Скачать или смотреть Tuckaway Tavern: Why This NH Spot Has the BEST Steak Tips (and Lines Out the Door!)

If you're on a quest for the best steak tips in the Granite State, you have to check out Tuckaway Tavern and Butchery in Raymond, New Hampshire! People wait over an hour—seven days a week—just to get a taste of their award-winning food.

In this segment, we go behind the scenes to find out the secret to their legendary flavor. It all starts in their full-service Butchery, where they hand-cut every steak and craft their incredible marinades. You’ll meet the head butcher, Brandon, and get an unbelievable statistic on just how many pounds of their famous House Tips they go through every week.

Then, we catch up with owner Bobby Marcotte to see those beauties hit the grill and check out some of the other must-try items on the menu:
• The viral "Dirty Birds" Cajun-marinated wings.
• The hearty "Bama Time" fried chicken sandwich topped with crispy onion strings.
• Their massive, popular two-for-one lobster rolls (Maine-style with mayo or Connecticut-style with warm butter).

Whether you're visiting the tavern for an experience or picking up fresh meat and local products at the butchery, Tuckaway Tavern is more than just a menu—it’s a culture!
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Timeline
0:00 - The Quest for the Best Steak Tips
0:05 - Lines that wrap around the building!
0:11 - Welcome to Tuckaway Tavern in Raymond, NH
0:16 - Why everyone in the Granite State is here
0:30 - The Secret to the Legendary Flavor: The Butchery
0:34 - It’s a full-service meat market and specialty shop
0:54 - Interview with Brandon, the Head Butcher
1:05 - What makes their steaks and sausage so special?
1:21 - How many pounds of steak tips do they sell per week?!
1:36 - Time to hit the grill with Owner Bobby Marcotte
1:43 - The legendary Original Steak Tips
1:59 - The seven different marinades in the butcher shop
2:16 - The unexpected rise of "Dirty Bird" Wings
2:40 - The popular sleeper-hit: The "Bama Time" chicken sandwich
3:07 The massive Two-for-One Lobster Rolls special
3:37 Conclusion: It's more than a menu—it’s an experience