Meat Prep

[mosesbotbol]

Been digging the Morton's Tender Quick. 20-30 minutes, rinse and season makes a difference. Never had a tender shoulder steak on the grill before. Seriously, buy those 50 cent steaks and no one will any different!

Originally Posted by Col. Kurtz

Trisodium Phosphate is a fairly common additive in prepared meats (think deli meats), generally to retain moisture. Too much, or inferior quality can give meat that slick or slimey feel.

And yes, it makes meat sooo good!

Especially important for fish as that loses so much moisture before cooking.