Optimal meat pounding set up?

[soulcougher73]

Trusty old...

 

[preslove]

just butterfly it. takes like 15 seconds per chicken boob.

Actually, this is something I might start doing, especially because it would make bone-in, skin-on filets easier to cook. Thanks for giving me the name of the thing I was thinking of doing.

Ok, guys, I'm going to cut my meat instead of beating it, for now.

 

[JulesMaximus]

 

[CraKaJaX]

lololol @ Jules

 

[preslove]

I've never tasted Vaseline, but I imagine it'd be pretty bad.

 

[pete6032]

plastic wrap on top and bottom of meat, place meat on cutting board, and then pound with fist. Either that or I will use a can of vegetables.

 

[BurnItDwn]

Make sure you yell at it in anger when you are pounding your meats. The neighbors will be jealous of your cooking!

 

[sdifox]

You want water based :whiste:

 

[Carson Dyle]

Actually, this is something I might start doing, especially because it would make bone-in, skin-on filets easier to cook. Thanks for giving me the name of the thing I was thinking of doing.

Ok, guys, I'm going to cut my meat instead of beating it, for now.

A bone-in, skin-on breast wouldn't be called a fillet.

Can/would you even butterfly breasts with the bone-in? I suppose you can, but that would be odd, given that you'd then be cooking a thin boneless fillet and a boned breast with half its meat. Not quite sure what you're trying to do here.

 

[preCRT]

Meat in plastic bag or covered in saran, then hammered. This also crushes ice.

 

[shortylickens]

Never in my life have I pounded any meat.
Not mine.
Not another mans.
Not a strangers.