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Unread 07-28-2006, 09:27 AM   #26
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Join Date: 10-03-05
Location: Louisville, KY
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WE use all kinds different stuff for different things. WE label the white sani-safe ones with the designation on the edge. Since they are smooth on both sides, one is labeled "moo" with black arrow, "oink" with red arrow, and then another board is "cluck". I like the smooth and "blood trough" models depending on what you are doing. I use some of that new shelf liner stuff that is non-skid to keep from cutting any digits off of my hands from board slide...very handy in a humidity rich environment, like a contest.

WE have a butcher block made out of Texas Long Left Pine, it is nice for veggies and stuff I don't do a lot of meat as it requires a bit of upkeep and sanding it is a bit of like something you would see on ESPN great outdoors games. I have several other maple boards that travel with us for slicing at turn in time.

On the subject of the plastic boards, we usually toss them once they get cut up. According to the Sani-safe and Vollrath folks that is the best thing to do. I keep a couple in the garage to use as carry platters for hot items they make great trivets for the table. For cleaning them while they are still good I wash them really well and spray with clorox-water and let air dry. Supposedly that kills all the stuff that makes you have to lay on the floor and count the bathroom tiles.

I think the best boards are the one that feel best for you, and don't tear up your good knives.
Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT]
Partners in Swine Comp. BBQ Team
Ole' Hickory CTO /
large BGE
2 x Weber 22.5 One Touch Silver (red , black)
Weber Smokey Joe
Char-Broil Gas Passer
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