What do you want in a cutting board

martyleach · 04-03-2011, 12:17 AM

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.

Meat Burner · 04-03-2011, 12:35 AM

Marty, I may be wrong but I think most comps do not allow wood cutting boards. No sure but just throwing this out.

big brother smoke · 04-03-2011, 01:59 AM

Me likes the concept!

Dale P · 04-03-2011, 08:01 AM

That looks real nice but Im sold on the throw away boards.

Smokesman · 04-03-2011, 10:19 AM

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.

Rich Parker · 04-03-2011, 10:30 AM

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!

Meat Burner · 04-03-2011, 10:57 AM

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.

Dr_KY · 04-03-2011, 11:05 AM

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

ZILLA · 04-03-2011, 11:19 AM

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.

Smokin Mike · 04-03-2011, 11:28 AM

Quote:

Originally Posted by ZILLA

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.

Dale P · 04-03-2011, 11:38 AM

Zilla that is a great idea.

JD McGee · 04-03-2011, 11:46 AM

What do you want in a cutting board?

Disposable...and cheap please!

trekmstr · 04-03-2011, 11:49 AM

Quote:

Originally Posted by ZILLA

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.

ZILLA · 04-03-2011, 11:58 AM

BTW Marty, that is a very nice board you're making there!

martyleach · 04-03-2011, 12:15 PM

Quote:

Originally Posted by Smokesman

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

04-03-2011, 12:17 AM	#1
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	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. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

04-03-2011, 12:35 AM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Marty, I may be wrong but I think most comps do not allow wood cutting boards. No sure but just throwing this out. __________________ 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

04-03-2011, 01:59 AM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Me likes the concept! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

04-03-2011, 08:01 AM	#4
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	That looks real nice but Im sold on the throw away boards. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

04-03-2011, 10:19 AM	#5
Smokesman Full Fledged Farker Join Date: 12-20-09 Location: Cincinnati, OH Downloads: 0 Uploads: 0	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. __________________ Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]

04-03-2011, 10:30 AM	#6
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	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! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

04-03-2011, 10:57 AM	#7
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ 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

04-03-2011, 11:05 AM	#8
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	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 __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-03-2011, 11:19 AM	#9
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	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.

04-03-2011, 11:38 AM	#11
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	Zilla that is a great idea. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

04-03-2011, 11:46 AM	#12
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	What do you want in a cutting board? Disposable...and cheap please! __________________ Wine Country "Q" Competition BBQ

04-03-2011, 11:58 AM	#14
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	BTW Marty, that is a very nice board you're making there!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Glass Cutting Board	Gerrit_Boys	Q-talk	15	01-23-2012 10:29 AM
Cutting board recommendations	1FUNVET	Q-talk	28	09-10-2009 06:32 PM
cutting board ?	Brian in So Cal	Q-talk	21	10-05-2008 06:56 PM