Meat Tenderizing

Last night on Jimmy Kimmel Live, Chef Adam Perry was on to plug his new grilling book. In the segment, he and jimmy took a large, two bone prime rib roast and beat it with baseball bats. The theory was that a flatter surface would create more crusty char on the outside.

I'm OK with flatter for more char. The damn bats seemed so dumb and gimmicky. If you were buying high quality beef, that was a $50 or $60 roast. Even a cheaper supermarket Black Angus roast that size is probably $25 or $30. The meat he cut up looked good, but it also looked slightly less beaten. But seriously, a bat? I should just stop watching TV. I'm addicted to the stupid box though.