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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-24-2012, 01:08 PM
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#1 |
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On the road to being a farker
Join Date: 08-25-07
Location: Oro Valley, AZ
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Pulling pork
I am wondering how everybody pulls pork. I currently use bear paws, but think they sometimes shred more than pull. Have been thinking about getting some high temp gloves like what Raichlen sells, any better ideas? Thanks!
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Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120 |
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12-24-2012, 01:09 PM
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#2 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I use the pvc gloves that i got free with my order at Simply Marvelous. Before that I used 2 forks.
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~Ren~ Fat Kids Club Founding Member |
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12-24-2012, 01:11 PM
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#3 |
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Babbling Farker
  
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I've used bear claws, forks and my bear hands. I get my best results using my fingers to shred the meat. it gives a better consistency. Get gloves and use your own claws. happy pullin'
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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12-24-2012, 01:12 PM
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#4 |
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is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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I use two large serving forks. I would also suggest stainless steel tongs. I only use Edlund brand (USA).
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12-24-2012, 01:14 PM
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#5 |
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is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Two forks
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Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE |
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12-24-2012, 01:35 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Double Nitril gloves
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-24-2012, 01:41 PM
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#7 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Gloves - the ones from Simply Marvelous. I'm guessing you'd now find 'em on the Big Poppa Smokers site.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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12-24-2012, 01:54 PM
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#8 |
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Babbling Farker
 
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I also just use blue nitrile gloves. Make sure the meat has cooled enough to handle. Gloved fingers make sure you can feel and remove any residual chunks of fat or anything else you don't want to bite into. Can't do that with any utensils.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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12-24-2012, 02:12 PM
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#9 |
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Got Wood.
Join Date: 12-30-07
Location: Pinehurst, NC
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Knife and fork but it only take one to two slices and it's all fallen apart because it's so tender.
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12-24-2012, 02:17 PM
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#10 |
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Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Chris Lilly does it best with his knife show, but I like it just at the point of smushing it with the gloves and leaving in slightly larger chunks for great texture.
Chopped is good, but it done wrong, it gets the consistency of cat food.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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12-24-2012, 02:18 PM
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#11 |
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Got Wood.
Join Date: 12-12-12
Location: Tulsa, OK
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I just use my gloved hands as well.
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12-24-2012, 02:41 PM
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#12 |
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Found some matches.
Join Date: 02-01-10
Location: St. Louis, MO
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I have seen a tool called the Ro-Man pork puller. Here is a link to their website http://www.porkpuller.com/
It is probably not for someone that just does one or two at at a time but for mass quantity. But then again when you have a chance to use a power tool while cooking . . . |
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12-24-2012, 02:42 PM
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#13 |
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is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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Another vote for your natural claws. Nothing beats getting your hands into it.
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12-24-2012, 03:12 PM
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#15 |
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On the road to being a farker
Join Date: 08-25-07
Location: Oro Valley, AZ
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Awesome thanks for the replies! I think I will invest in a pair of gloves and pull by hand. Hope everybody has a Merry Christmas!
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Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120 |
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