Earlier this year I realized my cheese serving board wasn't keeping up with the charcuterie entreprise output.
Right here..
http://www.smokingmeatforums.com/t/178385/charcuterie-board-loaded
So I picked up two bigger paddles convinced won't have to worry again about meat/cheese real estate on the dinner table.
Here they are:
As you can see I couldn't fit the cold smoked salmon - needed another cedar plank.
The cheeses and olives needed to go on the old skinny paddle.
So I am back "on the road" , looking for a bigger board.
Right here..
http://www.smokingmeatforums.com/t/178385/charcuterie-board-loaded
So I picked up two bigger paddles convinced won't have to worry again about meat/cheese real estate on the dinner table.
Here they are:
As you can see I couldn't fit the cold smoked salmon - needed another cedar plank.
The cheeses and olives needed to go on the old skinny paddle.
So I am back "on the road" , looking for a bigger board.
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