DNP Posted March 19, 2017 Report Share Posted March 19, 2017 The Costco Business center by my office has one for about $1200. Having a really hard time pulling the trigger, but I've looked at it about 5 times now. I looked at a bunch at bass pro and they all seemed a little cheesy. The one at Costco reminds me of the ones we used for the deli when I worked for a butcher in back high school. Really solid. Really easy to pop apart and clean. Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted March 19, 2017 Report Share Posted March 19, 2017 8 hours ago, DNP said: The Costco Business center by my office has one for about $1200. Having a really hard time pulling the trigger, but I've looked at it about 5 times now. I looked at a bunch at bass pro and they all seemed a little cheesy. The one at Costco reminds me of the ones we used for the deli when I worked for a butcher in back high school. Really solid. Really easy to pop apart and clean. Are there restaurant suppliers in your area? The small Mom & Pop ones around here have screaming deals on industrial restaurant grade stuff. One went so far as to give us the name of one of his suppliers, said to call and tell them it doesn't need to be certified (something like NRC or NHC certified). Apparently that certification doubles or triples the price of equipment, which of course is mandated to be used in a restaurant. Quote Link to comment Share on other sites More sharing options...
shepp Posted March 19, 2017 Report Share Posted March 19, 2017 9 hours ago, DNP said: The Costco Business center by my office has one for about $1200. Having a really hard time pulling the trigger, but I've looked at it about 5 times now. I looked at a bunch at bass pro and they all seemed a little cheesy. The one at Costco reminds me of the ones we used for the deli when I worked for a butcher in back high school. Really solid. Really easy to pop apart and clean. Yea don't need to be that much lol, my parents have one of the sporting goods store ones, the amount they've used it it works good. They got sick of me taking it so they bought me a a cheaper one and it was junk, the slide was crappy and I ended up burning up the motor on it last year Quote Link to comment Share on other sites More sharing options...
DNP Posted March 19, 2017 Report Share Posted March 19, 2017 3 hours ago, planeflyer21 said: Are there restaurant suppliers in your area? The small Mom & Pop ones around here have screaming deals on industrial restaurant grade stuff. One went so far as to give us the name of one of his suppliers, said to call and tell them it doesn't need to be certified (something like NRC or NHC certified). Apparently that certification doubles or triples the price of equipment, which of course is mandated to be used in a restaurant. Excellent tip. Thank you. Quote Link to comment Share on other sites More sharing options...
Sisco Posted March 19, 2017 Report Share Posted March 19, 2017 2 hours ago, shepp said: Yea don't need to be that much lol, my parents have one of the sporting goods store ones, the amount they've used it it works good. They got sick of me taking it so they bought me a a cheaper one and it was junk, the slide was crappy and I ended up burning up the motor on it last year I have a cheap one and your right. Get a better quality one. I am still looking. Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted March 19, 2017 Report Share Posted March 19, 2017 4 hours ago, DNP said: Excellent tip. Thank you. You betch'ya big boy! This morning I saw used industrial dough rollers on Craigslist. That may be another option for you. Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 19, 2017 Report Share Posted April 19, 2017 It is smelt season up here, a time of all you can eat greasy fish fries. Tried something new. Got some cleaned smelt, rinsed in lemon juice then water and dried, coated with olive oil and sea salt and grilled on skewers over an open flame. Delicious! Just like Spanish street food! Quote Link to comment Share on other sites More sharing options...
washguy Posted April 19, 2017 Report Share Posted April 19, 2017 37 minutes ago, Sisco said: It is smelt season up here, a time of all you can eat greasy fish fries. Tried something new. Got some cleaned smelt, rinsed in lemon juice then water and dried, coated with olive oil and sea salt and grilled on skewers over an open flame. Delicious! Just like Spanish street food! Ok this is where I get off the bus.....smelt/fishbait......puke Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted April 20, 2017 Report Share Posted April 20, 2017 15 hours ago, washguy said: Ok this is where I get off the bus.....smelt/fishbait......puke Wash No way, beer and shmelt mmmmmmmmm Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 20, 2017 Report Share Posted April 20, 2017 one guys truck three days ago. Done with two men and a seine net. Quote Link to comment Share on other sites More sharing options...
washguy Posted April 20, 2017 Report Share Posted April 20, 2017 Yum Yum Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted April 20, 2017 Report Share Posted April 20, 2017 2 hours ago, Sisco said: one guys truck three days ago. Done with two men and a seine net. Mmmmmmmmmmmmmm Quote Link to comment Share on other sites More sharing options...
DNP Posted April 21, 2017 Report Share Posted April 21, 2017 You're supposed to fish with the bait...not eat it. Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 21, 2017 Report Share Posted April 21, 2017 A Lake Superior Tradition. The rest of the year we fish with them for the big boys. Going chasing some tomorrow, today Gale Warnings. Quote Link to comment Share on other sites More sharing options...
shepp Posted April 21, 2017 Report Share Posted April 21, 2017 5 minutes ago, Sisco said: A Wisconsin Tradition. The rest of the year we fish with them for the big boys. Going chasing some tomorrow, today Gale Warnings. Fify Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 21, 2017 Report Share Posted April 21, 2017 Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted April 21, 2017 Report Share Posted April 21, 2017 My Wisconsin tradition is beer and catching tree limbs, docks, and weeds while staring at chicks in bikinis. Quote Link to comment Share on other sites More sharing options...
shepp Posted May 11, 2017 Report Share Posted May 11, 2017 Kinda grilled flank rubbed in oak ridge Santa Maria broiled 4:30 flipped broiled 5 min coulda gone 5 and 5 Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted May 11, 2017 Report Share Posted May 11, 2017 20 minutes ago, shepp said: Kinda grilled flank rubbed in oak ridge Santa Maria broiled 4:30 flipped broiled 5 min coulda gone 5 and 5 That asparagus grabbed my attention , patch at home is in full swing and I won't be home to enjoy it for another week and a half. Hope it's a long season this year! Quote Link to comment Share on other sites More sharing options...
shepp Posted May 11, 2017 Report Share Posted May 11, 2017 17 minutes ago, jtallen83 said: That asparagus grabbed my attention , patch at home is in full swing and I won't be home to enjoy it for another week and a half. Hope it's a long season this year! Been eatting the shit outta it, there's a place not far that seeks it very reasonably they have about a 3 acre patch of it!!! Morals should be popping any day now too Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 11, 2017 Report Share Posted May 11, 2017 Up here we look for last years prescribed burns. Always a bunch of morels coming up the next year. Really like Santa Maria tri tip. Don't find that cut much in the midwest, more a California type thing. Quote Link to comment Share on other sites More sharing options...
shepp Posted May 11, 2017 Report Share Posted May 11, 2017 23 minutes ago, Sisco said: Up here we look for last years prescribed burns. Always a bunch of morels coming up the next year. Really like Santa Maria tri tip. Don't find that cut much in the midwest, more a California type thing. I was really surprised I was at a festival foods (they're outta the fox river valley area but been expanding south) they had tri tip. I'm gonna hit up dnp this summer and smoke one. Ive never heard that, dead elms and some overs but they're so mysterious it's crazy. Quote Link to comment Share on other sites More sharing options...
shepp Posted May 29, 2017 Report Share Posted May 29, 2017 Made barbacoa again for my moms family 3# chuck roast and I had 2 pounds of pork shoulder vac sealed in the freezer. Think the pork picked up more flavor not sure why, both where fatty. I just snuck in the fridge and was snacking and the pork tastes way better than the beef, only difference is the rub Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 29, 2017 Report Share Posted May 29, 2017 On 5/10/2017 at 7:50 PM, shepp said: I'm gonna hit up dnp this summer and smoke one. Great idea - he kills it. UnFuckingBelievable when he's done with it. Quote Link to comment Share on other sites More sharing options...
washguy Posted May 29, 2017 Report Share Posted May 29, 2017 Yep The rub truly will make it or break it We had wings and drummies...used the small batch Crucible ghost chile rub on the wings....Im thinkin i like death dust more or it was me being a puss and not going heavy with Crucible ? Wash Quote Link to comment Share on other sites More sharing options...
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