It feels like I'm smokin' through Level 4—maybe 'cause I am.
The wood chips and charcoal have made several appearances in the past few days of class. My team can't get enough of them.
It all started with the duck breasts; they were amazing (I offered a piece to Ryan's parents—
who visited this weekend and have never tried duck—and they loved it.) Next came the trout, cured in a brine of juniper berries, Madeira wine and maple syrup. Also awesome. The spicy Italian sausage wrapped up Friday.
Today, we smoked the bacon we cured last week. Tomorrow, we're smoking salmon, rabbit sausage and more trout.
The smell of burning wood chips certainly evokes feelings of fall. Sometimes I miss having a fireplace. I'm definitely looking forward to heading to Cleveland for Thanksgiving. My mom and I have been planning the menu; deep-fried turkey, leek bread pudding and sweet potato casserole are confirmed.
Oh, and the infamous Level 3 lemon tart might make a reappearance...
Mmmmm cannot wait! It will be loads of fun having you both here with us! :)
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