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Unread 10-03-2008, 09:34 AM   #14
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
Originally Posted by Marsha View Post
We have started using disposable cutting sheets for both vending and catering events. I LOVE those things. And we use a separate one each for beef, pork or chicken. I get them from www.Daydots.com. I think I learned about them from either someone here or the cbbqa.org.
Amen! I get them from DayDots as well. I use five per comp -- one for each category prep, and one for turn-in prep. They hold up very well. I'll never wash a cutting board at a comp again!

John
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