Packers Huddle

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!

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.

Haven’t tried poor man’s but have done pork belly burnt ends probably 12-15 times. Incredible.

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...

Looks great sir! Damn.

Corn on the Cobb season.

How did they end up? Were they moist enough?

Packfntk wrote: ↑

25 Jul 2024 07:50

How did they end up? Were they moist enough?

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.

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!

Packfntk wrote: ↑

25 Jul 2024 08:39

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!

Did it on the smoker last night, amazing!!

Just soak the corn for like and hour before putting it on.

BF004 wrote: ↑

25 Jul 2024 08:42

Packfntk wrote: ↑

25 Jul 2024 08:39

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!

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.

NCF wrote: ↑

25 Jul 2024 08:44

BF004 wrote: ↑

25 Jul 2024 08:42

Packfntk wrote: ↑

25 Jul 2024 08:39

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!

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.

That is probably why I had that misconception. I was thinking smoke for a long time.

NCF wrote: ↑

25 Jul 2024 08:44

BF004 wrote: ↑

25 Jul 2024 08:42

Packfntk wrote: ↑

25 Jul 2024 08:39

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!

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.

How long at 375?

APB wrote: ↑

25 Jul 2024 10:22

NCF wrote: ↑

25 Jul 2024 08:44

BF004 wrote: ↑

25 Jul 2024 08:42

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.

How long at 375?

About an hour but I just eye ball it. You really can't screw it up.

NCF wrote: ↑

25 Jul 2024 08:44

BF004 wrote: ↑

25 Jul 2024 08:42

Packfntk wrote: ↑

25 Jul 2024 08:39

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!

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.

Depends, usually cooking something else so it just has to come along for the ride. But generally hotter the better.

Apple-cherry habanero burnt ends with bacon topped jalapeño poppers.

That looks fan-tas-tic!

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.

APB wrote: ↑

28 Jul 2024 18:44

That looks fan-tas-tic!

They taste as good as they look?

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.

NCF wrote: ↑

29 Jul 2024 09:03

APB wrote: ↑

28 Jul 2024 18:44

That looks fan-tas-tic!

They taste as good as they look?

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.

When I do them I do not trim at all. Cook longer if you want to render more fat in.

You trim pork butts?