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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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10-03-2012, 08:08 PM | #31 |
On the road to being a farker
Join Date: 05-25-11
Location: St. Louis, MO
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I use a home made pork puller. It will do a ten pound butt in 15 seconds
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So I got that going for me. Which is nice. |
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10-04-2012, 08:00 AM | #32 |
Got Wood.
Join Date: 06-29-09
Location: Lynchburg, VA
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My process probably takes too long, but I trim a pretty good amount of the fat first. I take each section individually, trim any fat, and give it a very coarse chop (1.5" by 1.5" or so).
I prefer plastic food service gloves and a cleaver when it comes to trimming fat. I can feel it with my hands and I can separate larger sections quickly with a cleaver. Trimming does take me longer, but, for me, the coarse-chopping with a cleaver saves a lot of over hand-pulling with pvc/insulated gloves. I find hand pulling to be a little tedious. A few whacks with a cleaver, and boom, I've immediately got the consistency I want.
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Three 22.5" OTS's, 18" OTS, SJ ,Custom Trailer Cabinet Smoker |
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10-04-2012, 10:47 AM | #33 |
is one Smokin' Farker
Join Date: 10-28-08
Location: Frontenac, Kansas
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I use the bone I remove from the butt to cut the clod down to size and then I use my hands, that are in gloves, to finish the job. Works well for me.
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CBJ #31626 UDS Lots of Weber Grills Traeger Texas Pellet Grill My cooking blog [URL]http://babyboomerboyscookinblog.blogspot.com/[/URL] |
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10-04-2012, 11:27 AM | #34 |
On the road to being a farker
Join Date: 05-26-11
Location: Kentwood LA
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I usually just do it with my bare hands a burn the hell out of myself in the process. I have used nitrile surgical type glove on occasions when I wasn't somewhere that I could wash my hands before and after. I don't use forks and I don't think I would like using gloves that were thick enough to prevent me from feeling where the fat is.
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Mike Price |
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10-04-2012, 01:16 PM | #35 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I usually start by dimming the lights, maybe lighting some incense, and putting on some slow music...
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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Thanks from:---> |
10-06-2012, 12:50 AM | #36 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I use two large forks. I think they are salad serving forks or something. They are like 3 times the size of a regular fork. They work great.
Bob
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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10-06-2012, 10:17 AM | #37 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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I use my hands unless it's one of those North Carolina racing pigs. Then it's the chain and my old Jimmy pick up.
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10-06-2012, 10:25 AM | #38 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Bear Claws are the best to start with.
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10-06-2012, 10:34 AM | #39 |
Got Wood.
Join Date: 10-13-10
Location: CT
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Best way to pull your pork is with your hands! Lmao
I use my hands, either with Steve's gloves or food handling gloves. I have seen the mixer method, and a company sells something similar to what Hunt in made. I like to use my hands so I can get most of the nasty fat out. |
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10-06-2012, 01:06 PM | #40 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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By hand, thin pair of food handling gloved only. I like to get the larger chunks of fat out by hand rather than shredding it all up together using bear claws.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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10-06-2012, 01:15 PM | #41 | |
Knows what a fatty is.
Join Date: 01-23-12
Location: Belleville, MI
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Quote:
I frequently cook 20+ butts at a time and this thing saves so much trouble and time! It seemed like a gimmick at first, but when I tried it....wow
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Lang 84" , Bradley Digital 4 Rack , Weber Performer <-- That's Cookin' in STYLE BABY |
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