Best Fruit Tenderizer for BEEF | kiwi pineapple papaya | BBQ Champion Harry Soo SlapYoDaddyBBQ.com

THIS IS A RE-POST due to SCAM by music owner who hijacked my revenue by retracting the free music 2 years after I posted this video. MAY THEIR BRISKET BURN IN HELL!
What's the best way to tenderize inexpensive (read tough) cuts of steak? The reality is that not everyone can afford expensive ribeye or filet mignons. I experiment with three fruit tenderizers kiwi (Actinidin), pineapple (Bromelain), and papaya (Papain). Click "SHOW MORE" for all the information links!!!

In my Ramen days as a poor college student, I could not afford to buy expensive meats. So if you're on a modest budget, you can buy inexpensive cuts of steak and tenderize them using fruit and have a bonus fruit for dessert. I buy two top sirloins, typically tough cuts, and cut into 8 pieces so I have two pieces to test each fruit puree, plus two control steaks. And the winner is . . . papaya!

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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq

[HughJorgan]

Thanks for continuing to teach us food science Harry! There's lots of us 'food nerds' out here that appreciate your attention to every detail. No wonder you have a massive trophy case!
Keep up the great work.

[PhongLe-clfv]

The skin of the papaya does not contain as many enzymes as the flesh of the fruit or the latex of green papaya. However, the skin still contains a small amount of enzymes and other nutrients. If you are looking for papain, the primary source of this enzyme is the flesh and latex of green papaya.

[salavalos]

I used Jealous Devil for the first time in my Weber kettle to cook baby backs and loved it! I was able to keep my kettle at 250 without any issues. Thank you Harry Soo!

[Diogenes]

> Cola & lime juice works well too, as a meat tenderizer.

[damonm.]

Wow! Beautiful insight on the love you have for what you do. Love the Boomerang analogy!

[burtwwong]

Hi Harry, excellent information. Just wanted to know, if you had used the skin of the kiwi and pineapple would you have obtained have expected different results? (i.e. is there more enzyme in the skin vs the body of the fruit?) When you did the taste test for tenderness did you notice different fruit tastes or not a factor in taste?

[Steve]

I think you need the Scientist in all the videos Harry, I died when she said one portion of muscle is different from an other from the same steak. Priceless!
I've tried pineapple on select ribeyes for one hour and they were complete mush, tried to grill them and they fell through the grate.
My go to is your 15 minute salt crust on choice or prime steaks, winner every time.

[elei]

In HK, green papaya is often used to tenderize char siu.

[alanyugawa]

Used kiwi for some bulgogi tonight made from cross rib roast cut 1/4 “ thick. I marinated overnight as it was really tough and kiwi is not as strong. Don’t like to use pineapple even though we live in Hawaii. Comes out too mushy because of the acid hydrolysis. I also use a jaccard tenderizer for thicker cuts, esp sirloin and chuck and it works well. Might use a papaya next time.

[ShahabSheikhzadeh]

If you brought papaya / pineapple juice from the juice section of a store, would the effects be the same? Does the pasteurization process destroy the enzymes at all?

[robertash]

LOL, never would've guessed papaya skin would have produced these results. I've always used lemon juice. Loved the information!

[yapaul]

I love science. I enjoy you featuring your wife. Like to see her more on your videos so she can break down the science of things. 😆

[ARCSTREAMS]

idk if it's because i used too much or did not do it right but using papaya puree made the surface of my meat nasty like powdery mush, how can i tenderise the entire meat piece without this happening? should i put the puree in water instead?

[atomicpunk]

Great comparison video Harry! Would you recommend it on prime or choice meats for a more tender texture?

[MrCDub]

Thank you.. I have been wondering about the pineapple a lot lately!

[timothytobin]

The pineapple thing really works at tenderizing because the bromelain breaks down the proteins. Just don't leave the meat in there for more than 30 minutes or you risk mush. We actually turned a cheap tough POT ROAST into a bunch of beautiful steaks using this tenderizing method! Seriously. No joke. BTW, I used mostly the pineapple skins which I pureed in a blender and marinated for just 20 minutes.

[dwaynewladyka]

A very interesting video. Cheers, Harry!

[smoothsteve]

Find me a fruit to tenderize a eye round lol

[duanehenicke]

To be fair, each fruit should have been run through the blender.

[troopblood]

never use women when taste testing bbq lol.