PigTail Flipper

I don't know what brand but I have a couple and I use them often, as mentioned above the juice loss is minimal.
 
Tongs here as well. I strongly dislike the hinged tongs tho from 20+ years of restaurant and commercial experience have pinched my hand one time too many and now only buy these...http://www.webstaurantstore.com/vol...tong-with-black-coated-handle/9224781620.html
No more pinching and love the coated handles. The other brands are ok as well but have learned its best to spend the extra $3 or so up front for vollrath...
 
I have both tongs and pigtails, use both, and like both.
 
I have these and like them especially for ribs

[ame="https://www.amazon.com/Pig-Tail-Food-Flipper-Set/dp/B0000AV0T8/ref=sr_1_1?ie=UTF8&qid=1468864106&sr=8-1&keywords=pigtail+food+flipper"]Amazon.com : Pig Tail Food Flipper, Set of 2 : Barbecue Turners : Patio, Lawn & Garden[/ame]
 
Yup, that's what I saw teams doing on Pitmasters so that was the primary reason I bought them (in addition to the review on amazingribs.com where he mentions the loss of moisture is negligible). I also found that using them with steaks, tri-tip, etc. is good so I don't lose rub (always thought it was such a waste to see tongs covered in seasoning at the end of a cook).

The loss of rub/sauce is one of my reasons. Lots of folks like the tongs of which I have 5 pairs. Thanks for all the feedback brethren.
 
I have a pig tail. I like to use it to dip chicken pieces into sauce. Otherwise, I use tongs and quite honestly I put gloves on my hands and use those too.
 
I love my pig tails. I can't say I have had meat juice gushing out from the tiny hole it puts in the meat.

Great for flipping steaks, chops and chicken pieces.
 
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