Question on using a meat slicer

sunrise · Sep 10, 2014

I cook a lot of tri tip, I slice it all by hand, either at a cutting station or at a side table when we make sandwich's. Lately we have been selling more tri tip than ever, and in much larger quantities, and I need a better & quicker ways to slice it. Does anyone have any experience using a commercial meat slicer with tri tip? All I really know about the is that you have to be careful. Would they work for this application?

Gary Tomato · Sep 10, 2014

Yes a good slicer works with tri-tip, I've got one at home and use it regularly. It's best if the meat is cold when you slice it though, you can do it when hot but in my experience it slices more easily if cold, like all kinds of cold cuts I suppose.

Bbq Bubba · Sep 10, 2014

No. Almost impossible to slice hot tri tip on a slicer. Cold will slice fine.

Keep a sharp knife or hire a young guy to slice.

bproffer · Sep 10, 2014

Ditto above. I find it quicker and easier to use a large, sharp slicing knife compared to my slicer. I have done both, and the commercial slicer just doesn't do a great job slicing hot tri-tip, not to mention makes a mess.

Pyle's BBQ · Sep 10, 2014

I would check this out. It was developed by a member here. I think with this you would be able to make one slice through a tri-tip and have one slice.

[ame="http://www.amazon.com/14-Brisket-Slicer-Hollow-Edge/dp/B00A6L1TCG/ref=sr_1_sc_1?ie=UTF8&qid=1410407575&sr=8-1-spell&keywords=briset+slicer"]Amazon.com: 14" Brisket Slicer, Hollow Edge: Carving Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21uZDs8A%2B4L.@@AMEPARAM@@21uZDs8A%2B4L[/ame]

sunrise · Sep 12, 2014

Thanks for the input guys. I was afraid of that, dont need it cold. I do like Bubba's idea of hiring a young guy to do it. I will also look into that knife, it said they have only 2 in stock, that says something.
Thanks again.

Chuckwagonbbqco · Sep 12, 2014

Hiring a young guy has it's downfalls too. Workers Comp is expensive and no Workers Comp can be bankrupting. The helper that I use is a retired meat cutter---faster than me. I would look for a helper with some kind of knife experience.

bproffer · Sep 12, 2014

This is the knife I use. Works well, just use a steel on it before use and it has stayed very sharp. 1 pull slices through brisket and tri-tip.

[ame="http://www.amazon.com/Victorinox-40646-Granton-Slicer-Fibrox/dp/B001DB9JPM/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1410531090&sr=1-11&keywords=14%22+slicing+knife"]Amazon.com: Victorinox 40646 Granton Edge 14" Blade Slicer with Fibrox Handle: Brisket Knives: Home & Kitchen@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31ruaJFyI4L.@@AMEPARAM@@31ruaJFyI4L[/ame]

Simply Smoked · Oct 8, 2014

Get a serrated blade for your slicer. I slice hot tri tip and pastrami for sandwiches with no issues. Yes it is messy but I like the cut quality and speed.

tduffy · Oct 16, 2014

It will slice as fast as you can feed it thru a Hobart slicer

Question on using a meat slicer

sunrise

Knows what a fatty is.

Gary Tomato

is one Smokin' Farker

Bbq Bubba

somebody shut me the fark up.

bproffer

Take a breath!

Pyle's BBQ

Babbling Farker

sunrise

Knows what a fatty is.

Chuckwagonbbqco

is one Smokin' Farker

bproffer

Take a breath!

Simply Smoked

Knows what a fatty is.

tduffy

is Blowin Smoke!

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