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Recent content by mcgyverism

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  1. mcgyverism

    Sous Vide and smoked venison backstrap

    That is so funny you decided to clean out the freezer before deer season. I did the same thing this weekend. Since i was smoking ribs anyways, at the end of my ribs smoke, i put two back straps in the smoker at 225, for 45 minutes. No rub or sauce was applied.  I let the kids try it, and they...
  2. Sous Vide and smoked venison backstrap

    Sous Vide and smoked venison backstrap

  3. venison.jpg

    venison.jpg

    • mcgyverism
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  4. mcgyverism

    So what do YOU have planned for Easter Dinner?

    I did 2 Boneless Boston butts, and Corn on the cob that was soaked in water. Used both Cherry and Hickory wood. My daughter couldn't get her hand out of the pulled pork with BBQ sauce.  That's her hand in the photo. That corn was SOOO Good!!  so was the beer.
  5. So what do YOU have planned for Easter Dinner?

    So what do YOU have planned for Easter Dinner?

  6. IMAG0857.jpg

    IMAG0857.jpg

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  7. mcgyverism

    So what do YOU have planned for Easter Dinner?

    I've made a variation of the Wicked Beans.  Almost same recipe, but also add the larger Butter beans.
  8. mcgyverism

    So what do YOU have planned for Easter Dinner?

    So you could add a Hershey's Kiss in the center.
  9. mcgyverism

    So what do YOU have planned for Easter Dinner?

    What is "Rice krispie eggs? (Post on top)  I like rice crispies, but eggs? I'm going to do 2 Boston butts.  One with a pineapple marinade, the other will be BBQ.
  10. mcgyverism

    I'm building a 80 gallon smoker, need basic parts list, and what parts to purchase.

    Looking good so far.  Here is the link to my finished smoker http://www.smokingmeatforums.com/t/174581/90-gallon-smoker-build-with-pictures I have a couple of wheels I want to put on the bottom of mine, but so far, I haven't had the time to weld them on. I like your big wheels you added.
  11. mcgyverism

    Starting my first Brisket, Fajita style

    OK all.... I started smoking the larger brisket at 6:00 am, thinking it would take 10-12 hours.  Good thing I inserted a thermometer inside the meat, because it was done at 11:30 in the morning, and that was with an internal temperature of 180.  At one time, the wood in my FB got a little hot...
  12. IMAG0818.jpg

    IMAG0818.jpg

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    • Album: Starting my first Brisket, Fajita style
  13. IMAG0817.jpg

    IMAG0817.jpg

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    • Album: Starting my first Brisket, Fajita style
  14. Starting my first Brisket, Fajita style

    Starting my first Brisket, Fajita style

  15. mcgyverism

    Starting my first Brisket, Fajita style

    I'm going to try my first brisket this weekend.  I need to perfect this before my daughters graduation party in May, where I'll be the chef of the day. I started with a 14.5 lb. USDA Angus Cryo-packed Brisket.  The entire brisket would not fit in my marinade bowl, so I cut the end off and...
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