Tried my hand with some poor man's burnt ends this weekend. Couple of chuck roasts cut up and prepared like traditional burnt ends.
Smoked them on the rack for a couple hours, then slow cooked in a covered pan with some butter, beef tallow, and honey another couple hours. Applied a sweet and spicy glaze then a bit of marbalizing.
Oh yeah...
They weren't quite as good as brisket burnt ends but, by god, they were still damn good! A lot cheaper, too! Will definitely do these again!
Smoking Meat Thread
Moderators: NCF, salmar80, BF004, APB, Packfntk
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Those look awesome, @APB.
I have a pork belly in the freezer and have been meaning to give that a whirl for some burnt ends.
I have a pork belly in the freezer and have been meaning to give that a whirl for some burnt ends.
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Haven’t tried poor man’s but have done pork belly burnt ends probably 12-15 times. Incredible.
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Not much in terms of "smoking" but I couldn't resist sharing tonight's charcoal and apple wood seared 1.5 lbs of Cowboy Ribeye grilled deliciousness...
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How did they end up? Were they moist enough?
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Yeah, no issues. I always do corn on the smoker or grill. The trick is to soak the corn in a bucket for a few hours first.
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Yeah I’ve done on grill a million times. For some reason I have in my mind a smoker would dry it out doing it slower. Will have to try that!
Wisconsin Cheese Is Better Than California Cheese!
Did it on the smoker last night, amazing!!
Just soak the corn for like and hour before putting it on.
What temp do you roll with? I start it off at 225, but usually only go about 20 minutes and then bump it up to about 375. More grilling than smoking, but you still that hint of wood flavor.
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That is probably why I had that misconception. I was thinking smoke for a long time.NCF wrote: ↑25 Jul 2024 08:44What temp do you roll with? I start it off at 225, but usually only go about 20 minutes and then bump it up to about 375. More grilling than smoking, but you still that hint of wood flavor.
Wisconsin Cheese Is Better Than California Cheese!
How long at 375?NCF wrote: ↑25 Jul 2024 08:44What temp do you roll with? I start it off at 225, but usually only go about 20 minutes and then bump it up to about 375. More grilling than smoking, but you still that hint of wood flavor.
About an hour but I just eye ball it. You really can't screw it up.
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Depends, usually cooking something else so it just has to come along for the ride. But generally hotter the better.NCF wrote: ↑25 Jul 2024 08:44What temp do you roll with? I start it off at 225, but usually only go about 20 minutes and then bump it up to about 375. More grilling than smoking, but you still that hint of wood flavor.
Apple-cherry habanero burnt ends with bacon topped jalapeño poppers.
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That looks fan-tas-tic!
They taste as good as they look?
They taste as good as they look?
Had my local dynasty draft Saturday. Did some queso and 3 racks of ribs. Man that queso is good.
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They were scrumptious.
How much trimming do you do to the belly before cubing up? My family is noses up to any non-rendered fat. I think if I do these again, I will remove the entire fat cap and trim a bunch of the hard fat off the top, as well. I did minimal trimming, but left about a 1/4 inch on the cap. I gotta say, I went a bit crazy with the trimming on the last pork butt that I did and it turned out better than any I have ever made.
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When I do them I do not trim at all. Cook longer if you want to render more fat in.NCF wrote: ↑29 Jul 2024 09:03They were scrumptious.
How much trimming do you do to the belly before cubing up? My family is noses up to any non-rendered fat. I think if I do these again, I will remove the entire fat cap and trim a bunch of the hard fat off the top, as well. I did minimal trimming, but left about a 1/4 inch on the cap. I gotta say, I went a bit crazy with the trimming on the last pork butt that I did and it turned out better than any I have ever made.
You trim pork butts?
Wisconsin Cheese Is Better Than California Cheese!