喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 12-24-2012, 02:08 PM   #1
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Default 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!
__________________
Kamado Joe Jr, BPS Drum Smoker, WSM, Weber 22.5" OTG, Weber Q120
prodano is offline   Reply With Quote


Old 12-24-2012, 02:09 PM   #2
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Yorktown
Default

I use the pvc gloves that i got free with my order at Simply Marvelous. Before that I used 2 forks.
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote


Old 12-24-2012, 02:11 PM   #3
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Default

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'
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is offline   Reply With Quote


Old 12-24-2012, 02:12 PM   #4
yakdung
is One Chatty Farker
 
Join Date: 04-12-10
Location: Houston, Texas
Default

I use two large serving forks. I would also suggest stainless steel tongs. I only use Edlund brand (USA).
yakdung is offline   Reply With Quote


Old 12-24-2012, 02:14 PM   #5
energyzer
is one Smokin' Farker
 
energyzer's Avatar
 
Join Date: 08-23-10
Location: Nebraska
Default

Two forks
__________________
Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE
energyzer is offline   Reply With Quote


Old 12-24-2012, 02:35 PM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Double Nitril gloves
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 12-24-2012, 02:41 PM   #7
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Gloves - the ones from Simply Marvelous. I'm guessing you'd now find 'em on the Big Poppa Smokers site.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Old 12-24-2012, 02:54 PM   #8
cholloway
is Blowin Smoke!

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Default

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.
__________________
Colin
Due to rising cost of ammo, do not expect a warning shot
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
35 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
Weber SJS & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
STOK Island gasser
cholloway is offline   Reply With Quote


Old 12-24-2012, 03:12 PM   #9
Carmichal
Got Wood.
 
Join Date: 12-30-07
Location: Pinehurst, NC
Default

Knife and fork but it only take one to two slices and it's all fallen apart because it's so tender.
Carmichal is offline   Reply With Quote


Old 12-24-2012, 03:17 PM   #10
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

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.

__________________
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
MilitantSquatter is offline   Reply With Quote


Thanks from:--->
Old 12-24-2012, 03:18 PM   #11
u-joint
Got Wood.
 
u-joint's Avatar
 
Join Date: 12-12-12
Location: Tulsa, OK
Default

I just use my gloved hands as well.
u-joint is offline   Reply With Quote


Old 12-24-2012, 03:41 PM   #12
beckerclc
Found some matches.
 
Join Date: 02-01-10
Location: St. Louis, MO
Default

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 . . .
beckerclc is offline   Reply With Quote


Old 12-24-2012, 03:42 PM   #13
jemezspring
Take a breath!
 
Join Date: 10-09-09
Location: Chicago Proper
Default

Another vote for your natural claws. Nothing beats getting your hands into it.
jemezspring is offline   Reply With Quote


Old 12-24-2012, 04:06 PM   #14
Stingerhook
Babbling Farker

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Default

My wife.
__________________
Marty

UDS now resurrected, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle, Stainless ECB, Stok Tower Grill & Barrel Grill, Stealth WSM 18"
Stingerhook is offline   Reply With Quote


Thanks from: --->
Old 12-24-2012, 04:12 PM   #15
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Default

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!
__________________
Kamado Joe Jr, BPS Drum Smoker, WSM, Weber 22.5" OTG, Weber Q120
prodano is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:05 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts