Neoprene Barbecue Heat Resistant Pork and Meat Pulling Gloves. Meat Carving/Meat Handling/Bbq Heat Gloves for Carving and Smoking
$30.37
1000 in stock
- PAINLESS PULLING: 12′ long. flock lined for comfort and ease of use when pulling pork. hot meat. or for use when transporting or carving barbecue roasts. Heavy cotton inner gloves let you handle ANY hot food – even over 200F without burning.
- GREASE PROOF: Neoprene heat resistant coating protects form grease and other agents and can be cleansed while still being worn.
- SAFETY GRIP: Recessed-diamond grip pattern on the barbecue gloves provides a positive. non-slip grip.
- REUSABLE: Both pairs of gloves are machine washable may times. Removable cotton liners absorb perspiration and add another layer of heat protection / insulation.
- SHARE THE WORK LOAD: 2 Pairs of pork pulling gloves included! Give one to a friend to help you with the final presentation.
Product Description
Rotisseries are the heart of our business. We sell complete systems. separate components (motors. spits. posts & bases). and trussing hardware that can help make your rotisserie experience easier. safer. more productive. or just more fun.
Trussing the meat (and especially larger whole animals) to a spit is as important as any operation in assuring a successful rotisserie roast. If the meat is not properly secured. it could start flopping during the cooking causing undue strain on the motor and even causing the meat to come loose and be dislodged from the spit. There are many methods for trussing and various hardware and accessories to ensure that the meat will stay secured to the spit even after long cook times and the centrifugal turning forces that are part of rotisserie cooking.
U-bolts 6 InchIf you will be spit-roasting a larger whole animal (pig. lamb. goat) then this is a necessity. It not only provides the best way to secure the meat and keep it from flopping. but it allows you to tighten it up whenever you need to. When securing a whole animal on a spit. you have to secure both the ends (the heavy parts like the shoulders and legs) and the middle. |
Spit Forks Two Prong 1 InchThis fork is a monster. Extra heavy duty and extra long. this will hold just about anything. Can be used for large cuts of meat or whole animals such as pigs. lamb. goats. hogs. and turkey. It has an oversized thumb screw for easy tightening and secure fastening. All 304 stainless steel. |
Spit Forks 4 Prong 1 InchThese spit forks are made for our XB85 and XB125. rotisserie systems but will fit and spit or rod with a diameter of up to 1 diameter. For larger or smaller diameter spits. we have other size forks to choose from. There is also a double fork that saves some space and money if you are cooking more than one item on the same spit. |
Rotisserie Counterweight 1 InchIf you have problems balancing your meat (a common issue with spit-roasting whole animals). then a counterweight will help. It gets attached to the end of the spit and is adjustable to make up for any uneven distribution of weight on your roast. |
Rotisserie Leg Shackles 1 InchIf you are cooking a whole animal you must be sure that the meat is well secured so that it doesn’t flop around while turning. There are a few different ways to do this and these leg shackles are one of the most effective. By securing both legs (usually the back legs or feet) tightly. it keeps the entire back section aligned and less likely to wander. |
Rotisserie ThermometersIf you have problems balancing your meat (a common issue with spit-roasting whole animals). then a counterweight will help. It gets attached to the end of the spit and is adjustable to make up for any uneven distribution of weight on your roast. |
U-bolts 8 InchIf you will be spit-roasting a larger whole animal (pig. lamb. goat) then this is a necessity. It not only provides the best way to secure the meat and keep it from flopping. but it allows you to tighten it up whenever you need to. When securing a whole animal on a spit. you have to secure both the ends (the heavy parts like the shoulders and legs) and the middle. |
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