View Single Post
Old 11-03-2009, 03:27 PM   #31
Full Fledged Farker
Join Date: 11-01-09
Location: West Des Moines, IA

The HD inspector in our area strongly recommends the color coded boards - one color for raw and another for cooked. It does not save any time in the washing, etc., but it does keep the raw chicken goop away from the sliced brisket!
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.

"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law
PCDoctor_1979 is offline   Reply With Quote