Beef. It's what's for dinner.

[cowboy]

Made mom’s signature BBQ meatballs for dinner today. Mom doesn’t use cast iron, but I think it may be the way to go. Sear on the stove, finish in the oven. All in one pan.

Nice work. My wife hated cast iron for the first 15 years of our marriage because it was heavy. Now she won't use anything else. The dual funcionality of frying and baking are just one of many benefits. If you care to share the recipe, I'm interested.

[All-American]

We ended up getting a meat slicer after too many times struggling to get good slices of home-made bacon. To justify the cost of getting a decent one, we are trying out different things to see if we can make the thing worth our while. Today’s experiment was cheese, salami, and roast beef.

Did learn that the slicer doesn’t manage hard cheeses super well. If it’s not soft enough to bend when sliced it crumbles up. I was able to get appreciably good slices on the salami and softer cheese.

But the roast beef was a smash hit. We smoked two bottom round roasts until they got to 130, then refrigerated overnight and left in the freezer for not quite an hour before slicing. You can’t see the thinness in the picture, but it compares with the thinness of anything I’ve gotten at a deli-style sandwich shop. It also got a decent smoke flavor to go with the ring.

With two roasts we will have quite a bit for a while, which I don’t anticipate being too big a problem.

[Now who’s the dean?]

[emoji1786] [emoji39]


**And I don’t agree with that in the workplace**

[BigFatMeanie]

We ended up getting a meat slicer after too many times struggling to get good slices of home-made bacon. To justify the cost of getting a decent one, we are trying out different things to see if we can make the thing worth our while. Today’s experiment was cheese, salami, and roast beef.

Did learn that the slicer doesn’t manage hard cheeses super well. If it’s not soft enough to bend when sliced it crumbles up. I was able to get appreciably good slices on the salami and softer cheese.

But the roast beef was a smash hit. We smoked two bottom round roasts until they got to 130, then refrigerated overnight and left in the freezer for not quite an hour before slicing. You can’t see the thinness in the picture, but it compares with the thinness of anything I’ve gotten at a deli-style sandwich shop. It also got a decent smoke flavor to go with the ring.

With two roasts we will have quite a bit for a while, which I don’t anticipate being too big a problem.

Dude, that looks really good. Just looking at that pic makes me want to raid the refrigerator right now but I don't have anything that good in it.

[The_Tick]

We ended up getting a meat slicer after too many times struggling to get good slices of home-made bacon. To justify the cost of getting a decent one, we are trying out different things to see if we can make the thing worth our while. Today’s experiment was cheese, salami, and roast beef.

Did learn that the slicer doesn’t manage hard cheeses super well. If it’s not soft enough to bend when sliced it crumbles up. I was able to get appreciably good slices on the salami and softer cheese.

But the roast beef was a smash hit. We smoked two bottom round roasts until they got to 130, then refrigerated overnight and left in the freezer for not quite an hour before slicing. You can’t see the thinness in the picture, but it compares with the thinness of anything I’ve gotten at a deli-style sandwich shop. It also got a decent smoke flavor to go with the ring.

With two roasts we will have quite a bit for a while, which I don’t anticipate being too big a problem.

That looks amazing. What type of slicer did you get?

[All-American]

That looks amazing. What type of slicer did you get?

Beswood. A 10-inch model that came in at about $300. Not the most practical purchase I have ever made, but on the other hand my fridge and freezer are now teeming with deli-sliced roast beef.

[Northwestcoug]

That looks great AA. How long are you expecting the roast beef to keep in the fridge, assuming you don't eat it all quickly?

[Lost Student]

We ended up getting a meat slicer after too many times struggling to get good slices of home-made bacon. To justify the cost of getting a decent one, we are trying out different things to see if we can make the thing worth our while. Today’s experiment was cheese, salami, and roast beef.

Did learn that the slicer doesn’t manage hard cheeses super well. If it’s not soft enough to bend when sliced it crumbles up. I was able to get appreciably good slices on the salami and softer cheese.

But the roast beef was a smash hit. We smoked two bottom round roasts until they got to 130, then refrigerated overnight and left in the freezer for not quite an hour before slicing. You can’t see the thinness in the picture, but it compares with the thinness of anything I’ve gotten at a deli-style sandwich shop. It also got a decent smoke flavor to go with the ring.

With two roasts we will have quite a bit for a while, which I don’t anticipate being too big a problem.

That's awesome. Funny enough, we made French dip sandwiches two nights ago and as I was slicing up the roast (we didn't smoke it, just roasted in the oven like plebes) I was telling my wife "I know it would be really impractical, but a deli slicer would make a lot thinner slices than I'm able to do with this dull knife."

Is it hard to clean? That, and the fact that Alton Brown would not approve of something that takes up so much kitchen space, are reasons why I probably won't be buying one (also I have no idea how dangerous they are).

[Bo Diddley]

That's awesome. Funny enough, we made French dip sandwiches two nights ago and as I was slicing up the roast (we didn't smoke it, just roasted in the oven like plebes) I was telling my wife "I know it would be really impractical, but a deli slicer would make a lot thinner slices than I'm able to do with this dull knife."

Is it hard to clean? That, and the fact that Alton Brown would not approve of something that takes up so much kitchen space, are reasons why I probably won't be buying one (also I have no idea how dangerous they are).

[CJF]

Beswood. A 10-inch model that came in at about $300. Not the most practical purchase I have ever made, but on the other hand my fridge and freezer are now teeming with deli-sliced roast beef.

That sounds like what I have. I really like it outside of cleaning it. I hate that it’s tough to get to parts that don’t come off.

[All-American]

That looks great AA. How long are you expecting the roast beef to keep in the fridge, assuming you don't eat it all quickly?

I have a feeling that won’t come up.

But seriously, I actually have very little in the fridge. Most was vac-sealed and put in the freezer.

[Jeff Lebowski]

I am jealous. I would love to get a slicer but my wife keeps vetoing it.

[All-American]

That's awesome. Funny enough, we made French dip sandwiches two nights ago and as I was slicing up the roast (we didn't smoke it, just roasted in the oven like plebes) I was telling my wife "I know it would be really impractical, but a deli slicer would make a lot thinner slices than I'm able to do with this dull knife."

Is it hard to clean? That, and the fact that Alton Brown would not approve of something that takes up so much kitchen space, are reasons why I probably won't be buying one (also I have no idea how dangerous they are).

Unfortunately, yeah, cleaning is a pain. Someday I may be comfortable putting it away after a cleaning that doesn’t involve taking it apart. Until then, it will be very uncommon to bring it out for casual use. It’s just not worth the time unless I have a lot of stuff to slice.

It’s made for some fun experiments though. I’m most irrationally proud of our homemade potato chips, proving that with expensive equipment and inordinate amounts of time we can reach an end product that very strongly resembles something we could have gotten for $1.95 at Walmart.

[Pelado]

My son made hamburgers and onion rings for dinner tonight using what he claims is the same method they use at the restaurant he works at. If it is the same method, I wont be ordering any hamburgers from them.

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[falafel]

My son made hamburgers and onion rings for dinner tonight using what he claims is the same method they use at the restaurant he works at. If it is the same method, I wont be ordering any hamburgers from them.

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Isn't he a bus boy? All he knows is how the hamburgers taste after someone has eaten half and left it behind.