British BBQ Society Forums

I'm interested to see how everyone tackles pulling their pork, do you use forks, bear paws, your hands, home made custom gadgets? I personally use forks but it can be hard work, thinking about getting some paws but open to suggestions.

Hi

I generally use my hands and then use a fork for smaller bits but the first few times I did pulled pork I used forks and found it really tough going. I suspect my first few attempts the pork was a bit dry.
The more I've done the juicier I've got them and they fall apart by hand.

Do you foil your pork, since I've been foiling with a liquid It's kept it very moist and i'm really pleased with it.

I've just done my first fattie and used cheap sausages and think it could of been ten times better with decent sausages I'll learn

Foiled mine the first couple of times but never since then, always comes out juicy enough on my wsm. Not smoked a fatty yet but going to soon. if u want good sausage meat you have to make a mix yourself. Cheap ones are made with such horrible stuff u don't wanna know lol, I get all meat from my butcher now, works out cheaper than the supermarket, get good discount too for being a loyal customer

ive been looking at the sausage making forum and they make it sound so easy and cheap to do, might get some more experience in smoking before I buy the equipment and get an earful from the boss

Well worth investing in some sausage making kit! I got a grinder for £30 odd from Butcher's Sundries and a stuffer for £25 from eBay. Cheap and cheerful but it does just as good a job as much more expensive kit

As for pork - I use forks, but I'm considering getting some bear paws

Sounds cool, can you post some links to the sausage making gear u have

matt318 wrote:I'm interested to see how everyone tackles pulling their pork, do you use forks, bear paws, your hands, home made custom gadgets? I personally use forks but it can be hard work, thinking about getting some paws but open to suggestions.

I've used bear claws and I've used forks. These days I tend to use my hands whilst wearing two pairs of bodyguards gloves. I don't shred the pork too fine as I find that this causes it to dry out quicker.

Cheap grinders and stuffers are fine - but don't expect them to last - particularly if you do more than 4-5kg of sausage at a time too often. Great way to start though. I tend to make 20-30kg at a time.

Things to avoid in a stuffer are pastic or nylon gears.

slatts, look at it this way you are getting the technique and timings down right whilst producing an edible product. Once you've done that move on to the better quality sausagemeat whether retail or homemade. I assume your first brisket wasn't wagyu beef?

I haven't even attempted a brisket yet although I was looking at the one Harry got worth a couple of thousand dollars and thought i'd try that first
It was edible and the wife even ate some but even she picked up on the pepperoni and chorizo not being together would be better.
Then again anything wrapped in bacon is edible

Im thinking about doing a brisket but the wife isn't a fan of beef, hopefully I can do a brisket good enough to get her eating it. Just got to get this holiday to Florida paid then I can start buying more meat without the holiday in the back of my mind.
My Spartan race is in 4 weeks then I can eat whatever I want so September is going to be a cook every weekend and any days off I hope