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| 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. |
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03-14-2006, 08:54 PM
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#1 |
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is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Pork Pulling
I've been trying to find a tool I have seen a couple of times on Food Network shows, the name I heard that they were called were "bear claws" which is what they look like, and they look perfect for pulling pork. Anyone know where I can find these?
Bossman chuckmarting@bossmanbbq.com |
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03-14-2006, 08:56 PM
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#2 | |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
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Quote:
They are pretty "OK". Cotton gloves, covered by latex gloves work fine to and give ya a bit more feel and control over the process. TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.
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03-14-2006, 09:00 PM
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#3 |
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Full Fledged Farker
Join Date: 12-04-05
Location: Kentucky
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They have a lot of them on E-bay.
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03-14-2006, 09:00 PM
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#4 |
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Moderator
  
Join Date: 09-17-05
Location: soon to be in Mooresville, NC
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They're usually on Ebay all the time as well.
Haven't tried them but for the $10-15 (??) I think they sell for, it's cheap enough to pick up a pair in addition to neoprene gloves like the Kapn mentioned.
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Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's |
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03-14-2006, 09:03 PM
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#5 |
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is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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i got mine on ebay, but recently, thanks to the info provided by the brethren i dont really need them for pulling, just maybe moving large chunks of hot meat around. i foil around 160* internal temperature with chamber temperature at about 250*, take it up to 195* or 200*, then cooler back down to 160*. the last few times i have done this correctly (excluding my recent cold day problems) there was no need to pull with a fork or the claws. the meat just kinda fell into pieces, very tender and moist. hope this helps.
phil |
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03-14-2006, 09:14 PM
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#6 |
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is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Thanks everyone for the quick response to this post, been looking for these things all day!
chuckmarting@bossmanbbq.com |
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03-14-2006, 09:20 PM
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#7 |
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is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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Bear claws are great for pulling pork
I used bear claws yesterday for pulling pork. I have found that this is really the best use for them. They lift and hold meat all right but for pulling they are great.
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Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth... |
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03-14-2006, 09:42 PM
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#8 |
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On the road to being a farker
Join Date: 02-11-04
Location: St. charles MO
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Dave St. Charles, MO |
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03-15-2006, 04:22 AM
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#9 |
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Full Fledged Farker
Join Date: 12-15-05
Location: Essex Jct. Vermont
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Here's a link, This is a awesome store with everything you would ever need to cook BBQ.
http://www.hawgeyesbbq.com/BBQ-Accessories.html |
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03-15-2006, 05:48 AM
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#10 |
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Moderator
Join Date: 04-14-04
Location: Choctaw, OK
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I've got a pair too, and they're wunnerful for all the above-stated reasons!
__________________
Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC... |
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