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?

Nonny
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

On Oct 1, 2:15 pm, 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 got one for Christmas a few years ago and it's still unopened. Can't
figure out why I wouldn't use tongs, so why use the thing at all?

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

"Nonnymus" wrote in message
...
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?

Nonny
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

It works great. Especially on a crowded grill.

On Oct 1, 5:15 pm, 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?

Nonny
--
---Nonnymus---
You don't stand any taller by
trying to make others appear shorter.

Our daughter gave her dad a Pampered Chef spatula that is rigid and
about 9 or 10 inches wide. It is great for huge briskets and butt
roasts. Sure has made life easier for DH. I can't find it on their
website, but it is sure a good tool. Built like a brick outhouse!!
Nan

On Oct 2, 9:51 am, Olde Hippee wrote:
On Oct 1, 5:15 pm, 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?

Nonny
--
---Nonnymus---
You don't stand any taller by
trying to make others appear shorter.

Our daughter gave her dad a Pampered Chef spatula that is rigid and
about 9 or 10 inches wide. It is great for huge briskets and butt
roasts. Sure has made life easier for DH. I can't find it on their
website, but it is sure a good tool. Built like a brick outhouse!!
Nan

Found it online here is the url:
http://www.pamperedchef.com/our_prod...ategoryCode=ET

Olde Hippee wrote:

Thanks to all for the comments and advice. I've decided that since I
cook in small quantities, the spatula and tongs that I've used for the
past hundred or so years will suffice. If I was cooking large
quantities of steaks or ribs, it might speed things up a tad, but for us
little guys, it's not worth the additional clutter on the shelf.

Nonny
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

"Nonnymus" wrote in message
...
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?

Nonny
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.


I have one I bought at Walmart for a lot less then they are asking for
theirs. I use mine quite a bit, steaks, chops, ribs and also I have a
Brinkman grill with the side smoker box and it has 3 top grates. I use it to
move the grates on and off too.

Mike

On Oct 1, 11:03 pm, "Dave Bugg" wrote:
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.
--
Davewww.davebbq.com

i will need to try that thanks

On Oct 2, 5:23 pm, "Mike" wrote:
Brinkman grill with the side smoker box and it has 3 top grates. I use it to
move the grates on and off too.


That sounds like a good use for me. My current tool (nail puller) is
getting old from exposure.

"Nonnymus" wrote in message
...
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?

Those things are great for turning wings. You can turn 100 wings in about a
minute and a half with a pig tailer.

BOB

In article , Nonnymus says...

Has anyone tried the Pig Tail food flipper? If so, what is your opinion
of it?

I received mine as a Christmas gift last year. I like it--it works really well
on half a chicken or ribs. Turning over steaks when I'm grilling is easy, too.

Except I have a tendency to snag either myself or my clothes with that very very
sharp point from time to time. 8-0

For briskets and large pork shoulders I use neoprene gloves.

Mark