Grill Forks/Pig Tail Flippers and piercing the skin of the meat


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?



New member
I only use mine for steak after it's done. Just snag the edge to lift it onto the plate. No loss of juices. I use tongs for most everything else.
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