New Slicer

[BBQchef33]

Ive been looking for a reasonably priced slicer for some time now to use at out veteran BBQ. Slicing hundreds of lbs of tritips and porkloins gets tiring quick.. Found this baby on letgo and when i went to pick it up I was telling the guy what we do for vets. His dads a vet.. dropped price from 800 to 350.

me one happy dood!

[Titch]

Nice pick up, and Good on him.
That looks exactly like the one I have, whats the blade size?

[SDAR]

Good on both of you!

[IamMadMan]

Awesome deal....

A common bond to the hearts can always change things.

[WilliamD]

Awesome deal...use that slicer well!!!!!

[Pstores]

Nice.... I been looking also for awhile.

[firefighter4634]

What a great deal, goes to show vets are still helping one another out!

[Mikebeme]

Good score for a great cause.

[BBQchef33]

12 inch blade.. he had others and I was going to get a 14 but he said to take the 12. it's lighter and easier to handle and whenever I need bigger ones or a few , more to call him up and he will lend them to me for the day

[Westx]

That is wonderful and thanks for what you do for the vets in your area.

[smoke ninja]

Nice score phil. Sure it will be put to good use.

[BillN]

How sweet is that.

[sleebus.jones]

You are gonna love, love, love that thing. Here's mine in use as of yesterday slicing some home cured ham-o-colla

http://i94.photobucket.com/albums/l95/sleebusjones/20170415_153403.jpg (http://s94.photobucket.com/user/sleebusjones/media/20170415_153403.jpg.html)

[smoke ninja]

You are gonna love, love, love that thing. Here's mine in use as of yesterday slicing some home cured ham-o-colla

http://i94.photobucket.com/albums/l95/sleebusjones/20170415_153403.jpg (http://s94.photobucket.com/user/sleebusjones/media/20170415_153403.jpg.html)

Ok. hijack in progress.

What the heck is ham-o-colla?

[BBQchef33]

Ok. hijack in progress.

What the heck is ham-o-colla?

Sounds like Americanized capicolla. :)

[cfrazier77]

Awesome find, thanks for all you do for the vets.

[sleebus.jones]

Ok. hijack in progress.

What the heck is ham-o-colla?

It's a pork loin cured with Capacolla spices and cooked like a city ham. Super simple as I do a equilibrium cure, vac seal for ~3 weeks, then it goes directly from the fridge to the sous-vide to cook for 4 hrs at 145°. Couldn't be any easier.

[garyk1398]

Nice score! Enjoy slicing!!

[Smokiemon]

That's awesome!

[Cuelio]

Great find, Phill! And I like how the dude came down when he found out what it would be used for.