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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 (2,609 days old) 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. CLICK HERE TO GO TO polkanut's LINK | ||
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Post# 925062 , Reply# 1 3/5/2017 at 08:35 (2,609 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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| Post# 925067 , Reply# 2 3/5/2017 at 09:12 (2,609 days old) by joeypete (Concord, NH) | ||
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Post# 925072 , Reply# 3 3/5/2017 at 09:29 (2,609 days old) by Frigilux (The Minnesota Prairie) |
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Post# 925098 , Reply# 4 3/5/2017 at 10:23 (2,608 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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| Post# 925112 , Reply# 5 3/5/2017 at 12:56 (2,608 days old) by perc-o-prince (Southboro, Mass) | ||
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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 | ||
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Post# 925127 , Reply# 6 3/5/2017 at 14:24 (2,608 days old) by Frigilux (The Minnesota Prairie) |
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Post# 925128 , Reply# 7 3/5/2017 at 14:29 (2,608 days old) by foraloysius (Leeuwarden, Friesland, 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 (2,608 days old) by perc-o-prince (Southboro, Mass) | ||
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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 (2,608 days old) by LordKenmore (The Laundry Room) | ||
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Post# 925155 , Reply# 10 3/5/2017 at 16:02 (2,608 days old) by Frigilux (The Minnesota Prairie) |
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| Post# 925196 , Reply# 11 3/5/2017 at 19:09 (2,608 days old) by washman (o) | ||
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Hi Frig! | ||
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Post# 925220 , Reply# 12 3/6/2017 at 01:37 (2,608 days old) by tolivac (greenville nc) |
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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 (2,608 days old) by perc-o-prince (Southboro, Mass) | ||
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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 | ||
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Post# 925413 , Reply# 14 3/7/2017 at 02:50 (2,607 days old) by tolivac (greenville nc) |
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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. | ||
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Post# 925427 , Reply# 15 3/7/2017 at 05:20 (2,607 days old) by Frigilux (The Minnesota Prairie) |
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Post# 925430 , Reply# 16 3/7/2017 at 05:33 (2,607 days old) by polkanut (Wausau, WI ) |
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Eugene, | ||
| Post# 925445 , Reply# 18 3/7/2017 at 08:18 (2,607 days old) by washman (o) | ||
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+1 Norgeway
Hi frig! | ||
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Post# 925470 , Reply# 19 3/7/2017 at 11:05 (2,606 days old) 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! | ||
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Post# 925897 , Reply# 20 3/9/2017 at 20:20 (2,604 days old) by sudsmaster (SF Bay Area, California) |
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