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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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08-12-2022, 10:02 PM | #1 |
On the road to being a farker
Join Date: 06-05-21
Location: Florida
Name/Nickname : Jerry Adams
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suggestion on cutting board
looking at a 24x24 what's your go to cutting board/block..Thanks
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______________ Jerry Adams Hunsaker Drum. Hasty Bake Legacy. Backline 250 gallon Offset. |
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08-13-2022, 01:04 AM | #2 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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I really like my Boos blocks.
I ended up traveling by their factory on a work trip, and swung in to look. Picked up a few 2nds that were nearly perfect, had my logo engraved in one, use a couple for staging photos, and have a NSF board of theirs that I use for all my real deal cooking. I really like the heft of it. Previously I've had decent boards, but this is nice and thick and I feel like it's much less likely to warp. I've hard places like HomeGoods will often have them on extreme discount. I also have some plastic boards that I use for raw meat/poultry, etc, since they can go in the dishwasher. |
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Thanks from:---> |
08-13-2022, 07:36 AM | #3 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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We have several. The nice wood ones get used less and our work horse are the 12 x 18. We have a few 18 x 24 for bigger cuts and some smaller that get used for onions, cheese, ETC. Key for me is to have a border groove to prevent juices from running off the board.
For travel, I take the plastic versions
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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08-13-2022, 09:31 AM | #4 |
On the road to being a farker
Join Date: 10-23-21
Location: King NC
Name/Nickname : Jeff
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While I think I'd like a big heavy butchers block, handling the weight and storing the thing would be an issue so I have a small pile of the Epicurean paper composite boards. They're nice and light and they're dishwasherable. Easy to maintain with mineral oil.
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08-13-2022, 09:38 AM | #5 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Plastic boards for raw meat and veggies.
Thick wood cutting board with deep juice groove for slicing/cutting cooked meat. Beware of boards made without a juice groove, those are almost useless, and for some reason are prevalent on bbq social media channels (I assume because they give them away to influencers)
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John |
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08-13-2022, 10:30 AM | #6 |
is One Chatty Farker
Join Date: 07-22-21
Location: Tampa Bay Florida
Name/Nickname : Brad
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22" x 12" x 2" Works great for laying out 4 slices of bread for making 2 sandwiches and still have room left for cutting up onions, peppers, cheese, etc.
Leave it out on the counter, used twice a day. It's heavy. Hit it with mineral oil when it starts looking pale which is not very often. About twice a year. OP if your looking at 24 x 24, that's a big board to be taking out and putting away all the time if your not going to leave it out. Guess it depends on whether it's your everyday board or just for big items occasionally. Edit: The 24 x 24 also won't fit in a standard kitchen sink to wash off, not even at an angle. My 12 x 22 fits at an angle so the water runs off nicely. Last edited by Fooball; 08-13-2022 at 10:40 AM.. |
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Thanks from:---> |
08-13-2022, 11:08 AM | #7 |
is one Smokin' Farker
Join Date: 05-16-05
Location: Elgin Oklahoma
Name/Nickname : Eric
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I really like the disposable ones.
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Large Big Green Egg, Akorn Kamado, Cinder Block Hog Cooker, Couple of Drums |
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08-13-2022, 11:10 AM | #8 | |
On the road to being a farker
Join Date: 06-05-21
Location: Florida
Name/Nickname : Jerry Adams
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Quote:
That is not a issue..
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______________ Jerry Adams Hunsaker Drum. Hasty Bake Legacy. Backline 250 gallon Offset. |
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08-14-2022, 02:09 AM | #10 |
Full Fledged Farker
Join Date: 11-06-19
Location: Citrus Heights, CA
Name/Nickname : KJ, Renegade Pit BBQ
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I'll second the disposable ones.
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Thanks from:---> |
08-14-2022, 06:49 AM | #11 |
Found some matches.
Join Date: 07-29-22
Location: College Station, Texas
Name/Nickname : Hoop
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This one was delivered yesterday. Will use it later this afternoon. I was tired of stuff hanging off the edge.
https://www.amazon.com/Plastic-Servi...-13-spons&th=1
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Gig'em!!! Traeger Century 885. Blackstone 36" griddle. Garden variety gas grill. Meater Block, GrillEye Pro, BBQ 6X |
1 members found this post helpful. |
08-15-2022, 02:33 PM | #12 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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I’ve got a 24x24x3 end grain maple butcher block that I love. Make sure that you have a storage place in mind if you get/make one that big. I clean it outside with the water hose.
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08-15-2022, 04:43 PM | #13 |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Don't get anything too pretty. Got this as a gift 5-6 years ago. Oil it occasionally but still never laid a knife to it. Been thinking of hanging it on the wall like a painting.
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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08-15-2022, 06:32 PM | #14 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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I can make you something nice.
Matt
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"Grandpa, you make the best meat, EVER!!" |
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08-17-2022, 12:28 PM | #15 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Depends on what you need, looks for display, or practical hard work / use.
I prefer the High Density PolyEthylene (HDPE) boards. They come in various sizes, thicknesses, colors, and are very portable. They are dense and resist cut marks and scratches, yet they are very simple and easy to wash / clean. Most of them are NSF rated, so that would be a bonus. |
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