I use one for trimming big cuts Friday afternoon. Bring ribs and chicken pre trimmed. I use one for seasoning ribs Saturday morning. One more for cutting ribs at turn-in and one for slicing brisket. That's 4. Now if I do a beef tenderloin for breakfast I need another for cutting it.
I usually put in a new pack when I get down to 10-12 left.
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Ford
Retired competition cook. BBQ mentor.
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