Grilling; Trying Indirect-ish
Comments
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mhardy6647 wrote: »Not to go all biochemist on youse guyses, but pineapple (and other bromeliads) contain a protease (bromelain) that hydrolyses protein (e.g., the collagen that can make meat tough). The acid also is a nonspecific hydrolytic agent, but the bromelain is part of the magic of pineapple and its kin.
https://www.thedailymeal.com/best-recipes/pineapple-juice-perfect-meat-marinade
https://www.thespruceeats.com/pineapple-meat-marinade-335257
https://fussfreerecipes.com/marinades-to-tenderize-tough-meat/
https://www.tastingtable.com/869048/why-pineapple-makes-a-good-meat-tenderizer/
I've not found that to be true in my use of pineapple.
Ymmv
Acidic on certain cuts of meat can certainly be true.
Sirlions and other with little to no marbling can certainly get firmer with an acidic marinade. For those I just use good ol'A1 sauce for several hours or overnight. Plop that sucker on the grill right out of the sauce.
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