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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-26-2007, 11:47 PM   #1
deez20
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Default Cutting boards

I was prepping some spares tonight on a plastic cutting board and figured I would try using the meat cleaver to to trim them down. Well the meat cleaver worked but I also managed to crack the cutting board in half in the process. I've used the cleaver before with the board and never had a problem. So I guess my question would be, what kind of boards do most of you use for prepping meat, plastic or wood?
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Unread 10-27-2007, 01:11 AM   #2
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I use plastic kind. Bought large one at Walmart. Works nice and cleans up well If it fits in sink. By this I mean I clean it in outside sink because kitchen sink is not big enough. Something to consider when purchasing one.
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Unread 10-27-2007, 02:23 AM   #3
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White plastic. As big as will fit in the dishwasher.
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Unread 10-27-2007, 04:57 AM   #4
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Quote:
Originally Posted by kew_el_steve View Post
White plastic. As big as will fit in the dishwasher.
Ding, ding, ding... we have a winner.

I have a couple of bamboo boards for my home kitchen that look great, but I'm starting to prefer the cheap plastic boards that I use for competition. I just toss them in the dishwasher. I know they get sanitized that way and its just plain easier.
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Unread 10-27-2007, 05:09 AM   #5
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I buy those oversized plastic ones at Restaurant depot. I chop on it and it doesnt affect it.
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Unread 10-27-2007, 07:09 AM   #6
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Plastic, They Dont Hold Onto The "bad Stuff" Like Wood Does.
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Unread 10-27-2007, 07:21 AM   #7
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Plastic for raw prep and wood for carving cooked foods.
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Unread 10-27-2007, 07:27 AM   #8
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I have a friend who works at the local upscale grocery store... Their meat department uses plastic cutting boards that are about 2'x4' and 3/4" thick. After they use them for a while, they plane them down to get rid of the cut marks. After they get to thin (about 1/2") they get rid of them.... My friend brought a couple to our hunting camp for deer season, so I asked him to get me one too. Works great. I put it up on the folding table or on my charcoal grill portion of my rig and I have a huge area to cut, season, rub, or package my meat. I've seen other's with the same size board, and I think they get them from restaurant supply stores.
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Unread 10-27-2007, 07:52 AM   #9
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I hate to admit this pamperd chef there the best and i also mill mine down after a while you can get a machine shop to do it for about 20 bucks thay have a small one perfict for cutting 1 onion or things like that
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Unread 10-27-2007, 08:10 AM   #10
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"Plastic for raw prep and wood for carving cooked foods."


Academy has several different sizes of plastics.........
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Unread 10-27-2007, 08:40 AM   #11
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Quote:
Originally Posted by Sledneck View Post
I buy those oversized plastic ones at Restaurant depot. I chop on it and it doesnt affect it.
What Sled said.

I get mine at One-Way Restaurant Supply, which you don't need to be a member of. Take Sunrise to the Waverly Ave north, One Way is on the left maybe a half mile up. Number 400-something.
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Unread 10-27-2007, 08:56 AM   #12
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Thanks for the replies. I guess I will stick with the plastic ones, although I will see if I can get some that are a little thicker.
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Unread 10-27-2007, 09:37 AM   #13
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Quote:
Originally Posted by acorette View Post
I have a huge area to cut, season, rub, or package my meat.
People who brag about the size area they need to handle their meat are just wrong.

Going back downstairs to my corner now.
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Unread 10-27-2007, 09:44 AM   #14
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Can't say I've had much experience in this area (currently researching the next cutting board purchase) but I've had good luck with the large plastic jobs you get at a restaurant supply store.
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Unread 10-27-2007, 10:23 AM   #15
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
They Dont Hold Onto The "bad Stuff" Like Wood Does.
Bamboo is the exception here.
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