Chuck Burnt Ends (bonus beef tallow) | Chuds bbqJun 14, 2021
hello whats going on everyone welcome back to chud's bbq my name is bradley robinson and today i'm going to show you how to make these delicious smokey tender affordable tender tender burn the
endsin these tough times, breast prices and meat prices across the board. they're flying through the roof and I've gotten a lot of comments on my Instagram and YouTube channel for cooking with something that's a little bit cheaper so that's what we're going to do today so what I got Here's a little of
beefoften sold as a whole meat steak or in this case roast
beefand this is usda prime so when it comes to making
endsyou really can make them as big or as small as you want if you want them. maybe be a two biter have some more flavor you could make them big whoops and if you wanted to make them small and bite size that's what you can do too so it's really up to you when it comes to the gross roll it has . a natural separation right in the fat and you can just separate it if you were to cut it you would end up with little bite sized pieces that would likely fall apart during the cooking process so anywhere there is a natural seam I like to separate it as You can see there's some beautiful marbling in there, so there's no reason not to throw this at the smoker.
What I'm going to do is just cut it into little one inch cubes. I remember these are going to shrink a bit so keep that in mind when you're deciding how big to make these but that's pretty much what I'm looking for, a good bite size, well marbled cube, fat little lid Anything left over that's too fatty or too little to leave a
burntend, should be delicious. off to toss in your freezer because plate and burgers are best friends and that's what we're left with some beautifully marbled
chuckburnt ends now let's rub when it comes to rubbing your burnt ends you can do whatever you want store- store bought rubs are great you can go straight s alt and pepper or you can make your own today.
I'll keep it pretty classic with three cups of 16 mesh black pepper. Link in description. A diamond crystal cup of kosher salt because there is a lot of surface area and there will be a lot of crust. on each little bit I don't want to put too much salt in it, half a cup of granulated garlic and I also have a quarter cup of brown sugar and I usually don't put sugar in my rubs because they tend to burn but we're getting burnt ends after all, so that's all I'm going to put in this simple rub today they do beep beep beep that's rubbing these down I'm just going to toss them so they're all nicely coated brush off the extra dust and I'm going to put them on this little shelf over here.
Many people also ask me if you can reuse this dressing because it has raw meat in it. The answer is for sure if you're worried about cross contamination or if there's meat in there. you can sift it to get rid of the bits and you can also stick it in your fridge or freezer and then it will keep for a long time okay let's throw them in the hole okay now we're going to keep it around 275 300 degrees until they have a lovely crispy crust So when it comes to these cuts of meat like chalk or tongue or cheek that aren't necessarily known for their tenderness one method that always seems to work is to apply a bit of beef
tallowat some point during cooking and if you don't have beef
tallowon hand luckily it's very easy do if you watched my chud burger episode you'll know that every scrap of brisket and every piece of meat that doesn't cook I always say keep it in the freezer and there are a million different uses for it and what have I got here all the beef fat from my freezer that didn't make it into the burger and now we're going to send it through the shredder and shred it , we'll just put it in a little fat pot baby fat and on the burner you're going to keep this on medium high a and it all starts to melt ok it took us about 19 minutes on this it's coming out good basically we're trying to evaporate all the water from the beef fat and then what we are left with is pure rendered tallow so once these pieces start to look really golden and crispy we know they are starting to fry and there is no more water left in this mixture just at 23 24 minutes and these little crisps look beautiful and golden. it will start to burn and you don't want to burn your suet it will give you some really off flavors so now it's time to filter all this out and we'll be left with a beautiful clean suet these little meat crunchies are pretty tasty too save them salt them throw them in your chili put it on top of a baked potato or some liquid gold y'all must love brisket fat good beef tallow so this is what we have left we have the beef crisps we have a pint and a half of beef tallow this is great to cook steaks fry chicken just about anything use butter or olive oil to add a little beef fat for a little extra flavor and these are the three different stages of beef fat this is room temperature hot and it's cold so anytime you have beef fat lying around from a cut of brisket or whatever you're doing save it unload it thank me later so it's been about four hours and these little beauties look fantastic nice and barky nice and smoky they have shrunk a bit. that's a hot rack and that's the main reason I use these racks it's just to make it easier to transfer them in and out instead of having to pick each one up individually now we're going to take them and throw them in this half tray and I'll have a link in the description of this skillet and everything else i have used in this video and all the other videos in the description below so now what we are going to do is pour in our freshly processed beef tallow but what is this g The thing to do is make sure they get really nice and tender while supporting that really meaty flavor.
We are going to put these back in the smoker and let them slow cook in their own fat around 250 degrees until they are incredibly tender and delicious or you could do this in your home oven but home ovens are kind of silly these little extremes burnt ones they've been cooling in the fat oh that's hot for about three hours now and let's see how they look oh yeah nice and tender we're going to bring them out nice nice and juicy nice and tender that's why you want to put a lot of black pepper on it and rub just so the crust can really handle being dipped in some delicious beef tallow and you can keep this fat off too you just made your own beef tallow so far have smoked beef tallow so send it through a strainer add a little smoked meat flavor to any dish at this stage of cooking it can really go either way you can put them back in the hole get them a little extra crispy you could throw some barbecue sauce on there, give them a spin, let them cook, make a glaze, do whatever you want, but I like them for the way they're nice and barky, nice and smoky, and maybe serve them with a little bit of barbecue sauce as you can see these are incredibly tender incredibly barky nice and juicy you can just pull them apart and because it's a dish it tastes a little different than your average burnt brisket nice and meaty incredibly smoky. the salt is at the perfect level which is tasty take them further they're just going to shred them you know what makes them even better though some leroy and lewis beetroot bbq sauce on sale now guys and that's my way of taking a really cheap cut like roast and turning it into something smoky and delicious and this recipe can go in any different direction depending on what sauces or seasonings you use so if you try it please let me know in the comments below or hit me up on instagram
chudsbbq i would love to see what you guys are cooking thanks as always for looking i will have links in the description for everything i use in this video and all my other videos as well as exact recipes and all that good stuff so please like and subscribe to the channel, let me know in the comments what you want me to cook next and until the next time I see you please go cook something out of peace.
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