I have never tried it. Does it make your pork and beef taste like lime? I don’t mind lemon on chicken but having a steak or pork chop tasting like a lime doesn’t sound good to me.
Back in the 1980s a friend was bbqing pork backbone ribs,bone in, and when he flipped them he brushed them with a mixture he had made using real butter (1/2 stick) real lemon juice(2 lemons) white vinegar 1/2cup, heated in microwave to melt butter, when he brushed it on ribs they immediately had a shine/glazed look and he glazed them a few times, but those ribs were soooo tender and good,unreal. So here I am 45 yes later still using that same glaze and I'm always asked to make ribs at all family get togethers...Thanks to my old friend Mike P. Enjoy
I recently received a bottle of BBQ sauce from a relative in the states. It was vinegar-based, and that was new to me. Read a bit, apparently that style is eastern NC. I find it interesting how there are many different regional BBQ sauces in the states.
Kent should do a cameo as a stand-in for the regular chef at the Dutton ranch on Yellowstone. His nearly THREE MILLION TH-cam subscribers would recognize him immediately! Hint, Hint to the corporate execs over at Paramount. :-)
@@craigdixon1243 i don't taste it and the alcohol evaps--but the meat is far more tender--the lime gives a flavor like idk, less heavy grease/brighter?
Marinate steaks in club, soda or pineapple juice. One or two hours, depending how thick the steaks are. Whatever marinade you use the club soda or the pineapple juice rinse the steaks off after marinating. Pat them dry with paper towels. After marinating either way season to taste grill or barbecue. Comes out super tender.
Two more things that work as meat tenderizers are fresh pineapple juice and fresh Kiwi fruit. Fresh pineapple juice denatures protein. Don't use canned pineapple since the canning temperatures kill off the enzymes. People that work in pineapple canneries actually lose their fingerprints. Kiwi fruit breaks down proteins by enzymes. Only in a different way.
I am learning so much from this guy. Thank you. Some of my cooking has gotten better. But I'm still a great cook. ❤❤❤ love to you on the trail. Be safe and be blessed.
On short notice you can use a can of Spam. Really anything metal and weighted works if you have enough time and muscle behind the hits. A can of spam just fits nice in the hand so if you have the choice between different canned foods to use, go with spam.
Lol! I was camping and trying to get my tent stakes in. Couldn’t find a good rock for the life of me. I said the spam should work! Busted open my can of spam :( but good idea for the meat!! Thanks!!
Scotty, here in Bolivia to tenderize beef we liquify a papaya, soak the meat in papaya juice over night, and then rinse off and cook. No taste of papaya but the meat will be tender. Ken Pulis. Santa Cruz, Bolivia
Personally, I love lime juice for most of my beef, lemon fusually for chicken and fish, and pineapple or orange juice for pork. I might use something different depending on the recipe, but that's usually my go-to.
Very nice tip, on poultry , pork, wild game I use buttermilk & it works well & on some recipes I rinse the buttermilk off, I soak the meat anywhere from 4-12 hours because that is what we use in rural Kentucky , I like some wild game taste in some critters , depends onwhat game meat it is
If you have some thick pork chops like that or steaks, marinate them completely submerged in club soda. If they’re thick about two hours if they’re thin steaks one hour. Or another good method is to marinate them in pineapple juice for 1 to 2 hours. Depending If the steak thick or not. Rinse off the pineapple juice, pad them dry with paper towels, season and grill or barbecue.
Yellow mustard works as well, just not as quickly as lime juice. I like to slather mine with mustard and let set in the refrigerator overnight. It also helps bind the seasoning to the steak and forms a nice crusted sear on the outside. If using brown or stone ground mustard i prefer to let it marinate in the refrigerator for at least 12 hours.
I saw a video when a cook did this and he let it set for 45 mins and it was falling apart. But I'm willing to try it thanks for the reinforcement of this technique 👌🏿I like that little dance 🕺
It forsure does !! I made the mistake years ago using pineapple juice as a marinade and my chicken when I opened the bag next day was literally soup almost 😂😂
A mixture of 70% pineapple juice and 30% lime juice is my go to. I’ve even injected it in cheaper cuts and it works well. But doesn’t take long to work. About 30 minutes is plenty. Makes a rolled boneless chuck super good on the grill.
Ken, I used lime until a chef from a top tier steakhouse I frequent gave away their secret. Pineapple. Crushed, juice, whatever. Try it out, puts lime to shame.
Pineapple also has a stronger flavor than lime, so it is more likely to be noticeable in the flavor of the cooked dish. Which may be a good or bad thing.
Lime juice is not the best choice for many due to health issues but let me suggest sour cream or yogurt add 1-2 tbsp and let it sit, stand, or dance 💃 the result is flavorful and tender and yum yum ♥️
Intead of lemon juice on chicken or turkey, try blending up a green apple and add to the marinade. It makes it so tender and juicy, i cant go back to regular lemon juice.
I found dawn dish soap if you use it for about 50% of your marinade it helps break down and make it so tender where its able to eat through instead of just simply breaking it down like he said....
I always add a little to my taco meat and some garlic, fresh as I can get on the garlic..I'll use the Spice World jarred garlic if I can't get fresh as it's better than powdered. Both those together break down taco meat real good.
Olive oil, worchestershire sauce, and balsamic vinegar, longer marination times for cheaper, tougher meat. Salt for an hour per inch thickness before cooking, Meat is at room temp when thrown on the fire.
Yes, so there is something to this after all. Going way back to the early 60's, I remember my grandparents used lemon or lime juice sometimes mixed with a little baking soda for their own home made beef tenderizer. Gramps would spread it on the beef hours before putting it on the grill or on the outside rotisserie (which he called a "spit").
The only thing that I would have to say is, if you leave lemon juice on chicken for too long it cooks it. I would only do lemon juice on chicken for maybe 30 to 40 minutes. What do you think Kent. Also I find that buttermilk breaks down the meat Also it makes it tender.
My dad told us that all our life. He BBQ'd every Saturday. Ribs, steak all sprinkled with lime juice, poultry lemon.. i have tried store bought tenderizer, even several from cookbooks nothing works better that lime and kemon
Those can turn the protein to mush. Use a mechanical 48-needle tenderizer. Cuts the protein fibers. Didn’t try to dissolve them. Beef, fish, fowl - doesn’t matter.
While the lime and lemon sayings do make sense from my own experiences, i gotta say you ought to try using orange for pork or duck some time. The extra bit of sugar from the sweetness of the orange carmelizes and glazes quite nice. That being said i dont always specifically have lemon, lime, or orange juice available, so i will use whichever citrus i do have on hand in a pinch. But all in all citrus and salt is great for tenderizing/marinading altogether in my opinion, dont get me wrong gotta have some herbs, spice and whatnot. With fish go easy on the citrus as it will actually chemically "cook" the fish in large quantities or long exposures, unless you're making ceviche then thats exactly what you want to happen.
Vinegar is universal . Here in Florida w Carib roots, pork marinade is sour orange "mojo". Sour orange is root stock for sweet oranges, which produce sour orange seeds. Oranges are called Chinas, lemons are limas and limes are limones.. hope i helped confuse everyone sufficiently.. thank me later when you win bets
To tenderize meat, take one lemon or lime, insert a pair of unbroken chopsticks through the fruit, place in the freezer overnight, and before cooking use your citrus hammer to beat the stuffing out of your steak 😊
Gramps use to say:
If it's got hair or hide, use a lime.
Fins or feathers, lemons are better!
😉👍
He's my grandpa now too cuz I'm stealing that 100%
@@jeffadampreston😂😂😂😂
I have never tried it. Does it make your pork and beef taste like lime? I don’t mind lemon on chicken but having a steak or pork chop tasting like a lime doesn’t sound good to me.
@@slickrick1042I’ve never tried it for just eating a steak regular but it’s great if your gonna do tacos or something that lime goes good with anyway
Love it
lime juice on beef, fins and feathers get lemon! Excellent tip
Beef pork and wild game*
@@vincenzomusella5363b
Vinegar works great also natural
Pureed Onion works wonders to beef pork wild meat 😊
Why? What’s the science behind it.
Thank you sir that helps an old man who wants to learn how to cook I’m 71 yrs
Maestro of the Chuck wagon!! I love the warmth, humor and outdoor recipes! Kent Rollins nails it!
If wet softer to the best tenderizer, what else can I say?
I watched an experiment, using many things to tenderize, and lime juice did nothing, baking soda did, but imparted an unpleasant flavour.
Makes my day watching this man cook and how much fun he loves doing it
Back in the 1980s a friend was bbqing pork backbone ribs,bone in, and when he flipped them he brushed them with a mixture he had made using real butter (1/2 stick) real lemon juice(2 lemons) white vinegar 1/2cup, heated in microwave to melt butter, when he brushed it on ribs they immediately had a shine/glazed look and he glazed them a few times, but those ribs were soooo tender and good,unreal. So here I am 45 yes later still using that same glaze and I'm always asked to make ribs at all family get togethers...Thanks to my old friend Mike P. Enjoy
This soundsgood
so he used real butter, real lemon juice but fake white vinegar? 🤔 I'm confused
@@brandonlykins2419also make sure to use bone in ribs and not boneless ones 😂😂
@@brandonlykins2419bro you guys will find anything to be unhappy about. Who tf makes vinegar.
I recently received a bottle of BBQ sauce from a relative in the states. It was vinegar-based, and that was new to me. Read a bit, apparently that style is eastern NC.
I find it interesting how there are many different regional BBQ sauces in the states.
The whoop whoop at the end got me! :)
This guy is absolutely LOVELY
my grandpa used to do little dances and say things like that. god rest his soul
🤣🤣🤣🤣🤣🤣🤣 you had me at “ whoop “
Love watching you boogie down Kent😂. Love and blessings to you and your Mrs❤
HAY KENT, GOOD TO KNOW. PLENTY OF THEM HERE... PEACE FROM CREEL CHIHUAHUA. MEXICO...
I'm not sure where, but my grandma was from Chihuahua. My mom was from Jalisco, and my dad was from Guam.
Hola. ❤❤❤
@@Trumptrain138 THANX... CREEL IS A PUEBLO MAGICO. IF YOU GOOGLE IT YOU MIGHT FIND IT'S WORTH THE ADVENTURE... STAY COOL... PEACE...
Lime juice is great. Anything super acidic seems to “cook” the meat. Like Ceviche. No heat involved, just patience.
It does cook the meat. It's cooked from the chemical reaction.
I love watching Kent Rollins. He makes cooking fun and he's just a nice guy to hang out with for a few minutes.
Kent should do a cameo as a stand-in for the regular chef at the Dutton ranch on Yellowstone. His nearly THREE MILLION TH-cam subscribers would recognize him immediately! Hint, Hint to the corporate execs over at Paramount. :-)
I can imagine him being Gator’s mentor who taught him how to make such amazing meals, especially the way everyone needs to have gator’s cooking
Mustard also makes an excellent meat tenderizer and is great at adhering dry spices to the meat
I use Lemon juice, olive oil and S&P. Lime is great also. Kent you are the Man. Cheers
❤I always use beer and lime. Makes even the super cheap cuts nice!
😅
How does the flavor taste with the beer?
@@craigdixon1243 i don't taste it and the alcohol evaps--but the meat is far more tender--the lime gives a flavor like idk, less heavy grease/brighter?
@craigdixon1243 due to reverse osmosis, the beer will leach out most of the flavor of the meat. You'll have watery lime flavored meat.
Marinate steaks in club, soda or pineapple juice. One or two hours, depending how thick the steaks are. Whatever marinade you use the club soda or the pineapple juice rinse the steaks off after marinating. Pat them dry with paper towels. After marinating either way season to taste grill or barbecue. Comes out super tender.
Two more things that work as meat tenderizers are fresh pineapple juice and fresh Kiwi fruit. Fresh pineapple juice denatures protein. Don't use canned pineapple since the canning temperatures kill off the enzymes. People that work in pineapple canneries actually lose their fingerprints. Kiwi fruit breaks down proteins by enzymes. Only in a different way.
I am learning so much from this guy. Thank you. Some of my cooking has gotten better. But I'm still a great cook. ❤❤❤ love to you on the trail. Be safe and be blessed.
On short notice you can use a can of Spam. Really anything metal and weighted works if you have enough time and muscle behind the hits. A can of spam just fits nice in the hand so if you have the choice between different canned foods to use, go with spam.
Lol! I was camping and trying to get my tent stakes in. Couldn’t find a good rock for the life of me. I said the spam should work! Busted open my can of spam :( but good idea for the meat!! Thanks!!
Lemming Juice! Made from fresh squeezed Lemmings !!!
Okie
The most dangerous juice to obtain.
Straight from the "lemming" bird! ☺
Before..or after they've committed suicide?
@@proofbyfaith
Before !!!
It's like knowing that the bright red Salmon have already spawned, have beat themselves senseless, and are giving up.
You need a cameo appearance in the Yellowstone series. 😂
REALLY GOOD IDEA!!!
I agree
He's more cowboy than that show pretends to be
That's a great idea!
Difference is Kent is a real cowboy those guys are just actors lol
Scotty, here in Bolivia to tenderize beef we liquify a papaya, soak the meat in papaya juice over night, and then rinse off and cook. No taste of papaya but the meat will be tender. Ken Pulis. Santa Cruz, Bolivia
Personally, I love lime juice for most of my beef, lemon fusually for chicken and fish, and pineapple or orange juice for pork. I might use something different depending on the recipe, but that's usually my go-to.
I make pork chops with apple slices cooked in the pan, & it has a similar effect - & tastes good.
@@jvallasLime for baked pork chops! No need to fry, tastes better and more healthy!
Uncle you’re a natural messican 😊
Very nice tip, on poultry , pork, wild game I use buttermilk & it works well & on some recipes I rinse the buttermilk off, I soak the meat anywhere from 4-12 hours because that is what we use in rural Kentucky , I like some wild game taste in some critters , depends onwhat game meat it is
I will pass on the opossum, buzzard eggs, crows feet, etc.
I’m in Ky and we eat squirrels 🐿️ and dove 🕊️ and deer 🦌 😊
@@insideoutsideupsidedown2218
City-folk.
My wife and I would love to hang out with you and Shann! Please keep being amazing!
Thanks for the tip Sir and I loved the cute jig at the end!❤
If you have some thick pork chops like that or steaks, marinate them completely submerged in club soda. If they’re thick about two hours if they’re thin steaks one hour. Or another good method is to marinate them in pineapple juice for 1 to 2 hours. Depending If the steak thick or not. Rinse off the pineapple juice, pad them dry with paper towels, season and grill or barbecue.
I love the old school analogies that reminds use what the use on what type of meat we are cooking ty
Ken and Shannon and the Beagle love each and everyone of you!!
Looking forward to seeing 👀 them at the Head of the heavenly trail!!❤😊
Love all your information and your presentations...
Thanks for watching
Yellow mustard works as well, just not as quickly as lime juice. I like to slather mine with mustard and let set in the refrigerator overnight. It also helps bind the seasoning to the steak and forms a nice crusted sear on the outside. If using brown or stone ground mustard i prefer to let it marinate in the refrigerator for at least 12 hours.
My favorite tip is to use a stainless meat hammer.Nothing like it.Ribeyes,Tbones,chops,will melt in your mouth.The more you hammer,the more tender.
Good advice, Mr. K.H. thanks Sir!
When are you coming to Atlanta, Cowboy?
Thanks Kent !! Lime is really good with beef !! I squeeze freshi.e over my steak fajitas...yum !! 😋😋
I saw a video when a cook did this and he let it set for 45 mins and it was falling apart. But I'm willing to try it thanks for the reinforcement of this technique 👌🏿I like that little dance 🕺
Thank uuuuu.. didn't know there was a difference,.. lemon and lime. Good tip 👍👏👏
Its pineapple juice. But I wouldn’t marinate more than 2 hours because supposedly it will break poultry down over time.
It forsure does !!
I made the mistake years ago using pineapple juice as a marinade and my chicken when I opened the bag next day was literally soup almost 😂😂
I use pinapple as well and have found over nite my tri tips tenderized and then a day of marinade
A mixture of 70% pineapple juice and 30% lime juice is my go to. I’ve even injected it in cheaper cuts and it works well. But doesn’t take long to work. About 30 minutes is plenty. Makes a rolled boneless chuck super good on the grill.
Thank you so very much Mr.Kent Rollins! ...so informative & enjoyable! 😊
Tried this because of you and it seriously makes a world of a difference
Been following Kent since "Chopped" ! One of the best and most authentic chefs, in the world!!! 🔥💯
Can’t get enough of your videos!
Great Tip! THANK YOU.
This video made me very happy
You are the best always put a smile on my face watching your videos😊
Mr. Kent always love you videos. ❤
Thanks for watching
It's the whoop whoop that gives it that something unique😂
Thank you!, gotta to try that! Love you show! Ken
Ken, I used lime until a chef from a top tier steakhouse I frequent gave away their secret. Pineapple. Crushed, juice, whatever. Try it out, puts lime to shame.
Pineapple also has a stronger flavor than lime, so it is more likely to be noticeable in the flavor of the cooked dish.
Which may be a good or bad thing.
Yup pineapple is pretty potent it’ll digest you if you eat yo much of it ❤
I just don't like how the fruit flavor carries over into the finished product.
@@gewgulkansuhckitt9086 I actually like it, and if the pineapple is ground up - it's not too noticable.
Lime juice is not the best choice for many due to health issues but let me suggest sour cream or yogurt add 1-2 tbsp and let it sit, stand, or dance 💃 the result is flavorful and tender and yum yum ♥️
Intead of lemon juice on chicken or turkey, try blending up a green apple and add to the marinade. It makes it so tender and juicy, i cant go back to regular lemon juice.
Pineapple juice too. Got to be careful and not leave it on too long though
100%! bromelain from pineapple will tenderize meat but it's a double edged sword. Leave it too long and you'll be left with mush
Anything over 1 hour I notice it starts to get like sawdust. Works well but gotta be careful
I would use pineapple juice but, the problem is I might drink it up.
I love Kent's description "We're not leaving on enough to make a margarita." Great tip!!! Thank you, Kent!
I found dawn dish soap if you use it for about 50% of your marinade it helps break down and make it so tender where its able to eat through instead of just simply breaking it down like he said....
I always add a little to my taco meat and some garlic, fresh as I can get on the garlic..I'll use the Spice World jarred garlic if I can't get fresh as it's better than powdered. Both those together break down taco meat real good.
I've been using lemon juice on my beef forever, it works just as good, but I want to try lime juice now!
You crack me up. Thank you for your time.
I like putting ginger, oil, salt and lemon juice in my marinades. Ginger has an enzyme that helps make it extra tender
Love the little dance 🕺
Reminds me of Hee Haw and what's for supper. Yum, yum
You got me at fins and feathers….Never knew that…a friend of mine Jon Pardi does the same! 💯🇺🇸
Olive oil, worchestershire sauce, and balsamic vinegar, longer marination times for cheaper, tougher meat. Salt for an hour per inch thickness before cooking, Meat is at room temp when thrown on the fire.
Yes, so there is something to this after all. Going way back to the early 60's, I remember my grandparents used lemon or lime juice sometimes mixed with a little baking soda for their own home made beef tenderizer. Gramps would spread it on the beef hours before putting it on the grill or on the outside rotisserie (which he called a "spit").
Really and acidic liquid will help break down connective tissue. Soft Drinks work well depending on if it fits the recipe.
Greetings Cowboy Kent 🤠 , Thanks For The Tip !
Glad you’re feeling better and recovered from surgery! We love you brother!! ❤ Keep at it!!
Love the dance move!!
orange juice is really good for breaking down collagens too, and also imparts a richer flavor than lime or lemon.
Great tip!! Thank you.
Great idea thank you.
The only thing that I would have to say is, if you leave lemon juice on chicken for too long it cooks it. I would only do lemon juice on chicken for maybe 30 to 40 minutes. What do you think Kent. Also I find that buttermilk breaks down the meat Also it makes it tender.
Lime or lemon juice
W sauce
Salt,pepper,garlic
Easy marinade for almost anything!
The lil happy dance got me me 😂
You kno it going to come good wen you skipping around like that
Cowboy Kent Rules!!! What a dancer!!!
I wasn't thinking it would be good,
But after that dance.
I KNOW IT'S GUUUD!!! 🤠
Lime juice I did not know it's also a meat tenderize. Looks GOOD!
My dad told us that all our life. He BBQ'd every Saturday. Ribs, steak all sprinkled with lime juice, poultry lemon.. i have tried store bought tenderizer, even several from cookbooks nothing works better that lime and kemon
Those can turn the protein to mush.
Use a mechanical 48-needle tenderizer. Cuts the protein fibers. Didn’t try to dissolve them. Beef, fish, fowl - doesn’t matter.
While the lime and lemon sayings do make sense from my own experiences, i gotta say you ought to try using orange for pork or duck some time. The extra bit of sugar from the sweetness of the orange carmelizes and glazes quite nice.
That being said i dont always specifically have lemon, lime, or orange juice available, so i will use whichever citrus i do have on hand in a pinch.
But all in all citrus and salt is great for tenderizing/marinading altogether in my opinion, dont get me wrong gotta have some herbs, spice and whatnot. With fish go easy on the citrus as it will actually chemically "cook" the fish in large quantities or long exposures, unless you're making ceviche then thats exactly what you want to happen.
Food so good you get a "whopp whoop?"
I'm in.
Great tip! Also helps it taste fresher actually and yes i do this
Love your tips!
That dance got me! Certified after that! Going to try this. 😅
Vinegar is universal . Here in Florida w Carib roots, pork marinade is sour orange "mojo". Sour orange is root stock for sweet oranges, which produce sour orange seeds. Oranges are called Chinas, lemons are limas and limes are limones.. hope i helped confuse everyone sufficiently.. thank me later when you win bets
Love this guy!! You’re awesome cowboy!!
Always highlight the star of the show, Bug Bertha!! Cheers.
Milk and tomatoes also break down the enzymes.
I learned Lemon juice will cook raw shrimp. 😮
Always entertaining and educational!
I use mustard on most meats. The vinegar in it does about the same thing, plus you get some flavoring.
fresh ginger also works as a mild tenderizer.
Kent, I am now using this from now on !!! Fist bumps from Canada buddy
Thank you so very much, I never knew this!👍🏼
The best meat tenderizer is made by Jaccard. Not only does it tenderize, the perforations allow marinades and seasonings to get down inside the meat.
I enjoy your videos Kent.
Good to know! Thank you!
I’ll try it. I’ve always used kiwi 🥝 for a tenderizer.
Is that the 🍹 Margarita dance......woop woop 😅😊😂
Love your dance
To tenderize meat, take one lemon or lime, insert a pair of unbroken chopsticks through the fruit, place in the freezer overnight, and before cooking use your citrus hammer to beat the stuffing out of your steak 😊