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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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01-08-2013, 08:17 PM | #31 | |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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But I think Mr. PWA had the best answer right here. Seems I've not been cooking my butt long enough. I was taking it to an internal temp of 160, wrapping it, coolering it, and using two table forks to shread it. What a pain!!!!!!!! But I think I need to wait another 40 degrees before I pull my butt. Guys, I can't thank you enough. Not sure where I got my ideal I.T. of 160, but I thank you for my continued education. "Meat on Brothers!"
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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01-09-2013, 08:28 AM | #32 |
Got Wood.
Join Date: 12-13-12
Location: Cleveland, OH
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well I'll be damned I read that and I think this is part of my problem sometimes as well
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01-09-2013, 08:58 AM | #33 | |
On the road to being a farker
Join Date: 06-12-12
Location: Cincinnati, OH
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01-09-2013, 09:11 AM | #34 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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I think you've found most of your problem for pull -- I wouldn't want to attack a 160 degree butt with two forks either!! When the butt's properly cooked and rested, the main meat chunks will just fall off, the fatty areas will be either dissolved into yumminess or will just sheet off easily by hand. Then it doesn't take much finger pressure to break the meat into bite-sized chunks.
Another vote here for nitrile disposable gloves over cotton ones that are damn near disposable (like these http://www.harborfreight.com/general...ves-46992.html ). You're insulated, but you can feel what you're doing.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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01-09-2013, 09:15 AM | #35 | |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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Like I said if you need power tools to pull apart your pork................ That is most likely your biggest problem. Take those suckers up to 200-205 then pull them apart. 160 is nice if you are doin a pork loin or something you want to slice but not even close to where you want it for pulling. If you can't cleanly pull out the bone with little effort, they aren't ready yet.
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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01-09-2013, 09:46 AM | #36 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Great information, thanks guys.
Ya know, the best part, is that I've already got cotton gloves and laytex gloves for using with wood working projects. Seems I had everything I needed.....except for the knowledge. Can't wait for the next butt cook.
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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01-09-2013, 03:23 PM | #37 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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160 degree butt is fine for slicing but it would be mighty tough to pull. I have a pair of the Charcoal Companion metal units and they work well enough but I tend to end up with the pork shredded a bit finer than I really like it. I find that using my fingers wearing the Raichlen gloves gives me a better feel for the finished product. Besides, I keep punching holes in the foil pans using the metal jobbies.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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01-10-2013, 01:58 AM | #38 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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I'm a big ole, 6-sammich, eatin fella with big mitts and the Bear Paws fit just fine for me. Great product and darn near a weapon!!!!
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-10-2013, 09:27 AM | #39 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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I guess it depends on how much meat you have to pull. (Wait, did I just say that?!)
Seriously... I do it by hand using a pair of heat-resistant gloves if it's only one butt. For 2 or 3... I use my bear claws. I think if I was doing commercial work - I'd look into something like the drill attachment. Or invest in a giant cutting board and some cleavers.
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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01-10-2013, 12:55 PM | #40 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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That's a great statement, right there. Thanks TT!
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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