Ray Thank you I am going to try making this last for awhile.Thanks for the Like I appreciate it
Richie
Roast Beef
- Thread starter tropics
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Richie
Joe Thank we loved been years since we had a good one. Thanks for the Like I appreciate it
Richie
Looks great Richie! And I see you did the
daveomak
slicer mod. I did up 2 top rounds in the hot tub for beef-on-weck this past week, but just can’t slice thin enough on the CC615, and dealing with the tail a pain ... think this mod definitely in my near future. Had not seen that mod thread before. Thanks for that to both of you!
daveomak
slicer mod. I did up 2 top rounds in the hot tub for beef-on-weck this past week, but just can’t slice thin enough on the CC615, and dealing with the tail a pain ... think this mod definitely in my near future. Had not seen that mod thread before. Thanks for that to both of you!
Ryan Thank you the Au-Jus just added so much to that sandwich. Thanks for the Like I appreciate it
Richie
Tim Thank you the little tail flap I have may be because of the way I was holding it. The mod works for super thin I can see my finger thru that piece of meat. Thanks for the Like I appreciate itLooks great Richie! And I see you did the
Richie
Robert Thank you!! You knock out some great looking beef dishes. Thanks for the Like I appreciate it
Richie
That RB looks awesome, Richie! That thin see through slice is amazingly thin. Perfectly cooked too. Great work. We smoke RB about 1 time a month and slice it thin, not as thin as you did, lol. I don't think mine will go that thin. But thin enough that it's plenty tender, and the Mrs likes it. My slicer issue is the plate the meat sits on while slicing is not deep enough. So when we use the gripper piece to hold/push the meat in place while sliding the carriage back and forth, most roasts are too long. We either have to cut in half or not use the gripper. Do you have any suggestion to modify the carriage to make it longer, or wider to hold a longer piece of meat, and able to use the gripper?
Mike I am sorry I followed
daveomak
post to do mine.Chef's Choice meat slicer modification....
Well, I got tired of not being able to slice meat thin, like deli thin.... I just made some Pastrami and decided to make my slicer work, "close" to what a deli can do.... ..... I cut a piece of ~0.084 aluminum I bought from Amazon... oversized to the platen on the slicer.... It hangs over...
www.smokingmeatforums.com
Thanks for the Like I appreciate it
Richie
Mike I am sorry I followed
Post a pic it may give Dave or me an ideaChef's Choice meat slicer modification....
Well, I got tired of not being able to slice meat thin, like deli thin.... I just made some Pastrami and decided to make my slicer work, "close" to what a deli can do.... ..... I cut a piece of ~0.084 aluminum I bought from Amazon... oversized to the platen on the slicer.... It hangs over...
Thanks for the Like I appreciate it
Richie
Thanks Richie. Here's a picture. Looking to the right of the black thickness selector know is the meat tray.
I'd like to increase the width or depth of that tray, and still be able to use the built on gripper to press the roast toward the blade. Any suggestions are appreciated. Thanks.
Mike I just down loaded that pic & enlarged it. From what I am seeing is there are adjusters on the bottom. If you have the manual it may tell what they do. What is the brand and model of the slicer?
Richie
I cannot find the manual. It's from overseas, I got on Ebay 4-5 years ago. Works great, the short carriage size and difficult to clean are the only complaints. I'm attaching better pics. Maybe if I could get a wider replacement carriage since it's only bolted on with the black knob, would solve the issue. Where would I get one though? Here's better pics. Thanks for even trying to help Richie and
daveomak
Attachments
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