Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: Bar-B-Lew on April 08, 2018, 11:04:34 AM
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I've tried bear claws, meat rakes, and kitchen forks.
I've settled on kitchen forks.
For some reason, the bear claws didn't feel comfortable in my hands, and you could feel the heat of the meat on your bare hands.
The meat rakes were better than the bear claws, and I still use them on occasion. They too just seem a bit awkward when using as the handles are straight. I think if they had a 45° angle or so it would better replicate a pulling back toward you motion rather than the awkward pulling left and right motion. The handles keep your hands far enough away that you don't feel the heat of the meat on your bare hands like the bear claws.
The simple kitchen forks just seem to work for me and the prongs are closer together to get smaller pulls.
When pulling beef, the chuck roast is usually sitting in the pan of juices. If I start to pull it and it is not falling apart almost effortlessly, I put it back on the grill. Having it cooked to such a state makes it simple to use forks.
When pulling pork, it is typically just coming out of the foil wrap that I put on the shoulder after it hits the stall. Usually, by checking the IT of the meat and doing the probe test, I can tell it is fall apart ready and again making it simple to use forks.
Most of the time, it is only a few minutes and I am done.
What do you use? Why does it work for you? Do you wear any type of gloves when pulling?
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I use forks and finish by using my fingers once the meat gets cool enough.
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I remove the bone and then slice cross grain into 1-1 1/2" slices. I pull the slices with my hands. This method takes half the time and results in relatively symmetrical final product without large chunks. :2cents:
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I use forks and finish by using my fingers once the meat gets cool enough.
+1
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I use forks and finish by using my fingers once the meat gets cool enough.
+1
Yep pretty much the same for me start with forks and B claws to get it broken down, pull out the chunks of fat if needed (some like it in there). Myself I like the shredded big chunks so there is still a meaty texture with the fat. We sprinkle more Mad Hunky rub and then add back the magic fat juice and mix. Then time to eat and vacupack the rest. When I cook a lot of butts for friends it's nice when they hang out, drink a beer and we shred butts. Then we'll vacupack into 6-12 oz portions, or whatever they want. We all have fun, and the world is a funner place.
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I pull the roast apart into large meat chunks using forks.
I then put on thin gloves followed by disposable nitrile gloves and finish things off with my fingers.
This pulling process requires much tasting as things go.
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I bought a device from amazon a few years back (Beef Or Pork Meat Shredder, Potato Masher, Stainless Steel & Aluminum ) works awesome if you have few butts to shred up. Chuck it up in a cordless drill and go to town about ten seconds later you have perfect shredded pork
LTS
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I believe what LTS is referring to is a "Beef or Pork Meat Shredder". I almost bought one..It should solve your pulling issues. Deep pockets required!
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I use bear claws for pork, so easy and fast. I'm still mastering beef. However, the easiest and fastest so far is tossing chunks into the kitchenaid. Google it, you'd be surprised how well it works. Have to be careful not to overdo it though.
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I use bear claws to get it started and then usually use hands. I have a set of rods that go in my hand mixer and they work well also but can be over done and it throws meat shrapnel every where if you are not careful
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Meat Rakes. Just cuz I have them, if I didn't I would use forks like I used to.
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All hand work.
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I started out using salad forks. Then went to some kind of sharp meat rake, then Bear Claws. Now I use a knife to set the shard length and pul it mostly with my hands in insulated gloves, the Memphis Black Jacks.
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Well, with my early cooks, I was using kitchen forks and not getting anywhere cuz the butts were not cooked right. Then progressed to the infamous bear claws as my methods improved and the final product was better. Now, I'm using kitchen tongs to shred the meat cuz I'm getting consistent results and meat is tender and juicy.
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It's been kitchen forks all the way. I just ordered some nitrile gloves with cotton liners, though, so I'll use those next time.
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I believe what LTS is referring to is a "Beef or Pork Meat Shredder". I almost bought one..It should solve your pulling issues. Deep pockets required!
I bought a device from amazon a few years back (Beef Or Pork Meat Shredder, Potato Masher, Stainless Steel & Aluminum ) works awesome if you have few butts to shred up. Chuck it up in a cordless drill and go to town about ten seconds later you have perfect shredded pork
LTS
I asked a similar question a couple months ago & I ordered one of these. No deep pockets required. I paid about $18.00 to have it shipped to my door. This is the only way to go when pulling pork butts.
I drop it in a 5 gallon pail & Like LTS said, 10 seconds & your done!
Haven't tried it on beef yet.
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No I have not tried on beef yet
LTS
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I believe what LTS is referring to is a "Beef or Pork Meat Shredder". I almost bought one..It should solve your pulling issues. Deep pockets required!
I bought a device from amazon a few years back (Beef Or Pork Meat Shredder, Potato Masher, Stainless Steel & Aluminum ) works awesome if you have few butts to shred up. Chuck it up in a cordless drill and go to town about ten seconds later you have perfect shredded pork
LTS
I asked a similar question a couple months ago & I ordered one of these. No deep pockets required. I paid about $18.00 to have it shipped to my door. This is the only way to go when pulling pork butts.
I drop it in a 5 gallon pail & Like LTS said, 10 seconds & your done!
Haven't tried it on beef yet.
Where did you find one for 18 bucks? Cheapest i saw was in the 30's.
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Meat rakes and my hands
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hands/fingers : I usually try to let it cool down so I don't burn my tender fingers. :)
It's rare that I'm trying to feed people while the meat is still hot, I really very much prefer to wait for the meat too cool down to a level that's just bellow my tolerance for pain. Not sure if it's my imagination or not, but I think the meat pulls easier after it's cooled down.. ( might be a couple hours of resting while wrapped )
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Power meat shredder?
I’m quite methodical when pulling pork.
I find that the finished butt still contains plenty of fat and connective tissue.
So that is separated and goes into a dump Pail while the cleaner meat goes in the pile for serving.
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I do mine all by hand. Just old fashioned I guess. I put on some work gloves with some nitriles over them. Gets pretty warm but I like it.
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I believe what LTS is referring to is a "Beef or Pork Meat Shredder". I almost bought one..It should solve your pulling issues. Deep pockets required!
I bought a device from amazon a few years back (Beef Or Pork Meat Shredder, Potato Masher, Stainless Steel & Aluminum ) works awesome if you have few butts to shred up. Chuck it up in a cordless drill and go to town about ten seconds later you have perfect shredded pork
LTS
I asked a similar question a couple months ago & I ordered one of these. No deep pockets required. I paid about $18.00 to have it shipped to my door. This is the only way to go when pulling pork butts.
I drop it in a 5 gallon pail & Like LTS said, 10 seconds & your done!
Haven't tried it on beef yet.
Where did you find one for 18 bucks? Cheapest i saw was in the 30's.
Sent you a PM JStrand.
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I drop it in a 5 gallon pail & Like LTS said, 10 seconds & your done!
What is the texture like when you use this method? Do you remove the fat and connective tissue before or after you process? I too would like to know your source. Thanks
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I drop it in a 5 gallon pail & Like LTS said, 10 seconds & your done!
What is the texture like when you use this method? Do you remove the fat and connective tissue before or after you process? I too would like to know your source. Thanks
I just go through it after its pulled, Here is the tool I bought, for $17.99
(https://images-na.ssl-images-amazon.com/images/I/31U9ASC64oL.jpg)
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Bear claws. Though I've heard of people using their KitchenAid mixers with the dough hook.
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Started with bear claws-gave to father in law. Now have meat rakes, but they can be awkward to use at times. I usually just pull by hand, and then remove all fat/connective tissue at same time.
Does the meat shredder only work with a drill or do they make one to insert in a mixer?
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I have these and use them with a hand mixer.
(https://images-na.ssl-images-amazon.com/images/I/41qjZO74YvL._SY679_.jpg)
They didn't fit the mixer I had so I bought one of these. they work well, but will turn it to much if you use them for to long.
(https://images-na.ssl-images-amazon.com/images/I/51rr-kwtUyL._SX522_.jpg)