post #21 of 21
Originally Posted by Woodcutter View Post

Thanks again! I have a question about slicing. I rested the roast for an hour before starting to slice. I didn't have juice running but noticed the bark was smeared on the blade and guards. Would it have been better to wait until cold to run through the slicer?


I put my Sirloin Tip in the freezer for 3 hours before slicing. Same thing with Bacon, CB, BBB, or anything else I want to slice thin.