Slicing My Tri Tip

[Jim Lampe]

after watching this video on the Beswood 250 meat slicer, it got me wondering if i need to replace my Chef's Choice...
the red and green lines tell me the direction of the grain



i slow smoked the 2.4lb tri tip using Kingsford Pro and hickory wood



after 15 minute rest, i started slicing the beef thin, like Chris did in his review of the Beswood



here's my dirty but still operational meat slicer



and of course, i had to eat my meat to get any pudding.



Chris, as cool as the Beswood 250 is, think i'll keep my Chef's Choice

thanks for swingin' by folks

 

[ChuckO]

I've always been a confused carver, but there's no confusing how good that looks. Excellent cook Jim.

 

[Timothy F. Lewis]

Nice one JIm! Where is mine?

 

[Joe T Gomez]

Wow that looks real good

 

[Karl Quist]

Man oh man that looks good! I need to stop browsing the site just before lunch.

 

[Rich Dahl]

Looks great Jim, done just the way I like it. My son has the same meat slicer you do, and it gets the job done. I have the same one Chris has it's great but one heavy sucker and a pain to clean. But as fast as you can move the meat through it never sounds like it is working hard.

 

[JimK]

Looks really good, Jim. Cooked (and sliced) to perfection.

 

[Chris Allingham]

Looks great, Jim. For those interested, I did a tri-tip slicing video a looooong time ago.

 

[Bob H.]

Tri Tip looks superb Jim!

 

[Peter Gallagher]

...like the Floyd reference in there!

 

[Jim Lampe]

...like the Floyd reference in there!