With summer quickly approaching, I wanted to have be a larger cutting board that was more focused on BBQ. This is still a WIP (I need to route a juice trough) but figured I’d share it anyways. It’s about 17”x40” (banana for scale) butcher block, with six rubber feet on the bottom and black pipe / fittings to hold a roll of butcher paper for easy wrapping.
I’ve dubbed this “The Brisket Board”!! It worked great with the pastrami I made a few weeks ago, but now I need to make some straight up brisket (and ribs and other larger cuts of meat) to justify making it haha.
by _generic_-_username_
7 Comments
That’s sweet. Where did you source the wood board?
That is awesome.
Love the idea and execution.
How about washing/clean up? What kinds of wood did you use for the butcher block?
Uh a wrapping station…. Nice!
Great job OP! Nice touch with the butcher paper, that’s some NASA level thinking.
That’s super cool. I’m totally stealing that idea.
I would skip the juice groove, they’re a bitch to clean. If you’re concerned about over flow get a rectangular lid from a storage bin and place the board on top of it.