THE POOR MAN'S BURNT ENDS (HACK FOR MAKING INSANE BBQ AT HOME!) | SAM THE COOKING GUY
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- čas přidán 6. 08. 2024
- You're looking at the most delicious, tender and incredibly EASY TO MAKE Poor Man's Burnt Ends! This BBQ hack is about to change your BBQ life 🔥
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00:00 Intro
1:14 Making the rub
1:47 Cutting & seasoning chuck
3:01 Smoking instructions
3:23 Anecdote
4:08 Glazing & Smoking continued
5:55 Saucing & last smoking
6:51 The Reveal
7:28 First Bite
8:06 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - Zábava
I like it much better when Sam cooks things that I can afford to make.
Those wagyu recipes are nice & all, but us regular people who work 9-5 to make ends meet can’t afford it
YUP!!
We will be able to afford the lamb as well as the lamb sauce one day my friend 🙏
@@Voysh2Voysh69 you can always swap out with a more affordable meat.
@@briannabryan2014 pretty much have to. Dropping a grand on meat isn’t an option in today’s economy lol
A note for those who may try this as I did last weekend. Start with bigger pieces. I made my cubes about the size of what I normally cut off a full roast (~1" cubes), and they dried up in the smoker during the initial smoke. Usually, the shrinking happens on a grander scale with whole roast/brisket, and not much changes once cubed. but each one shrank.
For the second step with the honey/butter, they had so little moisture in them that they never could get above ~175-180 degrees. So, I basically made about 4lbs of cubed jerky.
I realized, too late, that another commenter gave the same advice.
Best of luck.
Yeah, I saw that some of the pieces were really small. You want them cubed a tad bigger.
There's also much less trimming for chuck in comparison to a brisket. So you get almost the entire chuck roast. Instead of brisket + trimming 😀
Good point
But...that brisket trim can be added to homemade sausage or rendered down for beef tallow. Chuck is great though.
@@Mrbink01 true, but at 4.50+ a lb I want more brisket. Not sausage and tallow.
@@AntsBBQCookout I'm not sure where you are, but we can get prime whole packer briskets for $3.99 still here in WI. Choice is going for around $3.50
@@Mrbink01 currently TN. It's 4.50 prime and slight cheaper for choice. I remember when prime was always sub $3 no matter what time of the year 🥲
Thank you Sam! I’m breaking in my first smoker with this recipe. We’re in the final stretch of smoking now, 10pm dinner but oh well. I know it will be worth it. Your recipes are always great and you inspire me to out-chef everyone I know. You da man Sam.
I LOVE chuck roast!!! A lot of people don't but roast it low and slow and it falls apart!!! Nice flavour too!
Thanks for the shoutout Sam! Your poor man's burnt ends turned out really nice.
I can’t wait to make this. This recipe sounds insanely delicious. Thank you
Sam should have 10 million subscribers…love this
100 million
BILLIONS
My husband absolutely loves burnt ends! You and Max and Chance are darn awesome!! Thanks Sam for making incredible food that we all can afford. Max and Chance, thanks for bringing the comedy and picking on Sam, too funny 🤣🤣🤣
If you do other shows you should advertise them. We need more Sam
This looks delicious! Going to have to make some
Great recipe! I don't have a smoker. but I have made this on the grill with hickory chips and also in my oven. Came out so good both ways!
Love you guys' videos! Would love to see some "tricks of the trade" videos
Or kitchen hacks
Did these on my channel and they are AMAZING! I cut my chuck into a lot bigger chunks because they tend to shrink up a lot after they are cooked. I also put them in beef tallow instead of the honey and butter, they were extremely tender afterwards. Great video!
It's pretty greasy to try to get more followers by promoting yourself through another channel's comments section...
This makes me want to watch your videos less than I did before.
@@landonmartin4788 Well that's not very nice... I don't think I want you watching my videos anyway... So there!
@@FantasticMisterHawks Well this is a burnt end video... So greasy is pretty par for the course isn't it?
I do the almost exact same thing with pork belly!!!
It's amazing, I can't wait to try this out with beef.
This video = %100 pure gold. I love it
Perfect timing, as I am making these for a customer tomorrow LOL. Love you using the smoker more.
Thanks for the tips.
I do this with cubed up chunks of pork belly and it is basically meat candy. Love it.
I do it with pork belly, too, but with an orange and soy sauce glaze. Serve over cilantro-lime rice and proceed to heaven lol
Yeah pork belly burnt ends are phenomenal. Malcom from “howtobbqright” has a pork belly burnt end recipe that we’ve done a bunch of times. It really is meat candy.
Wow!!!!
That was awesome guys …
Have this in mind since a year to try all kind of those beautiful peace of heaven
Sounds amazing Guys!!!! Will have to try this!!!!
I made these today OMFG! So good! Thanks for teaching me this one. These are a party game changer!
Sweet Baby Ray’s BBQ is my all time fave. Regular and the honey one. So good. This looks axing too. Bet it tastes so good.
sweet baby Ray's honey chipotle , yes !
It’s hard to beat that sauce. Plus you can tweak it with your own ingredients too.
@@danielbernier9115 🤫 sometimes it’s not even there. Lol
Favorite for sure!
Sweet Baby Ray's is by far the best sauces out there, also Mr. Yochida's teriyaki!!
Not a fan of corn syrup bbq sauce
I am just finishing this up now. I tried the sauce and it is awesome. Nice little kick at the end. Good call on the hot honey. I made some last night. I was worried about the chuck roast, but it is already tender as hell.
Thank you, sirs!
This is definitely going into the 'Sunday Sesh' menu. Love your work mate.
I was watching Sam on channel 4 here in San Diego in the late 90s I believe or maybe early 2000s. Still the best.
Why did it have to watch this right before bed!? Now I'm hungry 😢
Literally mouth watering💛
OMG Sam, just last night I was looking for a recipe for these. Saw a couple videos on them. Yours look so much better than the others I watched. I will be doing yours this weekend minus the booze LOL.
I've seen people using HOT DOGS🤣
The alcohol will be already evaporated at the end with the heat on the grill so you may could use it without any problem. But of course this is a free world and you can do whatever works better for you :)
@@diverpoet some people can't and that is their business.
I made these today... they are incredible! 👍
I love the channel. I have made many of your signature dishes, and they have all turned out really nice. I have a more modest set up than you do but I make it work. I would really like to see a video with more tips and suggestions, things like how to properly clean a grill or a smoker, how to properly use a meat thermometer, my Thermo Works has a big temp probe and a small one, and I never know when to use one versus the other. I would also like to see how you sharpen knives, and other things that you don’t normally show on your channel. I think that would be an awesome episode sort of behind the scenes of what goes on.
Been loving Chuck roast and underblade for a while. Got one more reason to love them.
Just tried this tonight . It was terrific!!!
loving the interaction with his son behind the camera, very funny
These are amazing!
Hey friends. Not sure who will see this but I figured I'd share my results as someone doing this without a smoker/grill. They still turned out fantastic, and I will for sure make them again. Already addicted!
I just used my oven with the temp set to 250 F the same as what Sam did for his smoker. I cubed the meat, shook them really well to coat in the rub, and baked for two hours. The only difference at this point is I spritzed them with just a touch of water once per hour. I then took them out added them to a stainless steel pan covered with foil, I couldn't find my cast iron, with four cubes of butter, a little more rub, and regular honey and baked for another 1.5 hours. (I prefer using regular honey and adding crushed red pepper flakes to the rub to control the heat a bit more). I then finished the same by taking them out of the oven, taking off the foil, adding barbeque sauce of choice, and back in the oven uncovered for another 30 minutes.
For a quick 4-4.5 hours in house without any special equipment, I was blown a away. I honestly wouldn't have told the difference between this and restaurant. Even this method is probably better than a restaurant since you know they're gonna be fresh and not dried out. Reheating them the next day in an oven at 350F for 10 minutes and they still taste the same.
I appreciate this mate
Fyi, spritz -- water doesn't add moisture, rather it changes - increases transfer of heat. Depending on amount water can dilute yet not context here per se. Flavor is transfered via proper amount and timing of water, fat and or alcohol.
Thank you so much!! This is exactly what I was looking for!!
@@hockeymomavalon2499 Sure thing! They looked too good for me to not try to figure out some way to to do it with just an oven.
Thanks for this. I have some cubes prepared and was looking for guidance on how to cook without a smoker.
I JUST heard of this version on Friday, they started popping up like mad in my Facebook reels. Mere days later, Sam comes through right on time with a recipe. My man!
we know your every thought human !
Wish you were all my sons! Love you guys, thx for the mind-blowing show!
This old Nebraska granny is gonna fire up my Texas Trio soon!
“This is wrong” 😂😂😂 the face lol I can’t❤️
Wow those look amazing. Thanks Sam
My husband got me a smoker and I have never been so excited about an APPLIANCE...I'm making these next..THANK YOU!!
Burnt ends are amazing! Juicy glazed flavorful
These are absolutely insanely delicious!
Great recipe Sam! Makes me wish I had a smoker... love the two, and a half men reference.
Can’t wait to try this
I’ve never had burnt ends, I’m going to have to make them. Thank you Sam
Making the second time tonight but with Brisket as the Chuck was awesome & this is only gonna be better 🤤
THANK YOU!
Well done guys! and---entertaining!
I am trying this now!
Making these today!!
Oh, wow....gonna have to add this one to my arsenal.
I want these now!!!
My Recteq is arriving tomorrow and I think this will be the first thing I make. Can’t wait!
Looks good. I usually cut mine into bigger cubbed pieces but turned out great
Outstanding brother!
Burnt ends are my favorite!! Yummy!
I am definately going to try this!!! Yumdeliciousness!
Soooo good ya just
HAD TO
make em twice!!
Yep, blame it on time constraints.
I would too. 😉
*This looks beautiful.*
LOVE me some burnt ends! I've also had pork burnt ends...almost better than beef...almost! Maybe for a future cook?? To those subs that do not have a smoker, add a foil packet of wood chunks to your gas or charcoal grill...it works! Great cook, Sam. Thank you!
Nice Seinfeld reference. Aaaaaand love the burent ends!
Got these on the Kamado now. Did an 18 hr pork butt yesterday and really wanted some good bbq beef today, but couldn't fit in a 20+hr brisket. This seems like it will more than satisfy my craving. Sam never fails.
Interesting, I've never cubed them up first. May have to try it that way and see if there's a major time difference.
Looks delicious burnt ends are my favorite! ❤️
Look so really nice recipe i really love your videos 😍😍😍😍
Looks good not expensive definitely a must do! 😎
this is amazing.. didnt know you could do that with somthing other then the brisket end.
Man that looks great 👍
I was legit concerned at one point that they were getting too dry, but damn it, Sam never fails to deliver a perfectly juicy bite of red meat every single time!
I’m making these right now!
Thumbs up for the Seinfeld reference 👍You're the best Sam. The Best!
These look so gooooooood!
Awesome
i do the same with pork belly burnt ends, man those things are so good!
Dang got to try that tonight
I was drifting away from STCG...and, I'M BACK..YA GOT ME, STCG!! wicked burnt ends recipe...fool proof (which I need) and finished with bourbon..comeonareyoukiddingme?!
im for sure making this on my rec tec
Liked b4 watching. Best cooking vids hands down more so for Sam, than the cooking lol. 😇
Insane!
Awesomeness
Made these tonight to rave reviews from my husband who is big into smoking meats. That rub was just perfect! Will be our go to recipe often. Oh yeah, I have never been a fan of chuck roast, don’t like the texture I guess……. Hubby couldn’t believe I even asked for a couple of chuck roasts …. These were perfect!
Nice!
I did a similar thing with pork belly. It was awesome.
That's what she said 🤣🤣🤣 so funny absolutely love burnt ends im salivating just watching this lol yum 😋 😋
Cooking some now 😋
Your channel should be considered food pron! That's the way I treat it lol. I have to turn the volume down when I watch it around my wife 🤣
My fav for beef!!
Loved the cheeky wee Seinfeld reference. That earned a Like.
You can follow the same procedure with pork belly. Outstanding results!
That's the coolest way to make candy I have ever seen.
I do these all the time for my family. Normally chuck is cheaper but when the prices of brisket went up a lot of BBQ'ers went for Chuck, which drove the prices of Chuck up. I cut my chuck into larger cubes, and cook them at 275 for 2 hours. Honey, BBQ sauce, bit of hot sauce and butter, cover and back on the smoker for 2 more hours covered. In 4 hour's you have sweet and savory morsels that melt in your mouth.
I make them with pork belly. Very good.
Yummy!!
Oh Sam. You never disappoint!
😋looks good 👍
I'm trying this for sure. Maw Bass barbeque Man 😍.
We love you Max!
Every time I see meat dishes, it makes me happy 😁 😍
5:52 "They are real and they are spectacular." Seinfeld reference. Love it. Call this dish Sidra.