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Place the meat in a shallow dish, cover and place it in the refrigerator for at least 12 hours or overnight. You may also use baking soda to tenderize meat. Coat the steak with baking soda and put in the refrigerator, covered, for five to six hours. Wash the baking soda off completely before cooking the meat.
To make BBQ tenders, brush with sauce the last 2-3 minutes of cooking. Preheat grill to surface temperature of about 450 which is medium high on most gas grills and medium on a hot gas grill. Clean and oil the grill surface well. Pat dry 6 (or as many as you need) chicken tenders. Trim the tendon as much as is easy to trim. In a mixing bowl, mix tenders with 1 T olive oil and 3/4 tsp of 7:2:2 (or 1/2 t of kosher salt, 1/4 tsp pepper and 1/4 t granular garlic powder). Place over direct heat. Grill until the chicken turns from a pink color to white along the edge (about 5 minutes). You will see the white moving up the sides.