With these BBQ meat claws you pull cooked meat apart in seconds. You stick them into your pulled pork, brisket or chicken and pull: where you'd be fumbling with two forks, the claws give you a bowl of shredded meat in no time. They also give you grip when lifting a large piece of meat off the grate, exactly the moment where a fork or tongs fall short.
Why you want to use BBQ meat claws
The best known use is pulled pork. A pork shoulder that has spent hours on the kamado falls apart almost by itself after cooking, but it still needs a helping hand. With a claw in each hand you turn a whole shoulder into shredded meat within a few minutes, without constantly adjusting loose forks. The same goes for brisket you would rather shred than slice, and for chicken you pull apart after roasting for tacos or a salad.
- Shreds pulled pork, brisket and chicken without needing force
- Wide surface with several tines grabs plenty of meat in one motion
- Extra grip when lifting a whole chicken or a large piece of meat
- Two claws, so you work with both hands at once
- Compact size of 11 x 11 x 1.8 cm each, easy to store
How to use them
Let the meat rest first, then set it in a roomy bowl or on a chopping board with a raised rim. Set one claw into the meat as an anchor and pull with the other. Work from the outside in, so the juices stay in the bowl instead of running across your worktop.
Claws or two forks
Pulling with two forks works, but it takes time and the forks slip out easily. The claws are wider and have more tines gripping at once. For a small portion a fork will do; as soon as you tackle a whole shoulder or a brisket, you notice the difference straight away in time and in effort.
If you regularly put ribs on the barbecue alongside pulled pork, they pair well with a rib rack. If you'd rather shape meat than shred it, take a look at the Grill Bill burger press. At the kamado accessories you'll find more tools for cooking, lifting and serving.
