Thanks Atlas VPN for sponsoring this video. I have been on a quest to find out the best way
to tenderize steaks and I have tested quite a few things, including throwing sparkling water
on steaks. And if you have not seen that video I highly recommend the results were shocking. I have
also done what most Asian countries do and that is to add baking soda to your steaks, now that video
the results were not what I expected. You gotta check it out. But so far the best way to tenderize
a steak has always come out to the champion which is pineapple. The enzymes that comes inside of
the pineapple just destroy steaks and yes it makes them extremely tender. And with all of the
experiments I have done with tenderizing steaks I've always learned something and today is no
different because you have suggested I try Sprite. Many people commenting on those videos said that
their grandmother always used sprite to tenderize. Now i love to drink Sprite but not to tenderize
meat. There's something about this lemon lime soft drink that is awesome but to tenderize steaks well
we're gonna find out. But I wanted to go a little bit beyond, instead of only doing with steaks I
decided to tenderize every meat I had available. This way we'll know once and for all what Sprite
does to meat. And the first thing we're gonna try to tenderize is the toughest one of them all
we're talking about the one dollar steaks, aka the eye round. Usually you do not use this as steaks
because it's way too tough. Most people will cook it as a roast and let me tell you that is okay but
as a steak it is like shoe leather. So if Sprite can do anything on these steaks then we're in for
a good treat. There is zero secret to this you just gotta throw it into a safe container and add the
sprite. Notice I did not season the steaks at all that's because if we do that before the Sprite it
will all fall off, so that is not a good idea. And as you can see after I added a Sprite, check it out.
Just like the sparkling water it looks like it's doing something. I'm wondering if the carbonation
is going between the meat. At the same time Sprite has a lot of sugar, is it gonna make my steak sweet?
All of these things are running through my head and I have no idea what to expect. And that is why
I do it so that we can learn what happens. But with all that being said the only thing left to do now
is to let it rest on my refrigerator for two hours. Hopefully it's gonna make my steak nice and tender.
The next meat we're gonna tackle is chicken and as you can see I chose thighs. To make it even more
challenging for the Sprite I left the skin on. As you already know there's not much to it, I just
added all the thighs to the container and threw in the Sprite. I never really paid attention to
the smell of sprite until now, it smells good and again I definitely think the carbonation is doing
something because take a look at it. How can it not? Well, we're gonna find out real soon and I'm also
wondering if the chicken is gonna be sweet. The only thing left to do now is to cover it up and
let it rest in my refrigerator for two hours. The last and final meat we're going to be tenderizing
today is gonna be these beautiful pork chops. As you can see they have two bones on them that's
where baby back ribs comes from. And even though these are nice and tender I'm wondering if it's
gonna make any difference. But most importantly notice that they are two inches thick, if Sprite
can tenderize a meat this thick man this thing is real good. But again I have no idea what's about to
happen like every other one whenever you're adding Sprite to the meat is extremely satisfying. You can
clearly see that this looks like a crazy science experiment and my hopes is really up for this one
because everyone has Sprite on their refrigerator. Now as you already know the only thing left
to do is to cover it up and let it rest on my refrigerator for two hours. Once the time was
up I took them out and look at this. Now that really looks like a science experiment. It pretty
much reminds me of biology class. If you know, you know. The first one to get uncovered is the steaks,
and check it out what happened to the eye round. The red color is a hundred percent gone. With every
tenderizing experiment I do this is a hundred percent normal and nothing to be alarmed by. If
I put a fresh steak right next to it take a look at it. You would thought one is like a hundred years
old, but no it's just Sprite. Holding it in my hand I can tell you right away that it's not extremely
tender. Yes the fibers are separating a little bit but nothing crazy. But jumping onto the next one we
got chicken and I mean take a look at this. Uff That's biology class right there. It's slightly pale in
color but at the same time it's not that much different. If I put one right next to the other
they are almost identical. The interesting thing is when I hold it in my hand. And I can tell
you right away that it feels way more tender. Yes even though the coloration is different the
tenderness is definitely there. It is way softer. Now jumping onto our last one, we got the pork.
Just like the steak it has also lost a little bit of its color, however unlike the steak it's not
that big of a difference. The humongous difference is actually when you hold it in your hand, it does
feel slightly more tender than the fresh one. But now that all of our meats have been tenderized by
Sprite for two hours the next thing to do is to go ahead and get them seasoned, and for that I wanted
to keep it as simple as possible to see if Sprite added any flavoring to them. So I chose to go with
only salt and freshly ground black pepper nothing else. The only thing I made sure was to season them
well and I am actually looking forward to see the results. But now that we got them fully seasoned
the only thing left to do is to go ahead and cook. For that I'm first going to be putting a
beautiful sear in all of them. Once that's done I'll be cooking them in indirect heat until
I reach a desired internal temperature. For chicken i'm looking at 165 degrees fahrenheit, for the
steaks that's 135. The pork on the other hand is 145. But now I say it is enough talking
and it is time to cook them. So let's do it! [Rock music] Before moving forward I want to thank today's
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down below. Thank you Atlas VPN for sponsoring this video. But now let's get right back to it. All right everybody here we have our beautiful feast today Maumau. -Big feast banquet over here. -Yeah all kinds of meats. We got steak, we got
chicken, we got also pork chops. We got everything obviously we got an experiment Maumau. I'm excited
about this experiment. I don't even need to tell you anymore. -Don't need to tell me. -I even need to tell him, I need to
tell him about anything he already knows the drill. Which one would you like to go first? -Let's
go with the chicken. -Chicken? -Yes. Why? -Get a bad one out of the way already. Get it over with? -Yes! -As you
can see I made it nice and pronounced. -You gave it some extra love. -Extra char over there everybody.
Enough talking you ready for this Maumau? -Let's do this. -All right I'm not excited about chicken,
I gotta be honest. All right cheers everybody! But you see you do it on the grill it
tastes good man. -It's good. -That's what happens when you do it on the grill. -Wow. -It makes the
chicken taste good with only salt and pepper and charcoal that's all you need. -The Guga hating
on the chicken, the chicken is good! -That damn chicken is good everybody. Allright
Maumau. -All right. -So bottom line is we're testing tenderness Maumau, that's what we're
testing all right. So if it's more tender I want to know because flavor-wise it should be
exactly the same. Second one, cheers everybody! -It is more tender. -It is more tender everybody
you heard it from him not for me. -It is more tender. -What's going on over here? -Wow not like a filet
mignon and uh an eye round. -No, no, no, no, no. -But it is a little more tender. -It is more tender
I would say it is also juicier. Would you agree? -It's juicier it's more tender. The verdict
did it work? -It worked! -On chicken thumbs up. All right Maumau let's go for the next one before
you actually finish the whole chicken all right. -Alright. -So the same exact scenario. That one is
yours all right, this one will be mine. -All right. -Slightly pink, juicy just the
way I like it everybody. Cheers everybody! Salt and pepper man and smoke. It is
amazing, I'm telling you right now not that much things on this thing and it
still taste incredible. -Its still good. -You ready for the second one? -I'm ready for the second one. -Let's see
if he works on this one. Cheers everybody! Are you serious? -What the hell did you do here?
Wow there's a huge difference everybody. -Big, big difference. -Huge huge difference I'm excited
for this one Maumau that's amazing. Absolutely amazing! -Now it's funny? The first one is very
thin the second one is a little bit chunkier, the second one is still easier to chew than the first
one. -I know right, it is amazing. It's more tender and it is juicier the flavor is very similar. -The
pork I can taste a little bit of difference in the flavor but it's not a lot. -Nothing crazy. -No
it's not going to make me stop eating the other one. -But it's definitely more tender and juicier. This
is going really really good for the experiment. Huh Maumau? Maumau has no idea what it is. -I don't
know I know it's good, that's all I care about. -It is good everybody and it does work. Enough talking
let's go for the next one. You ready? -All right. -All right let's go. Let's try the very first one oh man
I can tell you right now it's like. - Hold on, this one I'm going to get the middle. -Maumau tried
to cut the edge and it was like a shoe leather Maumau. -It's not cutting and it's not because of the knife.
-That's what happened with me everybody. All right Maumau are you ready for some shoe leather? -Let's
do this. -All right let's try it. Cheers everybody. You're gonna get a little uh soreness on your
mouth, I just keep chewing. -It's tasty but it's thank you for the meat flavor gum. -It is kind
of like a chewing gum that's exactly what it is. Oh man hold on this is gonna take a
while everybody. It tastes wonderful but there's no tenderness. It's the same thing as
if you're chewing gum. Let's go for the next one Maumau are you ready for this? -Alright let's go for the next one and feels a
little bit tender already. -Oh I cut it right in the middle and it does feel tender yep I agree
with you a hundred percent. Cheers everybody. -Cheers. -It's still chewing gum! -Um hum. -Huh Maumau? You still chewing? -It
feels softer. -It does. -But it's still chewy. -No it's no of course it's chewy yeah it's an
eye round Maumau, but I would say that it is softer, it is softer. it definitely worked in every single
meat that we worked on. Now here's the deal, you know what I used for this? Sprite, sprite. A lot
of grandmothers use Sprite in many different countries, I did not know about this, but they
do it. All the grandmothers out there you are right. It works! -You just marinate them? -Just put it in
marinade for a sprite for two hours and that's it. Does not give any off flavor. -No. -It does not
taste sweet, it does not change the flavor profile almost nothing. Slightly different but not that
much and if all you have is sprite to tenderize your meat it works. Now I will say this, it
works a lot better on the chicken and also the pork than the steak, because the steak
is hard everybody, that thing is a shoe leather. -That steak is tough. Anyway guys these are the results. I hope you guys
enjoyed this video, if you do enjoy it make sure you give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in anything I use everything is
always in the description down below. Thank you so much for watching and we'll see you guys on the
next one. And if there's anything in your country that they use to tenderize meat let me know I
would like to try it. Maumau is still chewing. See you guys on the next
one. Take care everybody bye bye.
