Craving Burnt Ends? Try This Budget-Friendly Recipe
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- čas přidán 23. 04. 2024
- Poor Man's Burnt Ends are burnt ends made from chuck roast instead of the traditional brisket burnt ends. They are called poor man's burnt ends because of the price of a chuck roast. Even though in 2024, chuck roast is more expensive per pound than brisket, chuck roast is much smaller in total weight so overall it is cheaper.
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Welcome to the official Meat Church BBQ CZcams channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #PoorMansBurntEnds #BurntEnds - Jak na to + styl
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Matt being tipsy and slurring a bit was the best part of the video 😂
LOL I wondered if people would notice.
@@MeatChurchBBQspeaking of “saucy”..
😂😂😂
I dig it. He's a real, normal dude.
The Carnegie asada is what got me
“I’ve got 45 minutes, what can I do?” Get a half a jag on via Miller Latte’s?! lol 🤣🤣🤣 great video MP!
I audibly chuckled at this.
Thanks!!
What’s “half a jag”? Is that a Canadian term? 🤷🏻♂️🍻🇺🇸
“Blanco is for everything” with the miller lite is top tier comedy.
;)
This is why I do longer duration smokes at work. If I did them at home, I'd be trashed by the end of it and would probably just throw my finished product in the 'fridge, continue drinking beer and eat peanut butter off a spoon for dinner.
lol
Yep!!! I'm guilty
Seriously was thinking to myself... How can I make these and not get trashed?
That peanut butter diet ❤
The 45 minutes of being beer busy was classic. I can’t wait to try these.
Cheers!
Matt you are entertaining!! and you have really upped my game on backyard grilling - Thank You
Blanco is my new favorite... chose some lower cost steak from the grocery, velveted it with baking soda and then washed and layered on the Blanco.... tender, tasty, incredible!
Great video Matt! Great recipe for something a little different.
Thanks for sharing!!!
I ain’t mad at it!
Always original, always relatable. Thanks for what you do!
I try. Thanks for being here.
Awesome! I used my own seasoning like you said and my favorite bbq sauce. I followed your over all directions and It was a big hit. Thanks for doing what you do!!!
The burnt ends looked great!!!!! Thank you for another great video filled with great information.
Awesome Matt. Always enjoy your videos.
Thank you so much!
Can’t put a number on how many cuts of meat I have smoked using Meat Church Seasonings. Never fails to keep the family fat/happy. Except we drink real beer at our table😂 Yuengling is all we buy🍻
Cheers!
Did this tonight. Amazing.
Instant subscribe - I love that you are a teacher!!
I discovered the Meat Mitch BBQ sauce last summer. It is my favorite BBQ sauce.
Keep posting this amazing content.
It's so good.
Looks in freezer and realizes what to do with Australian Wagyu chuck roast. Thank you for the idea.
Have fun!
Right on Matt! Time well spent!
Thanks!!!
Hey! Happy 10 years Matt, incredible work!
Hey, thanks!
I've fired up this exact idea today. Smells incredible as I'm about to get into the final sauce part. And the Miller Lite ...
I'm trying!
Love this video!
Made them many time they are great my family loves them. Also have used the chuck roast to make French dips and is amazing.
AWESOME
Great video and recipe!!
Thanks Dan!
Just did this yesterday! So good
Awesome!
Just recently retired as a chef, moved to TX, got my brand new Timberline XL the other day and have been loving life. I'm gonna have to make it up to the shop one of these days Matt. Thanks for everything you do brother. Saw some Post Oak pellets at HEB the other day, I was hesitant to pick them up but I think I'm gonna have to give them a whirl.
Great video Matt!
Thanks!
Thanks Matt!!!! Cheers Brother!!!!!
Cheers Mike!!
The perfect Beer for everything. I love this guy! Lol
These look great!
My wife and I do this quite often execpt I give it about 1 1/2 on the Big Chief smoker (salt, pepper, garlic powder) then my wife cubes it up, sauces it and then 20 minutes in a pressure cooker. They are the smokiest, tenderest, sauciest little bites of heaven.
Peace!
Looks really nice. Cheers, Matt! 👍🏻👍🏻✌️
Thanks!
Thanks for this Matt I always wanted to try burning but I never have the need to purchase an entire brisket definitely try this
enjoy!
Love it!!!
Cheers!
Like the intermission 👍
Thanks!
Great video Matt
Thanks!
The 45 minute wait time was the BEST!! Especially the selfie one... May be on to something new with that... Thanks Matt!!
I too have to give this a try. It's the kind of thing my family will go wild for.
Great video , we was waiting for it come out today !!
1st comment. Congrats!
Thank you Matt , we look forward to your video's . As a matter of fact we are starting a brisket tonight and using your seasonings with it !!
Love how you roll Matt! I'll rock these burnt ends soon. First I need to order some Blanco seasoning... Thanks!
cheers!
Do it! It’s a great seasoning. Freaking awesome on beef and pork. I haven’t tried it on chicken yet.
Blanco is insanely good. Literally incredible.
@@jamesjones680 Just ordered it last nite!
@@chrisgillard7355 Just ordered some last nite. thanks
I so Love your channel.
I so love you!!!!
That whomp sauce is great. I am not normally a bbq sauce fan but I always have that at the house. Never would have known about it without this channel.
It's so good!
Just did this last weekend. Turned out great!
I was looking over your fence.
@@MeatChurchBBQ LOL! Shoulda hopped the fence and joined us! Beer was cold and the cook turned out great!
Great video as per usual. Huge fan of the videos and the spices. Any chance of getting a video on individual ribs? We have been cutting up racks of baby backs into single ribs. We get more Gospel Rub on the ribs and more crispy edges. Love to see your take on this method.
It would be awesome to get a full walkthrough of your outdoor kitchen!
We hope to do that soon.
Singing the song of my people. Beer & Meat 🤩
lol
Considering brisket is $10/lb here in CA, I have been doing these kinds of burnt ends for a while! I love your take, Matt!
I think that's pretty much all over except for places like TX and maybe some other big cattle states. I rarely see them at the grocery store but when I do they are in the $10-12/lb range. Meanwhile chuck roast is on sale this week for $5/lb.
@@HunterTNMy Sam’s here in FL has brisket for $4.50/lb!
OUCH
The Kroger’s brand market near me (northern CO) has had Chuck roasts on reduction lately. Hopefully, we can get a few more this weekend!
I got a cross rib roast for $3 per lbs yesterday
Can’t wait to try this out. Thank you!
Certified Gold!!!!!
Thanks!
Great Video! What brand knives do you use?
Best video yet. Super funny.
THANK YOU!!!!!!
Man, that Whomp sauce is the best BBQ sauce on earth!!!
I truly love it.
What a great advert for the meat church rubs
Hope folks pay attention to this video cause you gave out some super tips. Thank you.
Thank you!!!
I like your style dude
Thank ya
I like this poor man’s line. Haha great job!
Thanks!
I have to say i really like your seasoning holyvoodo is fire
Voodoo and Deez nuts are a great combo together! I use it in my pork butts and ribs!
Thank you!!!!
you should make a cook book
In the works.
They were great. All i used was salt pepper and the gospel. Season overnight and smoked with apple wood. Finished in sweet baby rays. They don't sell the blanco here yet. I am on the look out for it. Also drink something other than Miller lol.
Wowzers! Those look awesome, and the price works for a small family, or empty nesters.
YES
Love the montage of drinking 5-6 beer over 45 mins
Me too. Thanks!
Any great video!
Glad you think so!
Forget the haters Matt. Love your videos and can't wait for the next one. BTW, I use a lot of chuck roast in place of Brisket and other cuts because I live in Idaho and raise it myself. Easier to get. You rock.
Sounds great!
Outdoor kitchen tour!
happening soon
If you ain’t cooking half in the bag, you ain’t cooking. Great video. Matt, you sir are all of us drink a beer (or 7) and stare at the smoker guys. I love that Blanco by the way. I’m gonna have to say it’s my favorite you’ve produced by far. I put it on a H-E-B Picanha last weekend and it was absolutely amazing. Keep up the good work.
I really appreciate that feedback. -Matt
😂😂😂 Great Video Matt!! I know what I’m making for the Mavs game tomorrow!
Have fun!
I just had a great idea for the 4 lb chuck roast my neighbor just gave me!
Can you do similar with other roast cuts with good results? Like arm roast for example?
Gotta try that.... 🙂
Enjoy!
Thanks Matt. Cheap(er) piece of meat and cheap, uh, less-expensive beer. That's how we roll at my place too. Great video!
You got that right!
That is the most productive 45 minutes to strive for when I cook this weekend! 🤣
You can do it!
gonna try this with a prime tri tip not as much $$ as a brisket still but a little more intermuscular fat great video!!
Blasphemy
Whomp sauce is incredible and I'm as much of a Meat Church fan as the next guy but Mitch's Steer Seasoning is incredible, especially for burnt ends, and I feel like nobody talks about it.
I agree!
Looks delicious. Looking for alternatives for just the 2 of us, brisket is a lot and we end up having to freeze a ton which is not the same.
Thanks Matt, I've got 2 chuck roasts going on the smoker now.
AWESOME!!!!!
Made it tonight - after seeing the video. Super delicious with sour cream chive mashed Yukon golds and buffalo Brussels sprouts.
Dang, sounds killer!
My favorite video of all time! Best way to kill time before wifey gets home. I love it! 😂 cheers to that 🍻
Cheers!
Blanco seasoning in beer- that’s what I like!
My father would sprinkle salt in his beer.
It's actually good.
I was pretty happy to see your rubs on display at Lowe's here in Oregon. Picked up some of The Gospel.
Great store!
Need to throw some lime juice in the Miller Lite with that Blanco, prevents scurvy (and this is coming from a dentist!) Thanks Matt!!
lol
Should do a ribey rib cap burn ends video
I might try this. If I cube meat and cook it like this it's usually pork belly
Matt. Could you do a recipe on a good ole Weber kettle? I've done everything from burgers to brisket on mine, and I think more people would love to know they absolutely can smoke on one.
Yep just pulled a chuck roast out to do this tomorrow
Awesome!
On my lunch break enjoying some poor man burnt ends 😎😎😎😎
Nice!
9:57 - Like how you hid the evidence at the end there! Looking forward to trying these this summer!
Cheers!
I’m new to the channel. Just getting into grilling and smoking. I’m wondering what kind of gloves you’re wearing- the white ones and the black ones.
Looks awesome! Tried a different recipe from someone else and it didn't look as tasty as yours. Will give your method a try. Tell Rosalie, Dan says, "HI!" And have fun at your 10yr anniversary party!
100% Whomp Sauce is amazing. I need to try the Blanco Seasoning too.
My fav
I haven't made poor man burnt ends in a hot minute. Making me crave it. Made breakfast for dinner the other night, Blanco pairs well with hash browns and scramby eggs!
Great tip!
@@MeatChurchBBQ might well call it Frank's, cuz I put that sheet on everything 🤣🤣
Loved the beer part 😂 it was like looking myself in a mirror while I do bbq
LOL
Matt to me when I use a chuck roast to do burnt ends with. I’m using it for the flavor that chuck has. To me some of the best tasting beef is a good piece of chuck roast that is smoked low and slow to help bring out an outstanding flavor of the finished product.
That is a great point actually!
Definitely going to try this! Only with PBR!!! Does HEB in Wax stock it?😊
Yes it does!
Love all your videos, Matt. You smoke your chuck roast, first and then cut it into cubes. What are the pros and cons of cutting the chuck roast in to cubes first, stir the cubes with yellow mustard binder and season the cubes. Put the seasoned cubes in fridge over night and smoke them the next day. Your thoughts? Thanks!!!
You can do that. Pro - more caramelization and cooks quicker. Con, can dry out.
Could u cook them to the temp of 200 and when ur ready to eat. Do the second part to get them to the burnt end stage? Plus can brisket be done the way I asked too? Hope someone can answer this question
I love burnt ends on almost everything
I’m doing the exact same thing rn. Even miller lite 😂
As a KC original BBQ Guy, appreciate the KC shout-out. Most of the world doesn't know about burnt-ends like KC peeps do! Well done!! (your video, not your meat)
Thanks. Love KC BBQ!
Ever since the first time I made a chuck roast, and having it spread out into four or five loosely connected chunks early in the cook, I have always tied it around the edge once or twice, depending on thickness. I'm curious that you do not, and would like to know why yours stays together with out tying.
Thanks for the idea for this weekend.
I don't mind spending the money on a brisket, but this price point cannot be beat… Costco always has them pretty reasonable.
Enjoy!
I smoke chuck roasts once a week on my Kamado. Smoke it in the morning, wrap it and stick it in a cooler all afternoon until we're ready to eat. No cutlery necessary. Chuck roasts are my "go to" , specially for two people....looking forward to trying this recipe.
Do you have a reference to the method you use?
Sounds great!
I like making these because I can get a roast for around $13 so I always buy 2. Super easy cook I really need to try this seasoning combo. I can't wait to try Blanco. I'm down from shoulder surgery but soon
Get well soon!