Nonnymus wrote:
> Has anyone tried the Pig Tail food flipper? If so, what is your
> opinion of it? http://store.houseoffireonline.com/pigtail.html
>
> I have always used tongs, so as to not pierce the meat crust and
> release juice. This is supposedly a fine point and hard enough that
> it won't bend. Any thoughts?

I use both. Once you get the technique, it's faster than tongs for things
like rib slabs, steaks and such.
--
Dave
www.davebbq.com