Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Jaxon on March 12, 2013, 01:01:55 PM
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Scopin' out YouTube earlier and I saw a video that piqued my interest.
http://www.youtube.com/watch?v=iI2Dgx3kx9E
It's about a product called TendaRub...supposed to tenderize ribs and such so that you only have to cook 'em for an hour before they are nice and tender.
Anybody had experience with this product? Any reason NOT to try it?
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No personal experience, BUT if it sounds too good to be true probably is.
Snake oil sales are alive & well :o
Hopefully I'm wrong.
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Jax - I would check for MSG, but there could be other ingredients that assist with meat tenderizing. These are usually enzyme based. But - I tend to agree with LA. Time, fire, smoke.....
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Interesting to make a grill out of a truck tool box.
They looked a little burnt but that could be just the result of the method of cooking.
Lighter fluid? Leaves a taste does it not?
Where can you get it? I'm willing to try anything once.
Dee
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I just checked their website, Tendrarub.com. They are in north GA just outside of Atlanta. The product is sold in the northern and western counties of GA. I emailed to find if there are any in the Augusta area. Check out their website. Pretty well done and interesting the way this product was developed. Dee
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1 hour to cook the ribs and 4 hours to burn off all the lighter fluid he used... sheesh!
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No reason not to try it at all -- however:
Most "fall off the bone" ribs are overcooked, mushy and have lost most of their flavor. If you like them that way you might like the product. I'm also hearing "MSG" which is, in itself, not horrible, but in large quantities gives some people problems. I'm a "doubting Thomas" on this one.
Hub
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No reason not to try it at all -- however:
Most "fall off the bone" ribs are overcooked, mushy and have lost most of their flavor. If you like them that way you might like the product. I'm also hearing "MSG" which is, in itself, not horrible, but in large quantities gives some people problems. I'm a "doubting Thomas" on this one.
Hub
I understand how you feel Hub - I used to think my wife's allergies were more "in her head"....until we wound up in the emergency room ;). I have seen the evidence for both sides of the MSG argument - and, unfortunately experienced one side of it.
It was not a immediate thing - but years of exposure that created a "sensitization" to MSG for me. Not exactly like an allergic reaction. Kind of hard to believe...until it happens to us. :)
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Jaxon - will that rub make ribs at tenda as your heart? :D :D
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I understand how you feel Hub - I used to think my wife's allergies were more "in her head"....until we wound up in the emergency room ;). I have seen the evidence for both sides of the MSG argument - and, unfortunately experienced one side of it.
It was not a immediate thing - but years of exposure that created a "sensitization" to MSG for me. Not exactly like an allergic reaction. Kind of hard to believe...until it happens to us. :)
When I was writing the article series on Appearance, Taste and Tenderness that KCBS uses for some training, I was very surprised to discover in my research that MSG is a natural substance that normally occurs in some foods. I always supposed it was an "unnatural" chemical additive. It is a super-saturation of it, when it is used as either a tenderizer or a flavor enhancer or both, that is the real culprit. I've read that Frito-Lay has cut way back on using it (was a major contributor in their potato chips) and it isn't uncommon to see "No MSG" signs in some restaurants, particularly Chinese.
Aside from the well known sensitivity and reaction problems, I've found that rubs that are high in MSG will cause some texture/tenderness problems (instead of solving them) in some barbeque approaches. The MSG emulsifies the outer surface of the meat. Then, depending on how the meat is cooked, it will either stay mushy or develop a "super bark" that isn't exactly pleasant to the mouth feel. These effects are most pronounced when the rub is left on for an extended period prior to the cook.
Back to the "Tenda Rub" -- I'm really curious to know what's in it. If it is MSG I'd most certainly stay away from it. The only other natural tenderizer I'm aware of is acetic acid (which creates the powerful sourness of vinegar) and I don't think that would taste very good. I really am curious. Maybe somebody will "guinnea pig" a package.
Hub
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1 hour to cook the ribs and 4 hours to burn off all the lighter fluid he used... sheesh!
I was thinking the samething while watching the first par of the video ??? ???
Hub is right about ribs being over done. Now My ribs take about 1.5 hrs give or take a few mins in infrared and they pull off the bone like they should. But his looked a little "To Done" :o :o
If Dee will get some and let us know how it does that would be great! ;)
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If Dee will get some and let us know how it does that would be great! ;)
If Dee got some, maybe he could take a picture of the label's ingredient list for us.
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I understand how you feel Hub - I used to think my wife's allergies were more "in her head"....until we wound up in the emergency room ;). I have seen the evidence for both sides of the MSG argument - and, unfortunately experienced one side of it.
It was not a immediate thing - but years of exposure that created a "sensitization" to MSG for me. Not exactly like an allergic reaction. Kind of hard to believe...until it happens to us. :)
When I was writing the article series on Appearance, Taste and Tenderness that KCBS uses for some training, I was very surprised to discover in my research that MSG is a natural substance that normally occurs in some foods. I always supposed it was an "unnatural" chemical additive. It is a super-saturation of it, when it is used as either a tenderizer or a flavor enhancer or both, that is the real culprit. I've read that Frito-Lay has cut way back on using it (was a major contributor in their potato chips) and it isn't uncommon to see "No MSG" signs in some restaurants, particularly Chinese.
Aside from the well known sensitivity and reaction problems, I've found that rubs that are high in MSG will cause some texture/tenderness problems (instead of solving them) in some barbeque approaches. The MSG emulsifies the outer surface of the meat. Then, depending on how the meat is cooked, it will either stay mushy or develop a "super bark" that isn't exactly pleasant to the mouth feel. These effects are most pronounced when the rub is left on for an extended period prior to the cook.
Back to the "Tenda Rub" -- I'm really curious to know what's in it. If it is MSG I'd most certainly stay away from it. The only other natural tenderizer I'm aware of is acetic acid (which creates the powerful sourness of vinegar) and I don't think that would taste very good. I really am curious. Maybe somebody will "guinnea pig" a package.
Hub
Yep - it does occur naturally in some foods. That is a good point that a lot of us forget Hub. And - in a discussion recently with Cliff (Tenthunter) he has learned a lot from some food allergies - that could benefit all of us.
You are right on target about how MSG can make meat "mealy" textured.
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Well a spot right down the road from me sells it. I'll grab a bottle and let y'all know.
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Well a spot right down the road from me sells it. I'll grab a bottle and let y'all know.
Please do, I'm over in that part of the country 2 to 3 times a year and would get some if it's good
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From the Tenda Rub website: "... he heard a voice that whispered the name of an ingredient. Immediately, he knew that it was the voice of the Lord, and that it was the missing ingredient for the chicken recipe."
Call me a heathen but I absolutely refuse to try a product whose developer claims God (yes, that God - the old Jewish guy who looks like George Burns and spells his name with a really big capital "G") whispered the name of the secret key ingredient in his ear. I may have been born at night but it wasn't last night.
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From the Tenda Rub website: "... he heard a voice that whispered the name of an ingredient. Immediately, he knew that it was the voice of the Lord, and that it was the missing ingredient for the chicken recipe."
Call me a heathen but I absolutely refuse to try a product whose developer claims God (yes, that God - the old Jewish guy who looks like Mel Brooks and spells his name with a really big capital "G") whispered the name of the secret key ingredient in his ear. I may have been born at night but it wasn't last night.
God likes good chicken ;)
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I would guess vinegar is heavily involved too. When my little smoker was down I started using this method from BBQ Pit Boys to get some pretty good 2 hour ribs. They use cider vinegar to tenderize the ribs and help the spices get down into the meat. The first time I did this I did two rack of baby backs, one using the cider vinegar and rub and one with CYM and rub. The vinegar ones did get more tender and had a "sweet" taste I was not used to but wasn't unpleasant. I am not a fan of fall off the bone ribs anyway, but they were tender and juicy.
http://www.youtube.com/watch?v=x_1V-NkbaS4
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From the Tenda Rub website: "... he heard a voice that whispered the name of an ingredient. Immediately, he knew that it was the voice of the Lord, and that it was the missing ingredient for the chicken recipe."
Call me a heathen but I absolutely refuse to try a product whose developer claims God (yes, that God - the old Jewish guy who looks like George Burns and spells his name with a really big capital "G") whispered the name of the secret key ingredient in his ear. I may have been born at night but it wasn't last night.
I didn't just fall off the turnip truck either Turtle. I will pass on this rub, and I hardly ever pass up a chance to try a new rub but I can't do this one.........not after reading that hogwash...........
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ya can't cook a proper rib in a hour. i don't care what you use. >:(
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From the Tenda Rub website: "... he heard a voice that whispered the name of an ingredient. Immediately, he knew that it was the voice of the Lord, and that it was the missing ingredient for the chicken recipe."
Call me a heathen but I absolutely refuse to try a product whose developer claims God (yes, that God - the old Jewish guy who looks like George Burns and spells his name with a really big capital "G") whispered the name of the secret key ingredient in his ear. I may have been born at night but it wasn't last night.
I told you'll SNAKE OIL salesmen are alive & well ::)
I didn't just fall off the turnip truck either Turtle. I will pass on this rub, and I hardly ever pass up a chance to try a new rub but I can't do this one.........not after reading that hogwash...........
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for the record...contains NO MSG!!
What IS that secret ingredient?
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I just watched the entire video and he burned those poor racks of ribs. Some of the people tasting them asked what kind meat the ribs were. If you have to ask what kind of meat they are than you are not a good judge of ribs IMHO.
He did not need to remove the silver skin because he burned it off. I think anyone can grill ribs in an hour over coals as hot as those were.
Says there is a patent pending on the jar. I wonder what ingredient he has in it that requires a patent?
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I just watched the entire video and he burned those poor racks of ribs. Some of the people tasting them asked what kind meat the ribs were. If you have to ask what kind of meat they are than you are not a good judge of ribs IMHO.
He did not need to remove the silver skin because he burned it off. I think anyone can grill ribs in an hour over coals as hot as those were.
Says there is a patent pending on the jar. I wonder what ingredient he has in it that requires a patent?
It's a secret for now and probably really good for ya ;) ;D
Sent from my iPhone 5 using Tapatalk
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From the Tenda Rub website: "... he heard a voice that whispered the name of an ingredient. Immediately, he knew that it was the voice of the Lord, and that it was the missing ingredient for the chicken recipe."
Call me a heathen but I absolutely refuse to try a product whose developer claims God (yes, that God - the old Jewish guy who looks like George Burns and spells his name with a really big capital "G") whispered the name of the secret key ingredient in his ear. I may have been born at night but it wasn't last night.
I didn't just fall off the turnip truck either Turtle. I will pass on this rub, and I hardly ever pass up a chance to try a new rub but I can't do this one.........not after reading that hogwash...........
I know that God loves us and meets our needs. This man was on the brink of financial collaspe. Why wouldn't God answer his prayers?
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What's not to like, just look at what he says. Bahahahahaha!
(http://img.tapatalk.com/d/13/03/13/mesyby9u.jpg)
(http://img.tapatalk.com/d/13/03/13/ha6azu9y.jpg)
(http://img.tapatalk.com/d/13/03/13/ynaqesyg.jpg)
(http://img.tapatalk.com/d/13/03/13/hajunety.jpg)
(http://img.tapatalk.com/d/13/03/13/etyhy2u9.jpg)
(http://img.tapatalk.com/d/13/03/13/segyha7a.jpg)
(http://img.tapatalk.com/d/13/03/13/uja7umu7.jpg)
(http://img.tapatalk.com/d/13/03/13/y9a8e5u9.jpg)
(http://img.tapatalk.com/d/13/03/13/eru2e4u3.jpg)
(http://img.tapatalk.com/d/13/03/13/se4aneqy.jpg)
All this and you'll have championship quality ribs.
Sent from my iPhone 5 using Tapatalk
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for the record...contains NO MSG!!
What IS that secret ingredient?
Only the Lord knows for sure Jaxon... ;D
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I wonder if they have a rub that will make a 1 hour brisket?? :P Hogwash...
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Ed Mitchell, formerly associated with The Pit in Raleigh, NC, did a Rib Throwdown with Bobby Flay and cooked his ribs in one hour. No TendaRub required.
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1 hour to cook the ribs and 4 hours to burn off all the lighter fluid he used... sheesh!
I know, that made me cringe before he even got to the meat & Tenda Rub in the video. YUCK and DOUBLE YUCK!!!!
ya can't cook a proper rib in a hour. i don't care what you use. >:(
I agree wholeheartedly! Part of the flavor profile for me is the gentle application of smoke, and that just can't be rushed at a high temp.
...I was very surprised to discover in my research that MSG is a natural substance...
...in a discussion recently with Cliff (Tenthunter) he has learned a lot from some food allergies - that could benefit all of us.
I don't want to get off topic on this thread, so I'll do a writeup about MSG and it's makeup, etc. in a thread/section that focuses specifically on that subject that can hopefully shed a little light. :)
As far as how it relates to the Tenda Rub discussion - I can tell you that MSG is not an effective tenderizer, as it can only tenderize to the extent that salt (sodium chloride) can. Tenda Rub must be using other tenderizing ingredients.
The only other natural tenderizer I'm aware of is acetic acid (which creates the powerful sourness of vinegar)
Acetic Acid is one. Here are a few other natural tenderizers commonly used in marinades: Pineapple & Papaya - contain Bromelain & Papain enzymes (respectively), Citrus juices contain Citric acid, Wine contains natural phosphates. Yogurt & buttermilk are rich in natural phosphates and lactic acid which can also tenderize.
I would love to see an actual ingredient list for Tenda Rub posted on their website for allergen info.
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I have had some rubs with a small amount of papain in em. I rather just go lo and slo and let the heat, smoke and moisture do the trick...and keeping the Lords good name out of it..............
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...I rather just go lo and slo and let the heat, smoke and moisture do the trick...and keeping the Lords good name out of it..............
Me too! :)
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I think that this rub/sauce is not aimed at cooks like are on here. It won't replace smoking and probably will not benefit you much, if at all. It's aimed at cooks like my father in-law who cook like he did in the video without tender results. Or like the guys in the butcher shop with Sparky who were talking about boiling their ribs. For those cooks, this stuff could really help out.
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I know that God loves us and meets our needs. This man was on the brink of financial collaspe. Why wouldn't God answer his prayers?
I haven't asked Him but would surmise that the very old Jewish man who is the God of the Abrahamic religions (Islam, Judaism, and Christianity) doesn't contribute to recipes for pork.
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I bet Jaxon won't recommend any new rubs anytime soon :D ;D :D ;)
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I know that God loves us and meets our needs. This man was on the brink of financial collaspe. Why wouldn't God answer his prayers?
I haven't asked Him but would surmise that the very old Jewish man who is the God of the Abrahamic religions (Islam, Judaism, and Christianity) doesn't contribute to recipes for pork.
I'm sorry I'm probably going to burn in hell.......
I couldn't stop laughing after reading this post :o
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I know that God loves us and meets our needs. This man was on the brink of financial collaspe. Why wouldn't God answer his prayers?
I haven't asked Him but would surmise that the very old Jewish man who is the God of the Abrahamic religions (Islam, Judaism, and Christianity) doesn't contribute to recipes for pork.
Thanks for handling that one for me Turtle...had I said it - people might think I was exercising a prejudice or at least a pre-disposition toward a bias :D :D :D
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I emailed them yesterday as to where I can find it locally. Ain't heard back from them yet. I'm semi- skepticable also. I was also semi-skepticable when they came out with the plastic worm with a culy tail to catch bass. Dee
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Jax, great post thanks for starting it ;D
Only way I've found to do ribs in a hour was to cook them to almost ready and then food saver them. This way I can have ribs in about an hour when ready ;)
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Sorry I brought it up!!!
;)
maybe the secret ingredient is "a can of worms"...won't open that again.
Just sayin'...
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We are glad ya did!! ;) It has been a fun entertaining thread and ya just know there is a kick-butt killer rub out there that we all have not discovered yet...one of us will find it......... :)
If ya aint sharin, ya aint carin................. 8)
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Jaxon, this has been one of the most entertaining threads on the site! I hope you are being facetious, cause I'm glad you posted it ;D
Hub
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Wow what a thread! I lost track after Tent's comments about natural tenderizers like yogurt. I kept reading the later posts but all that I could think about was Tandoori Chicken...mmm
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I know that God loves us and meets our needs. This man was on the brink of financial collaspe. Why wouldn't God answer his prayers?
I haven't asked Him but would surmise that the very old Jewish man who is the God of the Abrahamic religions (Islam, Judaism, and Christianity) doesn't contribute to recipes for pork.
I'm sorry I'm probably going to burn in hell.......
I couldn't stop laughing after reading this post :o
Not at all LA! If you want living proof The Lord has a great sense of humor just look at the current administration ;)
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Ok got me some.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2020_zpsc5c4f2dd.jpg)
FYI...
" Ingredients. Canola oil, egg yolks, lime juice, vinegar, salt, lemon juice, garlic powder, paprika, natural flavors, (Water, Natural), proprietary blend, ( Spices, onion powder, curry powder, cumin, cayenne, pepper and allspice. ) ALL NATURAL "
Nutritional Facts ( only major)
Serving size 2 TBL
Calories 140 Calories from Fat 130
Cholesterol 40mg
Sodium 560mg
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I don't know who guessed it right, but methinks citric acid is the stuff.
Hub
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Ok got me some.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2020_zpsc5c4f2dd.jpg)
FYI...
" Ingredients. Canola oil, egg yolks, lime juice, vinegar, salt, lemon juice, garlic powder, paprika, natural flavors, (Water, Natural), proprietary blend, ( Spices, onion powder, curry powder, cumin, cayenne, pepper and allspice. ) ALL NATURAL "
Nutritional Facts ( only major)
Serving size 2 TBL
Calories 140 Calories from Fat 130
Cholesterol 40mg
Sodium 560mg
Are ya gonna make some TendaRub Championship ribs. Looking forward to see if we are all going to be proven wrong. ;) ;D
Sent from my iPhone 5 using Tapatalk
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I'm looking forward to your results. Keep us posted.
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Ok got me some.
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2020_zpsc5c4f2dd.jpg)
FYI...
" Ingredients. Canola oil, egg yolks, lime juice, vinegar, salt, lemon juice, garlic powder, paprika, natural flavors, (Water, Natural), proprietary blend, ( Spices, onion powder, curry powder, cumin, cayenne, pepper and allspice. ) ALL NATURAL "
Nutritional Facts ( only major)
Serving size 2 TBL
Calories 140 Calories from Fat 130
Cholesterol 40mg
Sodium 560mg
You are a bigger man than me Rick ;) The ingredients don't sound too bad but that is some high sodium.......... :(
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Oh the things I do for Q. Sometimes I question my own sanity! :)
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If anyone can make chicken salad (so to speak) out of chicken $hit, my money's on you! And if you're at a loss for direction, maybe Someone (yeah, Him) will whisper in your ear.
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If anyone can make chicken salad (so to speak) out of chicken $hit, my money's on you! And if you're at a loss for direction, maybe Someone (yeah, Him) will whisper in your ear.
Lmao!
Sent from my iPhone 5 using Tapatalk
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If anyone can make chicken salad (so to speak) out of chicken $hit, my money's on you! And if you're at a loss for direction, maybe Someone (yeah, Him) will whisper in your ear.
Your gonna be in truoble ;)
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Now Rick I want you to do one rack with Patent Pending TendaRub and do another with the same process but use a BBQ sauce or some sort of liquid paste that does not have the proprietary ingredient in Patent Pending TendaRub.
Turtle you are so bad ;)
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As the late Flip Wilson used to say, ...