Do you use something like this to flip meat that's cooking?  I just started 'cause my father insisted, "Don't poke a hole in cooking meat."  I think he was wrong.  It's not a balloon.

Will it hurt the meat.  I think the 1st time I saw them used was on TV at the Salt Lick...A big hunk of meat like Brisket, even ribs and a whole bird...No.  Sausage, probably not best to prick them, but they were cookin that ring sausage, big ole links and I think they more use it to hook them!

I think Pa was right on the steaks and small roast!

I decided to go ahead and use the pigtail when I realized that very little moisture leaks out when I put in a Thermapen or a toothpick.  It might leak a half thimble full from the area near the poke, but it's not going to lose meaningful moisture. 

Maybe this is a poll subject.

I pretty much use extra long tongs in the pits only.   Have seen them but just never tried one.

I have a set with a long handled one and a short handled one. I use the long handled one in the PG char broiler depending on what I'm cooking. For grilling chops or chicken they work well once you get the knack of using them. "Her Majesty" uses the little one.

I use the pigtails to dunk my chicken. It is a lot less messy.

I use the pigtails to dunk my chicken. It is a lot less messy.

Now there is a great idea, Thanks.

I do not understand...In what!

I use the pigtails to dunk my chicken.

I'm thinking maybe white sauce but not sure

Maybe in egg yolk B/4 bread crumbs and then into deep grease.

I would assume he is dunking his comp chicken in sauce before putting it in his box.  I did that with the thighs and tongs, but it was a pain because you had to be so careful not to leave marks.This pig tail would not leave marks.

We use the OXO Good Grips Smooth Potato Masher for dunking our chicken, just set the chicken on top part of the masher and lower it into the sauce, makes it so much easier.

 

I would assume he is dunking his comp chicken in sauce before putting it in his box.  I did that with the thighs and tongs, but it was a pain because you had to be so careful not to leave marks.This pig tail would not leave marks.

Great tip, thanks.  Should somehow get that tip in the competitors section.

Just wanted to add that I used to use only tongs and spatulas on the gasser and the weber kettle. But once I bought the pellet grill, I also purchased the pigtail.

I mostly use it to open and close the slats for direct flame, but I've also used to flip steaks. I didn't realize how easy it was to flip the food with this thing! My hand doesn't hurt from opening and closing a set of tongs. If I ever do sausages, I probably wouldn't, but for times when I have several other kinds of meats or chicken on the grill that all need to be flipped, I would certainly not be afraid to use this. Just my $0.02.

 I have had one for years.. I don't use it as I am a low volume cook and not pressed for time. Tongs are my go-to tool...So why don't i use my pigtail flipper? It is extremely sharp and constant awareness is

a must..It's so easy to damage something or get hurt so that I just feel more comfortable not using it..It is  stored in a hanging position with a short piece of vinyl tubing covering the dangerous end.

As far as moisture loss goes, Thermoworks just released an article on moisture loss when probing meat with a Thermopen that would relate closely to using a pigtail flipper. The moisture loss in  their testing

was found to be negligible.