Beef Chuck Burnt Ends (bonus beef tallow) | Chuds BBQ
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- Опубликовано: 22 июн 2020
- With brisket prices going way up, here is a cheaper option for tender smoky beef that won’t break the bank! At the time of shooting brisket was selling for close to $6 per pound, whereas this chuck roast was closer to $3.
BBQ burnt ends are a delicious crowd pleaser, and tallow is a barbecue essential used in many recipes.
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Burnt End Rub
3 cups 16 mesh Black Pepper
1 cup Kosher salt
1/2 cup Granulated Garlic
1/4 Cup Brown Sugar
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Хобби
I see what you're doing:
1- Video a week
2- Great Editing and directing
3- A very well Descriptive video
4- An affiliation links after showing us the product.
5- Tons of knowledge in BBQ
6- A great sense of humor.
Dude.... that's really professional. For me this is the best BBQ channel, and I think it will be the most successful in a short time.
Ammar Taicho for realz
Not wrong. Its a perfect mix of to the point, informational, professional, and entertaining.
It’s the most informative and entertaining Bbq channel I’ve ever seen. This guy is a great cook from what I can see, and he welds bad ass pits, and is a pretty good internet marketer. This channel is going places
@@dus10htx And who said it's wrong?
Ammar Taicho just a figure of speech.
Mcdonald's fries used to be fried in beef tallow. That's why they were so good!
Until the Vegan's found out, they ruined it for all of us.
Dude, you're taking over youtube! Keep at it and you'll be a superstar in no time, don't change anything man... and even more than that, you're helping all of us become better cooks. Thank you!
I’ve heard about tallow so much and now I know how to do it. You’re the best
Solid fire starting skills. 😂
Bradley, follow your channel frequently, more so with newer videos. Loved this for a party idea. No snake in the boot, official taste test by puppy or Bones. Great to see the progression and wishing continued success!
This is probably the best chuck recipe I have seen.
One of the best BBQ channels op RUclips!!
Brilliant! Basically confit chuck roast burnt ends. Frickin amazing,I would’ve never thought to do that 🤘
ABSOLUTELY best video on burnt ends. Thank You Sir. STAY safe and healthy
Did this last night, I've had trouble with burnt ends in the past doing the braising method in a pan. This was just perfect, did them 3 hours on the smoker and 3 in the beef tallow confit, so good! Never thought my best burnt ends so far would be on a chuck roast. Definitely using this technique for my normal brisket or bacon burnt ends in future!
Omg...loved the Burnt Ends!!
Fantastic Bradley! Love this recipe.
Great video. I am going to make these this weekend. Thanks.
Can’t wait to try this. Awesome video
Love me some Chud....BBQ videos...but for real this channel is killing it man! Shout out from SATX!
Brah, I haven't ever seen anyone confit burnt ends...but I love it!!! Definitely trying this one. Great vid🤘🏾🤘🏾
Great stuff as always!
This is great and hilariously done well!
Those look unreal, affordable and delicious 🔥
Excellent vid. Keep up the good work!
Just found your channel and I watched all your videos. Hands down my favorite bbq channel now.
Just found him last week! I have a ton of chuck and was wondering what to do besides stew & roasts.
Best BBQ channel on RUclips. Rock on bro
I think I just found my Fourth of July cook for this weekend! Great video!
Great Video again👍👍👍👍 best BBQ channel🏆
Awesome, thank you for sharing!
Fantastic idea in these times.
In the running for my favorite bbq channel, next to How to Barbecue Right
I just found this one, this week
There are two great channels
Really cool brotha!! Keep em' coming..
Looks great to me! Thanks for the fun video
Barbacoa video next please!
rene gonzales this^
Great recipe!
Wow! Gonna do this, this weekend.
Gonna try it tonight
Another great video! 🙌🏻 I would love to see you do chuck roast smoked like a brisket (poor man’s brizz).
Great video those look awsome.
Never saw anyone use tallow to cook burnt ends! Mind blown 🤯
Found your vid on tik tok. Started drooling. Had to come here to figure out how to render the tallow. Thanks for this man, I'm making this this weekend!
Same
Another killer video man! Any chance we can get a video on some fire maintenance basics? Like how to maintain a certain temp in a stick burner?
You definitely earned a sub.
This is thanksgiving dinner at my place.
Any chance we could see more chud box cooks? That thing is really great.
Can you do something with beef tongue
👍👍up!!! They turned out perfect 🇨🇦🍻🥓
fun and educational 😁
Firing these up today for the 1st time!
Topson!!! D+! I'm learning a lot!!
Burnt end confit!!!❤
I've been enjoying your videos for a while now. Very informative, and entertaining at the same time. I like how you don't really hide anything. I'm sure you have your little secrets, but we're all able to glean enough from your demo's to make us dangerous. Speaking of dangerous.....Is that a snake in my boot? ;)
Awesome videos - keep them coming. I'm following your recipe today. Looking forward to the payoff in about 4 hours!
If you're looking for suggestions, would love to see a fire management video. Guessing you would definitely make it entertaining to watch AND I would learn a lot.
Will do for Sure!
@@ChudsBbq Dude, this recipe was amazingly good! Just finished dinner and my family told me it should be added to the other stuff I smoke. I am officially a Chudaholic!!!! (feel free to use "chudaholic" in your next video)
Loving your page dude would love to see a built of one of your big smokers
Great video! I boil the ground tallow in water....twice.
Men I wish I was this cool!
mindblown!
Thanks bro..
How about chuck roast another way for a new video? Pulled beef? Like a brisket? You’re the pit master!
Bradley, love your style. You've got the knowledge and BBQ equipment of Aaron Franklin, the badass look of Harley from Epic Mealtime, great charisma, and to top it all off, an "MMM MMMMM" of PeeWee Herman. You're going places my friend.
Im a New subscriber and I agree with all these comments. Great content, informative and entertaining. I have a new offset showing up next month and plan to revisit these vids as a guide. Keep it up. (“toot snake” is still my 9 yr old’s favorite line! Lol)
Tallow can also be used to season a bbq smoker
Love this! Made them for superbowl! Question, what is the stove top burner you are using????
Yo yo yo! Yes I just watched a video that's 3yrs old 😉
I'd like to put my quarter on the table and request for you to do this one again, please and thanks!
"But home ovens are kinda lame ..." I felt that. LOL.
It would be cool if you could do a walk around and explanation of how you built your prep table and installed the two burner cooktop on it.
I like the table and live the burners. I’d like to know who makes those burners.
Damn it man!!!! I just spit good bourbon across my kitchen with the lighting of the fire!!!!!!! LMAO
Just found your channel. Will binge watch videos soon haha. Have you ever tried to smoke the beef tallow?
Freaking cool!
Just keep that ground fat in the bigger pan and put it in the smoker. You will then have smoked tallow to put on your food. It is amazing.
great video... how about that 2 burner burner you used...who, what, where to buy? restaurant supply? Thanks! 👍
great video, just viewed, how about a link to purchase your trays used in the chuck burnt ends video
Oh yeah!
Got an hour left in the smoke then, into the tallow. Really looking forward to dinner tonight!
Blake, how did they turn out?
Matthew Parrish really good!!!
I'd love to see you try making the brisket suadero tacos they make over at Suerte on the east side of Austin. I watched them show how they make it (without ingredient proportions for sauces) and came up with my over version. But the method you do on these burnt ends is similar. If you haven't tried them yet, get yourself over there and enjoy!
ruclips.net/video/XfY69XJ7ZV0/видео.html
Awesome video. QUESTION…what knife are you using in this video?
Thank you-ilicious
these look amazing - will definitely be trying. What kind of pan did you use? I haven't been saving trimmings - would you just use whatever you get from the prep, or is there a replacement you'd suggest? Thanks!
Bro has the same intro energy as Custom Grow 420 lmao
How long does the beef tallow stay good in the refrigerator?
How long will the tallow last or how many times can you strain them
Can you link the wire racks you were using to transfer the burnt ends :). Thanks
Can you do this direct heat, Chud?
If you don’t have enough fat to render what is a good substitute for beef tallow? Thanks in advance
Hey Bradley, I love your videos and I am jealous how juicy your cooks end up. One piece of meat I would like you to do a video on would be smoking a chuck roast. Many recipes out there but I want to know how you would do it. Thanks so much!
Did this a few times. Had a few different rubs since the black pepper was too much for the family.
Great video for the chuck burnt ends. I bought beef tallow because I don’t have the fat to make my own. What time reference do you use to soak in the tallow? 4 hours smoke, then tallow to the end. I’m confused on the time for the whole cook. Thanks. Great videos.
He said 4 hours smoke, about 3 hours @ 250 in tallow. total time 7 hours.
🔥🔥🔥
Could I put these in the oven overnight in the tallow at 170 degrees?
how long will tallow will last in the fridge?
My cholesterol went thru the roof just watching this! 😂 definitely gonna try Thx
Where do you get the plastic containers?
Oh my Lort i can smell it over here
There is no substitute for that pure delicious beef tallow... but say we haven’t built up enough stock to pour over our smoked burnt ends. Is there another option you recommend?
Might be able to use lard (or even bacon fat--though you'd probably need to reduce the salt in the rub even more).
At my supermarket, I bought Bowl & Basket seasoned beef tallow
They also have Duck Fat, and a few others
I'm doing beef cheeks, following this method; the cheeks have a lot of that hard fat on them, but I'm not sure if what is there is enough
My only concern is that the cheeks aren't a uniform thickness, so I may have to pull the thinner pieces off before they burn
I'll let you know if it works
Cut legbones long ways in half. Scrap out the marrow renener that best tallo on a Cow
Although the flavor won’t be as deep, any other fat or vegetable oil will suffice.
I usually but a few pats of butter on top of beef before I let it rest.
That smoked beef tallow would be nice to cook rice in...
Hey Bradley, I was wondering what wood you use to smoke these with. Love the video man, those burnt ends look crazy good!
Oak!
I love your take on burnt ends. Most people make them way too sweet.
I did these over the weekend. 4 hours on the smoker at 275, then 3 hours in beef tallow at 250. They came out incredibly over done and tougher than an old shoe. What could I have done wrong?
I had the same problem. I was thinking about trying again but lower the temperature to about 200 for the soak.
Well I tried this. I cubed up a chuck roast a little bigger than 1 inch cubes, rolled them around in rub, placed on a rack and placed in the smoker at 275. This video said to cook for 4 hours at 275 and then 3 more hours covered in beef tallow. I planned to use beef broth and bbq sauce mix but when I checked on them at 3 hours they were burnt ends all right, and burnt middles too. almost burnt to a crisp. I see on the HowToBBQRight channel they did the same thing (cut up the meat first) but that one says 2 hours at 275 and 2 hours in the sauce for 4 hours total. Could you have misspoken at the 6:09 mark when you showed them on the grill and said "It's been about 4 hours"?
Bbq is not baking. There's to many uncontrolled factors. For his pit and meat that is what worked. You have to watch the temp and feel of the meat and make adjustments as you go. Sorry that happened though.
I had the same issue the first time I made these and it was due to me not keeping an eye on the temp. The second third and fourth time after that they came out perfectly.
What stove top is that?
What kind of containers are you keeping the tallow in?
They are Togo containers from most any restaurant. A lot of Chinese restaurant use them for soup
Did this today, can confirm it's good. I'm going to try just a whole chuck steak with this method, but less time on the smoker otherwise it'd dry out.
I dont know if the tallow was still too hot but mine came out...crunchy