Tuckaway Tavern and Butchery (Raymond, New Hampshire) | Influencer Restaurant Review by Guy Fieri

AI-Generated Summary: Guy Fieri’s Tuckaway Tavern and Butchery  Restaurant Review Video

In this episode of Diners, Drive-Ins and Dives, Guy Fieri visits Bobby Marott, aka Bobby the Butcher, at his food truck in New Hampshire. Bobby, a chef known for his appearances on Triple D, Triple G, and Tournament of Champions, runs the Tuckaway Tavern and now takes his famous dishes on the road with this new food truck venture. Guy gets a taste of Bobby’s inventive menu, from wings to shrimp and steak tips.

Bobby the Butcher’s food truck is an extension of the Tuckaway Tavern experience, delivering bold, inventive flavors on the go. From the crispy Dirty Bird Wings to the tender Steak Tips, every dish reflects Bobby’s commitment to quality and creativity. Guy praised Bobby’s energy and culinary genius, calling the food truck a game-changer for the already successful restaurant.

Featured Dishes:

• Chili Cheese Corn Holes:

  • Preparation:
    • A unique twist on corn dogs, the meat mixture for these starts with a blend of Angus chuck roll and boneless pork butt. The meat is ground twice, mixed with spices, and cured for two days. After being emulsified and mixed with cheddar, jalapeño, and American cheese, the mixture is steamed, battered, and fried to golden perfection.
  • Guy’s Take:
    • Guy loved the flavor-packed chili cheese corn holes, praising the balance of textures and the rich meat mixture. He was impressed by Bobby’s ability to create such a complex dish from scratch in a food truck setting.

• Dirty Bird Wings:

  • Preparation:
    • These wings are marinated in a Cajun spice mix for 24 hours, roasted, then fried to a crispy finish. They’re tossed in an Alabama white BBQ sauce made from a blend of rice wine vinegar, sugar, minced onion, roasted garlic, and toasted cumin, with a creamy mayonnaise base.
  • Guy’s Take:
    • Guy was blown away by the crispy, tender texture of the wings, calling them some of the best he’s ever had. The Alabama white sauce added a tangy, spicy kick that elevated the dish.

• Tuck and Farm Burger:

  • Preparation:
    • This massive burger features ground chuck, fried chicken, bacon, and cheese, all topped with Bobby’s signature “tuck sauce.” The fried chicken is crispy and flavorful, while the beef patty holds its own as a juicy, tender base.
  • Guy’s Take:
    • Guy enjoyed the decadent combination of fried chicken and beef, calling it a “package deal” that delivers on every front. He noted that the burger is a customer favorite, especially for its bold flavors and hefty size.

• Steak Tips:

  • Preparation:
    • A New England specialty, these steak tips are marinated in a vacuum to infuse flavors deep into the meat. Bobby serves up a variety of flavors, including Teriyaki Tips and Maple Bourbon Tips. The meat is tender and juicy, with a melt-in-your-mouth texture.
  • Guy’s Take:
    • Guy couldn’t believe the tenderness of the steak tips, comparing them to filet mignon. He praised the rich marinade and the flawless execution, noting that the dish exceeded expectations for food truck fare.

• Grilled and Chilled Shrimp Cocktail:

  • Preparation:
    • Shrimp are marinated for 12 hours with cilantro, lemon, and roasted garlic, then grilled for a smoky flavor and chilled immediately. The shrimp is served with a unique Mescal Bloody Mary Cocktail Sauce, made from mescal, horseradish, garlic, tomato juice, and a housemade tangy steak sauce.
  • Guy’s Take:
    • Guy loved the texture and flavor of the shrimp, appreciating how the smoky grill notes paired with the bright, tangy cocktail sauce. He called the dish a perfect example of Bobby’s creative approach to classic flavors.