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  1. loin going in the smoker.JPG

    loin going in the smoker.JPG

    • hardwoodalchemy
    • Media item
    • Comments: 0
    • Album: Thursday smoke: birds and pork loin
  2. birds going in the smoker.JPG

    birds going in the smoker.JPG

    • hardwoodalchemy
    • Media item
    • Comments: 0
    • Album: Thursday smoke: birds and pork loin
  3. hardwoodalchemy

    Thursday smoke: birds and pork loin

    Starting later than planned ... scratchy throat yesterday, then lost my voice yesterday evening. Had a drink "for medicinal purposes" before bed, and was out like a light. Throat's better this morning, and food should be in the smoker before too long. 
  4. hardwoodalchemy

    Thursday smoke: birds and pork loin

    Some preliminary / teaser pics are up for you fiends. 
  5. rubbed pork loin.JPG

    rubbed pork loin.JPG

    • hardwoodalchemy
    • Media item
    • Comments: 0
    • Album: Thursday smoke: birds and pork loin
  6. brined birds.JPG

    brined birds.JPG

    • hardwoodalchemy
    • Media item
    • Comments: 0
    • Album: Thursday smoke: birds and pork loin
  7. Thursday smoke: birds and pork loin

    Thursday smoke: birds and pork loin

  8. brining pork.JPG

    brining pork.JPG

    • hardwoodalchemy
    • Media item
    • Comments: 0
    • Album: Thursday smoke: birds and pork loin
  9. brining birds.JPG

    brining birds.JPG

    • hardwoodalchemy
    • Media item
    • Comments: 0
    • Album: Thursday smoke: birds and pork loin
  10. hardwoodalchemy

    Cooking for Large Group

    I ran into much of the same when trying to pin people down. Maybe narrow their choices to "rolls OR sandwich" 0/1, YES/NO proposition? Why is it so hard just to answer a question? (Rhetorical question, btw...) Sounds like you've got a good plan. I also did a test run before I cooked for my...
  11. hardwoodalchemy

    Cooking for Large Group

    1. Have you polled anyone else? If you have time, might be a good idea to poll a representative sample of your likely consumers. Before I started doing the ketogenic diet, I would have said King's Hawaiian Rolls but I wouldn't have fussed at all if you went with sandwiches. (I was a very...
  12. hardwoodalchemy

    Thursday smoke: birds and pork loin

    I'll be smoking this Thursday, and figured I'd do a little bit better job of being detailed in my post. So, I'm starting at the very beginning and getting a little bit of a head start on documentation. (BTW, I realize I'm including pork in the Poultry forum, but didn't want to have to do two...
  13. hardwoodalchemy

    UMAi Capicola

    I'm so glad I found this thread! Looks fantastic, can only imagine how tasty it is! 
  14. hardwoodalchemy

    is medium rare pork tenderloin safe?

    Roger that.
  15. hardwoodalchemy

    is medium rare pork tenderloin safe?

    For what it's worth, I recently did a little research into the risk of trichinosis (relative to making some capicola). According to this page, the risk of trichinosis is about 1 in 154 million. That's really quite low.
  16. hardwoodalchemy

    very first brisket (with QView)

    I just posted this over in a General Discussion thread, but figured I'd post it here as well. The rub "recipe" I used was actually a hybrid of three or four different rub recipes, subtracting and adding ingredients, and changing some of the quantities / ratios. ¼ cup cocoa powder ¼ cup very...
  17. hardwoodalchemy

    very first brisket (with QView)

    Thanks, sir! Nothing like some really good food in the name of science.
  18. hardwoodalchemy

    Dark chocolate/ cocoa powder rub???

    Yes, I used some cocoa powder in the rub I used on the brisket I smoked on Tuesday. (QView in the Beef forum...) While there is no obvious chocolate flavor (not sure I'd like it if there was), the flavor is still really good. I think that the cocoa contributed some overall earthiness and...
  19. hardwoodalchemy

    very first brisket (with QView)

    Yes, sir! And, yes, I agree with your assessment. I don't know what the temperature curve does when you hold it. I'm sure it depends on the mass of the meat, starting IT, surface temp, remaining moisture content, insulation efficiency, length of hold time, and probably some other stuff I'm not...
  20. hardwoodalchemy

    very first brisket (with QView)

    A few things contributed to that time frame: I separated the point from the flat before putting in in the smokerSmoked @ 235F for most of the time in the smokerI foiled when I hit the stallAfter foiling, I shut down the vents because I was worried that having the smoker open was going to cause...
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