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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-04-2008, 02:41 PM | #1 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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cutting board ?
Was looking at getting a maple cutting board. Then someone metioned that you can't or should not cut meat on them. Something to do with bacteria getting into the board.
Is this correct? Can anybody recommend it or a different type of cutting board? Thanks, Brian
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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10-04-2008, 02:45 PM | #2 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Brian, I seem to remember a lengthy thread on this subject a couple of years back.
I don't have time right now to chase it down for you, though, sorry. Arlin
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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10-04-2008, 02:45 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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PROS: If kindly treated, a maple cutting board can last at least 10 years before retiring gracefully to the kitchen wall as a chronicler of meals past. Wood has "give" and doesn't dull blades as quickly as harder surfaces do. Many chefs prefer end-grain boards (those that look like checkerboards) because they're firmer than edge-grain boards (those made with long strips of wood, like the one above) and stand up to restaurant use. For the home chef, however, end-grain boards are probably not worth the extra cost.
CONS: Despite what many people believe, wood does not contain a natural germicide that kills bacteria. It is not dishwasher-safe and must be oiled to prevent splits and cracks. CARE: Scrub with a nonabrasive brush and hot, soapy water. Rinse and dry thoroughly — water that sits can create a germ-friendly environment. What's more, when water is left to evaporate, the wood's own moisture evaporates with it, which means you'll have to treat your board with oil more frequently. You can tell the board needs to be oiled when its glue lines are extremely light. Use mineral oil or raw, all-natural tung or walnut oil, both available at most health-food stores. (Don't use cooking oil — it can make the wood smell rancid.)
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-04-2008, 02:49 PM | #4 | ||
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Quote:
Quote:
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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10-04-2008, 02:53 PM | #5 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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We resently used one of those disposable boards
Man was that handy at a comp
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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10-04-2008, 05:28 PM | #6 | |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Quote:
Where did you pick it up at?
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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10-04-2008, 05:43 PM | #7 |
Got Wood.
Join Date: 10-03-08
Location: Coldwater Mississippi
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Wood cutting boards should NOT be used for meats. They are "vegie" boards and when cutting garlic or onion on them can be cleaned with lemon and salt.
There are plastic boards that are sold at Walmart very cheap that you can take to a comp and toss them afterwards if you like. They come in a pack with different colors so that you can, for instance, use red for meats, green for vegies and yellow for onion and garlic.
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Rach :-D "Perfect Smoke" |
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10-04-2008, 05:51 PM | #8 |
Knows what a fatty is.
Join Date: 07-21-08
Location: San Diego CA
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I just bought a 24 x 48 x 3/4 piece from these guys. I clean a lot of fish and it works really well and is easy to clean. You can save a few bucks if you get it without the corners rounded. Easy to do later if you have a router.
http://freckleface.com/shopsite_sc/s...ingboards.html mick |
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10-04-2008, 06:02 PM | #9 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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There is a comp team up here sponsored by this outfit that had a variety of different cutting surfaces. Worth taking a look at if you want custom applications.
http://cuttingedgeccb.com/Home/tabid/36/Default.aspx Over the Coals BBQ Team
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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10-04-2008, 06:06 PM | #10 |
is one Smokin' Farker
Join Date: 08-19-03
Location: TEXAS
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do y'all know how tough the bamboo cutting boards i've seen around some local stores are?
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That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle |
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10-04-2008, 06:14 PM | #11 |
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
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I got a poly 24 X 18 x 1/2 at Sams the other day for about $12.
They in the restaurant section.
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OTS Kettle, UDS, Sam's Gasser |
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10-04-2008, 06:32 PM | #12 |
is one Smokin' Farker
Join Date: 07-20-08
Location: Griffin, GA
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My sister had a natural stone countertop installed. I got the sink cut-out and use it. In fact I have 2. The one from my kitchen when the countertops were installed and hers. They are perfect and clean very easily. I only use these for comps, camping and big gatherings where large quantities of meat needs to be pulled and/or chopped.
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10-04-2008, 07:35 PM | #13 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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I use my nice wooden cutting board for veggies and cooked meat only. Raw meat never touches it.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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10-04-2008, 07:41 PM | #14 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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I traded those SW hot peanuts for it at Clovis
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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10-04-2008, 08:03 PM | #15 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Couple of comps we do strickly prohibit using wood cutting boards for meat. Health department issue. Whatever.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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