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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Slightly Off-Topic- Cutting Boards
I have been using plastic cutting boards, and they are getting really
nasty. I am going to replace them, and am wondering which type to get. >From the little research I've done, it seems that wooden cutting boards are best. Is this correct? If so, what type of wood works best? How many should I have? One for each type of food I'm cutting; ie: One each for vegetables, bread, red meat, poultry, etc? What should I look for, and what should I avoid? Thanks once again for your help! JimnGin |
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