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  • Faux Burnt Ends

    Picked up about 7 lbs chuck roast and seasoned with Slap Yo Daddy General Purpose Rub and placed them indirect


    Cooked until they were probe tender


    Let them rest a bit.


    Cubed them up and placed in a mixing bowl


    Added some bbq sauce, more rub and gave them a good toss and transferred them to an aluminum pan and back on the grill indirect.


    They were on for about another hour indirect and I tossed them in the pan around the 30 minute mark to let the bottom ones caramelize a bit.
    Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

  • #2
    I like it! I'm gonna hafta try this one since I'm too much of a wuss and cheap ass to try a brisket cook.
    Bored Guy Blog

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    • #3
      Brisket is about $1.50 cheaper per pound than chuck roast around here
      Yoder YS480
      Maverick 732
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      • #4
        Nice cook. I have done that a couple times. Can't say they are Brisket burnt ends good, but they were pretty good
        sigpic

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        • #5
          Originally posted by bigmikey View Post
          Brisket is about $1.50 cheaper per pound than chuck roast around here
          Not even close around here. Brisket is stoopid expensive.
          Bored Guy Blog

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          • #6
            Originally posted by Fishawn View Post
            Nice cook. I have done that a couple times. Can't say they are Brisket burnt ends good, but they were pretty good
            These are a distant second to brisket burnt ends but still good. Like Jailer I'm too cheap to fork out some $$$ for a packer, they are ridiculously expensive around here too.
            Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

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            • #7
              Faux Burnt Ends

              Originally posted by Vermin99 View Post
              These are a distant second to brisket burnt ends but still good. Like Jailer I'm too cheap to fork out some $$$ for a packer, they are ridiculously expensive around here too.


              Totally hear you on costs! If you have a Cash n Carry nearby, they are $2.77 lb right now. Best price I have seen in a LONG time around here anyways.
              sigpic

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              • #8
                Love the faux!! Nicely done sir!

                Yup, brisket is mucho expensive around these parts. I feel like if I can afford one, I'll need the new Weber to cook it on...


                Drinks well with others



                ~ P4 ~

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                • #9
                  Looks Great, John!!!
                  I like it !!

                  Question----When you said "Probe Tender" Any idea what IT that was??

                  Both Brisket & Chuck Roasts are expensive around here!!! Anybody ever make Burnt ends out of Cheap Pork Loin????

                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                  Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                  Mom & 4 Cub litter---Potter County, PA:

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                  • #10
                    I like chuck burnt ends. They cook up a lot faster. A lot less fat content. Most folks probably wouldn't even notice unless you told them.

                    You consistently post quality cooks. I'm sure this one is nothing less.
                    sigpic

                    Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                    • #11
                      Dang it man thems theres lookin mighty tastey!!! I don't think I could have waited to cube them, LOL one of them would have been lunch before cubing

                      Great Job!!!

                      DS
                      Desert Storm Vet - USS Midway CV41 - decom crew.
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                      • #12
                        Originally posted by Bearcarver View Post
                        Looks Great, John!!!
                        I like it !!

                        Question----When you said "Probe Tender" Any idea what IT that was??

                        Both Brisket & Chuck Roasts are expensive around here!!! Anybody ever make Burnt ends out of Cheap Pork Loin????

                        Bear
                        Didn't look at the temp, I'm guessing around 190-195. I have seen cooks using pork butt. I think pork loin would be too lean, you want to use something with a lot of fat in it.
                        Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

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                        • #13
                          Originally posted by Vermin99 View Post
                          Didn't look at the temp, I'm guessing around 190-195. I have seen cooks using pork butt. I think pork loin would be too lean, you want to use something with a lot of fat in it.

                          OK---Good---Thanks!! 190° to 195° sounds Great !!

                          Must have had a Brain fart too----I know loin would be too lean---It was the Pork Loin Jerky that got me thinking goofy!!
                          LOL----I could take Pork Loin to 190°---Make Great logs for the wood stove!!!


                          Bear
                          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                          Mom & 4 Cub litter---Potter County, PA:

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                          • #14
                            Nothing wrong with chuck burnt ends. Brisket and chuck are both excellent cuts that lend flavor and fat to the dish for flavorful succulent meat

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                            • #15
                              Looks like the real thing to me
                              Craig
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