Not every cut of meat is naturally tender, but that doesn’t mean you have to avoid them. With the right prep techniques, even budget cuts can become BBQ stars.

Physical Tenderizing

• Mallet Method: Use a meat mallet to break down fibers.
• Swiss Method: Often done commercially, but you can replicate it by scoring steaks with a knife.
• Plate Method: Use the side of a sturdy plate to pound meat.

Chemical Tenderizing

• Use a store-bought tenderizer powder or liquid.
• Apply evenly and follow directions on the label.

Marinating Magic

• Use a mix of oil, vinegar, and herbs/spices.
• Keep meat submerged in the marinade and refrigerate.
• Marinate in a zip-top bag and flip it every time you open the fridge.

Why it Works: The vinegar in marinades breaks down muscle fibers, making meat more tender while infusing it with flavor.

With these tools in your grilling toolkit, you’ll turn even the toughest cuts into flavorful masterpieces.