Recent content by tucker81

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tucker81

    Competitions in Minnesota?

    I also live in MN and will let you know if I hear anything.  Depending on where you live there is usually a rib contest in my area.  But it is somewhat small.  Just thought I'd let you know.  
  2. tucker81

    Smoking 9 chuckies-Need Help!!

    I am smoking about 75 lbs of chuck roasts and 25 lbs of pork butt this weekend.  It has to be ready to serve around noon on Saturday.  I am pulling them for sammies and know the temps they need to be but I'm wondering if anyone has done some that are around 8 lbs each.  I am using Louisianna...
  3. tucker81

    First ABT's. Not bad but....

    Meat Hunter, this is a little off subject but I was wondering if you know anywhere around our area that sells those stuffed cherry peppers. Maybe you haven't even looked but they look delicious. Anyway good looking abts. Thanks
  4. tucker81

    First Smoked Salmon W/Pics

    Meat Hunter, I did see your reply and did read the salted steak article. Will be trying it on my salmon as well as steak.
  5. tucker81

    Pork butt temp question

    Thanks for all the help. I took it out at about 185 and it turned out great. This was my first one and will be this often. Sorry no q. Try to next time.
  6. tucker81

    First Smoked Salmon W/Pics

    Looks good. I'm gonna be tackling my first attempt with salmon in a couple days, think I'll try what you did.
  7. tucker81

    Monster Rib Eyes

    Those look excellent. I have a couple of ribeyes that size I need to thaw out. Never had a steak on my smoker yet. Looking forward to see how they turn out. Thanks for the great qview.
  8. tucker81

    Pork butt temp question

    I just posted a question in the beef section and I have the same question about a pork butt. What happens if you pull it off before the recomended temp, like about 175-180.
  9. tucker81

    Gonna try something different

    I wasn't thinking of different things you could stuff these bad boys with. Anyone ever stuffed em with buffalo chix dip. It sounds good to me and will be trying it soon. What do you guys think.
  10. tucker81

    Brisket on now-got a question

    I have a 4 lb brisket that's been on for 6 hrs. I just foiled it at 165. My question is why do you have to let it reach 190. What will happen if I pull it at 175-180. I do plan on putting it in the cooler for at least an hour. By the way I am slicing it not pulling.
  11. tucker81

    New take on ABT's...i think

    I'm going to make my first attempt on ABTs this weekend. Half will be just cream cheese and the other half buffalo chicken dip.
  12. tucker81

    Lutefisk

    Meat Hunter, I've eaten lutefisk quite a few times and happen to like it. It's an aquired taste. Our lutheran church in town here has a lutefisk supper every year. My grandpa never misses a year. Did you put anything on it. I put lots of melted butter and salt and pepper on mine. I didn't like...
  13. tucker81

    Hello from MN

    Meat Hunter, glad to hear from someone nearby. I live in Blooming Prairie if you've heard of it. I've been to Preston many times camping, also have friends that live in Harmony. My first name is also Todd-what are the odds
  14. tucker81

    Hello from MN

    Hi everyone, just thought I'd check in and tell you a little bit about myself. I live in southeast mn near Rochester if any of you know where that is. I am new to smoking and am very interested to learn all I can. I've always loved cooking and grilling out. I just purchased a Louisianna...
See more
Top Bottom
Back
Clicky