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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-03-2011, 12:17 AM   #1
martyleach
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Default What do you want in a cutting board

I've been making some cutting boards for Brethren and wanted to know what the comp guys look for. I heard from one team that they would like to have a 9 X 9 inlaid box in the corner to prep their turn in. Here's a pic of a board I finished today. It is 28" wide and 18-1/2 deep with a 9X9 in the upper left.

I can make these any size. What size is best for you guys? Any other additions?



Thanks for the feedback. It is my intention to make these available through Greenleaf BBQ.
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Unread 04-03-2011, 12:35 AM   #2
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Marty, I may be wrong but I think most comps do not allow wood cutting boards. No sure but just throwing this out.
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Unread 04-03-2011, 01:59 AM   #3
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Me likes the concept!
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Unread 04-03-2011, 08:01 AM   #4
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That looks real nice but Im sold on the throw away boards.
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Unread 04-03-2011, 10:19 AM   #5
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As a fellow woodworker and bbq'er that is a thing of beauty! The deep trough is nice. How did you do the lines? We have been using a heavy wood carving board for slicing brisket at comps and have never been told not to. That however would never fly serving to the general public.
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Unread 04-03-2011, 10:30 AM   #6
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I have never heard of a rule saying you can't use wood cutting boards, but i think most teams use the throw away cutting boards because of their convenience.

That would be a nice board for the house!
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Unread 04-03-2011, 10:57 AM   #7
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Rich, it may be a regional thing about wooden cutting boards. The chili cook-off doesn't allow them either. Weird.
I know one thing, those boards Marty is making are a work of art. That big juice trough is a great idea.
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Unread 04-03-2011, 11:05 AM   #8
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I would ...
~like a cutting board that wont slip.
~prefer the 9X9 to be 8.5 X 8.5- easier for me to visualize with garnish.( perhaps both the 9 and 8.5 markings in the same section)
~insets on all four sides so it's easier to pick up
~thicker wall outside of the channel
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Unread 04-03-2011, 11:19 AM   #9
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I love a wood board when I'm home but at comps I like the plastic lunch trays the best. No leaks onto the table and easy cleanup. At $3 a pop its a bargain and they last all season too.
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Unread 04-03-2011, 11:28 AM   #10
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Quote:
Originally Posted by ZILLA View Post
I love a wood board when I'm home but at comps I like the plastic lunch trays the best. No leaks onto the table and easy cleanup. At $3 a pop its a bargain and they last all season too.


easy to clean to, after washing, just bump them on your knee, and they are almost bone dry ready to use again.
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Unread 04-03-2011, 11:38 AM   #11
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Zilla that is a great idea.
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Unread 04-03-2011, 11:46 AM   #12
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What do you want in a cutting board?

Disposable...and cheap please!
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Unread 04-03-2011, 11:49 AM   #13
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Quote:
Originally Posted by ZILLA View Post
I love a wood board when I'm home but at comps I like the plastic lunch trays the best. No leaks onto the table and easy cleanup. At $3 a pop its a bargain and they last all season too.
yea same here. i get the larger size from rest depot i have a few wood laminate cutting board that fit nicely in the tray so the juice runs off but is still held in the tray.
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Unread 04-03-2011, 11:58 AM   #14
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BTW Marty, that is a very nice board you're making there!
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Unread 04-03-2011, 12:15 PM   #15
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Quote:
Originally Posted by Smokesman View Post
As a fellow woodworker and bbq'er that is a thing of beauty! The deep trough is nice. How did you do the lines? We have been using a heavy wood carving board for slicing brisket at comps and have never been told not to. That however would never fly serving to the general public.
The black lines are pieces of 1/8" wide ebony inlaid into the maple
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