Pig Tail flipper

[Turtle49]

Pig Tail Flippers


I don't know if you all have tried these before....but my wife bought me a set for Christmas last year. I finally got a chance to use them and they are awesome!
They slide right in and out of the meat like butter....
I haven't used them on burgers but pork, steak or brats are no issue!

I don't honestly know what I did without them. They come in left or right hand and you can get two different lengths for your needs.

And, no, I'm not trying to sell anything here. I just am very impressed with them. They'll be going camping with me this year!

Check them out.
Tim

[doug hodder]

they are a great tool! A guy here in Calif has one he designed called the Sidewinder...it has a curved knife blade on the end that becomes the spike. I'm not selling them but here's a site to check out... Doug

www.sidewinderbbq.com

[TheBizMan]

I bought two when I was at the RV show in Quartzite AZ in January. Keep one in the Tear and one at home.

[oldschoolimport]

or you could pick up a hook tool at your local hardware store. they will either be on the screwdriver or the specialty aisle.

[razorback]

Tim
I like the pig stickers too.
I got around to installing the paper towel weight I got from you. Works like a champ !!!
I am really impressed with the quality of your work.
Larry

[Turtle49]

Tim
I like the pig stickers too.
I got around to installing the paper towel weight I got from you. Works like a champ !!!
I am really impressed with the quality of your work.
Larry

Thank you for the compliment!

The more I use the flipper the better I like them....

Tim

[planovet]

I saw that and the first thing I thought was "Sticking a hole in the meat will let the juices out!". Well, I did some research and found the myth below. So I guess I was wrong and the "pig sticker" is a cool thing to have by the BBQ.

Question: Does piercing meats really cause them to dry out?

Answer: This is one of the oldest debates in cooking and one of the most commonly held fallacies about cooking meat. If the piece of meat you were cooking was like a water balloon then piercing the meat would cause liquids to escape and dry out food. Meat however is not like a water balloon. Meat is much more like millions of water balloons. A fork piercing into the meat may damage some of those balloons (cells) but not enough to have an effect of the moisture level of the meat. In fact, the most damaging thing you can do to a piece of meat, apart from overcooking, is to freeze it. Freezing destroys cell membranes and causes the cells to loose moisture. A couple of stabs with a fork won’t make a big difference, but a few dozen will so keep it to a minimum.

[jamesm]

Funny...I think there are quite a few guys out there making them. I have a friend in Nipomo who makes these also!