can i marinade and tenderize at same time?

Question

I want to tenderize some beef by soaking it in water(I think!) and I intend to use a mesquite smoke flavor liquid combined with tobasco and BBQ sauce.

Answer 1

No, you don't want to use plain water.

In order to do their job properly, marinades should contain an acid such as vinegar or wine and an olive oil. Seasonings such as herbs and spices are optional.

Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.

Fresh pineapple juice is an excellent ingredient for a marinade because it contains a powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)

I prefer pineapple juice when you are grilling with mesquite, tobasco and BBQ sauce because it won't conflict with the taste.

Important points to remember when using a marinade:

* Quantity: The marinade should totally cover the meat in order for it to work effectively.

* Soaking Time: When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.

* Refrigeration: Always marinate beef in the refrigerator.

* Proper Containers: Since the marinade contains an acidic ingredient, do not use metal bowls. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.

* Reuse: DO NOT reuse the marinade because it may contain bacteria from the raw meat. If you decide you want to use it as a basting liquid or sauce boil it first.

Answer 2

Soaking meat in water will NOT tenderize it.Marinades have three key ingredients:an acid, meaning vinegar, citrus juices,beer or wine(this breaks down the connective tissues thereby tenderizing the meat)spices:garlic, ginger, ground pepper etc. and an oil to be used as a cooking agent or a mixing medium for the spices and the acid ingredients. Then there is something called a rub, which is either a blend of dry ingredients or a rather thick paste (Clubhouse makes both).A simple premade marinade which both tenderizes and adds flavour is salad dressing, for example:Italian salad dressing. If you intend to use BBQ sauce on the grill, either wait til the very end of the cooking process to add it, or put it on after cooking because its high sugar content will cause it to burn and stick to the grill...another hint, go easy on the smoke flavour, a little goes a long way...happy grilling!

Answer 3

Don't use a BBQ sauce if you marinade the meat.
Most marinades will also tenderize the meat, so don't use a separate tenderizer either.
Serve BBQ sauce on the side (if you must), but a properly marinaded piece of meat needs no additional seasoning or spices. The flavor of the meat will really com through.
Many people make this mistake. The longer you marinade the meat, the better!

Answer 4

Add somthing acidic to break down the tissue; like Italian dressing or lemon juice. Hold the water. The longer the acidic mixture is in contact with the meat the more tender. If you put spices and aromatics (herbs, garlic, etc) you will be flavoring as well.

Answer 5

I wouldn't use water to marinate with - it won't add any flavor. If you need more liquid, try beef broth. Lemon juice and vinegar are both good things to tenderize/marinate with. You can add it to the BBQ sauce.

Answer 6

It breaks down tuff connective tissues a but, but if you tenderize using a mallet, or the "stabber" tenderizer then the acid is not really needed. You also need to keep in mind the kind of meat you are using. A tender piece of meat does Not need this and you will just ruint your dinner. Over marinating can also cause your meat to go mushy.

Answer 7

If you soak in some kind of acidic marinade, it will help tenderize. Something vinegar based or with some type of citrus juice in it. There are powdered meat tenderizers, but they are loaded with salt.

Answer 8

Instead of using the acidic type of marinade, you have one other option. That is "pectin", an enzyme commonly found in mangoes and pineapple. I would not recommend marinating for an extended period (more than 18 hours) with pectin as it could cause the meat to become mushy.

Answer 9

Soak the meat overnite in your fridge. And it should tenderize the meat nicely and give it alot of flavor. When you cook the meat keep basting with your sauce and do not over cook the meat. Bon Appetite....

Answer 10

Use the sprinkle-on tenderizer (flavored or flavor-less) - much easier to mix w/ sauces, w/o diluting.