"Wayne Boatwright" > wrote in message
15.223...
> When I buy a bone-in ribeye steak I usually buy prime grade unless
> they only have choice on hand. Not that it matters, but this is from
> a butcher shop.
>
> I have Adolph's tenderizer on a choice grade steak per the directions
> on the bottle but it never seems to do much.
>
> I don't recall who posted it, but someone mentioned using tenderizer
> for a much longer period of time, and I think including a marinade.
>
> I have one last choice grade ribeye in the freezer and would like to
> try whatever method the poster used compared to Adolph's directions
> to see if it makes more of a difference.
>
> Help anyone?


Tenderizer on a choice grade rib eye? Why on earth would you do that?
Does the meat have to chew itself for you?



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On 6/23/2018 10:32 AM, Paul M. Cook wrote:
> "Wayne Boatwright" > wrote in message
> 15.223...
>> When I buy a bone-in ribeye steak I usually buy prime grade unless
>> they only have choice on hand. Not that it matters, but this is from
>> a butcher shop.
>>
>> I have Adolph's tenderizer on a choice grade steak per the directions
>> on the bottle but it never seems to do much.
>>
>> I don't recall who posted it, but someone mentioned using tenderizer
>> for a much longer period of time, and I think including a marinade.
>>
>> I have one last choice grade ribeye in the freezer and would like to
>> try whatever method the poster used compared to Adolph's directions
>> to see if it makes more of a difference.
>>
>> Help anyone?
>
>
> Tenderizer on a choice grade rib eye? Why on earth would you do that?
> Does the meat have to chew itself for you?
>
He pounds David's meat to tenderize it.

"Paul M. Cook" wrote:
>
> "Wayne Boatwright" > wrote in message
> 15.223...
> > When I buy a bone-in ribeye steak I usually buy prime grade unless
> > they only have choice on hand. Not that it matters, but this is from
> > a butcher shop.
> >
> > I have Adolph's tenderizer on a choice grade steak per the directions
> > on the bottle but it never seems to do much.
> >
> > I don't recall who posted it, but someone mentioned using tenderizer
> > for a much longer period of time, and I think including a marinade.
> >
> > I have one last choice grade ribeye in the freezer and would like to
> > try whatever method the poster used compared to Adolph's directions
> > to see if it makes more of a difference.
> >
> > Help anyone?
>
> Tenderizer on a choice grade rib eye? Why on earth would you do that?
> Does the meat have to chew itself for you?

lol. Your comment reminds me of a joke someone posted within the
past year. Went something like this:

For dinner last night, I had a steak and some salad. The steak
was so rare, it started eating the salad. LOL

On 2018-06-23 1:40 PM, Wayne Boatwright wrote:
> On Sat 23 Jun 2018 07:32:28a, Paul M. Cook told us...

>> Tenderizer on a choice grade rib eye? Why on earth would you do
>> that? Does the meat have to chew itself for you?
>>
>
> Why are you questioning my preferene? Perhaps a choice grade ribeye
> that you buy is better than the choice grade ribeye than the last
> several that I have bought.

You can add me to the list of people wondering why you would need to
tenderize a rib eye. I have never had a rib eye that needed tenderizing.

On 6/23/2018 1:43 PM, Wayne Boatwright wrote:

> Perhaps you have better dentition than I do. Or perhaps I simply
> prefer the texture of a prime cut over a choice cut. I have never
> bought a select cut. In fact, I don't think I've ever seen one for
> sale.

You may have seen it and not known it. Most stores that sell Select
grad do not mark the meat with the grade. I know one store that carries
it and the price is low but I've never tried it They cater to a
clientele that likes the price.

I've changed the way we eat rib eye. I usually buy the Cryo at BJs and
have it cut to a roast for the rotisserie and in the past, 1" steaks.
Now I get 2" steaks and we split one. It is more tender and juicier
than the thinner cut. I grill it to 110 degrees for medium rare.

Lil' Wayne Boatwright writhes:

> On Sat 23 Jun 2018 11:56:35a, Dave Smith told us...
>
> > On 2018-06-23 1:40 PM, Wayne Boatwright wrote:
> >> On Sat 23 Jun 2018 07:32:28a, Paul M. Cook told us...
> >
> >>> Tenderizer on a choice grade rib eye? Why on earth would you
> >>> do that? Does the meat have to chew itself for you?
> >>>
> >>
> >> Why are you questioning my preferene? Perhaps a choice grade
> >> ribeye that you buy is better than the choice grade ribeye than
> >> the last several that I have bought.
> >
> > You can add me to the list of people wondering why you would need
> > to tenderize a rib eye. I have never had a rib eye that needed
> > tenderizing.
> >
>
> "Why" doen't matter, nor does whether you would or wouldn't tenderize
> a ribeye. You mmight as well have not bothered to post this.


Just so you know, Lil' Wayne, your idjit query was the ne plus ultra of base nitwittery...why are you surprised at the responses...yer brain obviously has been riddled through like Swiss cheeze from that "mercury cure" for gonorrhea that you received during the War 'Twixt The States...hopefully you will be tarred 'n feathered and be the lead in the Phoenix "*** Shame Parade"...

SHEESH...!!!


--
Best
Greg

On Sat, 23 Jun 2018 16:10:04 -0700 (PDT), GM
> wrote:

>Lil' Wayne Boatwright writhes:
>
>> On Sat 23 Jun 2018 11:56:35a, Dave Smith told us...
>>
>> > On 2018-06-23 1:40 PM, Wayne Boatwright wrote:
>> >> On Sat 23 Jun 2018 07:32:28a, Paul M. Cook told us...
>> >
>> >>> Tenderizer on a choice grade rib eye? Why on earth would you
>> >>> do that? Does the meat have to chew itself for you?
>> >>>
>> >>
>> >> Why are you questioning my preferene? Perhaps a choice grade
>> >> ribeye that you buy is better than the choice grade ribeye than
>> >> the last several that I have bought.
>> >
>> > You can add me to the list of people wondering why you would need
>> > to tenderize a rib eye. I have never had a rib eye that needed
>> > tenderizing.
>> >
>>
>> "Why" doen't matter, nor does whether you would or wouldn't tenderize
>> a ribeye. You mmight as well have not bothered to post this.
>
>
>Just so you know, Lil' Wayne, your idjit query was the ne plus ultra of base nitwittery...why are you surprised at the responses...yer brain obviously has been riddled through like Swiss cheeze from that "mercury cure" for gonorrhea that you received during the War 'Twixt The States...hopefully you will be tarred 'n feathered and be the lead in the Phoenix "*** Shame Parade"...
>
>SHEESH...!!!

Lil Duh'Wayne is a liar who can't cook a lick, and his present post
PROVES it. No one has ever bought a tough rib steak, only tough when
way over cooked. I've never seen anything the fruitcake has claimed
to have cooked, I don't believe he has a kitchen. Duh'Wayne and
Davida live on frozen stupidmarket meals and fast food drive thru take
out, but mostly what they pick individualy from the roach coach since
they don't eat the same foods. Their most gourmet viands are beaner
buritos.

wrote:
> On Sat, 23 Jun 2018 16:10:04 -0700 (PDT), GM
> > wrote:
>
>> Lil' Wayne Boatwright writhes:
>>
>>> On Sat 23 Jun 2018 11:56:35a, Dave Smith told us...
>>>
>>>> On 2018-06-23 1:40 PM, Wayne Boatwright wrote:
>>>>> On Sat 23 Jun 2018 07:32:28a, Paul M. Cook told us...
>>>>
>>>>>> Tenderizer on a choice grade rib eye? Why on earth would you
>>>>>> do that? Does the meat have to chew itself for you?
>>>>>>
>>>>>
>>>>> Why are you questioning my preferene? Perhaps a choice grade
>>>>> ribeye that you buy is better than the choice grade ribeye than
>>>>> the last several that I have bought.
>>>>
>>>> You can add me to the list of people wondering why you would need
>>>> to tenderize a rib eye. I have never had a rib eye that needed
>>>> tenderizing.
>>>>
>>>
>>> "Why" doen't matter, nor does whether you would or wouldn't tenderize
>>> a ribeye. You mmight as well have not bothered to post this.
>>
>>
>> Just so you know, Lil' Wayne, your idjit query was the ne plus ultra of base nitwittery...why are you surprised at the responses...yer brain obviously has been riddled through like Swiss cheeze from that "mercury cure" for gonorrhea that you received during the War 'Twixt The States...hopefully you will be tarred 'n feathered and be the lead in the Phoenix "*** Shame Parade"...
>>
>> SHEESH...!!!
>
> Lil Duh'Wayne is a liar who can't cook a lick, and his present post
> PROVES it. No one has ever bought a tough rib steak, only tough when
> way over cooked. I've never seen anything the fruitcake has claimed
> to have cooked, I don't believe he has a kitchen. Duh'Wayne and
> Davida live on frozen stupidmarket meals and fast food drive thru take
> out, but mostly what they pick individualy from the roach coach since
> they don't eat the same foods. Their most gourmet viands are beaner
> buritos.
>

Popeye, yoose forgot to call him a faggot.
Yoose are loosing yoose touch.

"Ed Pawlowski" wrote in message ...

On 6/23/2018 1:43 PM, Wayne Boatwright wrote:

> Perhaps you have better dentition than I do. Or perhaps I simply
> prefer the texture of a prime cut over a choice cut. I have never
> bought a select cut. In fact, I don't think I've ever seen one for
> sale.

You may have seen it and not known it. Most stores that sell Select
grad do not mark the meat with the grade. I know one store that carries
it and the price is low but I've never tried it They cater to a
clientele that likes the price.

I've changed the way we eat rib eye. I usually buy the Cryo at BJs and
have it cut to a roast for the rotisserie and in the past, 1" steaks.
Now I get 2" steaks and we split one. It is more tender and juicier
than the thinner cut. I grill it to 110 degrees for medium rare.

==

In the past I used to use my Jaccard but now I sous vide. It works well.