NO PROBLEM SMOKING THE PORK, BUTT, CAN ANYONE RECCOMEND A GOOD GRINDER/CHOPPER FOR MINCED Q?
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Your hand and a knife.If you cooked it to 190 it should pull easy if you cooked it less you will just have to chop it.
Has anybody tried the "Bear Paws" from the Barbecue Store for pulling pork?
The knife works fine, but I'm cooking 60 - 70 pounds at a time. I'm serving chopped Q, rather than pulled and my old hands can't chop like they used to.
I have notice the BQ resturants here use a clever and go to town chopping.
Don't know that I want "machine" chopped Q. Part of the process of chopping is to remove some of the unwanted fat that may not have rendered.
Just a good cleaver and chop/chop/chop does the trick in most restaurants. Get 2, one for each hand.
If you can't do manual, maybe someone can suggest an alternative.
Smokin'
Just a good cleaver and chop/chop/chop does the trick in most restaurants. Get 2, one for each hand.
If you can't do manual, maybe someone can suggest an alternative.
Smokin'
I'll go with Ricky on the manual method. In fact, I've found that I don't really like the finely pulled or minced butt from many restaurants, but prefer a chunkier rough-pulled version. You can really see, taste the pork better, i think
Yea I just pulled two butts at 195 and they just pulled apart and couldn't get easier than that.
quote:Originally posted by Bruce Bissonnette:
[qb]Has anybody tried the "Bear Paws" from the Barbecue Store for pulling pork?[/qb]
I've got a couple pairs of bear paws and wouldnt want to be without them! My mentor Jim Fox turned me on to them -he also sells them from his web site for $16. FoxesBBQ
Dave
I have two pairs of bear paws, they make pulling butt's much easier. Cabela's has them in their catolog.
Speaking of chopping blocks, I made some end grain cutting boards for Christmas gifts this year and have 2 extras. I'll let them go if anyone is interested.
This isn't one of the "extras" but they're very similar.
d9inger@triad.rr.com
This isn't one of the "extras" but they're very similar.
d9inger@triad.rr.com
Samvalaw,
I understand what your going through,we tried knives,clevers and anything else that was sharp.Because we cull our beef and pork fat per order,we went to a dough scraper.Go to your local supply house and buy two or four plastic handle dough scrapers.Take them to your local knife/saw sharpener and have him put sharp,curved at the ends edge on them.They work great,you can slice the beef/pork/turkey/chicken with no problem,chop to the degree you want,then use the chopper to put the product on the sandwich/plate/salad.We keep 6 pair on hand at all times,rotating them between the line and the sharpener about every 2-3 weeks. Have had the same 6 pair in service for over 6 years. Work great,give it a try.
Papa Shaka
I understand what your going through,we tried knives,clevers and anything else that was sharp.Because we cull our beef and pork fat per order,we went to a dough scraper.Go to your local supply house and buy two or four plastic handle dough scrapers.Take them to your local knife/saw sharpener and have him put sharp,curved at the ends edge on them.They work great,you can slice the beef/pork/turkey/chicken with no problem,chop to the degree you want,then use the chopper to put the product on the sandwich/plate/salad.We keep 6 pair on hand at all times,rotating them between the line and the sharpener about every 2-3 weeks. Have had the same 6 pair in service for over 6 years. Work great,give it a try.
Papa Shaka
Thanks Papa, sounds like a great suggestion that may solve my problem.
You might want to contact Carruthers Equipment for a reducer, they make a table top shredder that puts out a good texture for pulled products. As for chopping, get in touch with them at 503/ 861-2273, thats in Oregon. Or check out www.carruthers-equipment.com Hope that can be of some help.
MERRY X-MAS AND BBQ SPREE IN 2003
MERRY X-MAS AND BBQ SPREE IN 2003