Started the Duck Prosciutto

Images to come. Found some reasonable duck breasts at Gelson's soI thought I'd try it.

Charcutepalooza Month 2 make-up recipes

Since I missed the January and February challenges of Duck Prosciutto and bacon, both of which I have made a bunch of times I thought I try a smoked whole chicken in my newly acquired (and FREE) Weber Smoky Mountain Cooker, as well as the Buckboard Bacon from the previous post. I used my Rancho dry rub and even had some help in the kitchen. Notice the interest... After 2 1/2 hours in the smoker the chicken was done and looked like this:

Planning to cut it up and freeze it to use in salads, pasta dishes etc.

Arthur and I attempt to put the "cute" in Charcutepalooza...

From the main website...

#Charcutepalooza
We’re kicking off the twelve months of meat so aptly named Charcutepalooza by Kim.  This is a remarkable opportunity to learn as a group, to share experiences, and to explore far and wide how we approach the elegant “craft of salting, smoking and curing.”

http://www.mrswheelbarrow.com/charcutepalooza/the-ruhls-2/

I missed out on the first 2 months' (Duck Prosciutto and bacon) but I thought I'd catch up with a batch of Buck Board Bacon. Basically a cured and smoked form of pork shoulder. We will see...

At long last...

After many months with no posts, here's my Thanksgiving post (better late than never...)

Top to bottom;

Arthur, my Sous Chef and taster

The one new thing on the menu, "stuffing" rolls, i.e. sweet potato rolls with green onions, and walnuts. I wanted to have them do double duty as rolls and stuffing. They were pretty good, but not quite spicy enough.

Our Grilled, dry rubbed turkey. Very tasty!

And finally the blue (more like purple) mashed potatoes.

Just found this amazing site...

Going to be spending a couple of hours here tonight!

http://www.food52.com/