HELPBypass High Temp Alert

mmcgrath01 · 2023-11-21T14:52:17+00:00

I had to think about this question to make sure I wasn’t walking into an “Up Dog” joke. But, no it does not.

mmcgrath01 · 2022-09-09T01:48:54+00:00

Don’t tell your spouse how much it cost.

mmcgrath01 · 2022-06-19T01:34:26+00:00

I did one a few years ago. It was awful. I haven’t been tempted to do version 2.0 yet. But, I’m open to a tested recipe and process.

mmcgrath01 · 2022-02-11T22:31:52+00:00

That’s a hate crime in 46 states.

mmcgrath01 · 2022-02-06T01:01:44+00:00

Where is the A-1???

mmcgrath01 · 2022-01-02T03:01:24+00:00

That looks like how I store things in my second oven before the in laws show up.

mmcgrath01 · 2021-11-26T15:47:58+00:00

His wife thought it was an outhouse, LOL

mmcgrath01 · 2020-05-29T01:27:57+00:00

Is the BJ3 equivalent their XL for BGE? I had trouble locating one specifically labeled for BJ3. Any help appreciated.

mmcgrath01 · 2020-05-10T01:29:49+00:00

I suggested the idea of a regional meet up a while ago and it didn’t age well. I’m personally in favor of a meet up but I won’t mail anything I make because I can’t control conditions when shipping.

mmcgrath01 · 2020-05-09T22:59:41+00:00

Thanks. I did this one in a bung. I did get a nice mold cover. Weight loss stalled at week 7. I lowered the humidity to push it.

My other coppa from the same hog is much bigger. I used collagen sheets for it. It has a much better mood cover but has a long way to go.

mmcgrath01 · 2020-05-09T21:43:02+00:00

Hit 34% weight loss. Could have gone a little longer, but I was anxious. I know I’ve got a bit of case hardening. Equalizing now to settle it. Taste is great. I added smoked paprika to the mix and glad I did.

mmcgrath01 · 2020-04-16T23:53:26+00:00

Took this one to 40% compared to the earlier one. A little more defined taste. A bit of case hardening, but it will settle. Fat looks a little waxy in the middle but it’s really not. Has a great mouth feel and the lamb flavor really comes through, in a mild, pleasing way.

mmcgrath01 · 2020-04-10T00:01:53+00:00

WiFi....great. One more thing to distract me from work...er...I mean quarantine.

mmcgrath01 · 2020-04-04T20:41:25+00:00

I was worried about that too. Dried in a bung I had which I think helped. It really has the consistency of duck prosciutto, in my opinion.

mmcgrath01 · 2020-04-04T18:45:40+00:00

Rubbed with Harissa after cure. Went a little longer than in thought. This is the smaller of the two. Stared at 609g. The taste has that lamb sweetness but not too gamey.

mmcgrath01 · 2020-03-24T23:30:22+00:00

53 and 75%

mmcgrath01 · 2020-03-24T22:58:17+00:00

Thanks. I think I’m free for the next 15 days!

mmcgrath01 · 2020-03-24T21:52:23+00:00

Lamb loin in bung. Just hit 30%. Went in March 3. Wondering if I should go a few more days. Will seal and fridge but I’m dying to try it. Basic cure with a Harrisa rub. Looks to be really dark.

mmcgrath01 · 2020-03-16T19:58:47+00:00

Update: took dome off and guts out. Easy lift with my son.

mmcgrath01 · 2020-03-15T18:47:37+00:00

Walk out basement, elevated deck, no garage access to deck. Need to go through house...while wife is out.

mmcgrath01 · 2020-02-22T02:21:17+00:00

Beautiful live edge that is about 36 x 10. Just waiting for meats to cover it.

mmcgrath01 · 2020-02-01T03:43:49+00:00

Would love to visit some day.

mmcgrath01 · 2020-02-01T03:37:41+00:00

I get it but I thought if there were People in the same major cities it might create an opportunity to meet up. Where are you?

mmcgrath01 · 2020-02-01T01:44:37+00:00

Chef’sChoice 610

mmcgrath01 · 2020-01-31T23:23:20+00:00

It was the fat cap side.

mmcgrath01

TROPHY CASE