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Nascarfantom99
Joined: 09 Oct 2013 Posts: 19
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Posted: Jan 14 2014 Post subject: Opinion Needed ~ Do any of you use a electric meat Slicer |
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One of the items I plan to have is Tri Tip Sandwiches. I was thinking about buying a meat slicer. I know when you look at videos etc you don't see anyone using a meat slicer. Everyone slices the meat by hand.
I know of one food vendor at a street fair that sliced his tri tip with a meat slicer. I found a nice unit but Im on the fence because most don't use one. Is it a bad thing using a meat slicer. Im just thinking about having to slice all day.
Whats your opinion |
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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qfanatic01 BBQ Pro

Joined: 21 Oct 2009 Posts: 768 Location: Champlin, MN
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Posted: Jan 15 2014 Post subject: |
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Depends on how thin you want it. We cut our brisket by hand for the restaurant, but if we get 20 pounds for a catering I will use the slicer and then while I'm at it I will pre-cut what we will use for the restaurant. I cook my briskets the day before and reheat in au jus. We started this practice in the beginning when we might only sell one brisket if we were lucky but could sell 2 or 3. It helps manage inventory and keeps a consistent product. Better than slicing it thin like Oklahoma Joe's, I'm sure on a slicer, for example. I have been doing Tri Tip as well and I am pre-cutting thin for french dip style sandwiches which we heat by dipping to order. I leave the fat on and it mostly dissolves or marries into the meat making it moist and delicious. I use my slicer very rarely unless we are doing Tri Tip. Too much mess to clean up. If you are slicing it thicker I would do it by hand as we do with brisket for festivals. _________________ The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction. |
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Nascarfantom99
Joined: 09 Oct 2013 Posts: 19
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Posted: Jan 15 2014 Post subject: |
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if I use a electric slicer it will be fore tritip. Also when I say meat slicer Im talking about one you put your meat in and it has a round blade that cuts the meat to the slice you want. Its $1500 for a nice one. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Jan 15 2014 Post subject: |
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I have a Hobart 1712 slicer that we use daily, but I prefer using a knife to slice tri-tip.
Keeping a slicer clean and sanitary is very important,
The only way I see slicing tri-tip on a slicer is if you are prepping way ahead of time with plans to reheat.
Slicing hot meat on a slicer is no fun at all,.
Especially with tri-tip and the changing grain of it, _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Ridge View BBQ BBQ Pro
Joined: 11 Nov 2007 Posts: 827 Location: Charleston WV West Virginia
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Posted: Jan 15 2014 Post subject: Electric knife |
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We still slice by hand, but I have seen several places using electric knives. That might be a good compromise between speed of a slicer and easy cleaning of a knife. _________________ www.ridgeviewbbq.com
http://www.facebook.com/RidgeViewBBQ
Lang 108
Wells Cargo 20' Concession Trailer w/porch 24" |
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sunrise Newbie
Joined: 16 Jul 2010 Posts: 39 Location: Clewiston FL
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Posted: Jan 15 2014 Post subject: Slicer |
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Sure glad to see this question here. I sell tri tip sandwich's every week at a farmers market we do. I also had a fund-raiser for a local high school that was for 300 tri tip sandwich's. It took 50 tri tips, all of which we sliced by hand. I swore that the next time I would have a slicer, and I have been looking, but they are not cheap, even used. After reading the answers here, and considering the clean up with an electric slicer, I am going to stick with my knife, pretty easy to clean & sharpen, I do slice very thin with the knife I use. _________________ Lang 60
Onyx |
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qfanatic01 BBQ Pro

Joined: 21 Oct 2009 Posts: 768 Location: Champlin, MN
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Posted: Jan 15 2014 Post subject: Re: Slicer |
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sunrise wrote: | Sure glad to see this question here. I sell tri tip sandwich's every week at a farmers market we do. I also had a fund-raiser for a local high school that was for 300 tri tip sandwich's. It took 50 tri tips, all of which we sliced by hand. I swore that the next time I would have a slicer, and I have been looking, but they are not cheap, even used. After reading the answers here, and considering the clean up with an electric slicer, I am going to stick with my knife, pretty easy to clean & sharpen, I do slice very thin with the knife I use. |
For 50 sandwiches I'd be using a slicer if I could. You could buy a small Berkel for that kind of volume and size of meat.
Still hate cleaning the slicer though. _________________ The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction. |
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qfanatic01 BBQ Pro

Joined: 21 Oct 2009 Posts: 768 Location: Champlin, MN
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Posted: Jan 15 2014 Post subject: Re: Slicer |
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sunrise wrote: | Sure glad to see this question here. I sell tri tip sandwich's every week at a farmers market we do. I also had a fund-raiser for a local high school that was for 300 tri tip sandwich's. It took 50 tri tips, all of which we sliced by hand. I swore that the next time I would have a slicer, and I have been looking, but they are not cheap, even used. After reading the answers here, and considering the clean up with an electric slicer, I am going to stick with my knife, pretty easy to clean & sharpen, I do slice very thin with the knife I use. |
Are you just smoking those to 130, resting then slicing them pencil thick? _________________ The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction. |
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sunrise Newbie
Joined: 16 Jul 2010 Posts: 39 Location: Clewiston FL
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Posted: Jan 16 2014 Post subject: Re: Slicer |
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qfanatic01 wrote: | sunrise wrote: | Sure glad to see this question here. I sell tri tip sandwich's every week at a farmers market we do. I also had a fund-raiser for a local high school that was for 300 tri tip sandwich's. It took 50 tri tips, all of which we sliced by hand. I swore that the next time I would have a slicer, and I have been looking, but they are not cheap, even used. After reading the answers here, and considering the clean up with an electric slicer, I am going to stick with my knife, pretty easy to clean & sharpen, I do slice very thin with the knife I use. |
Are you just smoking those to 130, resting then slicing them pencil thick? |
I smoked to 135, pulled, put in a cooler, and started to slice. I didnt rest too long as the ones in the cooler were resting as I was slicing. I slice thinner than pencil size, makes the TT more tender, also across the grain. I had to smoke the 50 in batch's, my Lang 60 wouldnt hold all 50, I also used my Onyx at the same timeI can hold about 12 at a time. Pretty sure my wrist & arm are still sore.... _________________ Lang 60
Onyx |
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Souza
Joined: 23 Jun 2017 Posts: 2 Location: New York
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Posted: Jun 23 2017 Post subject: |
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I would suggest the electric meat slicer, which is easier to slice meat and any other products also. |
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kurtsara BBQ Pro

Joined: 22 Dec 2007 Posts: 787 Location: Princeton, Minnesota
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Posted: Jun 29 2017 Post subject: |
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Souza wrote: | I would suggest the electric meat slicer, which is easier to slice meat and any other products also. |
I'm guessing after three years they have decided one way or the other. _________________ Kurt
2 Ole Hickory CTO's |
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Souza
Joined: 23 Jun 2017 Posts: 2 Location: New York
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Posted: Jul 12 2017 Post subject: Reviews the best automatic meat slicer |
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Is there anyone who doesn't love great deli sandwiches? I have a best automatic meat slicer, which has given me a fantastic performance and I have made more recipes with this device. Many slicers have been made for all different types of food. This particular unit belongs to the latter category, allowing you to cut anything. |
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