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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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09-09-2009, 09:45 AM | #1 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Cutting board recommendations
I want to get a larger cutting board. What type of material do you recommend? I have always used wood, and was considering bamboo but now my wife said she saw where wood is not sanitary compared to other materials. What say the Brethren ?
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09-09-2009, 09:47 AM | #2 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Without getting into the whole debate, I will just say
1 vote for bamboo.......I use it and love it.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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09-09-2009, 09:52 AM | #3 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I've got a big Boos made of Maple, I think, that I love. My wife got me a fairly large Ming Tsai board from Sam's that is Bamboo that I use daily and really, really like. I've had various plastic boards that I used for chicken but over time they developed too many cuts where bacteria could hide, and sanding them down was too much of a hassle. The disposable paper boards that are so popular with Competition BBQ cooks are now my go-to board for chicken at home as well. 30 cents a piece, or something like that, is a bargain in comparison to the time it would take to clean a wood or bamboo board while prepping a meal.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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09-09-2009, 09:52 AM | #4 |
Full Fledged Farker
Join Date: 04-11-09
Location: Wisconsin Northwoods
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I use acrylic, similar to the rubbermaid brand for food service.
I got mine at Wally World for about $20 (I think). You can throw it in the dishwasher if that is a concern. It has a drip edge to catch all those lovely juices. Here is something similar to what I got. I am guessing the size is 16" X 24": http://www.walmart.com/catalog/produ...ct_id=11948864
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ProQ Excel 20, Weber OTG, Char-Griller Grillin' Pro, Lightning Fast 'Back-in-Black' Thermapen |
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09-09-2009, 10:32 AM | #5 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Disposable one. Its just that easy and should fit the bill every time.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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09-09-2009, 07:14 PM | #6 |
Full Fledged Farker
Join Date: 04-13-08
Location: Troy, Ohio
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I only use wood, but here is a link that can help ya make up your own mind.
http://www.reluctantgourmet.com/cutting_board.htm |
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09-09-2009, 07:22 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Costco 1/2 x 18 x 24...$12.00...last forever!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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09-09-2009, 07:28 PM | #8 |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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wood, or bambo. Hey, people say that the wood holds bacteria. I got that, heard that. But i am not a slob, I clean my stuff. I think that recommendation is made for those who may fit the 'lowest common denominator' segment of our population. sometimes, crazy rules are made so that those too stupid to clean up after themselves, wont buy it. thank a lawyer.
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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09-09-2009, 07:33 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I prefer the Epicurean boards of late. I really like Boos blocks, but, they are really pricey now, and the knock-offs are not as good. The Epicurean boards are fast, clean and durable.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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09-09-2009, 07:35 PM | #10 |
Knows what a fatty is.
Join Date: 04-02-09
Location: Indianapolis, IN
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I love my wood board. I use the thin flexible plastic boards on top of my wood board for poultry. I give my wood board a wipe down with bleach & water after use & then wash as normal.
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Thanks, Andy CG w/SFB, GOSM w/SFB, Avacado Kamado, Big Red Kamado Kooker |
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09-09-2009, 08:14 PM | #11 |
Got Wood.
Join Date: 08-02-09
Location: Iowa
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Health inspector said proper cleaning of a wood board makes it more sanitary then the plastic boards. Key to that is the proper cleaning, if you do that, I like a good maple board. Sure saves the knives!
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09-09-2009, 09:20 PM | #12 |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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09-09-2009, 09:25 PM | #13 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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My wife says my 3" thick Boos monster board is too heavy and can't lift it off the counter. Too bad for her.
I like it because it is nicer than any fine furniture we own. I oil it regularly with food grade mineral oil.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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09-09-2009, 09:26 PM | #14 |
Full Fledged Farker
Join Date: 08-10-09
Location: Bridgeport CT
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Can't go wrong either way.
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09-09-2009, 10:09 PM | #15 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Most comps will not allow wood cutting boards. I actually prefer them if given proper care. Just throwing that out. No pros or cons.
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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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