THE POOR MAN'S BURNT ENDS (HACK FOR MAKING INSANE BBQ AT HOME!) | SAM THE COOKING GUY

[@matthewzarit6509]

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.

[@CadetGen]

Yeah, I saw that some of the pieces were really small. You want them cubed a tad bigger.

[@CaptainDee419]

​@@CadetGen agreed....he cut them REALLY small

[@Spydiggity]

I like it much better when Sam cooks things that I can afford to make.

[@Voysh2Voysh69]

Those wagyu recipes are nice & all, but us regular people who work 9-5 to make ends meet can’t afford it

[@jeremygarcia762]

YUP!!

[@guy393]

We will be able to afford the lamb as well as the lamb sauce one day my friend 🙏

[@briannabryan2014]

@@Voysh2Voysh69 you can always swap out with a more affordable meat.

[@Voysh2Voysh69]

@@briannabryan2014 pretty much have to. Dropping a grand on meat isn’t an option in today’s economy lol

[@dhowting]

I LOVE chuck roast!!! A lot of people don't but roast it low and slow and it falls apart!!! Nice flavour too!

[@SmokedBBQSource]

Thanks for the shoutout Sam! Your poor man's burnt ends turned out really nice.

[@chaceruble2264]

Sam should have 10 million subscribers…love this

[@ringwormsherm]

100 million

[@user-ny7vz9fh5y]

BILLIONS

[@AntsBBQCookout]

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 😀

[@bhess1212]

Good point

[@Mrbink01]

But...that brisket trim can be added to homemade sausage or rendered down for beef tallow. Chuck is great though.

[@AntsBBQCookout]

@@Mrbink01 true, but at 4.50+ a lb I want more brisket. Not sausage and tallow.

[@Mrbink01]

@@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

[@AntsBBQCookout]

@@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 🥲

[@RBoysMedia]

Finally made good burnt ends. Thank you. My favorite I’ve tried so far

[@sheffdog9376]

This video = %100 pure gold. I love it

[@davidlumpp8536]

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.

[@YGOPD]

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.

[@HenoxPlaysSubscribe1]

I appreciate this mate

[@jiffjiffernson7292]

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.

[@hockeymomavalon2499]

Thank you so much!! This is exactly what I was looking for!!

[@YGOPD]

@@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.

[@davidhughes254]

Thanks for this. I have some cubes prepared and was looking for guidance on how to cook without a smoker.

[@christopheradcock9499]

Thanks for the tips.

[@viccigoddard6981]

My husband got me a smoker and I have never been so excited about an APPLIANCE...I'm making these next..THANK YOU!!

[@chuckbaker7909]

I do this with cubed up chunks of pork belly and it is basically meat candy. Love it.

[@VirginiaBronson]

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

[@LynnDot]

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.

[@lx2nv]

Perfect timing, as I am making these for a customer tomorrow LOL. Love you using the smoker more.

[@martinraymond1454]

Wow!!!! That was awesome guys … Have this in mind since a year to try all kind of those beautiful peace of heaven

[@ramsongewargis8736]

Burnt ends are amazing! Juicy glazed flavorful

[@heatherwicker9990]

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.

[@danielbernier9115]

sweet baby Ray's honey chipotle , yes !

[@stupidass3791]

It’s hard to beat that sauce. Plus you can tweak it with your own ingredients too.

[@beasthandler9263]

@@danielbernier9115 🤫 sometimes it’s not even there. Lol Favorite for sure!

[@Chris-fo8wp]

Sweet Baby Ray's is by far the best sauces out there, also Mr. Yochida's teriyaki!!

[@jongeo]

Not a fan of corn syrup bbq sauce

[@rovhalt6650]

Thumbs up for the Seinfeld reference 👍You're the best Sam. The Best!

[@nathanav1634]

loving the interaction with his son behind the camera, very funny

[@ryancarlson1289]

Been loving Chuck roast and underblade for a while. Got one more reason to love them.

[@SmokestackJoes]

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!

[@FantasticMisterHawks]

It's pretty greasy to try to get more followers by promoting yourself through another channel's comments section...

[@landonmartin4788]

This makes me want to watch your videos less than I did before.

[@SmokestackJoes]

@@landonmartin4788 Well that's not very nice... I don't think I want you watching my videos anyway... So there!

[@SmokestackJoes]

@@FantasticMisterHawks Well this is a burnt end video... So greasy is pretty par for the course isn't it?

[@crushing4]

This looks delicious! Going to have to make some

[@joncruz1963]

Why did it have to watch this right before bed!? Now I'm hungry 😢

[@Chris-fo8wp]

I do the almost exact same thing with pork belly!!! It's amazing, I can't wait to try this out with beef.

[@WFrench-w5c]

These are absolutely insanely delicious!

[@douglasernst9477]

I can’t wait to make this. This recipe sounds insanely delicious. Thank you

[@djdestiny6104]

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.

[@maniisteadycreepin1876]

I've seen people using HOT DOGS🤣

[@diverpoet]

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 :)

[@leadgindairy3709]

@@diverpoet some people can't and that is their business.

[@icberg2glac]

Can’t wait to try this

[@SPQRchris]

My Recteq is arriving tomorrow and I think this will be the first thing I make. Can’t wait!

[@timanctil8225]

I made these today... they are incredible! 👍

[@TheSanto1439]

I am trying this now!

[@garylaatsch4704]

Just tried this tonight . It was terrific!!!

[@mikeabbott7931]

5:52 "They are real and they are spectacular." Seinfeld reference. Love it. Call this dish Sidra.

[@GodMcQueen]

*This looks beautiful.*

[@YungFreezy619]

I was watching Sam on channel 4 here in San Diego in the late 90s I believe or maybe early 2000s. Still the best.

[@eric8841]

Making these today!!

[@CookingwithKatelyn]

Literally mouth watering💛

[@jimgarthoff6319]

THANK YOU!

[@JeffAbarta]

Oh, wow....gonna have to add this one to my arsenal.

[@TexasMyTexas]

Burnt ends are my favorite!! Yummy!

[@theratrace5826]

These are amazing!

[@teresafoxvog7535]

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!

[@CadetGen]

Outstanding brother!

[@maltavfamily]

Every time I see meat dishes, it makes me happy 😁 😍

[@Mister_Rosco_to_you]

Loved the cheeky wee Seinfeld reference. That earned a Like.

[@jasonkleschult9118]

I’m making these right now!

[@robottom2982]

Nice Seinfeld reference. Aaaaaand love the burent ends!

[@karenharness2168]

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!

[@adrianlock654]

This is definitely going into the 'Sunday Sesh' menu. Love your work mate.

[@jamesrhoades2224]

Well done guys! and---entertaining!

[@tobyrorrer3454]

Wow those look amazing. Thanks Sam

[@reeldad233]

Love you guys' videos! Would love to see some "tricks of the trade" videos Or kitchen hacks

[@wisdomSP]

Buttery, Bourbon, Beef Burnt Ends? Looks super yummy!

[@JClarkDeuces]

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!

[@user-ny7vz9fh5y]

we know your every thought human !

[@Mrs.Arado1980]

I’ve never had burnt ends, I’m going to have to make them. Thank you Sam

[@DrRockso.]

Love this guy and the crew. Representing San Diego, CA. and Canada eh, I think.

[@horsepowerranch470]

I made these today OMFG! So good! Thanks for teaching me this one. These are a party game changer!

[@wendymarie7151]

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 🤣🤣🤣

[@francetich]

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.

[@jenniferstarr8320]

I made this tonight for dinner. 2 bites in my husband says “add them to the list”! The list goes everywhere with us and we share our list meals with friends and family when we get together, especially when glamping. Thank you all for the great content, you all make cooking real and fun.

[@petermontagnon4440]

Sounds amazing Guys!!!! Will have to try this!!!!

[@Trblmkr07]

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.

[@chrisforte9894]

Great recipe Sam! Makes me wish I had a smoker... love the two, and a half men reference.

[@mayrae.5404]

“This is wrong” 😂😂😂 the face lol I can’t❤️

[@tedschmitt178]

This video brings up a good point: BBQ is what you eat; BBQ is NOT what you cook on, nor is it an event.

[@gleichg]

Yep in order to be BBQ all you need is a heat source and some smoking wood. Most chain bbq joints used gas fired cookers to burn wood.

[@NighthawkCarbine]

Burnt Ends from a slab of bacon is the bomb!

[@F0XdIE67]

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!

[@johnlipinski8985]

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?!

[@patschmidt9279]

We love you Max!

[@trouttruffle1309]

Extraordinarily nice Seinfeld reference on these burnt ends!🤣

[@kevinwiller9619]

Making the second time tonight but with Brisket as the Chuck was awesome & this is only gonna be better 🤤

[@Traxxis03]

They're real, and they're spectacular... :D I love the random Seinfield easter eggs!

[@jimharman9366]

You can follow the same procedure with pork belly. Outstanding results!

[@rawrlawl]

"They're real and they're spectacular", haha nice.

[@davidpeterson8821]

Looks good not expensive definitely a must do! 😎

[@JohnSmith-bq7gz]

Chuck is severely underrated

[@ricksalter3333]

Cooking some now 😋

[@mgmwinz7791]

Looks good. I usually cut mine into bigger cubbed pieces but turned out great

[@postcardfrmthedge1]

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!

[@josiecapps2555]

My fav for beef!!

[@smashley0921]

These look so gooooooood!

[@GetMeAReubenSandwich]

That's the coolest way to make candy I have ever seen.

[@jellyjullypetlover4586]

Look so really nice recipe i really love your videos 😍😍😍😍

[@MrDoodlebug68018]

Looks delicious burnt ends are my favorite! ❤️

[@timbo7188]

Cubed chunks smoke All the way AROUND You created belly Heaven guys .

[@tytaylor7463]

I haven’t eaten in over 36 hours, life is tough at the moment. But these videos are keeping me going. This looks amazing

[@Bribear1977]

I watch and love all of your videos, Sam. But I live for Max's "that's what she said" moments 🤣🤣

[@jimdouglas9944]

I can’t believe they missed the easy one at 5:50. kzbin.info/www/bejne/l4KxnJirnMZ0g8U

[@oldet40]

I make them with pork belly. Very good.

[@jimhartz8924]

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!

[@navymt2005]

I did a similar thing with pork belly. It was awesome.

[@gallopwave]

Ok. I'll try it.

[@SPACEKNOCKERZ76]

Made some pork belly burnt ends recently. Came out bangin

[@Always-Decent]

im for sure making this on my rec tec

[@stephengalvan7722]

Dang got to try that tonight

[@davidmariacher]

"They're real and they're spectacular" - what a line (say hello to Jerry S. ;-))

[@en2oh]

you've basically done a classic smoked brisket, with a Texas Crutch! But you did it for the entire piece of chuck! Who doesn't love burnt ends? Oh, I think that the reason for price differences is also at least in part, due to cut popularity. Remember when skirt steak was cheap? Ox Tails were dirt cheap? Anyway, GREAT video. Thanks for sharing, eh? 🙂

[@richardh1923]

i do the same with pork belly burnt ends, man those things are so good!

[@gardengatesopen]

Soooo good ya just HAD TO make em twice!! Yep, blame it on time constraints. I would too. 😉

[@sdcostumeguy2435]

Happy Wednesday

[@3SevenStangVids]

Theyre real, and theyre spectacular, Jerry.