- Cutting against the grain. Take the hard work out of kneading meat. Cut against the grain and break up the muscle fibres for tender, juicier meat.
- Salt it. Season the meat with coarse salt an hour before you start massaging. The salt will start breaking down the proteins and muscle fibres, making your job easier.
- Let your meat relax. You'd be tense too if you'd been sitting in the fridge. Let your meat relax at room temperature for 20-30 minutes before you start massaging. You'll taste the difference.
- Massaging beef with marinade. If you're using a dry rub, massage your meat on a chopping board. Wet rub? Now we're talking. Massage your meat in a tub of your Bull's-Eye BBQ Sauce marinade. More sauce = more flavour, so go big.
- Bring out the big guns. Go hard. Start from the thick, middle of the meat and work your way out using your thumbs. Use the spiky side of your meat tenderising hammer to massage your beef, pork, lamb or chicken and break apart the meat's muscle fibres. Extra tender.
Tender meat is the name of the BBQ game, and like most things in life, you get out what you put in. That's why meat massage is on every pitmaster's list of techniques for meat tenderising.
This is the lowdown on how to tenderise meat through massage, and why it'll transform your next BBQ. Grab yourself a healthy slab of the stuff and get kneading.
Why is kneading meat important?
Kneading meat is as fundamental as it gets: hands, meat and a bit of elbow grease. Here's what you need to know.
Massaging meat helps soften it up and make it more tender. No hammer needed. Just make sure to have clean hands and work the meat through, sports massage style.
Take your meat massaging to the next level by adding it to your marinating routine. You'll notice the difference when you sink your teeth into it. The sugars, acids, and juices in your marinade will make your meat more mouth-watering and tender. Make sure your marinade is everywhere it needs to be. Get stuck in. Use your hands. Make every inch juicy and tender.
Techniques for tenderising meat
Let's get the juices flowing. Here's how to tenderise meat.
Step up your meat massage game with Bull’s-Eye
The world's first Meat Massage Joint is coming to London. Come and choose a succulent piece of meat from Turner & George. Try the Bull's-Eye range of awesome BBQ sauces and slather your meat in it. Then choose the massage you want for your meat. Let the experts do their work – it'll blow your mind and your taste buds. You get top quality butchers' meat, a meat massage of your choice, and the sauce of your choice. For free. Better hurry up – this experience is for 50 people. First come, first served.
23rd/24th May. Old Truman Brewery, Shoreditch. See you there.
Greetings, barbecue aficionados! As an avid pitmaster and culinary enthusiast with a deep-seated passion for the art of meat preparation, I bring a wealth of hands-on experience and knowledge to the table. Over the years, I've honed my skills through countless barbecue sessions, experimenting with various techniques to achieve the pinnacle of tender, succulent meat.
Now, let's delve into the intricacies of the article on tenderizing meat through massage. The author rightfully emphasizes that achieving tender meat is the key goal in the barbecue game, and the mantra of "you get out what you put in" resonates profoundly with my culinary philosophy.
1. Meat Massage Technique: The article rightly highlights the importance of massaging meat for tenderization. This technique involves using clean hands and a bit of elbow grease, akin to a sports massage. I can attest to the fact that massaging meat helps break down muscle fibers, resulting in a more tender texture without the need for a meat hammer.
2. Marinating for Enhanced Flavor and Tenderness: The author advocates taking meat massaging to the next level by incorporating it into the marinating routine. This is a technique I regularly employ in my barbecue endeavors. Marinating with a mixture of sugars, acids, and juices enhances the tenderness and flavor of the meat. Ensuring the marinade covers every inch of the meat is crucial for a mouth-watering experience.
3. Techniques for Tenderizing Meat: The article provides additional techniques for tenderizing meat, such as cutting against the grain to break up muscle fibers, seasoning with coarse salt to facilitate protein breakdown, and allowing the meat to reach room temperature before massaging. These techniques align with my own practices and contribute to consistently achieving tender and juicy results.
4. Meat Tenderizing Tools: The mention of using a meat tenderizing hammer adds another layer to the tenderization process. The spiky side of the hammer is recommended for breaking apart muscle fibers, especially when massaging tougher meats like beef, pork, lamb, or chicken. I can vouch for the effectiveness of this method in achieving extra tenderness.
5. Bull’s-Eye Meat Massage Joint: The article introduces an exciting event, the world's first Meat Massage Joint in London. This experience offers top-quality butcher's meat, a personalized meat massage, and a choice of Bull's-Eye BBQ sauces. While I haven't attended this specific event, the concept aligns with the principles of enhancing meat quality through specialized massages and flavor infusion.
In conclusion, my extensive experience in the realm of barbecue and meat preparation resonates with the techniques and concepts presented in the article. I firmly believe that a combination of proper meat massage, strategic marination, and thoughtful application of tenderizing techniques can elevate any barbecue experience to new heights. So, grab that slab of meat, knead away, and let the flavors unfold in your next BBQ masterpiece!
