Do any of you guys use a buffalo chopper for the PP or Brisket? I have been thinking about trying one out, but have never used one. Any advice is much appreciated.
Original Post
Teammate had one, which is great for slaw making when feeding large crowds.

Some vendors/restaurants in the Carolinas, that fine shred whole shoulders and use thinner vinegar sauces use them a lot.

Folks that may just cook to 170º internal and serve the fat,skin,pork and all mixed, find them vey useful.

You can pull the bone out of a 10 lb shoulder,drop the shoulder in, and in one crunch it is like tiny bits of shredded toothpicks.

I've never heard of anyone dropping a brisket in one,but I guess if you greatly undercooked it and wanted to mix it with a lot of sauce for ?sloppy joes"? it could work?
Last edited by tom
quote:
Originally posted by MaxQue:
Word of caution....you can create a pile of mush very quickly.


+1
being professionally challenged here I never heard of a buffalo chopper (BC). But having reviewed a few videos I can see how one could make short order of a bunch of PB. I've seen many places that overdo the processing of their pork; my preference is the simple pulled pork with recognizable chunks of hand-pulled meat. I can see the advantage of using a BC commercially if it isn't overdone. As a food processor it could quickly make fine hash if over used. But I can see that they're also multifunctional as a chopper for slaws and would be useful for sausage as well.

BBQ Chop Shop
Not sure if the control is right for sausage sizing/cutting and the keeping the tools chilled,etc.

Commercial grinders,working at slower speeds might be a better answer for the sausage maker.
quote:
Originally posted by Tom:
Yeh Max,but the classically trained chefs could call it pate'. Big Grin


Or, add $5 to the menu price and rename it "Deconstructed Pate') Smiler
quote:
Originally posted by MaxQue:
quote:
Originally posted by Tom:
Yeh Max,but the classically trained chefs could call it pate'. Big Grin


Or, add $5 to the menu price and rename it "Deconstructed Pate') Smiler


ROFLMAO.........
We cooked 500lb of pulled pork 2 years agoa and used one a friend had. We took it 2 passes only. The third gives the chopped looked like carolina versions. 4 passes was mush.

RandyE
A friend of mine who used to do a lot of PB vending in GA sez he used to turn the blades around backwards on a BC and it worked quite nice for pulled pork.
Little late here, but Tom was on target earlier. I've also seen the reverse blade trick used on some models and it works pretty well if the butts are thoroughly cooked. But these are slaw making machines of first order. 50# of cabbage in maybe 3 minutes. They'll do butts as fast as you can feed them in, but 2-3 passes is all you'll want to do. Also makes great bread crumbs for breading oysters and such. Will almost turn bread into flour again. And I've never used one to make sausage, but I've seen it a few times on DDD on food network. Looked to do a pretty good job.

I don't have Buffalo, but I have other veggie choppers. I like to use it to cut tomatoes, cucumbers, etc., especially onions. One day I found it in a friend's kitchen, and the time to make a salad was greatly reduced! Wow, I fell in love with it.

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