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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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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. |
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Rick B wrote:
> On one of the barbecue shows on the Food Network, they were using some > "Claw" looking utensils to make pulled pork. Probably "Bear Paws". I've seen 'em used, and they seem to work fine. http://www.barbecue-store.com/bearpaw.htm |
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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?" |
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I use Orka silicone mitts for taking the meat out of the pit. For actually
pulling the meat, a pair of carving or serving forks (or one of each) works fine - no mitts needed. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "Rick B" > wrote in message om... > 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. |
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![]() "Dave Bugg" <deebuggatcharterdotnet> wrote in message ... > Rick B wrote: > > On one of the barbecue shows on the Food Network, they were using some > > "Claw" looking utensils to make pulled pork. > > Probably "Bear Paws". I've seen 'em used, and they seem to work fine. > http://www.barbecue-store.com/bearpaw.htm That's them. I saw the same show and they tore a butt in nothing flat. |
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>"Claw" looking utensils to make pulled pork. They looked like they
>worked very well. I saw those also and knew I had seen them before and low and behold I saw them on another show on Food Network where they were used as salad tossing utensils. That jogged my memory to the fact that I had seen them in some kind of culinary catalog in a salad bowl set. Max |
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