|
|
|||||||
| Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
 |
|
|
Thread Tools |
07-31-2014, 02:59 PM
|
#16 |
|
somebody shut me the fark up.
  
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
|
__________________
LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
|
|
| Thanks from:---> |
|
08-03-2014, 11:52 AM
|
#17 |
|
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Used mine for the first time yesterday. Took longer to unwrap 2 butts at a time, debone and put into a food grade level bucket. That it did to shredd them.
Love that thing.
__________________
"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
|
|
| Thanks from:---> |
|
08-03-2014, 12:04 PM
|
#18 |
|
Is lookin for wood to cook with.
Join Date: 09-02-13
Location: Hubert
|
Just got my RO-Man Pork Puller in the mail but havent used it yet. Been raining for over a week now here in eastern NC. From what I've read, my plan is to cut off any fat then hit it in short bursts. I'm only doing one 8 to 9 pound butt at a time, and after a long 8 to 10 hrs on the Que I want to eat ASAP. I never really liked shredding, sometimes (esp with the wife waitin') I just end up slicing it.
__________________
"Well let me just quote the late-great Colonel Sanders, who said..."I'm too drunk to taste this chicken." Oklahoma Joe Longhorn Horizontal Smoker |
|
|
|
| Thanks from:---> |
|
08-03-2014, 11:04 PM
|
#19 |
|
Full Fledged Farker
Join Date: 04-17-14
Location: Omaha Nebraska
|
Just make sure to hit it when it's hot. It pulls really easily, and the meat sucks up the juices.
__________________
Bubba grills 250r - Stumps Stretch - Horizon 16" offset -18" WSM - UUNI 3 pizza oven |
|
|
|
|
08-04-2014, 11:16 AM
|
#20 | |
|
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
Quote:
The guests commented how moist the meat was.
__________________
"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
|
|
|
|
|
08-05-2014, 10:20 PM
|
#21 |
|
Knows what a fatty is.
Join Date: 06-27-09
Location: Hickory NC
|
Y'all can have those pullers. I pulled 32 butts this morning in about 45 minutes and when I got done I dumped a full bus tub of fat in the slop container. Now I ain't the smartest BBQ cook in the world but it seems to me that all that fat is going to still be in there, it ain't going to evaporate! I have had customers tell me that my BBQ is the cleanest that have ever eat. I pull my butts in individual loins and pieces and put it in bus tubs and use 2 spatulas on the flattop to finish pulling it as I warm it. Leaving it in bigger pieces also keeps it more fresh while it's in the cooler.
Jeff Therrell Sweetfire BBQ Lincolnton NC |
|
|
|
| Thanks from:---> |
|
08-06-2014, 08:15 AM
|
#22 |
|
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
|
We sell the Ro-Man puller....We recommend getting as much visible fat off as possible. After that, if you pulse the puller by only holding the trigger for a short amount of time and then release you will get good size chunks that aren't too "shredded".
|
|
|
|
|
08-06-2014, 08:36 AM
|
#23 |
|
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
|
I can not deny the appeal of efficiency, but I like a really corse, hand pulled texture to my pork, so unless I absolutely couldn't take 2 minutes to do it by hand, i'll pass.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
|
|
|
|
08-15-2014, 10:52 AM
|
#24 |
|
Is lookin for wood to cook with.
Join Date: 07-22-14
Location: Southwest, Georgia
|
This video made me order one.
|
|
|
|
|
|
|
