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Prosciutto maintenance (so far, so good)

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Comments

  • 20stone
    20stone Posts: 1,961
    Elijah said:
    Been to Italy several times this year. Our store bought prosciutto doesn't touch the real stuff. If you need a taste tester let me know! 
    The leg is in residence in Austin, and is available for tasting by appointment
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • 20stone
    20stone Posts: 1,961
    SciAggie said:
    Every now and again I delude myself into believing I have some measure of culinary knowledge and skill. When that happens someone always posts something that makes me realize I am a small insignificant country hack that barely makes edible food. 
    Thanks for the reality check...
    That’s a deep pile of BS, Gary.

    While it did take a little precision with a scale at the beginning, mostly it was cave engineering (or renting) and the passage of time. The funny thing is, as awesome as the 20 pound, 2.5 year old prosciutto is, the best bite was the year old coppa made from one of our last hogs. Coppa takes way less time and space, and is just awesome if you can get the right butcher to get you the right cut. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
    @20stone Lol, well thanks. That’s my way of saying y’all are very cool and produce wonderful groceries. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SciAggie said:
    Every now and again I delude myself into believing I have some measure of culinary knowledge and skill. When that happens someone always posts something that makes me realize I am a small insignificant country hack that barely makes edible food. 
    Thanks for the reality check...

    Dang that looks good. Thanks for posting. 
    I’ll eat your barely edible food any time. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 19,780
    edited July 2019
    I have never been more sad that y'all moved from Houston. 

    John,  you and @20stonespice are also occasionally missed. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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