Pulling pork - Page 2

prodano · 12-24-2012, 03:16 PM

Quote:

Originally Posted by MilitantSquatter

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.

Chris Lilly at BABBP chopping up smoked pork shoulder | PHUDE-nyc - YouTube

Wow thanks for sharing! His cookbook is one of my favorites.

Q-Dat · 12-24-2012, 03:31 PM

Nitrile gloves over brown cotton gloves. The best combination of dexterity and protection from the heat.

prodano · 12-24-2012, 04:00 PM

Are you guys using the regular medical nitrile gloves? Or the thicker gloves that Steven Raichlen sells and Chris Lilly uses in the video posted above?

Carolina gamecock · 12-24-2012, 04:32 PM

ImageUploadedByTapatalk1356388349.767192.jpg

Sent from my iPhone using Tapatalk

pwa · 12-24-2012, 06:29 PM

I also just use blue nitrile gloves, the then medical kind(powder free of course) you find at Sams club by the box. That way I can feel the any fat that I want to separate out.

pwa

tyotrain · 12-24-2012, 07:09 PM

Attachment 73770

I have tried everything from forks to bear claws to the big BBQ gloves. This is what I use now and it works great for me. I get them small stretchy gloves most time found in women's gloves. I put them on then put on latex gloves works great.

Have fun and happy smoking
BBQ UP

Q-Dat · 12-24-2012, 07:32 PM

Quote:

Originally Posted by prodano

Are you guys using the regular medical nitrile gloves? Or the thicker gloves that Steven Raichlen sells and Chris Lilly uses in the video posted above?

I use the black nitrile. They are a little thicker and tougher than the blue medical gloves. I get the XL so that they go on easy over the brown knit jersey
gloves.

Tonybel · 12-24-2012, 07:34 PM

2 forks or when I feel like a real man I use my hands.

Vision · 12-24-2012, 08:39 PM

Quote:

Originally Posted by prodano

I currently use bear paws, but think they sometimes shred more than pull.

Maybe you're overcooking it?

IamMadMan · 12-24-2012, 09:19 PM

If I am doing one or two shoulders or butts I use my hands (in gloves).

If I am doing more than two or cooking for a large event, then I use the bear claws. They can pull a butt in a steam pan in about one minute per butt.

.

Lake Dogs · 12-24-2012, 09:33 PM

I have the insulated PVC gloves. They're SUPER for taking meat off and moving it around, but there is little to no feel for the meat and frankly suck for pulling. Yes, I've been talked about badly for voicing my opinion that bear claws, forks, etc. are super for shredding meat but also suck for making pulled pork. It seems there are plenty of folks who dont know the difference... Anyway, best is by hand, the more feel you have the better, then there's a balance between feel and burning the **** out of your fingers. I use just the straight black nitrile gloves and deal with the burning. However, I completely understand those that have another stretchy glove underneath... Chris Lilly's chopping method is what plenty of restaurants use. Done well and you've chopped in quite a bit of fat (which is one of the reasons I dont care for restaurant BBQ), and worse it comes out like cat food as said earlier. Stick with the fingers; you wont be disappointed.

GMDGeek · 12-27-2012, 01:42 AM

I wear gloves :) used to use a fork setup but hands by far work best! I get a feel for the state of the cook and if I need to make changes.

12-24-2012, 04:00 PM	#18
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ	Are you guys using the regular medical nitrile gloves? Or the thicker gloves that Steven Raichlen sells and Chris Lilly uses in the video posted above? __________________ Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120

12-24-2012, 04:32 PM	#19
Carolina gamecock On the road to being a farker Join Date: 03-20-12 Location: Lake city. SC	ImageUploadedByTapatalk1356388349.767192.jpg Sent from my iPhone using Tapatalk __________________ There's room for all of God's creatures.....next to the potatoes and gravy...

12-24-2012, 06:29 PM	#20
pwa is One Chatty Farker Join Date: 10-11-11 Location: North Pole, Alaska	I also just use blue nitrile gloves, the then medical kind(powder free of course) you find at Sams club by the box. That way I can feel the any fat that I want to separate out. pwa __________________ Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website

12-24-2012, 07:09 PM	#21
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY	Attachment 73770 I have tried everything from forks to bear claws to the big BBQ gloves. This is what I use now and it works great for me. I get them small stretchy gloves most time found in women's gloves. I put them on then put on latex gloves works great. Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM follow us at. https://www.facebook.com/LLB.BBQ Last edited by tyotrain; 04-02-2015 at 03:18 PM..

12-24-2012, 07:34 PM	#23
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	2 forks or when I feel like a real man I use my hands. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

12-24-2012, 03:31 PM	#17
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	Nitrile gloves over brown cotton gloves. The best combination of dexterity and protection from the heat.

12-24-2012, 09:19 PM	#25
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	If I am doing one or two shoulders or butts I use my hands (in gloves). If I am doing more than two or cooking for a large event, then I use the bear claws. They can pull a butt in a steam pan in about one minute per butt. .

12-24-2012, 09:33 PM	#26
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I have the insulated PVC gloves. They're SUPER for taking meat off and moving it around, but there is little to no feel for the meat and frankly suck for pulling. Yes, I've been talked about badly for voicing my opinion that bear claws, forks, etc. are super for shredding meat but also suck for making pulled pork. It seems there are plenty of folks who dont know the difference... Anyway, best is by hand, the more feel you have the better, then there's a balance between feel and burning the **** out of your fingers. I use just the straight black nitrile gloves and deal with the burning. However, I completely understand those that have another stretchy glove underneath... Chris Lilly's chopping method is what plenty of restaurants use. Done well and you've chopped in quite a bit of fat (which is one of the reasons I dont care for restaurant BBQ), and worse it comes out like cat food as said earlier. Stick with the fingers; you wont be disappointed. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

12-27-2012, 01:42 AM	#27
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	I wear gloves :) used to use a fork setup but hands by far work best! I get a feel for the state of the cook and if I need to make changes. __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]