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T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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  • Top | #1

    Question about cutting boards

    Hey all, are there unknown (to me) reasons as to what makes a cutting board a cutting board? Are they only so you don’t cut and scratch up your own countertops or tables? The reason I ask is because I have access to old metal office desks. Steel frame, 2 drawers on the right side and a LARGE surface area to cut and prep. I think I could trick it out pretty cool in my head..... but am I missing something? Would this not be good for either the knives, the food, etc? Obviously I’d clean and sanitize before and after uses but is there something that you could share as to why this may not be a good idea?

  • Top | #2
    If you are cutting on metal you'd better be prepared to sharpen and replace knives. TAP plastics sells food grade plastic you have custom sized to fit on your tops, I have one for a SS prep table I use for butchering.

    Comment


    • Top | #3
      Cutting boards protect your tabletops AND your knives.

      Comment


      • Top | #4
        My first guess would be paint and possibly metal shards from cutting on metal contaminating your work.
        Wood or plastic cutting boards, kept clean of course, have much less chance of contaminating your work.

        Comment


        • joeyerke
          joeyerke commented
          Editing a comment
          Ahhhhhh. You are right.

        • Murdy
          Murdy commented
          Editing a comment
          We always used plastic when I worked in restaurants/butcher shop.

      • Top | #5
        I’m not a chef, but I play one on tv. I’m also not a knife expert, but have some decent ones. Ditto on cutting boards, but have the ATK recommended best board for what it’s worth (Teakwood). I trust what some of the peeps around here along with ATK etc. Me thinks using some kind of desk top probably would not be kosher fer yer knives. Usually wood cutting boards are recommended for cleanliness & wear on yer knives. Some plastics are ok. I would stick with wood cutting boards. As they are used in all restaurants kitchens. There will be many folks here that will tell you their’s is the best. They will all be pretty good. Do some research & find what trips yer trigger. But do stay away from used office furniture. Something tells me that you won’t be busting a myth using boss Charlie’s used desk. 🕶

        Comment


        • joeyerke
          joeyerke commented
          Editing a comment
          Great advice.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          I have that same teakwood cutting board from Cook's Illustrated/America's Test Kitchen. That sucker weighs a ton. I store it in my pantry, so I get a workout bringing it to the counter. It's great to keep on the prep table (aka glass top outdoor dining table) on the deck when smoking meats, though. Protects the glass and provides a nice sized work surface when staging, wrapping, etc.

          Kathryn

        • FireMan
          FireMan commented
          Editing a comment
          fzxdoc , my wife says it’s a beast also & will not use it. But, if you’re doing a spread, it is the meow!

      • Top | #6
        Cutting boards protect the sharp edge of your knife. Either wood or plastic work fairly well, but wood has a slight anti-microbial action while plastic doesn't, so you need to be more careful cleaning plastic boards although I'm very careful with either.

        There are a lot of domestic hardwoods that work well as cutting boards, but some imported woods may be slightly toxic, and teak contains silica which can dull blades faster than other woods.

        End grain cutting boards show cuts less than edge grain boards

        And a large, heavy wooden cutting board is a great surface for handling dough for people who make bread.

        Comment


        • fzxdoc
          fzxdoc commented
          Editing a comment
          Didn't know that about teak. Thanks for the heads up.

          Kathryn

        • FireMan
          FireMan commented
          Editing a comment
          Ron, ATK found the wear from the teak negligible, testing it against numerous boards.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Yay. Thanks for the additional info, FireMan .

          K.

      • Top | #7
        That metal desk will dull you knives faster than a hound dog chasing a coon up a tree. If you want to make it into a cutting board go to a lumber yard and buy some clear maple and epoxy it to the desk. Clamp each piece to the next piece with Tite-bond 3 water proof glue. You may have to plane or joint the pieces so that they are tight. Make sure the pieces do not have any gaps. When done sand smooth and apply mineral oil several oil it will take several applications before it stops soaking it up. Then reapply occasionally.

        The other options is to buy some of the big Booz cutting boards and epoxy them to the desk. https://www.johnboos.com/Index.asp?s=r
        Last edited by mountainsmoker; August 12th, 2019, 09:09 PM.

        Comment


        • joeyerke
          joeyerke commented
          Editing a comment
          Brilliant! Thanks man!

        • RonB
          RonB commented
          Editing a comment
          Personally, I would not glue the board to the table. That way you can take the board inside when not in use. It will last much longer and stay much better lookin' if stored inside, or at least covered.

        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          Your correct RonB I was trying to get the board built on the desk and did not mention any way to treat it out side. The top will be to heavy to move made out of 1-1 1/2 thick maple. So he should have it under a porch and have a cover over it.

      • Top | #8
        My rule is wood boards for vegetables and plastic boards for animals. The wood gets a quick soap, rinse, and dry, and re-oiled every few months. The plastic boards go in the dishwasher.

        Comment


        • jecucolo
          jecucolo commented
          Editing a comment
          I cut vegetable on plastic and meats on wood. Your way makes more sense. Thanks.

        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          I use three, one for vegetables, one for raw meat, and a third for cooked meat.

      • Top | #9
        Cutting boards are multi functional. Besides protecting the edge on your knife and the countertop, a good cutting board is also easy to sanitize. When cutting raw meat this is especially a thing. Next time I go to restaurant depot I’m getting a set of color coded plastic boards to help minimize cross contamination. Also I’m tired of not having boards large enough to hold multiple full racks of ribs (restaurant supply store has decent size boards that will easily hold 3 or 4 full racks of ribs, or 1-2 packer briskets).

        Is the desk going to be indoor or outdoor? If outdoor if there is a lot of humidity it may have rust problems. So before I put a lot of work into pimping it out I would wait to see how it holds up.

        Comment


        • SmokeyGator
          SmokeyGator commented
          Editing a comment
          jecucolo they will fit in the dishwasher. And sort of fit in the sink. Not flat but standing up. Wash one half, flip, wash the other half, then rinse. The color coding thing is an actual established food safety scheme used in commercial kitchens. You can buy sets or get them individually.

        • joeyerke
          joeyerke commented
          Editing a comment
          I didn’t think about that. This will be outside. I can spray with rust proofing paint and cover it with a.....well, a cover.

        • Attjack
          Attjack commented
          Editing a comment
          I have a plastic cutting board that I use one side for chicken and the other side for pork. But I prefer wood for most stuff including beef and veggies so I have that big-ass one pictured below for general prep.

      • Top | #10
        On the wood/plastic question, when I worked in USDA inspected sausage production plant, we used plastic exclusively. I also worked in a butcher shop where we had one of those old wood blocks that you would scrape the top off when you were done cutting. The inspectors (state) would only countenance it being in the shop if we had it on display in the customer area and not in the cutting area.

        Comment


        • joeyerke
          joeyerke commented
          Editing a comment
          Great to know! Thanks for the wisdom.

      • Top | #11
        I am not crazy about plastic boards, they dull knives faster than wood boards by about 1/2. I can go a year just honing on a wood board but have to drag out the Chef's Choice 130 when I use plastic boards after about 6-7 months.

        Comment


        • Top | #12
          if your'e cutting cooked meat, a deep groove to catch the drippings is very useful.

          Comment


          • Top | #13
            If you want a nice big board to work on see if you have any restaurant supply stores in your area. I picked up this one for less than $100.

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            • Top | #14
              Joe or Joey, which do you prefer? In SmokeyGator ‘s post he mentioned color plastics of different color. On Amazon, there is ATK’s color coded plastics in. 4 Pack cheap, I think 12 or 14 bucks. With the color code it will help from cross contaminating. You can also roll em & put them in the dishwasher for sanitization.
              I also checked out rubber mats which are also frequently used in rest. kitchens. But hold onto yer wallet. The one I was looking at from a reference was $130, a Hasekawa.

              I checked, 19 $ change.
              Last edited by FireMan; August 13th, 2019, 05:20 PM.

              Comment


              • joeyerke
                joeyerke commented
                Editing a comment
                I actually go by Jerk or Jerky. Lol. I’ll look into those. I saw I have a restaurant supply store nearby.

            • Top | #15
              Right now I just have plastic, but I am jonesing for a wood board. I have used them in the past, and they are easier on the knife edges. I want to get one from this guy: https://d.facebook.com/Eds-Shape-Sha...0710373294609/, but I'll probably pick up a cheaper one first.

              Comment


              • joeyerke
                joeyerke commented
                Editing a comment
                Yeah, I’m not looking to spend more on my cutting board than I did on my smoker! Haha.

              • klflowers
                klflowers commented
                Editing a comment
                Yeah, my thought exactly. Those boards are on my I want list, but they are towards the bottom of the list.
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