This acacia cutting board large is the board you reach for when something big comes off the kamado. A whole picanha, a brisket, a chicken or a row of spare ribs: there is room to carve without pieces falling over the edge. The wood is left natural, so you see the grain and colour variation of the acacia in the board.
What an acacia cutting board large gives you
With big cuts of meat, work surface is the difference between calm carving and constantly having to shuffle things around. A roomy board gives you space to lay the sliced pieces next to the cut, so you can work in one continuous motion. Acacia wood is hard enough to last for years and soft enough to spare your edge.
- Large surface for picanha, brisket, chicken or ribs
- Dense hardwood, absorbs little moisture and odours
- Spares the edge of forged knives
- Finished naturally, every board has its own grain
- Doubles as a serving board straight to the table
Working with large cuts of meat
Let meat off the barbecue rest before cutting, otherwise the juices run off the board. Always cut across the grain, especially with picanha and brisket, and use a long knife so you draw through the meat in one stroke rather than sawing. Put a damp cloth under the board if your worktop is slippery.
Care
Wash by hand in lukewarm soapy water and dry immediately. Never in the dishwasher, never soaking. Rubbing it a few times a year with a neutral, food-safe oil keeps the wood sealed and the colour deep.
Bill's tipWarm the board briefly with hot water and dry it before you put meat on it. The meat then cools down more slowly while you carve.
Looking for something handier for daily cutting, take a look at the acacia cutting board in medium. All sizes are listed under cutting boards, and a long carving knife is at knives and cutting boards.
