Pig Tail Food Flipper - Betty Crocker

From everyday meals to special occasions, Andi's motto is: Keep it simple. Keep it fun. And, above all, keep it delicious.

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Pig Tail Food Flipper
by AndiatBettyCrocker 8/4/2009 8:41:00 AM

Can you imagine any sort of tool that could replace a tongs, fork or spatula for turning meat while you are grilling? Not me. I’m perfectly happy with the tools I already have and I certainly don’t need another new kitchen gadget.

Pig Tail Food Flipper

Over the last several weeks, Jack and I had a chance to try out a new Pig Tail Food Flipper (if you click on this link you will find a video that shows how easy it is to use). This "flipper" is a long surgical grade stainless steel hook that is very easy to use and clean. It’s now the tool that Jack reaches for when he goes out to put meat on our grill. The only time the Pig Tail Food Flipper didn't work for me was when I tired to turn over hamburgers, which broke apart because the bottom side stuck to the grill. After trying to turn one of them over, I switched to a pancake turner for the rest of them.

Jack tried it on steaks.

Pig Flipper and steak

Then he used to turn over chicken pieces.

pig flipper with chicken

Last weekend he even used it to turn large shrimp and bay scallops. I was going to make Barbecued Shrimp and Scallop Kabobs but our seafood was so large that we skipped the skewers.

Pie tail with scallops

Barbecued Shrimp And Scallop Kabobs

Prep Time: 40 Min
Ready in: 1 Hr 10 Min

SPICY BUTTER BASTE
1/2 cup butter
2 tablespoons finely chopped onion
2 teaspoons seafood and fish seasoning, Cajun seasoning or Creole seasoning
1/2 teaspoon garlic powder
1 teaspoon hot pepper sauce
KABOBS
18 large sea scallops (1 lb.)
12 large fresh shrimp (3/4 lb.), shelled, tails left on, deveined

1. Melt butter in small, heavy saucepan over low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids.

2. To clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce; blend well. Place scallops and shrimp in 12x8-inch (2-quart) glass baking dish. Pour butter mixture over scallops and shrimp; turn to coat. Let stand at room temperature for 30 minutes.

3. Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12 to 14-inch metal skewers; reserve butter mixture. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs.

6 servings

Tags: grilled shrimp, grilling tools, grilling meats, turning meat on a grill, pig tail food flipper, grilled scallops

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