Beef. It's what's for dinner.

[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).

[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?

[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.

[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?

[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.

[Now who’s the dean?]

[emoji1786] [emoji39]


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

[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.

[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.

[Pelado]

My son cooked up some baked potatoes and tri-tip on the Traeger. He did pretty well.

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[Jeff Lebowski]

That looks great, DH. Love the cast iron skillet.

[falafel]

Sometimes it comes hot in bags.

[Bo Diddley]

If you knew falafel, you’d understand why he thinks all food comes frozen in bags.

[Donuthole]

If you knew falafel, you’d understand why he thinks all food comes frozen in bags.

[Bo Diddley]

It's on the bag.

[Donuthole]

do we need to have an intervention for that vinyl table cloth? it looks like you're eating at roy's pizza and pasta at red cliffs mall, complete with the every pizza place salad:

Love the vinyl tablecloth. It pretty much never leaves the table in the breakfast nook, especially because we have little kids and we hate how crumbs get stuck in the grooves of our actual tabletop.

Since Covid lockdown and home church, I don’t think we have eaten Sunday dinner in the formal dining room once. Used to be an every Sunday thing.