After reading the discussion in this forum about allergies to fig leaves and the fig sap, I guess I should caution some of you to be careful of the green fig tenderizer, especially while you are cutting it up since you will get the sticky white sap on your hands.

Too funny, Jessica! That is one great swap package! I gave my mini fp to my sister and have been missing it since! It's on my Christmas wish list though. I've never seen those scrubbie thingies and think I might have to research them as they look pretty functional! That meat tenderizer is something else! Nice job Cathy!

Any kind of meat will get tender if it is cooked long enough. But, it can also get so dry and tasteless so as to be worthless. A thick sauce can cover this up to a certain degree, especially if the meat is cubed small, as it seems it is for your chili. I have found with slow cookers, that if you are trying to cook a too-small quantity the liquid can come too close to boiling, which toughens the meat. Browning small-cube meat can be problematic in a similar way...in the course of getting it brown enough, it is cooked completely through and can toughen too much. My solution for this is to brown the meat in larger chunks, so as to get the lovely flavor for my dish, but without cooking through. Then I dice the browned pieces.

Depends on the cut of steak Patti.If you are using a less tender cut like round or flank it is fine to use one of the tenderizers already mentioned,but those cuts are not really meant for grilling.They will work OK if you cook them hot and fast and serve slightly rare.The longer they cook the tougher they will be because all the juices will be cooked out. For a thick cut like NY strip,sirloin or fillet mignon,never poke a hole in it! That will allow all the juices to drain out of it while it is cooking making it tough.Anything with acid,(citrus juices,beer,vinegar,cola,etc.) might help tenderize a steak if used as a marinade,but nothing will tenderize a bad steak!LOL Marinades and rubs are basically used to add flavor.About a cup of liquid and 4 or 5 T. olive or other oil and spices of your choice will do for a marinade.Italian dressing also works well.Marinate for at least an hour or overnight.Throw the steak on a very hot grill or skillet.Cook for the amount of time called for according to the "doneness" you like,then turn (with tongs) and cook the other side.Remember a steak will still cook for 10-15 minutes after removing it from the source of heat. How did yours turn out?