Early Birthday Present from the Old Man!! HD Duro Meat Slicer!!

[Spinaker]

Check this baby out!! I walked into my Dad's office this morning, like I do everyday. He handed me an envelope with an address written on it. He said, "Type that into your GPS, drive there and pick something up." I said, "Okay, no problem." It is not unusual for me to do this for our business. I asked what it was..........He said, "Its an early Birthday present." "Give the envelope to the warehouse guy and he will bring it out."
So I said , "Cool! Be back in 20."

When I got to the address I realized it was a K-Bid warehouse and you NEVER know what exactly you might find at one of those! So, I gave the guy the envelope and he went back and brought this baby out!!! Lightly used, but still in great shape!!! And heavy!! He got it for about $170 and they are normally $2,000!

I was really pumped. My Dad just said, "I had to buy it. I just had too! I knew you just had to have that!"

No JOKE: I literally said, out load, "Oh Great! Now my MCS is infecting my family!!!!!"

[DWCowles]

Congrats Spinaker

[Spinaker]

Thanks!

[Notavegan]

Well happy early birthday to you Spinaker !!!!

Thats a beast! So I occasionally read that members have slicers as part of their arsenal. Are there one or two in particular you would target first to ty it? Turkey breast? Pastrami??

Don't wait till Father's Day to thank your father.

[Spinaker]

For disclosure, My Bday is in September!! Hahahaha. Extra early.

[Spinaker]

I can't thank him enough for everything else! But some sliced Pastrami always helps!

[Mr. Bones]

Super-Duper Cool, Brother!!!
That will be a nice workhorse addition to yer cookin' fer a very long time!!!

[Michael Brinton]

Wow! Those machines are light years ahead of the home models. Wrap your hand in a rag cleaning the back, can be tricky reaching in. I worked in a few deli's. Those slicers can slice continuously 16 hour days and last forever. See-through sliced meat and cheese. That's a great gift.

[Michael Brinton]

Cleaning them is tricky. Raise the blade up to non cutting and hold a wet rag on it while it spins. Then just be careful reaching in to clean underneath. Meat isn't really bad. Cheeses are what's hard to clean.

[Michael Brinton]

The only cool trick is when you get down to not much on what you're slicing. A full piece, say deli ham, or tin foil wrapped brick, on top of the little piece will help yield uniform slices. When you get to the ends the bar that holds the item doesn't work as good.

[Spinaker]

Wow. Thanks for the tips. Sounds like I am ready to start slicing. I just cleaned the whole unit. Thanks again for the tips!

[Oakgrovebacon]

You will love that thing! And what a great buy! I hope you have space to keep it available to use. (Make your Dad some pastrami)

[Spinaker]

Thanks! Yes, he is gonna get a whole Packer!!!

[jgreen]

Awesome! I have been looking at slicers at Cabela's, but generally the smaller ones. Looks like you got a real good commercial grade for less than the small ones. Enjoy!

[Spinaker]

Thanks!

Check out some online auctions, you never know what you will find.

[Spinaker]

Well happy early birthday to you Spinaker !!!!

Thats a beast! So I occasionally read that members have slicers as part of their arsenal. Are there one or two in particular you would target first to ty it? Turkey breast? Pastrami??

Don't wait till Father's Day to thank your father.

I am going to use it primarily for making Jerky. Slicing up some Top Round will be amazing with this.

Pastrami would be perfect, as long as it is cold. I feel like hot from the bath, the meat would be too tender and might crumble. But I will have to test that out.

[RonB]

Wow! What a great deal - congrats.

[EdF]

Pastrami, Boss. Slice cold, then steam!

[Michael Brinton]

Oh you can do a lot with that baby and your joule. Take a hunk of pork shoulder bag it throw it in the bath at 140 for 24 hours, chill it and slice that baby thin. The steaks are good, as lunch meat, guaranteed good. Sous Vide turkey breast 150 2 hours slice thin, it will beat any store bought. Chicken breast 140 1 hour slice thin. Chuck roast 140 24 hours slice, roast beef. Tri tip man that would be good 131 4-24. All these could be finished on the grill the crust will slice nice. You will have to experiment with going with the grain or against. What will be different is sliced that thin with grain tri tip could be good. In other words it may be the opposite if the normal way because you can now cut in half centimeters. Eye of round would be cool. Leftover brisket lunch meat. Bacon obviously. In deli's the workers hate it but you can ask for meat chipped, just set it to where it barely cuts keep cutting. I wouldn't expect the fridge life of the stuff you buy but man it's going to be better.

[Spinaker]

Sweet! I copied this to my BBQ folder. Great stuff! Thank You.

[Powersmoke_80]

Awesome, Bacon comes to mind. I watch a couple local online auctions around here but haven't came across a deal like that yet!

[lschweig]

That is one bad boy! A whole new world is now opening up for you.

[FireMan]

Great, a whole family of BBQ junkies! Love it!

[Steve B]

I don't know what to say. That slicer looks awesome.
Wish my dad was still around to hook me up with such a sweet deal.
Nice score brother.

[Spinaker]

Thanks Steve. Yeah. I am a lucky guy, no doubt.