http://www.youtube.com/watch?v...ture=player_embedded
Came across this gadget while wasting time on the internet
http://www.youtube.com/watch?v...ture=player_embedded
http://www.youtube.com/watch?v...ture=player_embedded
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Yup, we've discussed. Something about "automating" pork pulling is just wrong to me.
I picked one of those up a number of years ago (pre-restaurant days). I had a lot of pulled pork to do for a church event, and thought one of those would help. A few points from my experience:
1. They absolutely work 'quickly'. In fact, you can crank your drill an extra 5 seconds and you will have pork pudding.
2. It's a different process and end product than hand pulling, or even using 'bear claws' or other manual puller. That spinning set of pegs on the unit can't differentiate between fat, tough meat, or the 'money muscle',so everything gets whipped up the same amount.
3. The unit was OK to quickly prep a large load of butts at home, but doesn't really have a place in a restaurant environment. We hand pull our shoulders, one at a time as needed. Don't even use the 'bear claws' anymore, and our customers appreciate the texture of hand pulled and not biting into a 'glob' of fat that was remaining.
Just my 2 pennies . . .
1. They absolutely work 'quickly'. In fact, you can crank your drill an extra 5 seconds and you will have pork pudding.
2. It's a different process and end product than hand pulling, or even using 'bear claws' or other manual puller. That spinning set of pegs on the unit can't differentiate between fat, tough meat, or the 'money muscle',so everything gets whipped up the same amount.
3. The unit was OK to quickly prep a large load of butts at home, but doesn't really have a place in a restaurant environment. We hand pull our shoulders, one at a time as needed. Don't even use the 'bear claws' anymore, and our customers appreciate the texture of hand pulled and not biting into a 'glob' of fat that was remaining.
Just my 2 pennies . . .
quote:Originally posted by MaxQ:
Came across this gadget while wasting time on the internet
http://www.youtube.com/watch?v...ture=player_embedded
Yep,I'd seen an earlier version of this.
Vendors that travel the country for 8-9 mos a year and hit a different local/county fair every weekend put them to good use.They tend to go thru lots of 5 gal buckets of sauce.
They just need to get a bunch of folks one time and next year will be a different customer.
Like a Buffalo chopper that grinds every part of the shoulder with one crunch and shreds as fine as 1/4 inch long flat toothpicks.After you shred the pork,you can run the heads of cabbage and vegetables thru the chopper.Besides making slaw,it kinda cleans the chopper.
That extra yield increases profit greatly ,compared to hand pulled.
There are areas of the Southeast that serve only WHOLE Hawg.They toss a 200 pound hog into a 3 ft by 6 ft galvanized pan with about a 4 inch lip.They pull the bones out and leave all the skin,innards,fat,and meats.One ,or two,guys with a pair of cleavers chop and mix it all very finely and then pour jugs of vinegar ,salt,and peppers over it all and mix well.The vinegar is supposed to cut the mouth feel of all the fat.Their customers from that area have eaten it that way for generations.
Sometimes the whole pan goes out on the buffet table with the sides and when it is eaten they close for the day.
In the same right,many of those folks would laugh at hand pulled pork for quality,as well as a poor profit margin.
Depends on what you are used to.
Vendors that travel the country for 8-9 mos a year and hit a different local/county fair every weekend put them to good use.They tend to go thru lots of 5 gal buckets of sauce.
They just need to get a bunch of folks one time and next year will be a different customer.
Like a Buffalo chopper that grinds every part of the shoulder with one crunch and shreds as fine as 1/4 inch long flat toothpicks.After you shred the pork,you can run the heads of cabbage and vegetables thru the chopper.Besides making slaw,it kinda cleans the chopper.
That extra yield increases profit greatly ,compared to hand pulled.
There are areas of the Southeast that serve only WHOLE Hawg.They toss a 200 pound hog into a 3 ft by 6 ft galvanized pan with about a 4 inch lip.They pull the bones out and leave all the skin,innards,fat,and meats.One ,or two,guys with a pair of cleavers chop and mix it all very finely and then pour jugs of vinegar ,salt,and peppers over it all and mix well.The vinegar is supposed to cut the mouth feel of all the fat.Their customers from that area have eaten it that way for generations.
Sometimes the whole pan goes out on the buffet table with the sides and when it is eaten they close for the day.
In the same right,many of those folks would laugh at hand pulled pork for quality,as well as a poor profit margin.
Depends on what you are used to.
I have one and have used it several times. But I only use it when I have alot of butts to do. Over 8. It does clean up easily, and it will do a butt in about 10 seconds. I will only bump the trigger, never just let it run. It can turn a butt into mush pretty easily.
Butt by bumping it and then just quiting, it will do a pretty good job. I take two butts pull the bone and then hit the meat a few times. I plung then hit the trigger. raise ant then hit a spot which needs it again. then dump into pans and finish with bear claws.
The more you do the better you will get with it. I have done around a 100 butts with mine. Not many to alot of people, but I do like mine, when I need it.
RandyE
Butt by bumping it and then just quiting, it will do a pretty good job. I take two butts pull the bone and then hit the meat a few times. I plung then hit the trigger. raise ant then hit a spot which needs it again. then dump into pans and finish with bear claws.
The more you do the better you will get with it. I have done around a 100 butts with mine. Not many to alot of people, but I do like mine, when I need it.
RandyE
The difference Randy is you are a comp cook and caterer and your goal is quality and presentation.You also know the difference in labor savings-to a point, and "quick and dirty"
to increase yield ,profit,and "move on".
You would have no repeat customers,if you didn't.Being from E KY, I know how word spreads around E TN.
to increase yield ,profit,and "move on".
You would have no repeat customers,if you didn't.Being from E KY, I know how word spreads around E TN.
quote:Originally posted by Randy E:
I have one and have used it several times. But I only use it when I have alot of butts to do. Over 8. It does clean up easily, and it will do a butt in about 10 seconds. I will only bump the trigger, never just let it run. It can turn a butt into mush pretty easily.
Butt by bumping it and then just quiting, it will do a pretty good job. I take two butts pull the bone and then hit the meat a few times. I plung then hit the trigger. raise ant then hit a spot which needs it again. then dump into pans and finish with bear claws.
The more you do the better you will get with it. I have done around a 100 butts with mine. Not many to alot of people, but I do like mine, when I need it.
RandyE
"Butt Bumping" potential there.