TUCKER COOKER

Memphis Downtowner

admin — Thu, 10 May 2012 16:59:00 +0000

Barbecue, Beale Street, and Elvis lead the list of things Memphis is known for around the world. But among barbecue enthusiasts, another name joins the list: the Tucker Cooker.

The Tucker is a smoker-barbecuer-grill-in-one, and it’s made right here in Memphis by manufacturer George Karcher. Karcher was building custom truck bodies for Tri State Body Works while fielding friends’ requests that he build a barbecue grill. After designing and redesigning one in his mind for two years, he built it.

“That was eight years ago,” says Karcher. “It wasn’t yet called a Tucker, but it was what we wanted, which was one grill that we could smoke, barbecue, and grill on at the same time. People liked it and just started buying them.”

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Original post blogged on b2evolution.

The Fan’s Guide to Memphis in May by Ron of Susquehanna Blue Smoke

admin — Tue, 03 Apr 2012 17:03:00 +0000

I’m super-excited this year to be invited to be a part of the Tucker Cooker team for the 2012 Memphis in May World Championship Barbecue Cooking Contest! This will be my first time attending in Memphis in May in any sort of capacity. I know that this is a massive event, so I asked Ron Worby, pitmaster of Susquehanna Blue Smoke and member of the Tucker Cooker team, if he would come up with a guide to what fans need to know for Memphis in May. He was gracious enough to do so. So without further delay, here is Ron’s guide to what fan’s need to know for Memphis in May! Before I became a competition BBQ competitor I was a fan / spectator of BBQ events and eating barbecue. A really big fan… Even as a competitor I still love to go to events when I’m not competing… It didn’t matter to me which one I would go to as long as I got to go to and get my fill of the aroma of wood burn & charcoal burning in the pit if and my fill of “que”. To me that’s a combination that can’t be beat! Next to chicken and ribs! Almost every state has a BBQ event in it, and many have their own organizations with their own set of rules and regulations. Events range from the small backyarder events put on by church / clubs to the events that are put on by the KCBS sanctioned events (Kansas City Barbecue Society), MBN (Memphis Barbecue Network), LSBS (Lone Star Barbecue Society) MIM (Memphis in May Organization) etc., that are official sanctioned events with cash prizes and trophies. Some of the most sought after competitions to compete in by teams are the Jack Daniel’s World Championship Invitational Barbecue, The American Royal Open, and Memphis in May . Win one of these events and you’ve got braggin’ rights! Oh one thing about teams… Most don’t run restaurants, are not corporate sponsored and pay for the comps out of pocket (which could be quite expensive). Enough about that… Let’s talk about visiting barbecue events. Let’s take Memphis in May Barbecue Contest (also known as the WCBCC or World Championship Barbecue Cooking Contest). Looking back on things, I have learned that the most important is to be prepared. Do the research on the event(s) – it will pay off in the long run. Before the Event 1. Make travel, transportation, and lodging arrangements if coming in from afar. Don’t wait until last minute, or you might miss out or pay top dollar. 2. Contact the local visitor center (Memphis Visitor Center) for free maps and other information on events that coincide with Memphis in May. 3. Contact the event organizer or go to their website (http://www.memphisinmay.org) for scheduled events and maybe some insider info. There are other events scheduled in May besides the BBQ contest. There are the Beale Street Music Festival and the Sunset Symphony, for example. 4. Hit the barbeque forums. There are tons of information in them, and you might make some friends that might be going to MIM and competing. Hint: you might get a invite to stop by and say “hi”. 5. V.I.Pit Passes — Ever wanted to know all of the behind-the-scenes details of the Memphis in May BBQ Contest? This is your opportunity to get the royal treatment that most visitors don’t get. Information on these passes can be found here. 6. Pack your bags accordingly! Don’t forget medication, toiletries, weather-appropriate clothing, and (of course) a camera and cell phone. 7. Plan your day(s) of events from visiting the contest to seeing the sights. Have your map in hand as well as the transit schedule. Most of these are free at your hotel when you arrive. As a note, with the exception of a Family Day, this event is really not geared towards children. tom-lee-park (Tom Lee Park, the site of Memphis in May) Day of the Event 1. Dress for the day – be sure to check the weather before heading out. Also, wear comfortable shoes. Boots are a good choice if the weather calls for rain – it does get muddy here! 2. Plan your day. * Check the schedule for park open/close times as well as for other events. * If one of your goals is to meet and greet with various teams and team members, Saturday is not a good day at all. On that day, teams are focused and concerned with turn-ins. Friday is a better day, with only auxiliary categories being turned in that day. 3. Pack appropriately. * Don’t forget the essentials – sunscreen, sunglasses, medicines, extra socks, hat, poncho. * Also pack an extra memory card for your camera. * Book authors will sign autographs, so don’t forget to bring a Sharpie and any books you want autographed. * If you happen to forget anything, there is a service station / convenience store at the top of the road. 4. Eat breakfast before heading to the event. Food vendors generally do not start serving until around 10-11 AM. 5. Bring plenty of money and an ATM card. There will be things to purchase at the event – souvenirs, BBQ sauces, food, and drinks. 6. Plan your way to and from the event, especially if you will be drinking alcohol. Mass transit, trolleys, and taxis are good choices – they can drop you off close to or at the event. Parking can be pricey and limited if you decide to drive. At the Event Upon your arrival you’ll be greeted by a huge banner strung across the road and other banners of all sort attached to the fence. In the far distance you will see “The Pyramid” and if you don’t know about it you will say “What the */@#!!!” and “Wow!!!” As you’re walking to the ticket booths, you will notice all the tents and structures set up with a light blue haze lofting above them and the faint smell of wood burning. At the booth you will be greeted by an attendant and asked to open your back pack so they can do a quick search so that no alcohol, drugs or foods are smuggled in. Once you pass the search and get your band, you are free to roam within reason. For team sites, you must be invited into team sites, be a member, or a friend of a member to be there. There a port-a-potties for use, no restrooms. If you happen to see a “Johnny on the spot” in a team’s area, it is for the team to use and not for the public. They are rented by the team. You will be in awe by all the teams and the structures they have erected. You will see setups ranging from a tent to 3 story structures!!! Yes, 3 stories… At this point you will want to get your bearing on your map and search out friend or teams you know and restrooms. The park is a mile in length so the steps should be chosen wisely – it can tire you out quickly!!! There are 3 divisions: Ribs, Shoulder, and Whole Hog. They are broken up into sections of the park which will be marked on your map for the park. First, thing is to go to the t-shirt tent and purchase your t-shirt and pin. They sell out quickly. Now you have your shirt for autographs from teams and famous people like “Dr. BBQ” Ray Lampe, Chris Lilly, Dave Klose, and Myron Mixon. Now, it’s time to go mingle and take pictures. You will see some unique things in the park from structures to people. Most teams like to have their pictures taken, especially with their rigs and awards. If you get the opportunity to hang out with a team, pick their brains. They love to pass on information of their sport (but don’t expect to get all the secrets). If you get in good with a team, they might give you something to eat and drink if they have it, but that’s not a guarantee. If you really get in good, they might invite you back for a party! One thing to note: teams are not allowed to sell or give food or drink to the public due to rules of the event and health department. Make sure you at least get through the park once. Eat plenty and stay hydrated (and not with just beer). Support the vendors. Take a break and check out the schedule of events that are going on throughout the day and the next couple of days. There is some really good stuff that goes on. People’s Choice Judging If you love BBQ and want to get a taste of some of the best the world has to offer, then People’s Choice Judging is for you. Sample kits are available for purchase for $4.00 (pricing may be subject to change). Each kit consists of samples from five different BBQ teams, and you vote simply by picking your favorite entry. You’re not limited to just one sample kit – you can purchase as many as you wish. The winner of the People’s Choice Judging is announced at the award ceremony Saturday evening. Cooker Caravan The Cooker Caravan is a free guided tour for fans that goes right through the heart of the grounds of the contest. This tour includes stops at selected cooking teams, where the pros will divulge information on tips and tricks for improving your own BBQ. These tours leave every 30 minutes from the Memphis Barbecue Association tent (located next to the People’s Choice Judging tent). Ms. Piggie Idol This event is a must-see event! This pageant features grown men wearing dresses and snouts dancing and singing barbecue-themed songs on stage. It is by far one of the most popular events at the contest, offering fun and light-hearted entertainment for everyone! If you are still up for more excitement after the event, you need to trek on down to Beale Street. During the day it’s a quiet downtown street with its shops and “hole in the wall bars” This is where the party is at for the adventurous and there are place to shop, eat and drink. There are tours and other activities for one to do. Here is a list of recommended places to check out on Beale Street for you: * Alfreds on Beale * B.B. Kings Restaurant & Blues Club * Backbeat Tours * Beale Street Gifts * Beale Street Tap Room * Black Diamond * Blues City Cafe * Blues City General Store * Club 152 on Beale * Coyote Ugly Saloon * Dyers Burgers on Beale Street (Author’s Note: Awesome Burgers!!!) * Eel Etc. Fashions * Handy Bar * Hard Rock Cafe Memphis * Historic Daisy Theater * Itta Bena * Kings Palace Cafe’ * Memphis Music * Miss Polly’s Soul City Cafe * Mr. Handy’s Blues Hall * New Daisy * People’s Billiard Club * Pig on Beale * Rum Boogie * Silky O’ Sullivans * Strange Cargo * Superior Bar of Memphis * Tater Reds * Wet Willies (Author’s Note: Great Frozen Drinks!!!) Also remember to venture out to take in the sights and different tours to get a feel of Memphis. If you happen to stay past the contest dates, a lot of places are closed on Mondays. Check their schedules before heading out. Use your best judgment, go with another person or two; stay on well populated & lit streets, and don’t act like a tourist!!! But have a great time!!!

Original post blogged on b2evolution.

Stuffed Jalapena Peppers

admin — Mon, 26 Mar 2012 15:41:00 +0000

http://www.flickr.com/photos/tuckercooker/

Spring is officially here. Beautiful weather should drive everyone outside. Lay down the cell phones and turn the computer off. There are so many activities that can involve Tucker, grilling, smoking, barbecue... You can cook most anything on a Tucker. Camping, back yard, Church, Boy Scouts, all of which Tucker Cookers are great for. Hamburgers and hot dogs are always kids favorites. Fresh vegetables is a good way to get them to eat healthier and are always better grilled. Fishing is always great when you cook what you catch right away. Barbecuing in the backyard with friends and family makes it even more fun. Block parties are a great way to meet your neighbors and make new friends. Some of us can't handle hot peppers, but still love them stuffed, so here are tips I found on the internet that can help:, below that a couple of recipes: Jalapeno peppers have a tart bell pepper-like flavor with a spicy kick. Although jalapenos are milder than many peppers -- less than 10,000 on the Scoville scale vs. the cayenne pepper, which comes in at over 30,000 -- some may still find the pepper too hot. To use jalapeno in your recipes without all of its heat, you must take steps to prepare the peppers before you use them. Jalapenos are available in the produce section of most major grocery stores. Step 1 Wear a pair of latex or plastic gloves to keep the heat off your hands. Step 2 Remove the stems from the jalapenos. You can pull them off with your hands or cut the tops off with a knife. Step 3 Slice the peppers in half lengthwise. Slicing them lengthwise gives you the best access to the seed pods. Step 4 Pull the seed pods out with your fingers. The seeds hold most of the heat. Once you remove the seeds, you can use the jalapeno or move on to the next step to remove even more heat. Step 5 Hold the pepper under a stream of cold tap water. Scrape the inside of the pepper with your thumb to remove the membrane. The membrane is a thin, blistered layer slightly lighter than the rest of the pepper. Once you rinse out the membrane, you can use the pepper or move on to the next step to remove even more heat. Step 6 Add the peppers to a Mason jar. Pour lemon-lime soda into the jar until the peppers are covered. If you do not have lemon-lime soda, add 1 tsp. of lime juice to the jar and pour in plain soda water until the peppers are covered. The soda will absorb the rest of the heat. Step 7 Cover the jar and put it in the refrigerator for two hours or more. Drain the peppers or remove the peppers from the jar and keep the liquid for use later. Let the peppers dry and use them as desired. Read more: http://www.livestrong.com/article/502120-how-to-make-jalapenos-not-so-hot/#ixzz1qEgfbbGr These recipes will ensure that your back yard is the place everyone wants to be. Below are two recipes, one I got from Delish.com Ingredients: * 24 whole(s) jalapeño peppers * 24 slice(s) (packaged) sharp Cheddar cheese * 3 piece(s) (8 oz) Italian sausage, precooked * 12 slice(s) bacon Directions 1. Preheat grill to medium. Slice peppers in half from tip to stem, leaving stem end intact. Scrape out seeds and fibers with a spoon. Be sure to wash your hands and cutting board thoroughly after handling jalapeños! 2. Fold one slice of cheese in half and stuff into each pepper. Cut cooked sausages lengthwise in half, then each half into quarters. Stuff one piece of sausage into each pepper and press closed. 3. Cut bacon slices in half, wrap each slice around a jalapeño and secure with a toothpick. Place a drip pan under grill grate and arrange peppers on grate above the pan. 4. Grill 20 to 25 minutes, turning occasionally, until bacon is crisp and peppers are tender. Alternatively, you can bake them at 400ºF for 15 to 20 minutes. ------------------------------------------------------------------ Richard, from Red, White and Que, grilled this one and I was happy to try it, so good. Ingredients: Jalapenos, Cored Creme Cheese Shrimp Bacon Directions Slice the peppers in half and remove all of the seeds Stuff with the cheese and shrimp, shell and vein removed Put the two halves back together and wrap with a slice of bacon Grill until the bacon is done Both of these recipes are good, but you can add most anything adn come up with your own favorite recipe. If you have a recipe you love send it in to us and we'll share it here.

Original post blogged on b2evolution.

Smoked Boston Butt

admin — Fri, 16 Mar 2012 17:53:00 +0000

Smoked Boston Butt Boston butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. In the US, smoked or barbecued Boston butt is a southern tradition. "In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,… except in Boston. Boston butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. In the US, smoked or barbecued Boston butt is a southern tradition. (borrowed from the internet) I had a 5.7 lb. Boston Butt that I wanted to smoke. The night before I barbecued it I used an injection that was comprised of "Kosmo Q's" pork injection, mixed with Peach Nectar. Once injected I put it back in the refrigerator, til morning. I lit my Chimney Starter at 7:00 am. While waiting to get the Smoker temperature at 225. I took the butt out of the refrigerator. You should leave it out to come to room temperature, this allows even cooking. If I were going to put a rub on it I would have at this time. I wanted to try it without a rub to taste test without. I was using the Tucker Cooker Fuse Burn. Once the Chimney was going, about 7:30, I poured it into the open space I left in the Charcoal Box. About 8:45, when the temperature was 225 degrees, I put the Butt on my Tucker Cooker, spraying with peach nectar about once an hour. At noon the Butt was at an internal temp. of 144. At 3:11 it was 175. During this time the fat and connective tissue breaks down, don't try to force the temperature to rise by adding more fuel, let it continue with Smoker temperature at 225 until that process is complete. I took it out of the Tucker Smoker at 6:30, with an internal temperature of 190. I let it rest for 20 minutes. This "resting" time allows for redistribution of the juices. After 20 minutes we pulled it apart, fixed our plates and had Drapers DBQ Sauce on the side. I didn't have great burnt ends, but the flavor was really good. Pictures Here: http://www.flickr.com/photos/tuckercooker/

Original post blogged on b2evolution.

Ribs

admin — Wed, 14 Mar 2012 16:03:00 +0000

There are several different types of ribs available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone as well as levels of fat in each cut can alter the flavor and texture. The inner surface of the rib cage is covered by a layer of connective tissue / membrane that is difficult to cook tender; it is usually removed before marinating or cooking.
I believe most any Barbecuer will tell you they take the membrane off of their ribs. It isn’t difficult. I use a butter knife to stick under the outside edge of the bones, once I get it lifted so that I can get my finger under it I grab a paper towel and pull slowly and it comes right off. Once that is complete I either marinate them over night in apple juice, or apply rub, leaving it over night without marinating. The next day I either pour off the juice and apply rub to both sides, or if rubbed the night before just take them out of the refrigerator. Whether marinating or not I leave them out to get to room temperature. I prepare my Charcoal Box the night before, this makes getting to temperature a little earlier, or if you will be cooking all day. I use the Fuse Burn most every time I smoke using the Offset Firebox. It doesn’t get terribly cold in Memphis in the winter so I use all three pieces pretty much year round. I fill the Charcoal Box, with the Fuse Burn pieces in place, with briquettes and a couple of wood chunks, leaving enough room on one end to put a lit chimney in. Once the chimney is going I put it in the Charcoal Box and close the door. I know just how to set the vents in both the Firebox Door and the Door with access to the Grease Pan / Ash Pan, most Tucker Owners will learn how to get the right temperature within using it 2 or 3 times. I leave all four of those vents open about half way, I also close the Smoke Stack closest to the Firebox closed and the other open. Once the temperature is where I want it, usually around 225 degrees, I close one Vent on each end and close the other on each end about a 1/4” to 1/2 “. once it is at the correct temp. I put the ribs on, now about room temperature.
I have tried to learn what I can from different blogs or forums. One thing was the 3-2-1, and I like to use it myself. This method calls for is leaving the ribs directly on the grates, bone side down, for 3 hours. During this first 3 hours I spray them with juice once an hour or so.
Next the ribs are wrapped in tin foil for 2 hours.
Finally taken out of the foil for 1 hour, applying sauce for the last 30 minutes.
You can tell when ribs are cooked just right by using tongs to pick up the slab on one end, if it bends to almost breaking apart. Another way is to watch for the meat to pull away from the end of the bone.

Pictures here:

http://www.flickr.com/photos/tuckercooker/

Original post blogged on b2evolution.

Sirloin Tip Roast

admin — Mon, 12 Mar 2012 22:33:00 +0000

Sirloin tip roast is a piece of beef cut from the cow's hind section. It is a large, thick cut that contains a lot of connective tissue and not much fat. The meat can lack flavor and moisture due to its low fat content. To cook a tender sirloin tip roast, you must loosen those connective tissues that toughen the meat's texture and avoid using high heat. If you are patient and allow the meat to slowly cook, its fibers will break down and soften.

Beef Round Sirloin Tip Roast / 4 lbs.
Put roast in a disposable aluminum pan
8:00 AM - took the roast out of the refrigerator and rubbed in spices - Onion Powder, Accent, Kosher Salt
Put back in the refrigerator
3:00 PM Out of the refrigerator to warm to room temperature to ensure even cooking
4:00 Poured a stick of melted butter over it
Laid slices of bacon on the roast covering the top
Put on the Tucker Cooker when the heat gets around 225 - 250
It needs to cook at a lower temperature for a longer time to break down the connective tissue
I had a 4 lb. roast and it took 3 hours to get to an internal temp of 145 degrees
It was very good, good flavor and tender

See the pictures on Flickr here:

http://www.flickr.com/photos/tuckercooker/

Original post blogged on b2evolution.

Top Sirloin Roast

admin — Wed, 15 Feb 2012 17:28:00 +0000

Here is the recipe

The Test Kitchen

Grilled Top Sirloin Roast

6 Garlic Cloves
2 Tablespoons Rosemary
4 Teaspoons Salt
1 Tablespoon Black Pepper

Cut the strings off

Rub the Mixture in the Roast

Wrap in Plastic Wrap

Let sit in Fridge for 18 - 24 Hours

Put it on High Heat Initaally

After about 10 Minutes Flip, continue until every side is browned

Put Meat in Aluminum Pan With Holes in Bottom

Put the Meat on the Cool Side of the Grill, Lower Temperature, For 40 -
60 Minutes

After 20 Minutes Turn Pan Around So That The Other Side of The Meat
Is Facing the Heat

Hold the Meat at 80 Defrees to 122 Degrees as long as possible

After 40 Minutes Take it Off the Grill and Let It Rest For About 20
Minutes

When Internal Temperature is at 125 Degrees it is Medium Rare

Original post blogged on b2evolution.

Top Sirloin Roast

admin — Wed, 15 Feb 2012 16:36:00 +0000

Last night I tried two recipes from Americas Test Kitchen. One was the Grilled Top Sirloin Roast. The day before I did as they said, rub in the spices and wrap in plastic wrap then back in the refrigerator for 24 hours. I got a chimney started and took the roast out of the fridge to warm a little. Then I put some unlit coals on the Adjustable Rack so that the coals from the chimney would keep a consistent temp as they were burning. Once I put the lit coals on the rack, I let the grates get hot. I then put the roast on to brown on each side. Once it was browned I then put it on the cooler side of the grates. It is supposed to hold an internal temperature between 80 and 120 degrees as long as possible. I put the probe in so I could watch the temperature to make sure it stayed between the 80 and 120 long enough to break down collagen, or connective tissue. I was aiming for a temperature of 125, medium rare. I put the probe in so I could watch the temperature to make sure it stayed within that range long enough to break down collagen or connective tissue. So when I put the probe in it was already at 134 degrees, wow that was fast. I took it off and let it rest for about twenty minutes. The flavor was good, but it was tough. It was my fault that it got to be that way. I will try it again, now that I have a better understanding of how.
I also tried the Smashed Potato recipe. It called for seasoning with Thyme, salt and pepper. I really didn't like the Thyme. I would rather have a mashed potato or a baked potato. No, I don't believe I will try that one again.

Original post blogged on b2evolution.