From the team behind the innovative Pit Barrel Cooker comes the ultimate merger of form and function.
Over the years, I have had an oddly large number of cutting boards make their way in then out of my kitchen as if they were procreating in the dark of our cabinets.
When it comes to dishwasher-safe plastic or polypropylene boards, I am a big proponent of owning an assortment of colors in order to avoid cross-contamination among raw ingredients. These red, blue, green, and red boards are on the larger side so we also have a small board that can be used for little tasks like cutting citrus (pro tip: if you are using a lightweight cutting board, placing it on a couple of moist paper towels ensures that it won’t slide around as you try to slice and dice).
Then there are wooden cutting boards. Skimp on quality and you’ll soon find yourself with a board that is splitting. Buy one without a deep well along the edges and you’re chasing juices all over the counter. Enter the EndGrain line of cutting boards from the makers of the Pit Barrel Cooker.
Available in all maple, all walnut, or a maple/walnut blend, these boards are as beautiful as they are functional. Weighing in at 9 pounds for the small (16″x12″x1-3/4″), 13 pounds for the medium (18″x14″x2″), and 22 pounds for the large (24″x18″x2″), these boards aren’t going anywhere! Meanwhile, the premium-grade wood ensures maximum durability and minimal knife blade wear.
Equally appealing is the wide sloped juice channel with an easy pour spillway on one side (the second side can be used for serving), making any juices remain on the board until you are ready to pour them off. Also incorporated are comfort-grip handles for easy lifting and carrying. Finally, the boards pre-finished with 100% natural, food-safe mineral oil and wax. As such, I would recommend purchasing a set of their cutting board soap, oil, and wax for maximum longevity of the board.
150 to $350
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Clint Cantwell, Champion Pitmaster - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".