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-   -   cutting board ? (http://www.bbq-brethren.com/forum/showthread.php?t=50202)

Brian in So Cal 10-04-2008 02:41 PM

cutting board ?
 
Was looking at getting a maple cutting board. Then someone metioned that you can't or should not cut meat on them. Something to do with bacteria getting into the board.

Is this correct?

Can anybody recommend it or a different type of cutting board?

Thanks,
Brian

Arlin_MacRae 10-04-2008 02:45 PM

Brian, I seem to remember a lengthy thread on this subject a couple of years back.
I don't have time right now to chase it down for you, though, sorry.

Arlin

BBQ Grail 10-04-2008 02:45 PM

PROS: If kindly treated, a maple cutting board can last at least 10 years before retiring gracefully to the kitchen wall as a chronicler of meals past. Wood has "give" and doesn't dull blades as quickly as harder surfaces do. Many chefs prefer end-grain boards (those that look like checkerboards) because they're firmer than edge-grain boards (those made with long strips of wood, like the one above) and stand up to restaurant use. For the home chef, however, end-grain boards are probably not worth the extra cost.

CONS: Despite what many people believe, wood does not contain a natural germicide that kills bacteria. It is not dishwasher-safe and must be oiled to prevent splits and cracks.

CARE: Scrub with a nonabrasive brush and hot, soapy water. Rinse and dry thoroughly — water that sits can create a germ-friendly environment. What's more, when water is left to evaporate, the wood's own moisture evaporates with it, which means you'll have to treat your board with oil more frequently. You can tell the board needs to be oiled when its glue lines are extremely light. Use mineral oil or raw, all-natural tung or walnut oil, both available at most health-food stores. (Don't use cooking oil — it can make the wood smell rancid.)

Brian in So Cal 10-04-2008 02:49 PM

Quote:

Originally Posted by Arlin_MacRae (Post 751257)
Brian, I seem to remember a lengthy thread on this subject a couple of years back.
I don't have time right now to chase it down for you, though, sorry.

Arlin

I will see if I can find it.

Quote:

Originally Posted by trp1fox (Post 751260)
PROS: If kindly treated, a maple cutting board can last at least 10 years before retiring gracefully to the kitchen wall as a chronicler of meals past. Wood has "give" and doesn't dull blades as quickly as harder surfaces do. Many chefs prefer end-grain boards (those that look like checkerboards) because they're firmer than edge-grain boards (those made with long strips of wood, like the one above) and stand up to restaurant use. For the home chef, however, end-grain boards are probably not worth the extra cost.

CONS: Despite what many people believe, wood does not contain a natural germicide that kills bacteria. It is not dishwasher-safe and must be oiled to prevent splits and cracks.

CARE: Scrub with a nonabrasive brush and hot, soapy water. Rinse and dry thoroughly water that sits can create a germ-friendly environment. What's more, when water is left to evaporate, the wood's own moisture evaporates with it, which means you'll have to treat your board with oil more frequently. You can tell the board needs to be oiled when its glue lines are extremely light. Use mineral oil or raw, all-natural tung or walnut oil, both available at most health-food stores. (Don't use cooking oil it can make the wood smell rancid.)

Thanks Larry for the info.

ThomEmery 10-04-2008 02:53 PM

We resently used one of those disposable boards
Man was that handy at a comp

Brian in So Cal 10-04-2008 05:28 PM

Quote:

Originally Posted by ThomEmery (Post 751270)
We resently used one of those disposable boards
Man was that handy at a comp

I like that idea for comps.

Where did you pick it up at?

SmokinRach 10-04-2008 05:43 PM

Wood cutting boards should NOT be used for meats. They are "vegie" boards and when cutting garlic or onion on them can be cleaned with lemon and salt.

There are plastic boards that are sold at Walmart very cheap that you can take to a comp and toss them afterwards if you like. They come in a pack with different colors so that you can, for instance, use red for meats, green for vegies and yellow for onion and garlic.

mick 10-04-2008 05:51 PM

I just bought a 24 x 48 x 3/4 piece from these guys. I clean a lot of fish and it works really well and is easy to clean. You can save a few bucks if you get it without the corners rounded. Easy to do later if you have a router.

http://freckleface.com/shopsite_sc/s...ingboards.html

mick

swamprb 10-04-2008 06:02 PM

There is a comp team up here sponsored by this outfit that had a variety of different cutting surfaces. Worth taking a look at if you want custom applications.

http://cuttingedgeccb.com/Home/tabid/36/Default.aspx

Over the Coals BBQ Team

fivelombardis 10-04-2008 06:06 PM

do y'all know how tough the bamboo cutting boards i've seen around some local stores are?

BobF 10-04-2008 06:14 PM

I got a poly 24 X 18 x 1/2 at Sams the other day for about $12.
They in the restaurant section.

Rightstuff 10-04-2008 06:32 PM

My sister had a natural stone countertop installed. I got the sink cut-out and use it. In fact I have 2. The one from my kitchen when the countertops were installed and hers. They are perfect and clean very easily. I only use these for comps, camping and big gatherings where large quantities of meat needs to be pulled and/or chopped.

Brauma 10-04-2008 07:35 PM

I use my nice wooden cutting board for veggies and cooked meat only. Raw meat never touches it.

ThomEmery 10-04-2008 07:41 PM

Quote:

Originally Posted by Brian in So Cal (Post 751337)
I like that idea for comps.

Where did you pick it up at?

I traded those SW hot peanuts for it at Clovis

Meat Burner 10-04-2008 08:03 PM

Couple of comps we do strickly prohibit using wood cutting boards for meat. Health department issue. Whatever.


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