The Ultimate Cutting Board With Juice Pan By John Boos

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boos_board
John Boos Prep Master Maple Wood Reversible Cutting Board

Choosing a Cutting Board Doesn't Have to Be Complicated

There are pretty much two materials for cutting boards, wood or plastic. Glass and other hard materials just ruin your knives. Scientists have proven that, despite what you might have read, neither wood nor plastic is better at fighting contamination. If you clean them with hot soapy water, or even hit them with a dilute solution of bleach (see my article Food Safety, Knife Safety, And Grill Safety), they are safe. Wood is attractive enough to serve your ribs on, while plastic looks kinda tacky. But plastic has an advantage here because it can be put in the dishwasher where the water is super hot, and there's plenty of soap. The problems start when the surface gets deep cuts and bacteria can hide in there. So if yours gets gouged, hit it with a little sandpaper.
 
Cook a turkey or prime rib or pork loin properly and you're going to end up with a lot of juice on your cutting board. If yours has just grooves, it's going to overflow and ruin the table cloth. This design is great because it captures the juices in a pan. Like all John Boos boards, this one is very high quality.

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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