

[Ken]

My dad used to Abalone dive a lot(When there still was Abalone). ...

Ever have geoducks (pronounced "gooeyducks")?

http://manandmollusc.net/geoduck.html

[oly]

Does the Viagra or Cialis help?

I tried it once, it got caught in my throat and made my neck stiff for a week

[crashdive123]

Ever have geoducks (pronounced "gooeyducks")?

http://manandmollusc.net/geoduck.html

Used to get em all the time up in the Puget Sound area...and yeah, you better have a meat tenderizer with you.