REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Cooking equipment => Topic started by: Nate on January 10, 2020, 10:07:23 PM
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so out of the blue this morning, I get a call from SAIA saying that I have a package that I need to come sign for and pick up. when I got there, I found that it was a really big box that barley fit into the back of the truck.
I honestly had no idea what it was and where it came from because I didn't order anything.
as I got it home and opened it up, I was beyond speechless. I called wendy to inquire as to its origin and was told that it was a Christmas/house warming gift.
so folks, what we have here is a berkel 827a-plus 12 inch, mid-tier commercial grade meat slicer. it has a 4 amp motor, 12" knife/blade, and has roughly a 10.5" throw on the feed tray (how far it goes back). what that means is … I can slice full slabs of bacon without having to quarter it.
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Brand?
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Berkel
Welcome to Big Nate’s Catering
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Go get you some bacon!
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Go get you some bacon!
patience young grasshopper.....hahahaha
I just came back from Costco measuring pork bellie slabs, and I will have 1/2" to spare.
give me about 1-2 months and I will have some more bacon in brine
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Berkel
Welcome to Big Nate’s Catering
that could be an option, wanna surprise me with one of these?
https://www.webstaurantstore.com/ary-vacmaster-vp330-chamber-vacuum-packaging-machine-with-three-seal-bars/120VMASVP330.html#
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Berkel
Welcome to Big Nate’s Catering
that could be an option, wanna surprise me with one of these?
https://www.webstaurantstore.com/ary-vacmaster-vp330-chamber-vacuum-packaging-machine-with-three-seal-bars/120VMASVP330.html#
only if you ship it back for me to use when you're done. nothing like sous vid cooking an entire prime rib to a perfect 120* under vacuum!
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Watch your fingers!
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Berkel
Welcome to Big Nate’s Catering
that could be an option, wanna surprise me with one of these?
https://www.webstaurantstore.com/ary-vacmaster-vp330-chamber-vacuum-packaging-machine-with-three-seal-bars/120VMASVP330.html#
only if you ship it back for me to use when you're done. nothing like sous vid cooking an entire prime rib to a perfect 120* under vacuum!
How would you get the crust on it?
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so give me a few weeks to get something going so I can give a proper review.
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Berkel
Welcome to Big Nate’s Catering
that could be an option, wanna surprise me with one of these?
https://www.webstaurantstore.com/ary-vacmaster-vp330-chamber-vacuum-packaging-machine-with-three-seal-bars/120VMASVP330.html#
only if you ship it back for me to use when you're done. nothing like sous vid cooking an entire prime rib to a perfect 120* under vacuum!
How would you get the crust on it?
sous vid to 115-118 internal temp, (my preference for a rare/mid rare final product) then blast in a super hot oven to get the crust bringing up to final rare-midrare internal temp https://www.dadcooksdinner.com/sous-vide-boneless-ribeye-roast/ or sear in cast iron like in the link
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Holy Tamole!
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Holy Tamole!
which part?
you must be talking about the part where you text me the tracking number for the chamber vac sealer that you were sending my way...?
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Holy Tamole!
which part?
you must be talking about the part where you text me the tracking number for the chamber vac sealer that you were sending my way...?
Christmas list...That's on your Christmas list
Naw, Holee Tamolee that your culinary operation is expanding at such a rate.
I take it Wendy likes to eat all your delicious food
(I know I would!)
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Holy Tamole!
which part?
you must be talking about the part where you text me the tracking number for the chamber vac sealer that you were sending my way...?
Christmas list...That's on your Christmas list
Naw, Holee Tamolee that your culinary operation is expanding at such a rate.
I take it Wendy likes to eat all your delicious food
(I know I would!)
Oh yeah....it has gotten to the point that when we go somewhere, she continously comments that i make it better at home.....lol