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In search of new heat-proof gloves for pulling pork

 
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browe
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PostPosted: Mon Apr 27 09 8:41 am    Post subject: In search of new heat-proof gloves for pulling pork Reply with quote

The time has come for me to get a new set of gloves for pulling pork. I purchased 2 pair of the Black Knight gloves but the heat is starting to come through at the finger tips and it has become uncomfortable. Pulled 210 pounds yesterday and it took me longer while I would switch out the gloves.

Does anyone use the insulated gloves by Steven Raichlen?
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marvsbbq
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PostPosted: Mon Apr 27 09 9:51 am    Post subject: Reply with quote

I used to use gloves to shred my pork too, I have since learned (here on the forum) that it is MUCH easier to use the "bear claws" (found at most outdoor stores) and you really don't even have to touch the meat except once in a while to grab a big piece of fat that you might see.

As far as gloves, I just used rubber gloves (hot gloves) that are mid arm length that I got at my restaurant supply and/or grocery wholesaler.
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Tom C
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PostPosted: Mon Apr 27 09 12:04 pm    Post subject: Reply with quote

Like Marv say's the claws are the way to go! If you can't find them local they are always on ebay.
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BBQMAN
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PostPosted: Mon Apr 27 09 9:20 pm    Post subject: Reply with quote

I foil my pork butts, and when cooked "just right" the meat just falls apart with the bear claws.

I do double up (to cut the heat) on the nitrile gloves to pick through the fat and what gristle may be present.

I've tried the heavy rubber gloves and they just don't provide the dexterity that I like.

We normally cook two cases for our market, and pull as needed. Quick and efficient, no probelms.

I also own some good quality kevlar gloves, and they can be covered with the nitrile to add in some extra heat protection when required. Kevlar works well but is not steam/wet proof.
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kingconsulting
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PostPosted: Mon Apr 27 09 11:58 pm    Post subject: Re: In search of new heat-proof gloves for pulling pork Reply with quote

browe wrote:
Does anyone use the insulated gloves by Steven Raichlen?


Yes I bought 3 pair and used them this last weekend. They worked great for us. Pulled about 200lbs of pork and used them with the brisket also.

One thing I learned is they need to be dry after washing them! Nothing like hot steam sneaking up on you. Then trying to pull them off fast was a pretty funny moment.
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Virginia Q
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PostPosted: Sat May 02 09 11:41 pm    Post subject: Reply with quote

Raichlen's are great for about 4 pulls then the polymers start to go and they become so stiff and inflexible they are worthless (I went through 2 pr in a few weeks). Many others here like bear claws but I do not like them and find they take significantly longer with less consistent shreds than using gloves. I found some neoprene gloves from our food service company that I really like alot that seem to hold up better than the Raichlen's.
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Harry Nutczak
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PostPosted: Sun May 03 09 1:32 am    Post subject: Reply with quote

I have found a set of tools that are named "Turkey Forks" (4-tines wide fish-spear looking tool with a handle) to work well for us. They are designed to help a person lift a turkey out of a roasting pan by using these forks like a scooping tool to get underneath the bird and wide enough to keep it steady.
I use them to lift the butts off the racks to get them to the prep table. Then I hold the butt steady with a closed set of tongs, and tear at the meat with the turkey forks to shred it.
I can aslo lift large portions of the shredded meat into the serving pan with these tools too.

here is a link to the BB&B website that shows a version of these forks, I was able to get something similar at our local Chefs shop for a much better price. I like the bear claw idea, But that is about all I could see using them for.
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Pit Boss
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PostPosted: Sun May 03 09 9:48 pm    Post subject: Reply with quote

My local rest. equipment store sells insulated gloves under the name "rotisserie gloves".

I don't use gloves for pork, but when it comes to dealing with chicken pieces on the pit I sometimes prefer them to tongs.
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Alien BBQ
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PostPosted: Mon May 04 09 11:57 am    Post subject: Reply with quote

Nitrile gloves with ove-glove incerts.
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OddThomas
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PostPosted: Mon May 04 09 12:39 pm    Post subject: Reply with quote

+1 for Ove Glove and Nitrile.
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G's BBQ
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PostPosted: Tue May 05 09 1:35 am    Post subject: Reply with quote

Raichlen's gloves suck, used them once...too stiff...I just use regular nitrile and just grin and bear it...if too hot, I just give it a couple of minutes..
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G's BBQ
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PostPosted: Tue May 05 09 1:37 am    Post subject: Reply with quote

OddThomas wrote:
+1 for Ove Glove and Nitrile.


I'm gonna check that out...
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Big Daddy Woo Woo
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PostPosted: Thu May 07 09 9:17 am    Post subject: Reply with quote

Get a pair of 1.00 brown jersey work gloves. Put them on. Put a pair of latex gloves on over them. BAM!! Won't burn your fingers.
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Bluegrass BBQ
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PostPosted: Thu May 07 09 6:35 pm    Post subject: Reply with quote

OddThomas, wher do you buy those gloves? I tried the jersey work gloves and I did not like them. To bulky.
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marvsbbq
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PostPosted: Thu May 07 09 9:45 pm    Post subject: Reply with quote

If they Jersey gloves are too bulky, wouldn't the Ove glove be just as bulky??
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Castaway Cooker
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PostPosted: Thu May 07 09 10:06 pm    Post subject: Reply with quote

I've been following this thread from the start, and found "Bear Paws" on ebay for $9.70 a pair + FREE shipping. Bought two pair a moment ago Laughing Laughing .
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sean schaaf



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PostPosted: Fri May 08 09 5:44 am    Post subject: Reply with quote

forking is the tecnique i use at home. oh & TC a bear claw is a doughnut! Laughing
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OddThomas
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PostPosted: Sat May 09 09 11:23 pm    Post subject: Reply with quote

Bluegrass BBQ wrote:
OddThomas, wher do you buy those gloves?


I picked them up at a Walgreens near my Sam's Club. http://bit.ly/DScxL
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OddThomas
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PostPosted: Sat May 09 09 11:25 pm    Post subject: Reply with quote

marvsbbq wrote:
If they Jersey gloves are too bulky, wouldn't the Ove glove be just as bulky??

You may be right about that... It doesn't really bother me as I move fast with it anyway and I don't have a lot of fat left in my product to begin with.
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