Onlya tad bit off-topic - I use a large white plastic board from a restaurant supply (beware some of the el cheapo ones - they warp in a dishwasher). Here's the trick - I also bought a full-size baking sheet (with the 1/2" upraised edges) that I place under the cutting board for cooked meats or turkeys, etc. I found this greatly helps keep the juices from running all over the counter and down the kitchen cabinets. Makes clean-up much easier.
__________________
[COLOR=blue][B][SIZE=3]That Smokin' Preacher. Ribs and :mad2:[COLOR=red]Hot Peppers[/COLOR]:mad2:[/SIZE][/B][/COLOR][LIST][*][B]WKG (Weber Kettle Grill)[/B][*][B][COLOR=navy]Brinkman heavy duty Cimarron offset[/COLOR][/B][*][B][COLOR=red]Custom built 72" x 40" Offset logburner[/COLOR][/B][*][B][COLOR=navy]One Butt Ugly Drum Smoker[/COLOR][/B][*][B][COLOR=black]One big tow-behind Wood-fired grill [/COLOR][/B][*][B][COLOR=#ff0000][COLOR=gray]and one itty bitty gasser[/COLOR] :doh:[/COLOR][/B][/LIST]
Last edited by revkab; 02-23-2014 at 09:23 PM..
Reason: dumb computer keys, NOT my typing skills
|
