What is Mig welding?

MIG welding (melting electrode inert gas welding) is an arc welding method that uses a melting electrode and an external gas as an arc medium, and protects metal droplets, welding pools and high-temperature metals in the welding zone. It is called melting electrode gas shielded arc weld. MIG welding replaces the tungsten electrode in the torch with a wire. The inert gas (Ar or He) shielded arc welding method with solid wire is called molten electrode inert gas shielded welding, or MIG welding for short. And what is Tig welding gloves? TIG welding (Tungsten Inert Gas Welding), also known as non-melting extremely inert gas shielded arc welding. Whether it is manual welding or automatic welding of stainless steel with a thickness of 0.5 to 4.0 mm, TIG welding is the most commonly used welding method.

Mig welding principle：

Different from TIG welding, MIG welding uses meltable welding wire as an electrode, and uses the arc burning between the continuously fed welding wire and the workpiece to be welded as a heat source to melt the welding wire and the base metal. During the welding process, the shielding gas – argon gas is continuously delivered to the welding area through the torch nozzle, so that the arc, the molten pool and the surrounding base metal are protected from the harmful effects of the surrounding air. The continuous melting of the welding wire should transfer into the weld pool in the form of droplets, fuse with the molten base metal, and condense to form the weld metal.

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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.