TTNuge
New member
Anyone concerned about using a utensil that actually stabs your meat when flipping it on the grill? Mainly concerned about losing extra juices by making a big hole in the meat. I know that you can't technically sear a piece of meat to completely seal in all the juices but I try to retain as much moisture as possible. Especially when I am cooking chicken I refuse to use anything that will stab the meat but I'm less cautious when grilling steaks or other meats.
Am I off base, should I be concerned, is there an issue or is it a moot point?
Trent
Am I off base, should I be concerned, is there an issue or is it a moot point?
Trent