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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-08-2013, 07:55 PM | #1 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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a lamb Prosciutto - the end of the story..
quite a while ago I started a "first for me" project..
a Lamb Prosciutto.. http://www.bbq-brethren.com/forum/sh...d.php?t=154086 well - after a patient wait - since mid February - here the results.. dry enough to take the knife to it.... and the taste ? a very intense taste of Lamb - I love it !! definitely a keeper !!
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05-08-2013, 08:17 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Wow, that looks great. I too love the taste of lamb. That has to explode with flavor.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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05-08-2013, 10:44 PM | #3 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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^^^^^^
Love lamb as well. That looks awesome! Thanks for posting.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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05-09-2013, 04:36 AM | #5 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I have to give this to you...
Absolutley OUTSTANDING!
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05-09-2013, 08:04 AM | #9 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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I missed the thread starting this project. Thanks for sharing, sounds like something I might have to try as well.
Nice job.
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05-09-2013, 11:02 AM | #11 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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yes - specially since it was the first time I tried this..
luckily I make cured /air dried stuff (Sausages, Bresaola, Lonzino, Prosciutto, Carne Salata etc. ) quite often so there is always something to munch on..
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food bloggin at http://oldjinks.blogspot.com/ Last edited by GARNAAL; 05-09-2013 at 01:06 PM.. |
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05-09-2013, 11:06 AM | #12 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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yes very tasty !! and as usual with airdried meats - the first couple of slices are a bit drier and darker - but once you get in further, as you can see on the plated slices, the meat is nice, soft and moist.
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food bloggin at http://oldjinks.blogspot.com/ Last edited by GARNAAL; 05-09-2013 at 12:50 PM.. |
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05-09-2013, 11:08 AM | #13 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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That looks awesome. Some cheese and wine and you'll have the perfect meal.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-09-2013, 12:54 PM | #14 | |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Quote:
now I'm thinking a plate with : mixed greens sliced Lamb Prosciutto drizzle of mixed olive oil & balsamic vinegar freshly cracked black pepper shaved Parmesan cheese some Olives Nicoise and ... a nice cold lightly bubbly Vinho Verde to complete lunch ?
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food bloggin at http://oldjinks.blogspot.com/ Last edited by GARNAAL; 05-09-2013 at 01:27 PM.. |
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05-09-2013, 01:31 PM | #15 | |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Quote:
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