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roast beef for cold cuts

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Comments

  • BrownieBrownie Posts: 1,022
    Finally got around to getting one of my roasts in the egg last night. I just went with McCormicks Montreal Steak seasoning. 300 dome till finished, it took a few hours. Rested in fridge till tonight and sliced her. Really happy with the results.

    I'm hooked on home made cold cuts!
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  • SkinnyVSkinnyV Posts: 1,963
    Per this post bought a bottom round and cooked in mini until 135 or so. Fridge last night and will slice today, only downer no slicer, I will be knifing it.

    Also in order to fit I placed my drip pan on the stone, it was a bad idea , my onions and carrots got burned and so did any juice. Good thing my roast was on a rack, I should have known better. Thanks for the post guys.
    Seattle, WA
  • Skinny

    Put in the freezer for a few hours before slicing it.

    My actuary says I'm dead.
  • SkinnyVSkinnyV Posts: 1,963
    Done, only confirms slicer is a must. Cuts were OK sandwiches tomorrow. My roast did have van annoying line of collagen that ran down the middle through the whole roast. 
    Seattle, WA
  • Wow. Food porn. Seriously, I had been wondering if this idea would work. I will give it a try.
    LBGE
  • @Brownie, great looking roast sliced. 
    And thanks for the tip about Penzeys free shipping. It is on its way, English Rib, Ozark, Chicago Steak, Szechuan, Spanish, Southwest - It is like a world tour...Thanks again.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • SkinnyVSkinnyV Posts: 1,963
    edited September 2012
    Thanks again guys $3- and some change per lb beats the $9.99+ the delis sells it for. No slicer but good sandwiches did em kind of philly style. My meat is quite rare so a quick cook is good.

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    Skillet i bought for the egg in on the fun.
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    First time ever growing tomatoes, join in on the fun.
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    Seattle, WA
  • SkinnyVSkinnyV Posts: 1,963
    Well after the roast beef did as pastrami this past weekend on the mini. Came out great, thanks to the thread and posts hit the budget for a slicer. 
    Decided on the William & Sonoma version of chefs choice slicer, free additional smooth blade, it tilts and free shipping. I'll be posting more threads on cold cuts for sure.
    Seattle, WA
  • Little StevenLittle Steven Posts: 26,736
    If you want to slice deli see-through thin, you'll need to spend 4-7 thousand on a Hobart.  Or maybe $1500 or so on a craigslist commercial slicer. 
    I have a relatively cheap slicer.  When it burns up I'll get a better one.  This afternoon I sliced a raw serloin very, very thin and could have gone thinner.  I put the meat uncovered in the freezer and sliced it when the center was 29 degrees F.  Just right and it wasn't rock-solid frozen, just very firm.  That's also about the temp I grind beef at and it comes out fluffy.
    Carpaccio? Yum!

    Steve 

    Caledon, ON

     

  • BrownieBrownie Posts: 1,022
    SkinnyV said:
    Well after the roast beef did as pastrami this past weekend on the mini. Came out great, thanks to the thread and posts hit the budget for a slicer. 
    Decided on the William & Sonoma version of chefs choice slicer, free additional smooth blade, it tilts and free shipping. I'll be posting more threads on cold cuts for sure.
    Cool stuff! I'm still doing meats weekly for lunches and don't plan on stopping any time soon.
  • Love my slicer.  Wouldn't be without it.  But when you go through the line at the hoffbrau they cut your sammie meat with this.  Cheap and easy to maintain.  I use it all the time.

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    My actuary says I'm dead.
  • SkinnyVSkinnyV Posts: 1,963
    edited October 2012
    Thanks to the thread it pushed us to get a slicer. Best thing for cheese and meats, I cant believe how much longer our block of cheese is lasting us alone.
    Processing some bacon today over 6lbs.... its a little more tricky but working out fine.  First time making bacon, having the slicer made me think why not.
    Sadly my mini could not be used for the smoking since the slabs were so big, the mini kept my charcoals lit as I fed them to my Alton Brown Terracotta pot smoker with some wood over a period of 6+ hours. Its a long story but the hot plate burner went out so i had to use coals, took lots more work but worked out in the end.

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    Seattle, WA
  • SkiddymarkerSkiddymarker Posts: 6,084
    edited October 2012
    @SkinnyV - Nice, and the bacon looks good too!
    Where did you end up getting the machine?
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • SkinnyVSkinnyV Posts: 1,963
    edited October 2012
    Bacon is good but pretty salty (still edible per wife). The fix is blanch quickly then cook which I did this am and it was great.
    Bought the slicer from William & Sonoma, they dont list the model number but its the Chefs Choice 632. The deal was free shipping and free smooth edged blade included which is $60 alone. Still think that offer is going, amazon has reviews on the 632 as well. I find the tilting feature pretty good.
    Seattle, WA
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