Meat Tool Reviews

This product is an absolute must for cooking Deer Meat. It makes the meat so tender you would never know it was wild game. Great Great Product!! Well worth the $40.

The Fryer's Friend Grease Keeper is the best I have found. I have had mine for about 5 years. It looks like new. It is easy to clean and keeps your bacon grease handy and ready to use in your recipes.

I love this item! I use it all the time on bacon, ham, steaks, sausages, chicken, and vegetables too. I really like that the handle is extra long especially when frying, because you are less likely to have hot oil splattering on you. I highly recommend it - in fact I am ordering some more as gifts for Christmas!

The problem I have with a typical meat pounder is that it breaks through the wax paper. This pounder is flat and you can put chicken breast between wax paper and pound them flat without a big mess. There are very expensive pounders out there costing over forty dollars, so this is very reasonable. The weight of the pounder helps you do most of the work. This is also called a "battitore de carne."

I have the kitchen aid sausage grinding/stuffing attachment....but this hunk of metal is awesome. Basic, cheap, quite and does the job. I now wish I would have gotten a manual grinder as well...and just may shortly. Looks like Grandma and Grandpa were right. It don't look pretty on the counter to the 'gormet'..but its a fine machine.

Although I generaly like Henckels products, this one doesn't do it for me. Unlike in the description, the real thing is made of aluminum. It is a small tenderizer, with a short handle. The product description said it was made out of steel, which implied enough heft to make up for it's diminutive size. In practice, the light weight, short and narrow handle (the grip itself is only about a half inch in diameter!) make it almost toy-like. Albeit a nicely finished toy, but not any better than the current crop of imports appearing at the local Walmart. I'll keep it, but I still have to find a real one.

When I first received this I thought it was kind of small and lightweight for the job, but was I wrong. It has real sharp teeth which really flatten meat easily. I use it for chicken and beef and find it equally good. Very good product.

I carry this in my knife case because a full size mallot is not practical to carry around, although it's preferable for most jobs. I use this when a full size isn't around as apposed to an egg pan or some other jerry-rig setup. It works best on chest of chicken or elongated steaks like NY's or sirlions. Filets are pretty stubborn for this little wacker, but it works well for most other stuff. It cleans up easy & stores well. It deserves 5-stars for what it is & for the price you can't go wrong.

I got this item as a gift this summer. I am a fan of using tongs for most of my grilling and when I cook inside I use tongs or a spatula. This tool feels awkward and off balance compared to the tongs. The holes that are left in meat when trying to use the pig tail, although pretty small, do allow for juices to run precluding the effectiveness of searing the meat. I think this will get hung up on a wall so that fifty years from now people can wonder what it might have been meant for.

I was very impressed with the pig flipper, So impressed that I will never use my tongs again. They are very easy to use and work very well. I would recomend them to anyone.

This is a great BBQ tool! I am a big fan of single use tools and this one is great. In the two weeks I've had it, I've used it on pork chops, steak and a chicken breast. Worked great for all. A word of caution, it's very sharp. Store it with the little plastic tip on it.

This is the third gravy separator I've owned. The first two were made out of plastic and I doubt that I got to use them more than 10 times before they cracked. I gave up on replacing them, since they were made out of plastic that could not stand the thermal shock, until I found this one. This one is made out of laboratory glass and has survived over a year of frequent use in my kitchen.
The only gripe I have is that the spout is not profiled very well, and it's more or less impossible to pour out of it without spilling some of the liquid.

I've had a set of stainless Spanek roasters for over ten years that I've used for chicken and cornish hens. The parabolic shape and solid build quality seem unique to Spanek roasters. This brand is the best out there for this kind of gadget.
I've used the smaller ones for hens much more often than the larger one for chicken. The chicken-size version makes for a high-standing bird that uses all your oven space. You will have to put the bird on the bottom rack and take out all the racks. That's why I rate the chicken version a 4 rather than 5.
The best part of using Spanek roasters is the even browning you get around the whole bird. There won't be a soggy white spot, and all the meat cooks evenly. The presentation is incredible.

Birds cook a little faster, so follow the instructions and pay particular attention to the temperature. Use an electronic probe thermometer for sure. The birds will cook inside and out and the meat will seal up due to the chimney effect. As a result, there is usually less juice in the pan left over than with conventional roasting. You will need to baste with additional water or stock to fill the pan with enough liquid for starting gravy.
Cleaning can be frustrating if you don't soak the roasters first. I use a brush to get all the particles off, and then I throw them in the dish washer. The non-stick coating for this new version ought to make cleaning easier.

If you find the small versions for cornish hens, buy them. They are great.

The theory of this thermometer was wonderful, and I thought it would be great to use in my Weber Smoky Mountain smoker to determine the temp right at the grill level. Two hours into the cook, running at about 225 degrees, I lifted the lid to baste and picked up the thermometer to wipe the smoky residue off the face to make it easier to see whilst looking through the top vent of the smoker. I was shocked to see that the numbers on the dial come right off onto the damp towel that I was using! Not on one, but on both thermometers. I have no idea if this is normal, and I know that Taylor usually has an excellent reputation, but if this low heat causes the ink to release, how does it work on really hot grills???

I may have gotten a few from a bad batch, and I have already contacted Taylor about this problem.

As usual, your mileage may vary, but this was my experience.

For perfect temperature control every time, place one of these on the top of your Dutch Oven (where the coals are), and cook. This thermometer will read correctly for the temperature inside the Dutch Oven. We have used one of these for years - they are part of "Our secret to Dutch Oven success".