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Kevin S. Wilson
 
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On Sat, 14 Aug 2004 22:26:15 GMT, Larry Noah >
wrote:

>On 14 Aug 2004 14:27:02 -0700, (Rick B) wrote:
>
>>On one of the barbecue shows on the Food Network, they were using some
>>"Claw" looking utensils to make pulled pork. They looked like they
>>worked very well. Does anyone have experience with them, and where
>>can I buy a set. For the last 6 months pork shoulders have been my
>>smoking meat of choice. Would love to find an easier way to pull the
>>meat, and keep from burning my hands as well!
>>
>>Thanks for any help and advice.

>
>
>I use heavy food grade rubbber (actually vinyl) gloves. They do
>actually make a difference in the heat to your hands. Also, you have
>control of pulling and mixing that utensils will not give you.
>


What he said. I use some heavy-duty vinyl (?) rubber (?) gloves from a
restaurant-supply store. Much better control over pulling, shredding,
chunking. Only problem is getting them off once they're good and
greasy; a paper towel helps tug them off.

I usually pull pork in the morning, after an overnight cook. Anyone
else pull pork with two or three bowls of sauce at hand and a glass of
iced tea, for a porkoliscious breakfast? After all, got to make sure
it's fit for company.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"