Poor Mans Beef Burnt Ends vs Pork Belly Burnt Ends (Which is Better?) | The Bearded Butchers
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- Опубліковано 7 вер 2024
- Both pork belly burnt ends and beef brisket burnt ends are great, but each comes with a different flavor and cost. Beef brisket burnt ends are a great alternative to pork belly burnt ends and come at a cheaper cost. Follow along as Seth breaks down a beef brisket and gets it ready for the grill.
8:46 - Skip ahead to how to prepare poor mans burnt ends
13:31 - The big reveal and taste test comparison of pork belly vs beef burnt ends! Which will win??
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It's mesmerizing watching you guys wield those very sharp knives. So obvious that you know each bone & shape.
Comes with experience!
It's fascinating to watch you butcher an animal. I can barely cut a tomato. I'm a huge fan of you brothers teaching the interweb.
Thank you for your kind words, Jeff! 😊
Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?
Some of the best food-related videos on the internet imho. Thank you and please continue creating the high-quality videos you have been providing us viewers, I for one greatly appreciate your efforts.
Thank you guys so much for all your content. Every year my family butchers 2 beef from hoof to finish. We always have your videos playing in the background so we know what cuts we are getting. Super informative and so damn helpful! Please keep them coming👍🏼
You're very fortunate to have a family that large to be able to consume that kind of quantity. As a single person, I'm stuck with having to beg some of my local butchers to throw me a bone (bone in this case would be chuckeye steaks) every now and then.
Y’all are making me hungry! Great video! Love watching y’all!
I can never watch a video from these guys unless i have food with me (and has to be good food)!
Thank you, Gary! 😋 Which of the two got you drooling the most?
@@TheBeardedButchers They both look good to me. Love watching y’all cut up meat! Y’all are good at what you do!
Been smoking a lot of chuck roast with prime brisket being so expensive lately. This is a great idea going straight to burnt ends.
Hey Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?
Well that looks awesome I love you guys show us the value of every cut and what we can do thanks 🇺🇸
Pleasure to help, John! Now fire up that grill! 🔥
It'd be awesome if you guys did one on more specialty cuts like scotch fillet, teres major, Denver, ranch, merlot, spider etc..
Took me knuckle off today with a 5 inch boning knife lol love it
YES! THAT MEANS EITHER IS FINE! LOVE EM BOTH!
For sure! Why choose one when you can get both, right? 😉
It's not poor. It's smart
Feed your family how you can and be proud.
Love this perspective 💯
I don't know which one I would like better either. I guess it depends on whether I want pork or beef for a meal. Rhsnk you for showing us the cuts.
No problem, Ron! Pleasure to show both sides!
Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?
Love the video guys great job. But being the southern man I am .I would have let the drippings from the pork belly drip down on the beef burnt ends it's amazing trust me I love it so does my family
Thanks for the tips!
Mmmm sounds lovely 😋
I'm getting better at picking out 5--6th rib Chuck eye roasts. i separate the muscle groups and prep separately. Love the channel.
Great video guys pls consider to put conversions for the temperatures in C, while you editing the videos for the European followers!!
Noted!
Hey 👋Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?
Congrats on 1m scribs. Going to try tomorrow for weekend, Chuck poormans burnt ends , watched a few vids,! Gunna try your style 😎 Lov ya'll youngans. ❤ Glad to see another GREAT video, tks Shawn W in Akron Ohio
Thank you so much, Shawn! Keep us posted, brother!
Hey Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?
Thanks guys interesting twist on a couple pieces of meat
mmmm chuck eye burnt ends, never would have thought of that. cant wait to try! i do love me some pork belly burnt ends, a LOT
Wow....I was slobbering like my pitbull was...holy smokes....poor man's burnt ends... phenomenal video...
Thanks 👍
@@TheBeardedButchers Can you link those disposable aluminum pans lol I’ve been looking for deep ones but can’t find
You guys are my favorite shows! Learn something every time! Come out to Nebraska Duck hunting with me sometime!
That's so nice, Roger!
You guys are so great with the knife you’re awesome thanks for your videos you leaned well peace
Appreciate the kind words, brother!
Those looked great! I'm going to have to try that. On another note, I went to my local butcher shop in Weimar, TX a few days ago and asked her to cut a couple of 1-1/4" thick ribeyes for me. That night that I cooked one and I used Brock blend and a little Black and man what a great steak. The following night I just used Black. The steak was still great but I think I liked the Brock blend / Black combo the best. Your seasonings are legit. I'm looking forward to trying more.
Today I went by a local grocery store, 20 miles away. They had ribeyes in the meat section but they must've come from a calf :) Same price as the butcher shop that sawed the steaks off as I waited but a lot smaller. If you're fortunate enough to have one nearbuy SUPPORT YOUR LOCAL BUTCHER!
Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?
So true. Alway buy from your local butchers rather than some faceless multimillion dollar corporation run by shareholders and the like.
We’re trying this today! Using Black seasoning, my mouth is already watering
Sounds delicious!!
Been thinking about adding PMBE to my repertoire, it always seemed intimidating, but maybe it's not so bad. I will try both, but my gut instinct tells me that I will prefer the beef, based on the results of this side-by-side alone. That caramelized gooey bark on those ends put my appetite into high gear. Thanks for the video, keep up the good work!
Learned a lesson about chuck the other day. I bought a great looking pkg. of stew meat at Sam's Club and even after 12 hours in the crock pot it was still chewy and stringy and without good flavor..Next time I'll buy chuck and cut it up myself. Thanks to you guys I'm learning.
Get a pressure cooker...done!
Glad to hear you're learning, Ron! You got this!
In Australia we eat a lot of Lamb, I can imagine lamb would also be awesome cooked like this, great video guys as always 👍
Thanks for watching!
Thank You, looks perfect an im trying it ....
Have fun!
I have not gotten to the end of the video but as you were cutting out the mock I thought “I wish I knew how I could use those those tougher cuts”. Would love to see some short videos about that.
Man those both look amazing if I had my pick I think the pork but the beef sure does look awful appetizing too. Glad you guys are posting more love watching your videos! 👍💗
I'm diggin the cars in the background too. Fam, cars and Q, the only thing missing is a drink of choice.
These are my my favorite type of videos guys love watching yall break down the meat then cook em keep it up yall
I used your guys' smoked turkey video to smoke my first Thanksgiving day turkey, best I've ever had. I'll be using this to cook my chuck roast. Awesome video fellas
Not a comment but a question. When having a side of beef cut and wrapped, is there a "rule" that I cannot have the bones (for my dogs) and fat or suet for the birds?
My butcher withholds those parts, doesn't let me have them, even when I request them. Barbara Van Horne
I've had this question too, I'd want to get as much of the animal back as I could.
It’s up to the butcher. There isn’t any rules on not giving it.
They both look mouthwatering!!! Great job, guys!!!👍👍👍
Out in Washington I can get pork bellies or chuck roll for about the same cost.
I'm with Seth that would be hard to pick like he said they're good in their own rights man I wish I was there hanging out with y'all🤣🤣❤ y'all have a great one it's always good seeing you guys love these videos💯💪🏽💪🏽❤👍🏽👍🏽😎👊🏽🗯🗯💥🙂
🙏🙏🙏
@@TheBeardedButchers ♥️🙏🙏🙏🙏🙏
Hello 👋
The short made me drool... this made me weak. 💓💓💓💓
Another interesting and entertaining video…..you folks educate and entertain very effectively! I look forward to the the next video.
More to come, Robert!
some gorgeous looking beef you boys had there! wish i was a local and could come get some
Hopefully you find your dream local butcher soon, Alex!
That's definitely on my to list this summer thanks keep up the great work . From across the pond.
Nice to watch masters of meat cutting! Great job men!
More to come!
Thank you guys for all the ideas from a novice BBQ cook
Any time, Robert! We're sure you'll go from novice to expert in no time!
@@TheBeardedButchers compared to you guys I will be a novice for a long time to come 😂😂
Seth is an artist breaking down this animal!
I’m drowning down here!!! Looks so good… Doing this recipe tomorrow…. Yummy! 🥳
Good luck!
The most difficult thing many of us have are what "grocery stores" and their "meat departments" call their cuts. We see things like "Cube Steak" and other names that don't really sync with most butchers and their cuts.
Why is pork belly so expensive these days?
Yep. Stores make up names for their cuts. It's frustrating as hell trying to figure out what is what.
Good question about the pork belly. My suspician is because farmers are selling hogs as a smaller size too often just to speed up their turnover, and these smaller hogs dont develop a big enough belly to make a decent belly or bacon, so most of the hogs which are big enough are all going to make bacon because that demand is higher. Hopefully the Beardeds can shed more light.
Hello 👋
@@JACT1101 $10+ a lb bacon won't sell
@@JACT1101 Maybe so, I'll be hanging out by the beef
Thanks for another great video. Another great recipe that I need to try on my grill. Love your content. Also have to say I love your spices too. Just made my best burgers ever on the grill. Mixed Butter Blend in my ground chuck (approx 3-3.5#) along with a n egg an 3/4 sleeve of ritz crackers. Then coated both sides with Black and Brock Lesner. My son told me that it was the best burger ever that I made on the grill. (He did say I always make a good grill burger but these were the best yet) Couldn't have accomplished that without your awesome spices. Thank you!!! Definitely have to keep your spices in my cupboard now.
Need find his store take a road trip and try there spices...IAM in N.W. Ohio... 👍👍🤟🇺🇲 If ya have address and phone # I would appreciate. IAM on cell phone thank ya Keith m...have blessed day. ❤️🇺🇲👍
I actually was making the poor man's burnt ends when you posted this vid😄
That's great!
*The Bearded Butchers* Bravo well done, thank-you so much for taking the time to bring us along. God Bless.
You bet!
OMG...they look wonderful...thanks for sharing.
You are so welcome!
great video. thank you from Indiana!
Thank you for watching, Adam!
I’m a beef guy and I’ve made both poor man’s chick and belly and imo, without question, I’d eat pork belly burnt ends over beef 7 days a week and twice on Sunday. It’s the best bite of bbq I think you can get.
New to the channel im going to have to prep the smoker as those beef burnt ends looked amazing
Welcome aboard, Terry! Hope you enjoy our videos. 😉
Made a poor man's brisket for memorial day. 4.5 pound chuck sat in hickory smoke at 225 for 10 hours. Always a great meal.
10 hours. I bet the meat just melted in the mouth mmmm😋
@@matty6848 if I could post a picture I would. It was amazing.
You guys are awesome I've been patiently waiting for your next video. I just met Scott as he came to my work this last week super great guy. Keep up the great work guys.
That is awesome, Eric! Thanks for staying tuned on our channel!
Good to see you all. I wouldnt say no say no to either one. Look so yummy..take care
Fair enough!
Trying this today. Don’t have a smoker so I’m just going to use my oven. But I’m excited :)
Love your videos. Truly a pleasure to watch you boys works.
Thank you very much, George!
I got to try this on my lockhart. It looks great 👍 . You have taught me a lot from your videos.
I’ve never had burnt ends but because of this video I’m gonna try it!
They'll make you slap yo momma!
Let us know how it goes, Charles!
Boneless leg of lamb today for my birthday! Thanks for all the great videos y’all!
Happy birthday!!
@@TheBeardedButchers I appreciate it and all you all do! Lamb was tender as soft butter!
Isn’t lamb better cooked on the bone? That’s what I’ve always been told. Glad you enjoyed it though😋
I'd be jealous, but I have a couple racks of baby backs with Original and Hollywood on the counter. Might try these next.
Knife work is exceptional
I don't think I've ever become hungrier watching a youtube video before. I need to reload up on some seasonings and get the smoker going!
Go for it, Justin! Which seasoning are you gunning for? 😏
@@TheBeardedButchers I love all the original flavors but now I'm looking forward to the Black most of all. Mine as well grab some Hollywood, Zesty Lime, and Brock while I'm at it!
BEARDED. BUTCHERS, HELLO, this looks great, I need to try my pork belly , into prices and do this way , never had the beef like this , the whole shebang looks wonderful
Wonderful, 🇺🇸🇺🇸🇺🇸🇺🇸
Hope you enjoy!
Y’all killed me when I saw the honey hit that beef. Can’t do it. As a way too proud of Texas guy we can’t have any sweetness with our beef. Other than that, I am stealing both of these cooking methods. My brisket burnt ends and pork belly are good but I think this will open up a whole new category. Nice work gents.
Great video. Phenomenal knife skills Seth. I’ve learned a ton from your videos & I’m older than dirt
That's wonderful to hear. Many thanks!
@@TheBeardedButchers I've been directly involved in the meat business for almost 40 years, indirectly for almost 60 years! I've been in boning rooms, where we would joke with each other about starving dogs to death, cause there isn't enough left on the bones! Pulling blades sumtimes can be tricky, but not nearly as tricky as boning necks! Smoke the neck tendon, dried out completely, makes a great dog chew! Today is the first time I've seen your channel, good to see that swingin meat still is alive! I've subscribed and look forward to seeing more, brings back ALOT of memories! Thanks!
Man i tried the same method of cooking the pork burnt ends and omg amazing but now with beef leeeessssgooooooooo 🔥🔥
Woohooo! 🔥🔥🔥
in Melbourne Australia chuck is $20 kg and pork belly $16.
Wow
I am so glad, not a big fan of the pork grease, giving the beef a try with the black on Monday!
Enjoy!
Im amazed!! Whew...sharp knife! Be careful. Thanks for the vid.
It's the best 👌
I smoke chuck roast all the time. My family actually prefers the roast over the brisket. Which works for me because it's WAY cheaper 🙂
What makes that even better is the bonding you share with your family as you feast! 🙏
Brisket is $4lbs here and Chuck is $5......not cheaper here.
My personal favorite cut on cow is the teres major or petite tender I think its called.
We made burnt ends with ribeye trimmings last week. Mighty mighty!
Nice! How'd it go?
@@TheBeardedButchers they were miserable and pathetic. 🤣Naw, they were so delicious! We'll do the pork belly ends probably Tues or Wed. Y'all are invited.👍
Personally I would rather buy a brisket and divide it up into different things.
I baked a small portion of the point on slow for a roast and ground the rest up in a #22 grinder with a 6.5MM plate to press into hamburger patties and portion into 1 pound packages for later use.
My point is you are never forced to cook a whole brisket just because you want burnt ends.
Hi guys I’m in Australia and I’m looking to upgrade my cooking I do bbq but I’d like to use something that I can do slow cooking meats smoking meats and bbq what kind of bbq/smoker is best for a newbie like myself I love watching your videos you guys are amazing showing how you cook different meat on different kinds of bbq.
Thank you I love your work.
Both looked good. If i had to go by looks alone I'd take the pork burnt ends. Did the beef get dried out? I do not like dry meat!
Excellent choice!
Another informative video, but I have a question. Why is pork more expensive than beef. It is the same here in Ontario, just got a pork belly that was just north of $13/kg and a brisket just south of $9/kg. Having grown up on a 75 sow farrow to finish farm this doesn't make sense to me.
Loved the video and the comparison I have done poor man’s burnt end a lot in my house different cook method but always a big hit want to try pork belly burnt ends soon. One question tho where’s the Traegers at haven’t seen a video of you guys using one. You all are the the reason I spent the couple extra on a Traeger over other brand pellet grill lol. Thank you so much I love my 885.
Poor Man's Beef Burnt Ends vs. Pork Belly. Why not have both? They certainly look amazing. Let's get the KETO Revolution Started!!! A guy on my bowling team's so charged up on the KETO lifestyle he's been talking about hitting a couple of farms in the area for some old fashioned cattle rustling. He says there's an abandoned old "roll though" car wash just outside of town we could probably buy on the cheap and convert into a slaughterhouse and butchering facility. My father-in-law retired years ago as a professional in-store steak knife pitchman and demo man. He's thinking about getting back in the biz - maybe going door to door. Rumor has it that somebody got the vegan yuppie down the street to actually try an 8 oz. ribeye last weekend and after two bites, his man bun started smoldering and fell right off, and he's stopped wearing plastic Crocs. Some of the wives have been trying to find out where they can get hold of "meat dresses," like the one Lady Ga Ga wore to the Grammies a few years ago. Who knows - one or two of those dresses, with an onion corsage may make an appearance at the high school prom next week. Happy Memorial Day Weekend Everyone. Get some protein sizzling on that grill, today, and tomorrow.
Did you see the Joe Rogan podcast where he ate nothing but meat for a whole month? He said he’d never felt better to had so much energy at 53 years old. When they did his blood work he had all the essential vitamins and nutrients the body needs, which means meat or good quality meat, not processed crap can give you everything you need, including what vegetables and fruit will👍🏻
@@matty6848 What do you expect from Dr. Joe?
great vid but as someone that works on the fab floor, that paddle bone has too much meat on it. i get in trouble when they come out like that
That's awesome, you guys are great !!! I teach my Boy Scouts, we burn everything, even water. I don't really mean burnt food, but, cooked. Great job you guys.
What rack system are you guys using for the two-tiered crates? I like the way it just slid back. I would like to get one for my Big Joe 2.
Great series. Love to see things from the cutting to the cooking. Hope to see lots more episodes.
You got it!
Hello 👋
Quick video request. I think u guys in the USA use different names for ur cuts compared to the Uk & Europe. Could you maybe make a vid on the different names. Thanks guys, another great video. I’m getting hungry watching this
Yes they do have different names for different cuts too us in the U.K. the Scott Rea project on UA-cam he’s a master butcher who cuts some lovely meats and cooks, and he gives the U.K. and what they call the same cut in America. Check his channel out, if you like the Bearded Butchers you’ll like his channel as well👍🏻
So methodical Wowwwww it's like an Art !!!!!!!
It IS art! We definitely treat it as such always 🙏
I love to watch y’all knife skills!!
Like ASMR, but with knives 😉
Oh my😳. Have to try!
Definitely a must-try, Mark!
Hey 👋Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?
2:50 YES, PLEASE DO!!!!!!!
another crazy good video guys, I'm loving it thank you
Glad you like it, Michael!
When can I get a job and soak of the knowledge for a few months? Great job on this one.
Pork was almost half the price of beef pre covid where I come from, that beef looked so good !
Such a fantastic look at a professional at work!!!
Thank you! Cheers!
TY
Another awesome video. I love when you do comparisons of 2 different products.
We're so glad! And definitely feel free to drop more suggestions on what we should compare next!
@@TheBeardedButchers I know you've done videos both on deer and goat, but have you done a comparison of the same cut of meat from both? And possibly a 3 way to include lamb? Maybe some part that folks usually overlook or cheap cut that could be elevated to a higher level with some simple technique. Thanks.
Sorry for the random approach you seem to be an ambitious individual which gives me the idea to know if you’re open minded to look into a new way of generating an income,it may or may not be a fit for you, but if I send you some info would you check it out?
DAMN. why do i always get hungry when watching your videos......lmao
The 2x2x2 pork belly burnt ends are sensational.
BRING BACK JEREMY'S MUSIC! That's always good for a chuckle.
Noted!
Guys, wondering, don’t have access to a smoker, living in an apartment.
Can the Burnt Beef Bits be cooked in an oven?
Love the show
Thanks,
Bill
Smokers are essentially ovens. 275 for 4-5 hours in your oven will be about the same. Use the same temperature and visual cues they did and you should be good to go. You will not have the smoke obviously, but you can achieve bark and texture.
Great video! What about using the point off of a brisket???
Yes you can use that.
smoking now my 1st pork burnt ends as I type this.
How can you send me some to try, because it they look delicious!
Can you use stew meat, it comes already cut in cubes