עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Food Handling General Discussion

Notices

Food Handling General Discussion General and open discussion for food handling and safety.


Reply
Thread Tools
Unread 05-26-2006, 07:03 AM   #16
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default

For cutting boards, I have the white plastic stuff, use it often. when it does get ridges in it, it's like my yaks, I can either scrape it a bit to smooth them out, or a small amount of heat from a torch will reduce the hills and valleys. I also make it a habit of using a corian cutting board that I got in maine. very nice. I usually pop both into the dishwasher after I had clean to get it as sanitized as possible. I really need to make a blue meat cutting board and a white everything else cutting board. Scott
__________________
Oh It'z BBQ!
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
Team BBQ-Brethren.com
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote
Unread 05-26-2006, 07:12 AM   #17
cmcadams
Quintessential Chatty Farker

 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

I have corian countertops, but never cut on them, as it's hard on my knives. If I get some sort of windfall, I'd consider a thick butcher block island, like 24" thick, with knife slots on one side.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote
Unread 05-26-2006, 09:02 AM   #18
roknrandy
Full Fledged Farker
 
roknrandy's Avatar
 
Join Date: 08-03-04
Location: Va.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke
I use color coded boards i.e. brown = cooked meats; red= raw;
yellow = raw poultry, etc. Bleach and soap to clean.
I use the same boards as smoke, When you have imune systems problems like me I have to be anal about the boards and make sure they get cleaned so that cross contamination isnt an issue. Different colors for different items. The only difference is after a quick bleach scrub (I keep a spray bottle of bleach & water under the sink) mine go into the diswasher just to make sure.
__________________
Silver Smoker and a Bandera

[COLOR=#ff0000]WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.[/COLOR]

one cigarette costs 2 minutes of your life.
one bootle of beer costs 4 minutes of your life.
one working day costs 8 hours of your life.
roknrandy is offline   Reply With Quote
Unread 05-26-2006, 09:53 AM   #19
queball
On the road to being a farker
 
queball's Avatar
 
Join Date: 07-26-05
Location: southwest of what's left of New Orleans
Downloads: 0
Uploads: 0
Default

I use both wood and Bamboo. The bamboo seems to be very durable and relatively maintenance free. My wood board, which is probably 15 years only and is end grain Maple has been been rode hard and put up wet but just seems to get better with age. It dishes a bit but still my favorite.
__________________
Cajun Grill Super by Percy Guidry
Cajun Microwave by Queball

"If God did'nt want us to eat cows, he would'nt have made them out of meat."
queball is offline   Reply With Quote
Unread 05-26-2006, 05:37 PM   #20
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

I use strictly plastic cutting boards. I dont use them for prep unless trimming fat or pulling membranes off ribs. Then into hot soapy water, then bleach water rinse. When prepping done/cooked food, One board for each item. Then hot soapy water and bleach rinse again.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote
Unread 05-26-2006, 06:03 PM   #21
Lazy Dawg
On the road to being a farker
 
Lazy Dawg's Avatar
 
Join Date: 03-07-06
Location: Sayville NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sledneck
I think i have a piece of butcher block left over from a job that is
2'-0" X 7-0" X 1 1/2" thick. If anybody round here wants a piece cut off of it let me know the size. Its brand new in the box

Hey Steve if your offer still stands and there is enough I would love a piece. Say 2X2
__________________
Fred

Lazy Dawg BBQ Team

2 Offset Tin cans
1 Weber smokey Joe

When my day comes to meet my maker.... I hope to have spent a few days in paradise before the devil knows I'm there 8)
Lazy Dawg is offline   Reply With Quote
Unread 05-27-2006, 04:47 PM   #22
The Woodman
Full Fledged Farker
 
The Woodman's Avatar
 
Join Date: 12-14-05
Location: Mentor, Oh
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqbull
I use strictly plastic cutting boards. I dont use them for prep unless trimming fat or pulling membranes off ribs. Then into hot soapy water, then bleach water rinse. When prepping done/cooked food, One board for each item. Then hot soapy water and bleach rinse again.
Same here. HDPE wash, rinse, sanitize. I work for a company that was selling them and when we closed out the line, I bought 20 -24x24" boards. They are yellow and blue for HAACP designation (think it's poultry and fish?) I'm set for the next 10 years! Woody
__________________
Weber Smokey Mountain Cooker -18"
Weber One Touch Gold
Klose 84" x 24" Mobile W/ 24" x 30" Upright
Rickenbacker 4004 Cii -Rickenbacker 4003-09
Rickenbacker 4001 - RIckenbacker 4001c64
Rickenbacker Fretless 4003-08- Fender P-Bass
Warwick Fretless Corvette-Gibson EB-3
[URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL]
The Woodman is offline   Reply With Quote
Unread 07-21-2006, 09:35 AM   #23
GIRLYQUE
Knows what a fatty is.
 
GIRLYQUE's Avatar
 
Join Date: 07-20-06
Downloads: 0
Uploads: 0
Default

We typically use the wood. Much better on the knives. But...for chicken we use the white plastic ones. But only while the surface stays smooth enough to clean properly. Once they are chopped up we toss them.
__________________
Kisses and Smoke,
"GirlyQue"
Proud owner of a Klose BYC, WSM and Webber Kettle Grill
GIRLYQUE is offline   Reply With Quote
Unread 07-21-2006, 10:53 AM   #24
tommykendall
Quintessential Chatty Farker
 
tommykendall's Avatar
 
Join Date: 08-13-03
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GIRLYQUE
We typically use the wood. Much better on the knives. But...for chicken we use the white plastic ones. But only while the surface stays smooth enough to clean properly. Once they are chopped up we toss them.
Never thought of this before but why not sand them down a little with a Makita hand-held finisher?
__________________
tk
PitBitch
tommykendall is offline   Reply With Quote
Unread 07-21-2006, 10:56 AM   #25
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

The plastic boards, when "Chopped up" Can be sanded quite a few times in order to get the surface smooth again. I do mine every so often. When you work with them day after day, sometimes it's easy not to notice that they are indeed due for a resurfacing and a good bleaching.
bbqjoe is offline   Reply With Quote
Unread 07-28-2006, 09:27 AM   #26
voodoobbqIL
Full Fledged Farker
 
voodoobbqIL's Avatar
 
Join Date: 10-03-05
Location: Louisville, KY
Downloads: 0
Uploads: 0
Default

WE use all kinds different stuff for different things. WE label the white sani-safe ones with the designation on the edge. Since they are smooth on both sides, one is labeled "moo" with black arrow, "oink" with red arrow, and then another board is "cluck". I like the smooth and "blood trough" models depending on what you are doing. I use some of that new shelf liner stuff that is non-skid to keep from cutting any digits off of my hands from board slide...very handy in a humidity rich environment, like a contest.

WE have a butcher block made out of Texas Long Left Pine, it is nice for veggies and stuff I don't do a lot of meat as it requires a bit of upkeep and sanding it is a bit of like something you would see on ESPN great outdoors games. I have several other maple boards that travel with us for slicing at turn in time.

On the subject of the plastic boards, we usually toss them once they get cut up. According to the Sani-safe and Vollrath folks that is the best thing to do. I keep a couple in the garage to use as carry platters for hot items they make great trivets for the table. For cleaning them while they are still good I wash them really well and spray with clorox-water and let air dry. Supposedly that kills all the stuff that makes you have to lay on the floor and count the bathroom tiles.

I think the best boards are the one that feel best for you, and don't tear up your good knives.
__________________
Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT]
Partners in Swine Comp. BBQ Team
KCBS CBJ
Ole' Hickory CTO /
large BGE
2 x Weber 22.5 One Touch Silver (red , black)
Weber Smokey Joe
Char-Broil Gas Passer
voodoobbqIL is offline   Reply With Quote
Unread 07-28-2006, 10:00 AM   #27
VitaminQ
is One Chatty Farker
 
VitaminQ's Avatar
 
Join Date: 06-29-05
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

I use plastic. I've got three that I'm constantly washing so as to minimize the possibility of cross-contaminiation. They've held up pretty well over the years.

On a related note, at work we're experimenting with making signs out of Corian. We ordered a few 2 x 3 cutting boards and are putting vinyl letters on them. It's kinda cool.
__________________
Shohn


ECB w/mods
Weber Smokey Joe
18" Weber Kettle
22" Weber clone kettle
Curb-foundling char-broil gasser
WSM: Assembled! First cook: 8/25/06
Fanatical devotion to the Q
VitaminQ is offline   Reply With Quote
Unread 07-28-2006, 05:13 PM   #28
FatDad
is One Chatty Farker
 
FatDad's Avatar
 
Join Date: 07-07-04
Location: Richardson, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by VitaminQ
On a related note, at work we're experimenting with making signs out of Corian. We ordered a few 2 x 3 cutting boards and are putting vinyl letters on them. It's kinda cool.
Corian sounds like some tough stuff.
http://www2.dupont.com/Corian/en_GB/uses_apps/food.html
__________________
************************************
Mark P.

The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061

3 WSM's
Weber Kettle w/ rotisserie
Weber Genesis
2 Turkey Fryers
FatDad is offline   Reply With Quote
Unread 07-30-2006, 11:06 AM   #29
nancee
is one Smokin' Farker
 
nancee's Avatar
 
Join Date: 07-27-06
Location: Norwalk, CT
Downloads: 0
Uploads: 0
Default cutting boards

We use the giant plastic ones from the restaurant supply houses, Through the years we have had various problems with health departments over the appearence of the boards even though they are cleaned and bleched constantly. We finally sprung for new ones before Harpoon and they sure didn't look new very long! I would not dare to bring wood on the circuit; the health inspectors can be ...shall we say eccentric?
nancee is offline   Reply With Quote
Unread 08-01-2006, 01:18 AM   #30
Rockaway BeachBQ
Full Fledged Farker
 
Join Date: 11-01-05
Location: Rockaway Beach, NY
Downloads: 0
Uploads: 0
Default

Isn't corian very hard? Does it dull blades quickly?


I noticed that in the brochure for Corian countertops they had a wood cutting board.
__________________
www.BeachBumBarbecue.com

Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
R.I.P.
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb
Rockaway BeachBQ is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cutting boards maxwell7 Q-talk 12 12-07-2011 06:45 PM
Cutting Boards dharding0509 Catering, Food Handling and Awareness 8 09-21-2011 11:32 PM
Disposable Cutting Boards Spydermike72 TheBBQSuperstore.com. 3 06-01-2010 08:41 PM
Disposable Cutting Boards The Pickled Pig Competition BBQ 12 05-23-2008 10:42 PM
Cutting boards deez20 Q-talk 24 10-27-2007 05:18 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:28 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.