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My First Tri Tip
Looks great Mike! Not bad for a first Tri-Tip. Out east here, Tri-tip is wicked hard to find.- TuckersBarbeque
- Post #3
- Forum: Beef
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Introduction
Wow! A PK original. Haven't seen one of those in awhile. I always called them the square Weber.- TuckersBarbeque
- Post #5
- Forum: For New Members
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Christmas Brisket
Glad to hear it was a successful cook! I was hanging on to the edge of my seat reading this thread getting the play by play.- TuckersBarbeque
- Post #18
- Forum: General Discussion
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Merry Christmas
Definitely! Merry Christmas! What Santa isn't telling everyone at the party is what those hot dogs are made from. Anybody seen Rudolph? (Yeah, I can have a twisted sense of humor)- TuckersBarbeque
- Post #14
- Forum: For New Members
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14lb spatchcocked maple turkey
It looks like a good bird! But am I missing something; I thought you said you spatchcocked it?- TuckersBarbeque
- Post #7
- Forum: Poultry
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If pellet smokers cook using convection, what does that mean for cook times and temps?
Baking vs convection on my indoor oven has dramatically different cooking times as well as texture differences. One major bonus of a convection is it eliminates or mitigates the "cold bubble". I tested this with a turkey one year over a gravy pan. The air between the turkey and pan was about...- TuckersBarbeque
- Post #5
- Forum: Pellet Smokers
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Reheat beef ribs? Best method?
I'm with JJ. Sous vide is nice, but I tend to be lazy. An even lazier method that's pretty good: Tablespoon of water and a single beef rib tightly wrapped in aluminum foil in a 350 oven for 20 min.- TuckersBarbeque
- Post #5
- Forum: Beef
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Breakfast skillet
The breakfast version of the KFC bowl. :) Very nice!- TuckersBarbeque
- Post #2
- Forum: Breakfast
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Basting Baby Backs
Not much of a baster, but all of the suggestions here are legit. Apple and pork are like a perfect marriage. With that said, I like vinegar based, not water or tomato. Here in NC, barbecue means only one thing...- TuckersBarbeque
- Post #10
- Forum: For New Members
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Chicken in Fridge not good
I wouldn't say it's "bad". I would say that if you followed any normal internet brine mixture that it has the consistency of a chicken mcnugget. In the brine too long starts to break apart the proteins. Too long and you don't need teeth to chew it... Also, I'm not sure what food safety...- TuckersBarbeque
- Post #3
- Forum: Food Safety
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Thank u Jesus for not letting me mess this up...
It must be hammer time, because you nailed it! hahaha Looks great man. Well done!- TuckersBarbeque
- Post #28
- Forum: Non-fish Seafood
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Good ole Smoked Chicken
Agreed, spatchcocking or halving a full chicken is righteous for me. A lot of times I'll pull the breast meat and make a chicken chili the next day and have the thigh and drum that evening. I actually have some cornish hens in the fridge right now that I'm going to smoke today. I'll post it...- TuckersBarbeque
- Post #4
- Forum: General Discussion
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3:30 Saturday morning
I'm up at 4:30-5 every day. No alarm. Good luck on the Brisket, where are the pics?!- TuckersBarbeque
- Post #10
- Forum: Beef
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A few deals on meats
RAY! Holy moly. That's a heck of a deal.- TuckersBarbeque
- Post #14
- Forum: General Discussion
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A few deals on meats
I was just going to say Publix. Just left there, they have a great looking selection at $5.49/lb.- TuckersBarbeque
- Post #7
- Forum: General Discussion
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Brisket Fat Cap Up or Down?
Rotisserie brisket! Self basting for everyone! Joking aside, anyone ever tried that?- TuckersBarbeque
- Post #27
- Forum: Beef
