We've always heard that you shouldn't use a fork on meat, because it pierces it and you lose the juices, which makes the meat dry. Is that true?
Kinda speaks for itself
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In the years it took to develop the Fork It Over®, we had to take into consideration the widely held belief that piercing meat while you were grilling it was not something that you wanted to do. The reason behind this was that "piercing" the meat would let out all of the juices and flavor, and you're left with a dried out, tough, flavorless piece of meat.
In our day we've grilled too many steaks, tri-tips, chickens and sausages to count, and we've come to the conclusion that this is just not true. How can that be? If you're using the Fork It Over® correctly, you're inserting the side tines at the outer edges of the meat, and in the process making two very small holes. The juices lost, if any, are minimal.
We recently did an experiment using the Fork It Over® on a tri-tip, and as you can see in this photo, the results speak for themselves. This tri-tip was flipped 15 times while it was grilling.
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