Smoked Chuck Roast Poor Man’s Burnt Ends & Tallow ‘Taters!
Poor Man’s Burnt Ends just may be my new favorite bite of BBQ. There, I said it. Now that that is out of the way, lets discuss what they are! These are little pillowy bites of deliciousness that are incredibly easy to prepare and even better, they are mouthwateringly delicious.
These burnt ends are not made form the brisket point, like regular burnt ends are. Nope, these are made from chuck roast. If you’re wondering why they are called poor man’s burnt ends, it’s because they…..nah, you’ll have to watch the video to find out why, sorry! There really is a good reason for it and the best part about these is to achieve all of this deliciousness, you don’t have to break the bank. I don’t know about you but I can certainly appreciate an affordable BBQ dinner. If that is what you like, this BBQ appetizer or snack is for you.
The process is easy, and the smoky and beefy flavor will have your taste buds dancing. I am not normally a fan of BBQ Sauce on my beef, but these are definitely the exception. I do believe that the sweetness from the sauce is the reason that they have also become known as meat candy. Now, I don’t know how you feel, but meat and candy are two of my favorite things. Combine the two and you get BBQ magic! Enjoy the video, subscribe to our channel while you are there and let us know in the comments if you have a favorite BBQ snack.
- Fill your grill with FOGO Super Premium Charcoal and prepare it for indirect grilling at 250°.
- Place all of the cubed Chuck Steak into the EZ Prep Tub and sprinkle them with the FOGO Rub.
- Place all of the coated chuck roast cubes on the grate on the Drip n Griddle Pan and place it on the cooking grate.
- Cook the meat until they hit an internal temperature of 170°. Remove them from the grill and place them in the Romertopf Casserole dish. Coat them with BBQ sauce so they are swimming in it. Add some Hot Honey to taste and spread the butter slices around evenly. Cover the pan in aluminum foil and return them to the grill.
- Continue cooking for 2-3 more hours or until the meat has reached an internal temperature of 205°. Remove the burnt ends from the pot and allow them to cool before devouring each and every one of them.
- Begin by cutting each potato in half. Place them in the Bricknic with the Rosemary sprigs and pour the tallow over them until they are covered, being careful not to overflow the pot.
- Cover the pot and place them on the grill. Cook for 1-2 hours or until the potatoes are probe tender.
- Strain the potatoes in a heat proof bowl. Place them in a serving bowl and sprinkle with the garlic salt and grated cheese.
- Serve and watch them disappear.
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