Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Butt cook and slicer?

GrannyX4GrannyX4 Posts: 1,453
edited October 2011 in EggHead Forum
I cook a butt yesterday indirect at 350 to temp. Turned out pretty good. We pulled part of it and then refrigerated the rest. Tonight I sliced it real thin and was wishing I had a slicer and would love to use it for Cuban panini sandwiches. So, my question is does anyone have an affordable meat slicer that they would recommend? I've been looking at the Chef Choice 610 and wonder if it was a decent slicer?
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
·

Comments

  • GrannyX4

    I'm anxious to see what others say about your post.  I am interested in a slicer also.  By the way, I am an X5+ 2GC.  Get it?

    ·
  • GrannyX4GrannyX4 Posts: 1,453
    5 Grands and 2 Greats......what fun!
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • DavekatzDavekatz Posts: 761
    image

    I have a Chef’s Choice 610 and am very happy with it. Easy to set up, easy to clean, and the food carriage locks up for storage and transport. 

    It's about 120 bucks on Amazon or at Costco.

    I've gone through a couple of butts that I made into cottage bacon in less than 20 minutes. 
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
    ·
  • GrannyX4GrannyX4 Posts: 1,453
    That looks sooooooo good. Did you get the regular blade or is that the serrated? I did find it at amazon but never gave Costco a thought, thanks.

    What is cottage bacon? Oh my, I have another quest. Need to check on "cottage bacon".
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • Chefsresource.com has it for $99.95
    ·
  • DavekatzDavekatz Posts: 761
    edited October 2011
    @GrannyX4 - the serrated blade is standard. I think the other one is mostly for real thin slicing like for prosciutto. 

    Cottage bacon is cured pork butt. Lots of folks call it backboard bacon, but I "got told" by somebody that that is a trademarked name used by Hi Mountain Seasoning.

    Here's  some recipes:


    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
    ·
  • DavekatzDavekatz Posts: 761
    Hmmmm... Looks like the trademark has expired. Guess you can call it whatever you want:


    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
    ·
  • GrannyX4GrannyX4 Posts: 1,453
    Thanks for all the info on the bacon and slicer.

    The difference between the first and second:

    Longer brining time
    More pepper
    Second wasn't in a food saver bag - why?
    You only gave it 4 stars. What do you think would have given it 5 stars?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • Nature BoyNature Boy Posts: 8,339
    Howdy Granny
    I can vouch for the Chefs Choice slicer. It's nothing like the commercial one...not near as heavy duty, but it does the job and cleanup is not too bad. Been using mine for a couple years and like it.

    Happy slicing
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    ·
  • DavekatzDavekatz Posts: 761
    @Grannyx4 - All of my recipes are a little different every time a make them. It's just the nature of how I cook. The food saver bag was overkill, a ziptop one works fine. 

    The second one only got 4 stars because the butts weren't very compact and some of the ends got too done. 
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
    ·
  • GrannyX4GrannyX4 Posts: 1,453
    Nature Boy, thanks. I think that is the one I'm going to get - I'm sold. Still trying to decide if I want/need the non-serrated blade.

    Dave, I can relate to your way of cooking. Thanks for all your help. I think I have a pretty good grip on the process and the husband can hardly wait.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
Sign In or Register to comment.