Most of us love nice juicy burgers, mouth water steaks, deliciously moist chicken and tender sweet pork. It always pains me to see a bored cook using his spatula like a automobile squishier to drive out the juices just to see the grill flare and smoke to show his/her prowess at the controls of the grill. Actually he/she is making a mess of the grill and will only be able to offer dried out meat to eat. Another mistake is the constant flipping and turning of food.
Here are some helpful ways to manage the meat without loosing those wonderful juices:
Whole chicken: Use some sturdy tongs or a carving fork and insert them in the cavity of the chicken to rotate or move it around. There is usually no reason to "flip" it over and cook on the breast side so rotating is sufficient.
Chicken parts: Use the same tongs and grab the bones and not the meat. If this proves too difficult, use a steak hook to grab a tendon near the bone and with one quick flip turn it over. Never pierce the center of the meat. When you have done this, what happened....juices flowed and the grill consumed the flavor and moistness that was meant to remain in your chicken.
Steaks: This is easy. Use a medium or large steak hook to pierce a corner of the meat and gently flip it. You may also use some tongs and grab the sides. Do not grab it in the middle. If you decide to use a spatula, be careful not to scrape off any seasoning.
Ribs: Use either the small steak hook and grab the end bone and flip or use some tongs and grab the bones. Try not to mar the meat by using tongs to grab the middle.
Brisket: Use a couple of spatulas, or insulated gloves. These are so heavy that tongs don't really work.
Pork: This is a much more tender meat and as such steak hooks are impractical. Use tongs if the size is 2-3 pounds. If larger, use a couple of spatulas or insulated gloves. Be tender with it!
Sausage: This is also easy. Use tongs. Spatulas offer too much of a balancing routine!
Burgers: Use a spatula or combination spatula/tong and be careful not to scrape off the seasonings. Remember: Dont Press Down on the Burger!
As you can see, we would not recomment a carving fork to impale the meat allowing the juices flow freely. If you see that you are doing that, give some thought to another means of achieving your goals. Tough, dry meat is no treat! Save the flavors!
This tip dedicated to Mrs Bethea who taught generation of Walton Middle School Students the art of cooking and a bit of sewing as well.
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