Tuckaway Tavern and Butchery

Review Highlights

Guy Fieri heads to New Hampshire expecting to revisit Tuckaway Tavern — the restaurant he featured on Triple D back in 2016 and has called “one of the best meals you’ll ever eat” — but chef Bobby Marcotte has other plans. Instead of the brick-and-mortar, Guy gets directed to a parking lot, where Bobby and his wife Stacy reveal their newest venture: a food truck that takes Tuckaway’s most popular dishes on the road for catering. Guy crashes a catered event to answer the question he didn’t know he had — can Bobby’s over-the-top cooking translate from a full kitchen to four wheels?

• ·Chili Cheese Cornholes — house-made hot dogs built from Angus chuck and pork butt (2:1 ratio), ground twice, heavily spiced, cured for two days, then emulsified in a Buffalo chopper with ice and milk powder for snap. Folded with cheddar, jalapeño, and American cheese, steamed, then dredged in cornmeal batter and fried at 350°F. Served three to a bag.
• ·Dirty Bird Wings — Cajun-marinated for 24 hours in a vacuum tumbler, roasted, cooled, then fried to render the skin down until it cracks. Tossed in Alabama white BBQ sauce built from rice wine vinegar, sugar, roasted garlic, cayenne, ginger, toasted cumin, and mayonnaise, finished with micro cilantro. Guy is emphatic: “These wings bro — that just pulls right off the bone, that is money. By far some of the best wings I’ve ever had.”
• ·Whole Tuck & Farm Burger — a beef patty topped with a fried chicken fillet, bacon, cheese, and house “tuck sauce,” piling the whole barnyard onto one bun. Guy calls it “a package deal that’s a heck of a meal.”
• ·House Steak Tips — a New England classic, vacuum-marinated and tumbled for 45 minutes to drive the marinade deep into the meat. Available in teriyaki, maple bourbon, and Jamaican jerk variations. Guy says the tenderness rivals filet: “If anybody handed me these steak tips blindfolded, I would have never guessed it came from a food truck.”
• ·Grilled and Chilled Shrimp Cocktail — shrimp marinated for 12 hours with cilantro, lemon, and roasted garlic, grilled over an open flame, then immediately chilled to lock in texture. Served with a mescal Bloody Mary cocktail sauce reduced with horseradish, garlic, Worcestershire, house steak sauce, honey BBQ rub, fish sauce, and crushed tomato. Guy notes the shrimp are “crunchy on the edge” with “just mild smoke from the grill” — “the marinade, the flavor sings all the way through, but you still get shrimp.”
• ·Wagyu Ribeye — a high-end addition to the truck menu, riding alongside the steak tips as proof that Bobby doesn’t dial anything back just because he’s on four wheels.

Guy is genuinely floored that food truck cooking can hit at this level — the steak tips and shrimp cocktail “blindfolded” him. He praises Bobby’s creative range: “You look at food as a gigantic canvas and then you use every color of the rainbow and then some — and then glitter and neon and flashing lights.” His final assessment lands hard: “Food’s dynamite, energy’s dynamite, attitude is so positive — you’re classic, you’re too good to be true.”

About

Tuckaway Tavern and Butchery is a restaurant, bar, and butcher shop in Raymond, New Hampshire, opened by chef Bobby Marcotte and Paul Simeris. What began as a single location grew into multiple outposts after being featured on Diners, Drive-Ins and Dives, and the business has since expanded further with a food truck that takes the restaurant’s most popular dishes to catering events across New England. The on-site butcher shop sells marinated meats, sausages, and prepared foods, and the menu is built around bold, creative comfort food served in famously generous portions.