How To Make Poor Mans Burnt Ends | Masterbuilt Gravity Series smoker 1050 | Burnt Ends for Beginners
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- Опубліковано 2 жов 2024
- Let's learn how to make Burnt Ends from a Beef Chuck. Its a step by step burnt ends 101.
#masterbuiltsmoker #masterbuild #masterbuiltsmokers
Kent from Daddy Dutch BBQ : / @daddydutchbbq
Sauce Ingredient list-
Butter
Brown Sugar
Your favorite rub
Your favorite BBQ sauce
Honey
Pink Butcher Paper Roll - 24 " x 175 '
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My Masterbuilt Gravity Facebook group: / 26473. .
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Affiliate links help support the show- Its Amazon and you pay the same price.
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Other stuff used on the show-
Inkbird Waterproof Instant Read Thermometer
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MAIRICO Ultra Sharp Premium 11-inch Stainless Steel Carving Knife -
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KITCHENATICS Commercial Grade 100% Stainless Steel Roasting and Cooling Rack
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Ultra Cuisine 100% Stainless Steel Wire Cooling Rack
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Winco APL-11 Aluminum Sizzling Platter, 11-Inch
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Pink Butcher Paper Roll - 24 " x 175 '
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MAKE YOUR OWN SPG...
San Antonio Premium Coarse Ground Black (12 MESH)
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Diamond Crystal Kosher Salt(2-pack)3Lbs
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Amazon Brand - Happy Belly Granulated Garlic, 24 Ounces
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These recipes make about 2 lbs. and fits perfect in a 33oz shaker.
Put all ingredients in a bowl.. All measured in cups.
Ingredients for the SPG:
1 1/4 Kosher Salt
2 Coarse Ground Black Pepper
1 1/4 Granulated Garlic
Mix all ingredients into a bowl and add to the shaker.
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EMAIL : gallerybbq@gmail.com
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Just made it to the 10min mark and when you showed your phone it blew my mind! My comment "good gravy man"🤣🤣🤣
Haha. I was going to give you a heads up but I knew you'd watch. lol
@@thegalleryBBQ I'm always watching bro! I'm soaking in all the bbq knowledge your puttn out🤟
i guess Im asking the wrong place but does someone know a method to get back into an instagram account??
I was dumb lost my account password. I would love any assistance you can offer me!
@Otis Theo Instablaster =)
@Major Rhys Thanks for your reply. I got to the site through google and Im waiting for the hacking stuff atm.
Takes quite some time so I will reply here later when my account password hopefully is recovered.
Got it, you're using a mister. 👍🏻👍🏻🇺🇸
Dang Tommy!.... You blew off the "ROOFTOP ' with this one my brother thats some Beef Candy right there. Thank you for the step by step tutorial. You and the family take care and stay safe out there.
Thanks my man....😁😁😁
Now that’s how it’s done! I’m going to incorporate this into what I’m doing. It’s just like candy!!!
You'll love it!!
Wow. Living in Texas half of my life, I’ve always wanted to give the burnt ends a try. Yours look incredible. Definitely one of my favorites.
TWC thanks. These were top notch.
Turned out perfect on the board Tommy! Great teaching video about the size, marbling and the cook. This was epic bud!
Thanks. Appreciate the good comment. I hope your doing well.
Holy layers of flavor Tommy ! I’m honored you used the Sweet Heat . The color on that chuck looks amazing! Looking very juicy ! My mouth is watering profusely! All them delicious juices in that pan you can send to me and I’ll use it in my cereal for breakfast! Great job Tommy !
Kent. I enjoyed your rub everytime I used it. Good stuff brother. And if you ever sell it ill be picking up a few. Cheers.
DAYUM meat love in the intro BRO!! That chunk needed my 2 lip's!!!😙😙😙😋🤣
Haha. Thanks buddy.
Awesome Cook Tommy! Glad you found Beef none to be had around here! Nice way to start off summer brother! Stay Safe and Healthy all!
Jimbo, So far so good on most cuts although the pricing is high!
The Gallery Backyard BBQ cannot find anything worth buying around here! But looking forward to cooking some serious burnt ends when the meat is available and will be trying out your version of Burnt Ends👊🏻
Looks amazing! That Killer Hogs rub is awesome. I used some on a pork butt yesterday. Great cook and step by step tutorial. Nice job as always 👍🏻
Michael. I think I sent out your package. LMK when you get it.
Those burnt ends looked fantastic Tommy! How do you like the killer hogs rub? That Molly running into the camera.🤣 She wants attention.🤘
Killer Hogs is money. Im looking to get his Vinegar Sauce as ive heard good things. FYI, he has a nice APP free in the market. Joe. Thanks brother!
Good morning Tommy, Hope all is well with you and yours. Thanks for the video it looks great. Have a great day cheers from New York
Gary brother. Cheers. Its nice to see you commenting.
Dude.. I’ve been wanting to try this! Thanks for the video.
You'll love it. Cheers
That watch though.
Thanks;)....
Well Tommy, pulled the trigger on the 1050 thanks to you. Looking forward to it. Would love to see you make some smoked Buffalo wings on the 1050 if you get to it. Keep em coming!
I'll put that on the list which is getting long. lol Thanks, buddy for the comment. Make sure you sign up at my Facebook group.
Good stuff Tommy! Hope all is well brother
CJ, thanks bud. I'm doing well. Thanks brother.
Bro that final product was crazy! This is like dessert for a family cookout
Thanks brother.
Chuck roasts are so good for BBQ and the price is so much cheaper than brisket. Killer candy brother! Cheers!
Rob, Thanks brother.
What temperature are you at when you covered it up in the back with all the goodies?
170f or so.
@@thegalleryBBQ thank you!
I'm getting ready to throw a chuck roast on in a couple hours. I don't have Killer Hogs, but I have Meat Churches whole inventory. Thanks for the video.
Enjoy!!
I noticed you're not using a drip tray with water or apple cider, have you ever used it? I found it adds favor and moisture to the meat as it slow smokes. 👍🏻👍🏻🇺🇸
Good point!
A great alternative to honey is using maple syrup! Holy smokes it's good my mouth is watering. 👍🏻👍🏻🇺🇸⭐
Thanks JT....
What cutting board is that? Thanks!
Send me an email and ill send you over a link gallerybbq@gmail.com
May have missed it, what wood did you use for your cook?
Ho Marco. Ive been going with a Hickory and Cherry wood combo as of late.
@@thegalleryBBQ Cool, trying something different here using this cook as a basis, hope it turns out but at least the meat didn't cost much to try loil
TOMMY!! MY JERSABRO!! You stepped it up making Chuck’s Girthy meat till tender and melted in your hand. There was for sure no lack of seasoning, moisture, and sticky sauce on that thick, girthy piece of Chuck. Lol.
Haha. I knew that was coming. 😂😂😂😂😂😂
I forget Tommy is Jersabro.
Cooking with Kory actually his full name is JERSABROHEEZY but I just shorten it to JERSABRO. Your full name is NEBROSKIDUDEHEEZY but I shorten yours up too. Lol
@@meatcranium4280 Haha.
@@meatcranium4280 😁😁😂
Yea looks good...yummy,lol.
Jay, Thanks brother
Great video, but can't feeling like "little nicky" is narrating this video🤣
Sorry about that
Where can I get a cutting board like that?
www.haileyhome.com?p=rJu6zBsPU
Use code GALLERYBBQ for 15% off....
Just a heads-up...if your Masterbuilt is running too low/high you can do a factory reset or it's due to the chosen charcoal (just like I did today. Stat away from the Safeway Select brand.) My smoker couldn't hit at 250 or higher due to that cheap charcoal. I was running the newest Inkjet & I didn't hit 250 at all!!! I'm doing 2 chuck roasts as well.
Bruce. Ive heard charcoil can effect how hot it gets. Thanks for the reminder!
@@thegalleryBBQ ... in all honesty brotha I've never believed that the charcoal could really screw up or prevent a great BBQ until it happens to us...lol!!! 👍🥩🍻
Looks really good, need to share this with some friends they had never heard of using chuck for these type of cooks before. Mouth watering!
I live these things. You should make em on that 49....
Looks good but what's the rest of the family having? 🤣😂🤣
lol Just wait till you see the new Pizza Oven i have coming up! Blows all three of these out of the water.
Mmm meat candy
I bet one of your "joes" would kill this recipe.
Looks incredible! Quick q...can you use Parchment paper? I don't have butcher paper and want to get this in our smoker today
Yes you can! Just never wax paper;... Cheers.
If you ever need me quick. gallerybbq@gmail.com :)
How would u rate that cooker?
The masterbuilt??? I'd give the 560 an 7.5 out of 10 and the 1050 a 9 out of 10.
Thanks Tommy! Great videos! You my go to guy! Ho Ho!
David. Cheers brother!
That was so ooey gooey goodness right there brother. Nice job Tommy!
Thanks brother.
Great video the longer the better new or old cooks will always get something out of it
Thanks brother. I never start out making it long it just turns out that way in edit.
Folks tommy will answer every notification, personally!!! He's a great guy!!!👍👍👍
I do my best;)....
Love your videos and Love the food porn music in the background. Lol Smoke on brother!
I know.... Its 80's porn all the way. lol
@@thegalleryBBQ hahahaha
Unbelievable !!! Done to perfection !!! I never understood the difference in butcher paper compared to foil, great point Tommy. Also did you use a mesquite or hickory wood ? Well thanks for deciding next Sunday’s dinner for us !!!!!
I've been on a hickory mixed with cherry kick lately...
I really only use foil on ribs.
The Gallery Backyard BBQ cool !!! So many people think there’s a rule that you have to use Mesquite on beef but I’m not a Mesquite fan .
The Gallery Backyard BBQ Amazon here I come !!!!!
my 1050 will not heat up over 480 degrees on a 85 degree day using lump charcoal
Weird.
Poor is me!!! I work too!!! Dammit !!!
Thanks brother.
I never care what the built in temp gauge reads, I put my pit probe on the grate and adjust to target temps. The burnt ends looked spot on as Malcolm would say " a little bit of honey for the money"
Oh hell yeah. Love that honey comment;)...
The wooden handled knife is that an old hickory made
@@sneakyblackdog yes.
Do you have a California accent?
NJ born and raised!
Bbq candy Tommy. Nicely done brother. That Killer Hogs the BBQ rub is one of my favorites as well.
Gary, Appreciate that.
Wow Tommy those looked fantastic, I've got to give these a try. Thanks brother.
Thanks brother.
Hey Tony....Is there a difference in using Foil or Butcher's paper for the final cook....Thanks....
Well you answered that.....But what is the difference for all grilling....Thanks....
It’s so funny to hear everyone trying to mimic other bbq characters and personalities. I wish everyone could just talk in their own voice and be themselves. Uniqueness is what makes us cool.
Jay. Trust me. I'm no actor. LOL
Hey Tommy i have a 560 and my grill temp probe quit working and i cant use the grill because the controller just displays err 1 and fan cant run....I cant get Masterbuilt on the phone and they will not respond to questions asked on their contact us page. Do you know of any grill probes that would work with the 560 controller? Or would you have a good email fir Masterbuilt..I like cooking on the 560, when it runs, its a good grill and i dont want a 500 dollar piece of porch art..lol...thanks Brad
Brad, Have you signed up at my Masterbuilt facebook group. You'll get tons of help over there. facebook.com/groups/264734041353275/
Caramelized beefy goodness right there bro. Looks great Tommy 👍
Hell. yeah.
13 bucks that's a good price, that looks so good, I have learned so much from your videos, last summer we bought a lodge sportsman grill and a camp chef griddle so I am having difficulty convincing my wife to buy a masterbuilt right now but I keep showing her these videos
Im thinking your day will come. Thanks brother for your continued support.
That looks awesome
Thanks Bruce
Amazing burnt ends.....I will be getting the meat this week for this recipe. Tommy, look up Ely farm products in Washington’s Crossing....they raise there own cattle pigs and chickens and have a retail store on the farm.....you may already know about them!
That place is bad ass. Yes, I know them well. Wish i lived close though!
Great Job Tommy. Your videos are always informative and entertaining to watch. You should try using Malcom’s Killer Hog Hot Bbq rub as well. Great flavor with a little kick.
Doug, Thanks. Im about to place another Killer Hogs order. Ill check it out. Appreciate you watching:)>..
Looking good Tommy
Thanks 👍
Going with the recipe today with a lump of long horn chunk. Weather here in the U.K. today is wetter than an otters pocket, so a long cook is just what’s needed 😉 Cheers Tommy for your videos, I’ve used a few on the MB560 gravity and they’ve all come out brilliantly 😉
Wayne brother that is good to hear. Keep it rocking and keep me poted!!(ps, Today im making a carolina pulled pork pie)... Your gonna have to make this. lol
F*cking amazing!
My man.......
Personally I steer clear of alot of sugar when smoking beef but that looked so good I might have to give it a try. Also just bought a 560 and have done 2 cooks on it so far. I'm loving it.
Oh this is a 100% try:)... You'll love it. Its a treat for sure-
Wonderful cook as always. You are a BBQ Master and an educator. Thank you for all the information and inspiration. Please keep the videos coming.
DAVE those words mean everything.
Two thumbs way up!!! What kind of temp controller are you using?
That is the Weber igrill2.... I love it.
Best poor man's burnt ends video I've seen, watched the snow one too. Good job.
Cheers brother and waitill you see my latest. I turn a chuck into a prime rib! AMAZING!
Looks good!
Joshua my man. This one's tops!
Hey Tommy I just used your 25 off coupon for crowd cow. Bought a 3.5 pound A5 Wagyu brisket flat. Cost me $170. Been watching so many videos on A5 Japanese Wagyu and American Wagyu. It’s crazy the marbling, I had to pull the trigger. Would love to see you try some sort of Wagyu cut. Enjoy the summer weather in the Garden state brother
Damn good deal brother. Ive been watching then as they re-stock. Appreciate letting me know. LMK how and when you cook it.
The Gallery Backyard BBQ Cool I will for sure Tommy. They give u very specific instructions. Would hate to ruin that high dollar honey. I’ll see if I can take a picture of it frozen and show u the marbling on that Facebook group. Its under Toddnmichelle. Later buddy
Oh Lord! Wooza! Looks absolutely delicious.
Kory brother. Thanks-)
You did the lowly chuck roast proud Tommy. Those burnt ends looked awesome. Stay safe.
They were pretty bad ass. thanks-)
Sweet! Thanks for posting. Being a poor man, I’ll be trying this ASAP. Also curious about the guitar leaning against the tree behind the prep table area, strat?
I missed what temp you had the grill at when you were rendering.
Strat copy. Pretty much cr@p so i keep it outside;)...
A personal request for you if you don't mind. Have you tried pork belly burnt ends? If you haven't I'd love to see a video how you'd do them. I've saw it on 2 other pages but I love your twist on everything when Qing. They look amazingly beautiful with a large fat content. Keep up the AMAZING work 👍🥩🍻!!!
ua-cam.com/video/NzUS1MoyM7w/v-deo.html
Hi Bruce. Check that out for a major Pork Belly twist
@@thegalleryBBQ ... thank you very much!!! I'm definitely gonna try this sometime this week!!! Looks absolutely delicious!!! 👍🥩🍻
Great job Bro... I might have to give up my day job..
You can do it! lol Caneron, thanks man. Enjoy!
Looks delicious thanks for doing this video learned a lot my friend
Jim, AWESOME.
Nice and simplified!
WOW.... silly girl. Thanks-
Made this yesterday, it was beyond amazing!!!!!! 👍🏼🥩
Fantastic! Thanks Kathy for your support! (Just returned your email);)>...ty
This video could have been 10 minutes. I quit in the middle because I couldn't take it anymore.
Short attention span?? All good!
Thanks for temperature confirmation on 1050
Kevin, Its pretty close or at least close enough for me.
I've got my chuck on the pit as I type this. Cannot wait to see the result! Thanks for the video, super helpful!
Mark. Pics are a must gallerybbq@gmail.com
@@thegalleryBBQ sent! Amazing results, love the videos, today's project are baby back ribs, I'll be following your video for them as well
I put a 2 pound chuck steak in my Char Broil gas vertical smoker yesterday and it turned out GREAT. Thanks for sharing your tips. greatly appreciated!!!
Jae thanks brother. If you ever have any cooking questions. Reach out gallerybbq@gmail.com Cheers.
@@thegalleryBBQ will do. My wife bought me a Char Broil 40 inch propane vertical smoker for Christmas. The beef chuck roast and pork steaks were amazing. Looking forward to learning it to the fullest brother!!! #Peace
@@vibe2jae AWESOME. glad to have you. Cheers.
that chuck has gone into orbit man, fantastic stuff mate
I miss it already. lol
I can’t wait to make this ...... 🥩♥️
Kathy, I'll expect a full report after you do. If you have any questions along the way, you can get me through my facebook group, or email gallerybbq@gmail.com
Lol, darn near about drooled over the screen!! Beautiful!
I know right. The next day I had some over rice. Hot Damn that was good.
@@thegalleryBBQ Nice. you keep it up may have to make a Road Trip lol
looks amazing going to give it a try
Great name.
On my to do list! Thanks Tommy!
it's a treat for the senses. Enjoy!
I’ll be trying this for sure
Brend. LMK if you do:)....
Gold Tommy.........GOLD!!!
Hot damn. Appreciate that brother!
Another one on my todo list
Mike. This is an experience for sure-
Awesome!
Thanks and thanks for the comment.
A lot of people complain about the inaccuracies about the temp gauge. It’s been my experience that at first it’s a little off but once it settles down it is spot on. I put an oven gauge on 2nd rack
Agreed.... Good call on that oven gauge.