Swung by a yard sale just for the heck of it and found an old Globe meat slicer in need of some love. I've been watching for a fair deal on one for nearly a year but didn't care to pay in the $300.00 range or higher for an old machine. This guy was really wanting to liquidate so when I asked how much and he said $30.00 you could have blown me over with a slight breeze. Yes it needs some elbow grease, probably new sharpening stones and possibly a new blade but for that price I really could not see a down side. I think if I needed to I could scape it out for parts and remain well ahead of the game. This will give me something to fiddle with when I get antsy.
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Club Member
- Sep 2015
- 8596
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
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> Thermoworks Thermapen Classic
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You’ll need a very large, sharp blade to slice a garage.Originally posted by Troutman View PostSounds like a nice score. My SWMBO forbids any new gadgets in her kitchen. I was thinking about garage slicing, any recommendations on that?
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That's an idea I like. Now since I'm new here I need to figure out how to post a photo. One area I could use some advice is getting rid of some rust. Naval jelly works OK but if there is a better product let me know. Not that much rust but when I'm done I hope to have it look as new / old as I can get it.Originally posted by FireMan View PostSo, what’s this contraption look like? Maybe we kin even hep ya clean it. 👍
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For tutorials on such things as posting pictures, as well as other FAQs, see our Pit User Manual channel: https://pitmaster.amazingribs.com/forum/main
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Bighorn Dave, Just Remember "CHRISTMAS IS COMING"‼️❓‼️
I'll Take It Gladly‼️
From A Backyard Cremator In Fargo ND, Dan
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Bighorn Dave, As My "CUZ" Mr. Bones Would Say Y'll Use A Little Elber Greze An That Thang'll Shine Like A Diamond In A Goats
P'Tut‼️❓‼️ Dan
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Ya done jus fine, postin pics, amigo!
That is one cool ol slicer; I cain't recall, in all my travels, ever seein / usin one that had alla that purty porcelain!!!
I would remember, cause after ya use one, of course, ya always haveta break it down an clean it...an act I have performed countless thousands of times...
Got any shots of th Mfr's tag that is doubtless riveted on it, somewhere?
I find myself even more envious now, an delighted that ya made such a fantastic score!
$30??? WOW!!!!
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Charter Member
- Oct 2014
- 2852
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Founding Member
- Jul 2014
- 6159
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade​
Light My (Hasty Bake) Fire
Eric
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