"PoorMan's - Burnt Ends" Project

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You hit a stall. I do 250 with no problem of temp stability... but th cook time is more like 10 hours than 4. That’s my gripe with some of the YouTube cooks... it’s impossible to slow-roast faux-BBQ in 4 hours unless your doing chicken.

When doing shoulder or butt for pulled pork I put it in at 9PM, go to bed, dream every time I inhale, and shred at 8 or 9 the next morning. Open roast... no tinfoil, parchment, stock or beer.
 
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Joined Jan 4, 2011
THANKS. ... I'm feeling just a tiny bit better now.

I'm gonna go now and look ... I'll be back ...
 
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OK then. ...

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I pulled it and the temp broke past 160* (on my simple $4 thermometer anyway). You can still see a little dry spot on the corner. I wish that wasn't there.

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I gently painted on a butter / woosty sauce blend.

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Wrapped ... and going back in. ... at 250* (I think/hope) ... for 2 more hours. ... We'll see.
 
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LOL.

I just pulled it out. ... resting for half an hour.

I learned another lesson. ... Don't wrap it in the paper it came in. It's not gonna be big enough to get a good wrap ... probably. Mine wasn't tight enough because I see some juice in the bottom of the pan. ... We'll see.
 
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2,754
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Joined Jan 4, 2011
Well ...

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It seems OK but still a bit wet on top. Not real barky but really highly seasoned. I threw it back into the oven for 15-minutes to dry it up. That did sorta work. When I pulled it out I let it rest for another 15-minutes.

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It cut up nicely, easier than the first. A funny thing about doing this with chuck roast ... because of the larger lines of internal fat, not the marbling but the heavier stuff ... there turns out to be nuggety chunks that come out. ... They don't make it to the sauce bowl.
I decided to use some steak sauce along with the Famous Dave's (the flavor profile of those nuggets gave me the idea). I got a bit lazy too and didn't really set up the pic all so much. ... The next pic you'll see will be the end result.
 
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Here it is ... A plate of tasty ...

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It's good. ... Tender and tasty. They really sucked up the sauce. That was a 50/50 proposition. It didn't have real bark like the first but the seasoning was really good. That is what sucked up the sauce. Being that it had more of a steak-flavor to the sauce it was a good thing ... NO bark was not all so good. ... More lessons learned.

Again like the first time ... I'm not unhappy. ... This dish wouldn't be sent back to the window. Next time I'm going back to sealing up the pan with the foil instead of wrapping. Next time I'm going with 250* from the gate in-between the 275* of the first and the 225* of this time. I think I'm gonna just let the oven go through the rest time too. Next time I'm going to use a regular popular well-known BBG seasoning for my rub.

Funny thing ... as a tangent ... I found a couple small plates that I knew I had somewhere. ... They were where my wife put them but forgot. OK then. ... "Episode #2" is in the books.

*** Here's a tease for next time ... I'm gonna start with the meat in cubes from the get-go.




"We work in kitchens. ... It ain'te rocket surgery.".
 
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HELLO Everyone ... I'm shopping tomorrow and I'm gonna start cooking about this time for eats on Tuesday nite while watching the debate. Remember now ... it's not really "tomorrow" for me yet because I haven't gone to bed, slept and woke up.

I'm gonna go with a standard regular common rub available at any grocery store ('da Jewels or the store from my "SHOPPING" vid). This time I'm gonna cube it up from the get-go going in. I've watched a coupla vids where guys did that ... and got good results. Anyway ... That's the story.




*** TANGENT ... This past Friday evening I posted up three(3) new videos. I hope you'all have had a chance to WATCH them ... ENJOY them ... and COMMENT on them. ... PLEASE DO THAT FOR ME.
<< "LASAGNA" ... "SHOPPING" ... and my entry in September's "Challenge" ... "SHRIMP w/ ROMESCO SAUCE". >>




"We work in kitchens. ... It ain'te rocket surgery.".
 
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OK ... EPISODE #3 all started. After rewatching some videos I realized that I didn't need as much time as I was thinking. The guy that I thought did the best job got it done in only four(4) hours. ... WHAT (?)

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There's not as much in the pic today. The gremlin is my 3 1/2-yo great-grand-daughter. She has decided to help today.

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I'm going with cubes from the get-go. I started them in the big bowl. You might be able to see the gleam from the standard binder of whoosty sauce and liquid smoke. I like using the big bowl. I throw the stuff in and roll it around with the spoon. Everything gets mixed-up nicely with all the chunks of meat bouncing off each other. I'm showing off the seasonings for this episode. Like I said before ... I'm going "Name Brand" ... stuff easily available at most grocery stores.

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All the chunks are seasoned and in the pan. I would have liked a little bit more room ... but we're just going with the flow. ... The flow is going into the oven for 2 1/2-hours @ 275*. ... We'll see how it looks after that.
 
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OK ... Here's what we've got after 2 1/2-hours.

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WOW. ... Shrinkage took good care of that "little extra room" idea. I'm good with the look of that bark too.

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Back in the big bowl and rolled around with some sauce. I thinned it out just a little bit with a little of Jimmies Black Extra Aged Bourbon.

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Into the casserole with half a cup of the beef broth and a coupla more shots of Jim Beam Black.

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Sealed-up and back into the over for another 2 1/2 hours @ that same 275*
 
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HERE WE GO!!! ... out of the oven after wrapping up ...
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I'm thinking it's looking great.

FINISHED PRODUCT ... I glazed it up a bit with some more very thin sauce.
It's going on the road to eat while watching the debate so I'm not plating it up.


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I'm liking this one!!!
 
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Well I’ll be... I was biting my tongue because I was thinking that the fluids would cause too much of a braise. I generally have an aversion to covering any “oven BBQ”. You seem to have made it work!

For me it will be meatball sandwich and a martini while watching the debate. Maybe two martinis!
 
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OK ... That was very interesting. Out of the oven I had a very hard time not eating the whole pan of ends. This was the best result yet. ... 2+ hours later the meat seemed very dry. It was very nice and fall-apart tender ... but dry meat-wise. What the what is going on?!? ... I'm thinking ... and hoping ... that it's the meat and not me and my techniques.
All-in-all though ... there were NO survivors. ... NO leftovers from a 4+lb roast eaten by 4-people 2 of which were women.
My latest suggestion: ... Taste-Test any new commercial rubs before you try them out. Therein you won't be surprised when you eat what you have cooked. I used 2 big-named rubs for the first time. "Rufus Teague" and "Jack Daniels". Both were very good ... and similar to each other. ... And each ... here's the surprise ... had some real SNAP. I liked it ... but it was a little over-the-top for 2 of the others. ... Sissy-Pansys. I'm just letting you know that you should check these things out.
I'm gonna try this way again. ... Next time I'm gonna adjust the temps and timing for open and covered cooking. ... STAY TUNED!
 
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OK ... Tomorrow we're going with "Episode #4".
I would have done this sooner ... but I was waiting for the meat to be on sale ... $2.99/lb. I'm gonna use seasonings from my cabinet like a buffet ... "a little of this ... and a little of that ..." more like I was seasoning a steak-roast. I'm also gonna play with the times/temps a bit. Last time was 2 1/2 hours @ 275* both open and covered. This time I'm going with 2 hours open @ 300* and 2 hrs covered @ 250*. Maybe that will give the texture and moisture we're looking for. Who knows? ... We'll
see when we see.

... STAY TUNED!




"We work in kitchens. ... It ain'te rocket surgery.".
 
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Here we go ... EPISODE #4 ...

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Like I said ... the buffet of seasonings. Same binder ... liquid smoke and woosty sauce. I added a coupla things that just happen to be in the cabinet getting in my way. Dash is a good utility player decent at the plate as a pinch-hitter. That "YUZU" stuff in back is something I had for a different dish I was making some other time that I forgot to use anyway. I did find a little bit left in the Chicago Steak bottle. Weber Seasonings are in general my standard favorite.

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Cut up and seasoned ... waiting for the oven to come to temp. ... We're going with 300* for 2-hours. This chunk of meat disappointed me a little for all the hard fat it had that I trimmed of. ... My 2 side-kicks "Shemp" (blk) and "Jester" (brn) were not at all unhappy getting some snacks. Anyway ... We'll be back in a coupla hours.

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"We work in kitchens. ... It ain'te rocket surgery.".
 
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Joined Jan 4, 2011
OK ... I pulled it out. ... I don't know ... but it looks kinda nice and barky to me.
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The sauce I used is as you can see ... "steak style".
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Both sauces ... some "Jimmy" ... and a cup of coffee.

We've all been here enough ... I didn't think you'all needed another pic of it sealed up in foil. It's now back in the oven @ 250* for another 2-hours. ... We'll see it when we see it. ... Stick around.


*** My 3 1/2-yo "helper" just got home from school. ... We'll see what she's got to say.




"We work in kitchens. ... It ain'te rocket surgery.".
 
2,754
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Joined Jan 4, 2011
OK ... HERE WE GO ...

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Out of the oven resting. ... My wife said you needed a pic of the wrapped up dish.

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It's looking great ... but it may be that I added a bit much sauce liquid.

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Here's My "Helper" again ... showing you a tasty bite of DILICIOUSNESS.

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All plated up ready to meet Mr.Fork ...


I'm not altogether sure what the story is here. It's the same all four(4) times. ... Tender fall-apart meat with very acceptable bark ... that tastes GREAT out of the oven ... but seems to lose it's internal moisture by 20-minutes out. Could it be that this is the best it's gonna get?!? Am I looking for a quality that the meat just doesn't have?!? Am I missing some part or doing some part wrong?!? ... I don't know. I will say that this was the best however. I did like #3's flavor more though even with my wife thinking/saying it was too snappy.
I'm gonna try one(1) more time changing the cooking order to the way people cook turkeys. ... Wrapped first ... then open. Could it suck ... yeah sure. ... But who knows? ... It could be the "WINNER WINNER CHICKEN DINNER". By-the-way ... feel free to make some comments. I can use any help I can get.
"We work in kitchens. ... It ain'te rocket surgery.".
 
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