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Just a couple for $hit$ and Giggles
Okay, so I'm totally going to do that to my toilet with the elf and wait for my wife to find it. Thanks for the idea, I was wondering what I was going to do this weekend....- TuckersBarbeque
- Post #5
- Forum: Jokes
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Cake in a pressure cooker
Was it a meat cake...? :emoji_grin:- TuckersBarbeque
- Post #3
- Forum: Desserts
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Fresh ham temp
Starting the hold at 140 has the potential to raise to 160 IT. Not a deal breaker, but just be mindful.- TuckersBarbeque
- Post #3
- Forum: Pork
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Gifts From A Great Friend
WOW! That's amazing. I am eyeing those porters though...- TuckersBarbeque
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Lamb Chops on the Weber
You weren't kidding, you really did go out and get lamb! Awesome ray, I do love the afterburner chimney method. Those look delicious, and your wine glass is classic!- TuckersBarbeque
- Post #7
- Forum: Lamb
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Sunday family diner
Well... how do you really feel? :emoji_laughing:- TuckersBarbeque
- Post #4
- Forum: General Discussion
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Calculating correct burner size
I guess check out the masterbuilt propane smoker replacement part list and get one of those?- TuckersBarbeque
- Post #2
- Forum: Smoke Houses
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Best Pellet Grill Under $3k
Yoder or RecTec. I have the 590 and am absolutely thrilled... I'm really interested in hearing from someone who has a Yoder though... so get one of those and let us know!- TuckersBarbeque
- Post #11
- Forum: Pellet Smokers
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alright guys I need your help! hunting problems( rifle Ruger American)
I'm a big fan as well. I got a Ruger American 270... love it.- TuckersBarbeque
- Post #15
- Forum: General Discussion
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NGD
Congrats on the new purchase! I see that it's on... what you got in it? Also, what's NGD?- TuckersBarbeque
- Post #4
- Forum: Pellet Smokers
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Brisket S&P Rub
Warren's right, a lot of opinions on this. So here is mine: For a 50/50 you could do it by weight if they grain size is different. If you are using 16 mesh and course kosher, you could probably do by volume. If I were in your shoes, I would take 1/4 tsp/pound of course kosher salt and dry...- TuckersBarbeque
- Post #4
- Forum: Beef
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A Few More. Y Knot!
I'm still trying to get that damn video to play.............- TuckersBarbeque
- Post #5
- Forum: Jokes
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ADDING TO THE STASH
Looks to be about 2 cords? Yeah, that'll last awhile...- TuckersBarbeque
- Post #11
- Forum: Woods for Smoking
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alright guys I need your help! hunting problems( rifle Ruger American)
Really hard to diagnose over the internet, but when you came down off the mountain and recentered, was much adjustment needed? If so, was it in both X and Y or just one of them? I usually attribute stuff like this to a loose adjustment screw and some jostling to throw it out of whack.- TuckersBarbeque
- Post #2
- Forum: General Discussion
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Rotisserie chicken trial 1
Looks awesome! I personally like a little charring on my grilled chicken, but not too much. However, to give my opinion on your questions... Typically around 260 degrees (I think) sugar will begin to burn/caramelize. This means you'll get that darkness/charring starting at that temp, and...- TuckersBarbeque
- Post #6
- Forum: Poultry
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Lox Plus
Most excellent Disco. I had never considered making Lox before... but will be sure to try Lox Plus. Well done.- TuckersBarbeque
- Post #3
- Forum: Fish
