Whats the 'tenderquick trick'?

[newb]

I dont recall having seen the reason why, but I have read posts where Ron and others put a lil TQ on their meat a little before smoking to do something 'special'. What exactly does it do for the different meats(beef, chicken, etc).

So could someone please enlighten me (and others I'm sure) as to what it does? I couldn't find any info in search but I'm also a search flunkie.

V/r
Newb.

 

[chisoxjim]

tenderquick can be used to increase a smoke ring on meat by increasing the chemical reaction going on with the meat and the burning charcoal.

I dont use it, I try to limit my intake of nitrates and other preservatives that have been shown to cause cancer.

 

[smokebuzz]

OLD trick. ROLL a piece of meat (beef) in TQ, turn it White, let it set for 10-15 min. WASH OFF GOOD, and grill meat to a rear-med. rear.

This become famous at 1 day, non-sanctioned cook offs thet only gave you time to rush ribs enuff ,time for loin, and no where neer enuff time to do beef. SOOOO folks figured this out, and used Tri-Tips. It works you can fool ALOT of folks into thinking it's a smoke ring. On med. rear meat?

 

[flyhigh123]

are you saying that that the grill, not smoker, with TQ can make a smoke ring too?

 

[ddave]

In this instance it's not a smoke ring. It just looks like one because it is the same chemical reaction

An excerpt from this thread.

http://www.smokingmeatforums.com/for...ad.php?t=61546

Dave

 

[rw willy]

I have used it on chicken thighs. Not sure about to smoke ring thing. (I do believe what they are saying) However, I found it to "tighten" up the chicken and if left on long enough it gives a slightly "hammie" flavor.
Remember to rinse thoroughly.

 

[ddave]

I think RonP uses it a lot too as a flavor enhancer. Not everyone who uses it is trying to make a fake smoke ring.

Dave

 

[mballi3011]

Now I have used tenderquick on turkey legs and wings for a deeper and alittle spicey flavor like the turkey legs you got at the fairs as alittle kid. Now I have also used it on a chuck roast about 4-5 hours before smoking it and it also gets a differant flavor all together and really good one to.

 

[newb]

Thanks all.

So my take is you can use it to make a phony smoke ring and use it just before the smoke to give it a different flavor of sorts.

Does it make it more juicy? I would think the salts would pull out more moisture.

Thannks again.

 

[ronp]

It works great on thighs, taste and texture wise.

 

[erain]

i have used tenderquick some as well, never for the purpose of creating a smoke ring. guess the difference is i leave mine on alot longer than 15 min... use it to cure chicken thighs, baby back ribs, canadian bacon,and just recently tried some on some fish. it definatly is a flavor enhancer, and changes the texture a bit. i didnt care too much for it on the fish and will continue with my tried and true brine. it is a cure and must be used to specific instructions.

the something special... is the difference in taste between cured and non cured foods.

 

[buffalosmoke]

I just got the book Charcuterie, and there are a few recipes that use cure in the brine. One is a Whiskey glazed smoked chicken. I've never put cure in a brine before...but I'm looking forward to trying this chicken.