[bluesman]

cooked some fresh salmon with olive oil and  dizzy pig raging river and shakin the tree and some tuna with soy and sesame seeds along with a couple avocados with olive oil and shakin the tree.  made some potatoes and onions with some olive oil, garlic and simply marvelous season all.   i'm stuffed.....

The tuna looks fabulous. 

[deepsouth]

a bacon weave requires a full package of bacon.  here is a great tutorial i used.....

http://www.bbq-brethren.com/forum/showthread.php?t=99585&highlight=bacon+weave

Thanks, that saved me a google search I had planned for later.

Still curious about the approx size of loin to use, I can get big honkin ones at Costco, but also thought about maybe using a couple of small tenderloins pounded out with the stuffing in between like a sammich, then rolling it up.

And Bluesman mentioned cooking to 170F... I typically cook pork tenderloin to 140-145F on a hot grill.  I am assuming 170F works due to the bacon and stuffing providing some protection and moisture, but just wanted to see if there are any other thoughts?

I get the 10lb loins from Sam's Club and cut them in half.

Cooking to an internal temp of 170F ensures the safety of the food. I don't want to take any chances if you know what I mean. Especially with a stuffing.

Pork Tenderloins are different. I'll pull them at 140-150F

the usda has lowered the safety zone on pork to 145, but i've been going "with a hint of rose" for quite some time now.

http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp#23


regarding the stuffing, are you cooking the ingredients prior or no?

[bluesman]

the usda has lowered the safety zone on pork to 145, but i've been going "with a hint of rose" for quite some time now.

http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp#23


regarding the stuffing, are you cooking the ingredients prior or no?

The stuffing is cooked. A hint of rose is real nice on tenderloins.

Thanks for the heads up on the new usda standard.

[punatic]

the usda has lowered the safety zone on pork to 145, but i've been going "with a hint of rose" for quite some time now.

http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp#23


regarding the stuffing, are you cooking the ingredients prior or no?

The stuffing is cooked. A hint of rose is real nice on tenderloins.

Thanks for the heads up on the new usda standard.

 ...what the USDA says.   I stopped eating overcooked pork 35 years ago and have had no problems.

[bluesman]

the usda has lowered the safety zone on pork to 145, but i've been going "with a hint of rose" for quite some time now.

http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp#23


regarding the stuffing, are you cooking the ingredients prior or no?

The stuffing is cooked. A hint of rose is real nice on tenderloins.

Thanks for the heads up on the new usda standard.

 ...what the USDA says.   I stopped eating overcooked pork 35 years ago and have had no problems.

Yes...I think it was a cya move on their part for all of the folks that would eat raw pork and wonder why they were sick afterwards

[markaberrant]

Thanks again guys for clarifying, just grabbed a 7lb loin from Costco, was already thinking it would be too big for a single bacon weave.  I'll cut it back to 5lbs, and save the rest for souvlaki.

[bluesman]

Thanks again guys for clarifying, just grabbed a 7lb loin from Costco, was already thinking it would be too big for a single bacon weave.  I'll cut it back to 5lbs, and save the rest for souvlaki.

There's more than one way to smoke a pig. 

[tschmidlin]

I've been wondering how madrone would work for smoking meat.  Would you consider the flavor to be mild?

I'm not a wood smoke tasting expert, but I think it is similar to oak.  Pretty mild and neutral, although using more changes that of course.

[bluesman]

Here's a nice tutorial on smoke woods. 

http://www.virtualweberbullet.com/woods.html

[ryang]

ACS webinar on the chemistry of bbq:

http://campaign.r20.constantcontact.com/render?llr=smnrlvcab&v=001cijNGvIyoo746AUgB0HFMYEOn4eQWVKvB-KDvhkLA3kYeaNXxXnOFLKnHHYV2G--KRDzohOHkYXtM5PDANdPwh9GDweEt5PF8pOcO0bu3oFxLYg6uyDaHPfd7hD8fhmFVx2USe5-0sxiJ1knHHM9Nut5uTR0HbuNG-mBNKRfY-PPPKc2-tFnuQ%3D%3D

[bluesman]

ACS webinar on the chemistry of bbq:

http://campaign.r20.constantcontact.com/render?llr=smnrlvcab&v=001cijNGvIyoo746AUgB0HFMYEOn4eQWVKvB-KDvhkLA3kYeaNXxXnOFLKnHHYV2G--KRDzohOHkYXtM5PDANdPwh9GDweEt5PF8pOcO0bu3oFxLYg6uyDaHPfd7hD8fhmFVx2USe5-0sxiJ1knHHM9Nut5uTR0HbuNG-mBNKRfY-PPPKc2-tFnuQ%3D%3D

Dagnabit!

I have to work next Thursday. 

[ryang]

Yeah, they aren't ever scheduled right for me either, but then I just listen afterwards.

[tschmidlin]

Here's a nice tutorial on smoke woods. 

http://www.virtualweberbullet.com/woods.html

That's the reference I use to see if wood is cool to smoke with, but it doesn't describe the flavor of the madrona.

Good to meet you Ron, missed you Saturday night at Hospitality . . . too much?

[bluesman]

Here's a nice tutorial on smoke woods. 

http://www.virtualweberbullet.com/woods.html

That's the reference I use to see if wood is cool to smoke with, but it doesn't describe the flavor of the madrona.

Good to meet you Ron, missed you Saturday night at Hospitality . . . too much?

I refer back to it from time to time.

Nice meeting you as well Tom.

I could've gone on Saturday but my 10 hr travel day would've been a real challenge on Sunday. 

How did the Organization Committee conference go on Sat a.m.?

[gordonstrong]

Where did you find a dancing chicken?

Don't they all dance?

They do in the Sledgehammer video.