The Best BBQ Gloves
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Getting the Most out of your Insulated BBQ Gloves and Marinating Syringe
Posted by Chef Perry P. Perkins on 16th Dec 2016
Insulated Barbecue Gloves
Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Use the Best of Barbecue Insulated Rubber Gloves for “pulling” (shredding) piping hot pork shoulders and other foods hot off the grill or out of your Caja China.
When you’re dealing with upwards of a hundred pounds of steaming-hot meat at a time, hand protection like a good pair of insulated barbecue gloves is essential.
Pulling pork, handling hot chimney starters, juggling beer can chickens, and testing ribs for doneness all requires a “hands on” approach with foods that can potentially cause painful burns if mishandled.
I’ve been using the same pair of these gloves for going on three years, and they are fantastic, letting me work with hot food, both in and out of my La Caja China, with ease.
he 2 Oz. Stainless Steel Seasoning Injector is your secret weapon for moist, perfectly seasoned food. This easy to use (and clean) tool is constructed of sturdy stainless steel to last year after year. Package includes a liquid marinade needle and a minced marinade needle
Perfect for beginner and advanced cooks
I use injected brine in nearly all of my pigs and pork shoulders.
What I like about this technique is that, unlike mops, rubs, or marinating, injecting doesn’t just flavor the surface of the meat, but gets the good stuff all the way to the bone, not only adding whatever flavors I’m going for, but keeping the meat moist and tender while roasting.
“Think of injecting as marinating from the inside out.”
~ Steven Raichlen
Tips:
Try to avoid coarse ground spices or chopped herbs, as they can plug your syringe. When I use these ingredients in my marinades, I’m always careful to strain it through a coffee filter, or cheesecloth before filling the syringe. Also, pour your strained marinated into a tall juice glass, instead of a bowl, as it’s a lot easier to fill the syringe that way.
For A pork shoulder, I aim to inject in 4-6 spots on each side. For a whole pig, I imagine a grid of 4-inch squares and inject (skin-side down) in the center of each “square.”
After injecting, sprinkle the rub generously on all sides, and “rub” it in to help it stick to the meat. Cover meat and refrigerate 24 hours, allowing to come to room temp before cooking.
Injecting can be messy. To make for clean-up, I set my pork shoulders on a towel in a rimmed baking sheet before injecting. If your shoulder/pork butt comes wrapped in cyrowrap, sometimes it’s less messy to inject while it is still in the wrap.
I typically lt the meat rest 12-24 hours after injecting, and before roasting.
