Thread Number: 69609  /  Tag: Recipes, Cooking Accessories
A different way to shred cooked chicken.
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Post# 925057   3/5/2017 at 08:01 by polkanut (Wausau, WI )        

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With my luck it would splatter all over the place and all I'd have left is a huge mess to clean up. lol  I hope the video is accessible.



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Post# 925062 , Reply# 1   3/5/2017 at 08:35 by foraloysius (Groningen, the Netherlands)        

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Thanks, I have chicken in the slowcooker right now, but with tomato sauce I don't want to risk getting the kitchen covered in tomato sauce.

Post# 925067 , Reply# 2   3/5/2017 at 09:12 by joeypete (Concord, NH)        

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haha! You can also use the paddle attachment on the Kitchen Aid mixer, or similar. Works like a champ.

Post# 925072 , Reply# 3   3/5/2017 at 09:29 by Frigilux (The Minnesota Prairie)        

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Excellent tip, Joe. I use the paddle on my KA to shred beef, pork, chicken and turkey all the time. Works best when meat is still very warm. Reheat briefly in microwave if meat has been refrigerated.

Post# 925098 , Reply# 4   3/5/2017 at 10:23 by foraloysius (Groningen, the Netherlands)        

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A stand mixer with a splash gard sound much better than putting a handmixer in a crockpot with chickin in tomato sauce. lol

Post# 925112 , Reply# 5   3/5/2017 at 12:56 by perc-o-prince (Southboro, Mass)        

Seriously? When I make pulled pork I can take the butt off the grill/smoker and pop it in the KA with the paddle? 2 people and 4 forks takes a while especially since I try to do 2 butts at a time!

Chuck


Post# 925127 , Reply# 6   3/5/2017 at 14:24 by Frigilux (The Minnesota Prairie)        

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Video one uses the paddle attachment; video two the dough hook. I've never used the dough hook; looks like it works well, though. My dough hook is the older C-shaped version.








Post# 925128 , Reply# 7   3/5/2017 at 14:29 by foraloysius (Groningen, the Netherlands)        

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I thought about using the dough hook for it. I have a Bosch MUM4 mixer, it doesn't have a paddle attachment, just two different whisks and a dough hook.




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Post# 925132 , Reply# 8   3/5/2017 at 14:44 by perc-o-prince (Southboro, Mass)        
Abso-flippin'-lutely!!!

I've shied away from making my pulled pork because of the time and effort it would take to shred the butts. Now? Watch out!!! I vote this THE #1 tip I've seen in years!!!

Thanks!!!!!

Chuck


Post# 925150 , Reply# 9   3/5/2017 at 15:46 by LordKenmore (The Laundry Room)        

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Perhaps just toss the chicken into a WP DD washer on the "Normal" cycle. That washer is, after all, the Shredmore.

 

LOL


Post# 925155 , Reply# 10   3/5/2017 at 16:02 by Frigilux (The Minnesota Prairie)        

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John, you get a "Ba-bump, Ching!" for that one.

Post# 925196 , Reply# 11   3/5/2017 at 19:09 by washman (Butler, PA)        

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Hi Frig!


Post# 925220 , Reply# 12   3/6/2017 at 01:37 by tolivac (greenville nc)        

Why would you shred the meats like this---isn't that why we have TEETH?The KA mixer shredding the pork butts sounds kinda sick.WEll,is this for southern BBQ?

Post# 925246 , Reply# 13   3/6/2017 at 06:47 by perc-o-prince (Southboro, Mass)        
Southern BBQ

Well, yes, but I guess it's how you like your BBQ. IIRC some shred and some chop, and others cut the meat into small chunks.

Personally, I prefer my slaw on the side and not on the bun with the meat.

Chuck


Post# 925413 , Reply# 14   3/7/2017 at 02:50 by tolivac (greenville nc)        

In the BBQ places here-they chop the meat with a "buffalo" chopper.Then they mix in the BBQ sauces.There additional sauces at the tables.

Post# 925427 , Reply# 15   3/7/2017 at 05:20 by Frigilux (The Minnesota Prairie)        

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We call them 'pulled pork' sandwiches up here on the prairie. I've never seen the meat served chopped; only shredded. And the slaw is always served on the side. Of course, Minnesota isn't exactly the birthplace of barbecue, LOL.


Post# 925430 , Reply# 16   3/7/2017 at 05:33 by polkanut (Wausau, WI )        
Eugene,

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Neither is WI. laughing


Post# 925440 , Reply# 17   3/7/2017 at 07:28 by norgeway (mocksville n c )        
No Pulled Pork

In NC BBQ, just chopped or sliced,The real argument is Eastern NC vs Western NC....Whole hog in the East, Pork Shoulders in the west...MUST be cooked with hardwood coals, preferably hickory. in the East, white slaw, boiled potatoes and corn sticks, in the western part of the state, Red slaw, French fries and hushpuppies...East means East of Raleigh, West basically means the Piedmont area, the far western part of NC has no clue about real BBQ, Give me Bridges in Shelby NC or Bs in Greenville NC anyday!

Post# 925445 , Reply# 18   3/7/2017 at 08:18 by washman (Butler, PA)        

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+1 Norgeway

 

Hi frig!


Post# 925470 , Reply# 19   3/7/2017 at 11:05 by Frigilux (The Minnesota Prairie)        

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Not having a smoker or even a grill, I rub a nice layer of seasonings over a boneless pork shoulder roast, lay it in a Dutch oven, select the Slow Cooker setting on the Frigidaire range and let it go for about 6-8 hours. Always very flavorful and, of course, fall-apart tender. But I don't kid myself that this is authentic, as is Hans's method.

Hi, Ben!


Post# 925897 , Reply# 20   3/9/2017 at 20:20 by sudsmaster (East of SF, West of Eden)        

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Don't forget to remove the butt bone first!





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