The Best Natural Meat Tenderizer

[clinttorris]

Gramps use to say:
If it's got hair or hide, use a lime.
Fins or feathers, lemons are better!
😉👍

[guyewing]

lime juice on beef, fins and feathers get lemon! Excellent tip

[charlesmoore]

Thank you sir that helps an old man who wants to learn how to cook I’m 71 yrs

[timcook]

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

[gregoryluc]

Maestro of the Chuck wagon!! I love the warmth, humor and outdoor recipes! Kent Rollins nails it!

[pedrobarrios]

Makes my day watching this man cook and how much fun he loves doing it

[munkamama]

Love watching you boogie down Kent😂. Love and blessings to you and your Mrs❤

[notgilty]

I love watching Kent Rollins. He makes cooking fun and he's just a nice guy to hang out with for a few minutes.

[DitchDr]

Lime juice is great. Anything super acidic seems to “cook” the meat. Like Ceviche. No heat involved, just patience.

[UNSC-Saratoga]

Mustard also makes an excellent meat tenderizer and is great at adhering dry spices to the meat

[WagonMaster]

I use Lemon juice, olive oil and S&P. Lime is great also. Kent you are the Man. Cheers

[notgilty]

Kent should do a cameo as a stand-in for the regular chef at the Dutton ranch on Yellowstone. His nearly THREE MILLION YouTube subscribers would recognize him immediately! Hint, Hint to the corporate execs over at Paramount. :-)

[unbindingfloyd]

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.

[hoperules]

❤I always use beer and lime. Makes even the super cheap cuts nice!

[whomagoose]

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.

[Censorship]

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.

[smokeyb]

You need a cameo appearance in the Yellowstone series. 😂

[gringopines]

HAY KENT, GOOD TO KNOW. PLENTY OF THEM HERE... PEACE FROM CREEL CHIHUAHUA. MEXICO...

[FortunePayback]

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.

[KP-yxfn]

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