The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
Thread Tools
Unread 05-27-2013, 10:22 AM   #1
Smoke House Moe
Knows what a fatty is.
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default How to pull pork faster

Just had my first "legal" catering gig last weekend. Everything went smooth, but the last thing that we were waiting on was the pulling.

I will not adulterate the pork by chopping.

There are many devices out their for faster pulling. What is the best? Bear claws, the pork puller, etc?

Thanks.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Unread 05-27-2013, 10:26 AM   #2
cpw
is One Chatty Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Downloads: 4
Uploads: 0
Default

I would imagine for pure speed, you'd want to look at the Ro-man pork puller. I've also seen someone use one of those paddles for mixing drywall mud. It took all of about 15 seconds to shred the entire butt.
__________________
________________
Superior SS1
Lang 84 Deluxe
UDS
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub
cpw is online now   Reply With Quote


Unread 05-27-2013, 10:48 AM   #3
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Downloads: 0
Uploads: 0
Default

I have the Roman Pork Puller and can testify that it really does make 'pulled' pork. You CAN overdo it VERY FAST, but if you follow what he says and pulse it just a few times it does a great job and can go through a case of pork butts in a couple minutes. I only do two butts at a time and then dump into pans, two more, dump, etc. If you were using a really big cooler so that the meat wasn't too deep you could pull a whole lot at once if you wanted.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is online now   Reply With Quote


Unread 05-28-2013, 12:04 AM   #4
mikeleonard81
Full Fledged Farker

 
Join Date: 12-11-12
Location: kettering. ohio
Downloads: 0
Uploads: 0
Default

I use bear claws and heat resistant gloves and Im at about 8 minutes a butt and I'm real picky though on what I want to sell. I would cry if I seen someone bite into grissle from one of my sandwiches!
mikeleonard81 is offline   Reply With Quote


Thanks from: --->
Unread 05-28-2013, 12:14 PM   #5
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Downloads: 0
Uploads: 0
Default

Hands.....

If you can get the butts done, let them rest for some time in the cambro while foiled, they will almost fall apart themselves, and the grissle and major fat is easy to pull out.
cynfulsmokersbbq is offline   Reply With Quote


Thanks from: --->
Unread 05-28-2013, 12:52 PM   #6
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
Downloads: 0
Uploads: 0
Default

Eight minutes and manual vs. 20-30 seconds. You have your answer and as said it doesn't take much to overdue. No comparison to the Ro-Man tool. Steve.
ssbbqguy is offline   Reply With Quote


Unread 05-28-2013, 12:58 PM   #7
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Hard to beat the Ro-Man or similar device for speed. It isn't as precise as doing by hand.

FTR, I don't think chopping is adulterating pork. I prefer coarsely chopped pork for sandwiches.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 05-28-2013, 01:30 PM   #8
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Downloads: 0
Uploads: 0
Default

watching the youtube video of the roman pork puller it looks like he got very nice product.

For those that use it, do you pull the fat cap first? Are you able to pull chunks of grissel and the large chunks of fat from the product or does it grind them fine?
cynfulsmokersbbq is offline   Reply With Quote


Unread 05-28-2013, 02:06 PM   #9
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Downloads: 0
Uploads: 0
Default

I pull the fat cap and separate the chunks along the major veins of fat, pulling that out and throwing it away. So I usually end up throwing a butt into the cooler I use in about 5 pieces and then I hit it with the Roman.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is online now   Reply With Quote


Unread 05-28-2013, 02:33 PM   #10
Cack
is One Chatty Farker

 
Cack's Avatar
 
Join Date: 10-05-11
Location: Greenville, SC
Downloads: 0
Uploads: 0
Default

I guess I understand "why" you'd want one of those pork pullers, but to me, pulling the pork is park of what makes Qing so fun.

That thing just looked like pork murder.
__________________
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser

Red Thermapen, Maverick ET73, Maverick ET72

Check out my all things food (and movies) blog One Nine 3 Blog or at my Facebook Page

If you're a fellow Carolina Brethren come join us and be a part of the region where BBQ was born in America.
Cack is offline   Reply With Quote


Thanks from:--->
Unread 05-28-2013, 02:45 PM   #11
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Cack View Post
I guess I understand "why" you'd want one of those pork pullers, but to me, pulling the pork is park of what makes Qing so fun.

That thing just looked like pork murder.
I completely agree, but I surely do see where nthole's hybrid methodology could be used.

For me, personally, and I'm getting ready to do another cook for 100 people who will eat twice (at least) each during the day), there's getting ALL the fat off, and the other part is leaving pieces large enough so that they have a small chance of still being moist 6 hours after being pulled...

I do it by hand, but I do understand that if you dont have enough help that a back-log can happen quickly. Hey, crack the whip! Tell 'em (them thar puller folks) to quit eatin' and pull some for the customers!!!
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Thanks from:--->
Unread 05-28-2013, 02:58 PM   #12
Pole D
Full Fledged Farker
 
Join Date: 09-06-09
Location: Cary, NC
Downloads: 0
Uploads: 0
Default

So he won't "adulterate" the pork by chopping but will use a drill to shred?

You should be able to pull it by hand really quick if its at the right temp.
Pole D is offline   Reply With Quote


1 members found this post helpful.
Unread 05-29-2013, 12:11 AM   #13
mikeleonard81
Full Fledged Farker

 
Join Date: 12-11-12
Location: kettering. ohio
Downloads: 0
Uploads: 0
Default

+1 on that pole D
mikeleonard81 is offline   Reply With Quote


Thanks from:--->
Unread 05-29-2013, 12:44 AM   #14
redaub
Knows what a fatty is.
 
Join Date: 06-20-07
Location: Chambersburg,PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Cack View Post

That thing just looked like pork murder.

That pork was definately "adulterated"!! or maybe violated
redaub is offline   Reply With Quote


Thanks from:--->
Unread 05-29-2013, 10:37 AM   #15
Smoke House Moe
Knows what a fatty is.
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default

Correct, you can pull easily when it's the right temp...and still be on the same butt five minutes into. OR be on my third with a puller.
Cooking for self and family = hand pull
Cooking for masses = puller

***Found a blog that suggested using rotisserie spindles and the rotisserie claw as a puller alternative.
Luckily I had some extra's. Let's just say this will work just like the Ro-Man Puller, but I won't be $70 in the hole afterwards. Plus you have two (two spindles, two forks).
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Reply

Tags
pulled pork

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

Loading



All times are GMT -5. The time now is 05:44 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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