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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 03-20-2014, 06:37 PM   #1
smokeymeatsweats
Knows what a fatty is.
 
Join Date: 02-25-14
Location: Lafayette, Indiana
Default anyone use claws or pork puller

I'm cooking 7 or 8 shoulders in a month and I wondered if anyone has used the bear claws or the pork puller(drill powered shredder)
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Old 03-20-2014, 06:56 PM   #2
MattG
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I have the Roman Pork Puller and love it. Works great.
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Old 03-20-2014, 07:46 PM   #3
Lake Dogs
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If you like shredded pork with the fat remnants still in it, it does this great. Me, I find the results akin to ruining good pulled pork. The bear claw can be effective, but you'd want to remove the fat first, and to me tha's more time than just pulling it by hand.

I put on a pair of nitrile gloves and pull it by hand; I like to leave the pieces roughly the size of my thumb, give or take, so that they retain the moisture and flavors much better while I remove ALL of the fatty tissue that wasnt cooked off...

FYI: when I cook, I usually cook 6 - 12 9# butts...
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Old 03-20-2014, 07:52 PM   #4
smokeymeatsweats
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I usually trim my fat caps pretty thin so I may not have much of a fat issue, Matt does your pork stay pretty moist
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Old 03-20-2014, 08:25 PM   #5
HBMTN
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I tried the bear claws one time but I like to get out my insulated gloves and go at them by hand better.
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Old 03-20-2014, 08:48 PM   #6
Pyle's BBQ
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I usually just use two sets of tongs.
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Old 03-20-2014, 09:28 PM   #7
Williefb
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Join Date: 05-18-11
Location: Middle TN
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I've got a set of the metal bear claws that are the Big Green Egg brand. I like em a lot.
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Old 03-20-2014, 10:27 PM   #8
mikeleonard81
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I slide the fat cap off and use the bear claws for the first step. Then I go by hand to make sure I get all the unwanted's out.
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Old 03-21-2014, 12:52 AM   #9
RICK Allen
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Tongs work the best stick them in and give it a twist, if it wont twist put it back in for an hr
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Old 03-21-2014, 09:59 AM   #10
poorolddan
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Join Date: 01-01-11
Location: Gretna NE
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If I want to pull several butts and I'm short on time the Roman is the tool. Let them rest for 20 minutes them put that screaming hot butt in the pot and blast it as fine as you want. You still are serving hot and don't have fried hands.
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Old 03-21-2014, 08:32 PM   #11
sunrise
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Join Date: 10-04-10
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I tried claws, I found them hard to use ( for me anyway), I saw the drill opperated tool, but didnt like the way the pork came out, I do a lot of butts every week, and 2 forks by hand is what works for me.
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Old 03-21-2014, 08:47 PM   #12
revkab
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I used a pair of Kassa Meat Claws (got 'em from an "Amazing" online store) for my last butt. They die a really great job, even though I should have let the butt cook a while longer.
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Old 03-21-2014, 11:30 PM   #13
Toast
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I use the Bear Claws.
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Old 03-22-2014, 02:40 PM   #14
becksboy
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I use the pork puller to save time, just do not over do it or your pork can turn to mush.
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Old 03-24-2014, 08:32 AM   #15
tsimm15
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I use bear claws and my wife helps sift thru for fat. Doesn't take long for each butt.
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