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  1. TuckersBarbeque

    Turkey In The Briner

    Wow they are expensive on Amazon!!! I'm getting $40 for the large and $25 for the jr... with about ~$15 shipping each! $95 for two buckets????? I'm sure these are cheaper in a store somewhere. I'll keep looking.
  2. TuckersBarbeque

    Turkey In The Briner

    That's an excellent looking brine jug. Care to share the details?
  3. TuckersBarbeque

    Clean grilling tools?

    Eh... not to worried. I'm with @Colin1230 . Flavor.
  4. TuckersBarbeque

    Need help deciding on a new smoker

    My two cents... I'm with Jake. If you can afford a Yoder, pellet cost is irrelevant. It's like buying a Porsche and worrying about the difference between regular and premium gas. However, if you've never had a pellet grill, you will find that to use it as a grill will likely disappoint. I...
  5. TuckersBarbeque

    New LSG arrived !!

    Same. Yet somehow another pair of sandals or another pair of sneakers always gets added to the closet... I'm going to win one day.
  6. TuckersBarbeque

    Hey there, new home smoker here.

    Welcome from North Carolina!
  7. TuckersBarbeque

    New LSG arrived !!

    WOOO!!! Christmas again! Gorgeous smoker. What's the first cook?
  8. TuckersBarbeque

    Smoking in cold weather

    That looks amazing! Well done sir.
  9. TuckersBarbeque

    Wing question

    Drying the wings helps the skin crisp up. As long as there is moisture on the wing, they are getting steamed. Brining doesn't do much given the fat content of wings. I've seen folks inject before, but I really don't have the patience.
  10. TuckersBarbeque

    Wing question

    My favorite wing recipe is tossing in 1 TBSP of Baking Power and 1 tsp of salt. This mixture will crisp the skins right up! Smoke at 225 for about 45 min, then crank it up to 400-450 for 20ish minutes. Good wings, crisp skin, ready for whatever rub/sauce you want.
  11. TuckersBarbeque

    Signs That Tell a Story

    Great ones! Choose your club carefully? Nah, choose your house carefully.
  12. TuckersBarbeque

    Question about low n slow

    Well then... Sounds like some mods are going to need to take place. Looks like a diffuser on top of the charcoal basket for indirect diffused heat, with possibly a water basin on top of that. I made a smoker out of an old oil barrel once, cut holes in the bottom similar to what is shown there...
  13. TuckersBarbeque

    Question about low n slow

    Half a chimney is more than sufficient in a barrel that size to get 250 degreesF, in fact I think your largest challenge would be to keep the temperature low enough when it's hot outside with a full load of charcoal. It sounds like you might want to do a trial smoke with it, no meat, and see how...
  14. TuckersBarbeque

    Meat thawing tool

    For small and thin cuts, it isn't so bad. I knew a guy who defrosted a whole brisket on the counter. That's an extreme, right? But there is a line that gets crossed where it's no longer a good idea. If I can put it in the fridge the day before, why would I want a product with that risk?
  15. TuckersBarbeque

    NorthEast Blizzard Part #2 at the Bear Den (The finish)

    Looks awesome! Love your house/location. mine is a bit more coastal... I live about 1.5 miles from the sand...
  16. TuckersBarbeque

    Prime Brisket For A Great Price

    I'm ashamed to admit it, but I once paid $7/pound for a brisket... It was an emergency buy for a July 4th party the next day, and I had promised Brisket. Problem was, I forgot to bring it out of the freezer and even an ice bath was 4-5 hours away from a partially good defrost. I traded staying...
  17. TuckersBarbeque

    Some Newspaper Funnies...

    I've appreciated the jokes that have been shared, thought I'd contribute to some smiles.
  18. TuckersBarbeque

    BiLo is going away....

    I have a Food Lion, Lowes, and a Publix all within 3 miles of my house. Depending on the meat defines where I"ll go. Publix has a butcher on staff and they'll cut anything for you how you want; they also carry the beef tenderloins, lamb legs, etc. Food lion is just a stocker that only stocks...
  19. TuckersBarbeque

    New member

    Welcome from North Carolina!
  20. TuckersBarbeque

    Meat thawing tool

    Trying not to bring down your happiness, but those things scare me. Defrosting meat on the counter is a big no no for me. Those things work by having a very thermally conductive metal surface that constantly absorbs ambient temperature and quickly transfers that to the rest of the tray. The...
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