Putting our Jaccard Meat Tenderizer to work on some flap meat for Carne Asada. Rubbed the meat down with our Texas Brisket BBQ Rub and then I got all stabby with it. I must admit it is pretty fun using the Jaccard and stabbing the meat 48 times at once. If you don’t have one, I highly recommend it. 🗡️🐄❤️
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