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interesting, a while back i learned from research that certain fruits have enzymes that tenderize meats, i tried both pineapple and papaya that i both purred into a bit of water so that i can add other ingredients for a marinade to my beef jerky, the papaya worked amazing but the pineapple was too strong and made it mooshy and i think even on a steak it can leave the surface mushy and falling apart nasty but the center still tough, but you should not leave it on too long that may have been my problem with the pineapple but papaya is the best to work with i think you can even leave it over night in the marinade or i guess add it later for the last 3 hrs although i think it may only need 30 min at room temp im not sure, i am planning on making some pork kebobs from cheap tough cuts so im hopping the papaya will work good on them in a marinade but trying to figure out how much to use per pound of meat? and if this will work for chicken and octopus that would be amazing for the latter
Thanks for trying this out. I never actually saw tomatillos in person until a few weeks ago. But their husk makes them keep for so long, it made me want to just try using tomatillos for everything I would normally use tomatoes for.
Watch this video to see how to unsafely position this grill next to your house. It also demonstrates how to unsafely light the grill. I suggest you don't do anything demonstrated in this video.
Thanks for showing this grill and some of its features! Do you think using this grill would be a slower/less effective experience for cooking? That’s not a bad thing, but I could see it being more about the moment/portable than effectiveness. Glad I found a video of someone talking about this, thank you!
I just bought this grill. In looking at the manual, I think you have the grate upside down. The holes are supposed to be in the valleys not in the ridges in order to allow drippings to drain.
Pineapple juice did wonders for top round. But yeah, the pineapple taste. My solution to that is soy sauce whatever else. Makes pineapple teriyaki. Supposedly, ginger works just as well with no ginger taste.
try papaya instead, no flavor and it works better than pineapple which might make the meat all mushy and powdery as it is the strongest of the tenderizing fruits and with papaya i think you don't have to worry about leaving it on overnight or too long
My mom always used Adolph's on steak. She coated each side and let them sit for 30 to 45 minutes on thin T-bones or sirloins, then dad would grill them over charcoal and they would not eat anything but a well-done steak. No other seasoning was added to the steak. You didn't need a knife to cut them. The main ingredient in adolf's is salt, so you don't need additional salt if you're going to add other seasoning. That is unless you wash the steaks. Don't do that. I always use Adolph's when I cook steak or pork chops on the grill or in the broiler.
Great video, and I hope mine works like yours as I am also installing the Ortech TR-100 controller on my Traeger just like you have done. One question, does the Ortech TR-100 controller have a cool-down mode when you shut it down? Thanks!
Two things make your "experiment" limited in usefulness. First of all, I don't believe you said what kind of steak you're using. Is it a naturally tender cut, or a naturally tought one? You don't say. Second, you don't have a control steak that you do nothing to. So we can't see how much tenderness the tenderizing agents added to the steak.
I found this little grill and cleaned it up and used it camping this weekend. I'm really not sure how to use this and I'm new to grilling. My husband used to do it all for us. I really appreciate your detailed information on how you used and cleaned this up. I think I'll enjoy using this little grill, especially after seeing your video. Thanks for the great info!!
Try out "Lawry's tenderizing beef marinade" wet your meat with water sprinkle generously with Lawry's rub it in both sides. Let sit over night. Rinse your steaks and season as usual. OMG! Your mind will be blown.
Ive had mine for 6 years.. So well made. Always give it a good clean afterwards comes up like new. The grill plate looks a little worn but I think I would be being cooked on for 6 years.
Ive been using my weber traveler last few camping trips. Its too damn big for transport . Its not a traveler lol. So i just bought the charcoal version of this GA model. Literally 2 of these GA are half the size of the traveler. The weight and shape is ideal for transport. Might just grab the propane version since i have room for 2 of these.
I hate pineapple, but still tenderize my steaks in it. I get a whole pineapple and put it in a food processor. I leave it in for no longer than 20 min. I rinse them very good! Then I season it to my preference and let it sit an hour. I never taste pineapple.
