Fine Shredded Barbecue
 

Does anyone know where I can get a reasonably priced shredder to make
"North Carolina Style" barbecue easier? Please advise.

"SmokinD" > wrote in message
lkaboutcooking.com...
> Does anyone know where I can get a reasonably priced shredder to make
> "North Carolina Style" barbecue easier? Please advise.
>
Cook your meat properly and you'll find that a fork is all the shredder you
need. If your meat won't pull (shred) easily, you haven't cooked it long
enough.

Read the faq http://www.eaglequest.com/~bbq/

Or Elder Ward's excellent site
http://biggreenegg.com/recipes/pork/NCpulledPork.htm

Jack Curry

"SmokinD" > wrote in message
lkaboutcooking.com...
> Does anyone know where I can get a reasonably priced shredder to make
> "North Carolina Style" barbecue easier? Please advise.
>
Cook your meat properly and you'll find that a fork is all the shredder you
need. If your meat won't pull (shred) easily, you haven't cooked it long
enough.

Read the faq http://www.eaglequest.com/~bbq/

Or Elder Ward's excellent site
http://biggreenegg.com/recipes/pork/NCpulledPork.htm

Jack Curry

On Sat, 18 Dec 2004 17:19:30 -0500, "Jack Curry" <Jack
> wrote:

>
>"SmokinD" > wrote in message
alkaboutcooking.com...
>> Does anyone know where I can get a reasonably priced shredder to make
>> "North Carolina Style" barbecue easier? Please advise.
>>
>Cook your meat properly and you'll find that a fork is all the shredder you
>need. If your meat won't pull (shred) easily, you haven't cooked it long
>enough.

Agreed. I didn't much care for the finely shredded PP I had in North
Carolina. Mushy, with an off-putting texture, and unattractive to the
eye -- looks like something that's already been eaten.

I prefer my pork to pull in large hunks that easily break down into
fairly good-sized strings of meat.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr

On Sat, 18 Dec 2004 17:19:30 -0500, "Jack Curry" <Jack
> wrote:

>
>"SmokinD" > wrote in message
alkaboutcooking.com...
>> Does anyone know where I can get a reasonably priced shredder to make
>> "North Carolina Style" barbecue easier? Please advise.
>>
>Cook your meat properly and you'll find that a fork is all the shredder you
>need. If your meat won't pull (shred) easily, you haven't cooked it long
>enough.

Agreed. I didn't much care for the finely shredded PP I had in North
Carolina. Mushy, with an off-putting texture, and unattractive to the
eye -- looks like something that's already been eaten.

I prefer my pork to pull in large hunks that easily break down into
fairly good-sized strings of meat.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr

I have had a couple chunks of meat that were a little hard to pull, but
that was my fault. I used to get anxious and take them off too early.
Not anymore and no tough meat pulling anymore either. It pulls with
the fingers and takes a very short time to get it done. A few chunks
always hang together and need to be pulled with forks, but it's still
easy and *fast*.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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> Does anyone know where I can get a reasonably priced shredder to make
> "North Carolina Style" barbecue easier? Please advise.
>
You might try a set of "Bear Paws".

I think I got mine from Hawgeyes BBQ...hawgeyesbbq.com

Steve

Steve S wrote:
>> Does anyone know where I can get a reasonably priced shredder to make
>> "North Carolina Style" barbecue easier? Please advise.
>>
Real NC BBQ is pulled not shredded. (a very fine distinction there)(Yes I
know, some places chop it too)

> You might try a set of "Bear Paws".

I've tried those but really prefer the two forks like Jack mentioned. I
can't explain why though.

>
> I think I got mine from Hawgeyes BBQ...hawgeyesbbq.com

That's where I'd look. They're in there somewhere.

BOB

SmokinD wrote:
> Does anyone know where I can get a reasonably priced shredder to make
> "North Carolina Style" barbecue easier? Please advise.
>
Unless your using it for a commercial enterprise I'd say do it by hand.
Pull it then chop it with a blade. The fellow at the Lexington
Restaurant in North Carolina, had a machine to shred his pork shoulders.
Probably costing a hundreds dollars.

--
Mike Willsey
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw
(AMWILCOMPORIUMNET) (@ between L&C, dot between M&N)

"Jack Curry" <Jack > wrote in message
...
>
> "SmokinD" > wrote in message
> lkaboutcooking.com...
> > Does anyone know where I can get a reasonably priced shredder to make
> > "North Carolina Style" barbecue easier? Please advise.
> >
> Cook your meat properly and you'll find that a fork is all the shredder
you
> need. If your meat won't pull (shred) easily, you haven't cooked it long
> enough.
>
> Read the faq http://www.eaglequest.com/~bbq/
>
> Or Elder Ward's excellent site
> http://biggreenegg.com/recipes/pork/NCpulledPork.htm
>
> Jack Curry


I'm with Jack on this one. If you cook the pork to the right temperature, it
will basically pull itself. If you are having to force it, then it need to
cook longer.
-CAL