Finally got around to trying Malcom Reed's Chuck Roast Burnt Ends today. They were a big hit, and I left the (very few) leftovers for my Father-in-law to enjoy tomorrow. The receipe was really easy, and I'll definitely be using it again.
Them look delish, ahm'a all kinda droolin, here!
Is $6.99 a common price fer chuckies, where yer at? generally, they's bout $4.99, here, $3.99 on th occasional sale.
Them have some dang dang nice marblin, bet they're right tasty!
Nicely Done, Amigo!
ColonialDawg Dude if you told me I had 5 mins to pack and leave this dump I wouldn't need 3 of them.
Its my wife, for the life of me I don't know why she loves this place so much....
Finally got around to trying Malcom Reed's Chuck Roast Burnt Ends today. They were a big hit, and I left the (very few) leftovers for my Father-in-law to enjoy tomorrow. The receipe was really easy, and I'll definitely be using it again.
This is something I have several times. BUT I have always done the chuckie whole. Then cut to cube later. I like this method a lot! Way shorter cook time. I will try this as soon as I canactually find a chukie to buy!
Mr. Bones I've seen chuck roasts for cheaper around here prior to Covid, but the prices have been creeping up lately. They definitely had great marbling, and really were very tasty.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I very much enjoy Malcolm Reed, an have Great Respect, an Admiration fer him.
Not only is he a Good Cook, but he's jus so very affable, this comin from a confirmed despiser of Humons.
It is always my distinct pleasure to be among th Good Folks, here. There is literally no other place like this on this Earth.
Whenever I am able to provide a smile to yer face, why, I feel like I done some good, today, Milady.
Just did Chuck Burnt Ends yesterday, wished I'd seen this post before I think.
I smoked the Chuck first and used Cattlemans Tri Tip and Plowboys Bovine Bold, injected a bit of beef broth and cooked till done, then cubed and added some honey and Masterpiece BBQ sauce, continued to cook until sauce set.
Wife loved them but thought they would have had a bit more tang considering the amount of rub I used.
They were pretty mild, but I wonder if the honey and BBQ sauce might have smothered the rub?
Also in a few spots they were a little dry, maybe over cooked them after adding the sauce.
And I might be a bit critical too..
Going to try the Smoke after cubing method, and maybe give the Memphis rub a shot.
Thanks for posting.
I did Chuck Burnt Ends yesterday. I tried to follow Malcoms suggestion of cutting into 1 inch cubes. This doesn't always work because of the irregularities in the meat. I wound up with various sizes, 2 inch to less than 1 inch. I followed the recipe to a tee after cutting. 2 hours with smoke then 1 1/2 hrs covered @ 275.
The 1 inch and less dried out too much. I found the larger pieces shrunk to 1 inch and were very tender and juicy.
I went back and watched the video again and it looks like his "cubes" are larger than 1 inch.
My chuckie came from Costco. I will definitely make this again and make my cubes closer to 2 inches.
The cubes are definitely largen than 1 in, and I think that helps to keep them tender as you found with your larger pieces. I noticed the same thing with mine.
I'm gonna say, 2-3 inch cubes are a better size, given that they are gonna cook down.
Since it's never gonna be exactly a point brownie, you may as well go a bit bigger, increase the cooking time, and allow it to cook down a bit further.
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