These Kansas City BURNT ENDS are made on the Kettle Joe

big thanks to kamado joe for sponsoring this episode normally you would be making burned ends out of the tips of the brisket that you overcooked and got a little bit crispy but we are going to make it as a recipe that you can make at home for your family with a chuck and the reason that i use chuck instead of brisket is that it's just a fraction of the price and most of the time you don't need like a seven kilogram brisket who's going to eat all of that for me today and my family this is going to be more than enough because with burned ends you get these heavy textures with saws on them that will fill you up in no time this chuck is the perfect size and this beautiful chuck has a great amount of intramuscular effect all of that fat is going to render down and become nice and juicy now i'm going to season it with this barbecue rub that i made it consists of one part table salt one part ground black pepper half a part papiki powder half a part onion powder quarter part garlic powder half a part dried oregano and half a part dried parsley mix it up and then it's time to start putting it onto our beautiful chuck roast now don't be scared that you're getting too much of it on there because we want a nice big alice i shouldn't say things like that why why my mouth i do want it i want that big crust yeah but i don't want to say things like i don't want to say it this is going to give a beautiful italian style of seasoning we've played around with it before and now we got it absolutely perfect of course we're going to need this on both sides there we go now of course i want to season these on all sides but we also want to make sure that we don't use all of this rub because we're going to need some of it for our barbecue sauce later on because i've got a beautiful barbecue sauce coming up with fresh peaches it's going to be so good marsha you're going to love this beaches peaches millions of peaches peaches for free look at this jack oh it's so well seasoned now big crust on the outside already and once we start smoking this it's going to be so good because the outside is going to dry out real nice and give you that crunch the perfect thing for a burned end let's fire up our kettle joe i'm super excited because this is the first time i'm going to be using the kettle joe i already burned it in when we unbox this but so curious to see how it handles a low and slow cooking session let's put some charcoal in i'm using hardwood charcoal that's going to give me a long burning time i'm going to put in two fire starters and light them up now i'm just going to wait until the fire start is burned out and our charcoal is lit up we don't need all the charcoal to be lit up just a little bit of gray and red is going to do just fine whoa i can't believe it we haven't made it to 500 000 subscribers yet what why are you guys not subscribing hit that subscribe button hit the bell make sure you watch every video do us a favor and while you're at it don't forget to destroy the like button of this video it's going to help us with the youtube algorithm let us pop up and enjoy the summer together boom charcoal it's ready it's ready now the first step is adding some smoke wood i'm adding beech tree to the charcoal and this is slowly going to start up i'm already getting the whiff but look at that smoke it's going to give us the perfect flavor profile that we are used to here in europe i'm going to add the slow roller and this is so cool about this grill this whole section that that's in here well let me put it in first you can take the whole thing off it's a whole section this is the normal barbecue and then you add this to it which basically makes the distance between the charcoal and the meat a lot greater and the plate makes sure you have indirect heat so you get a creation where you have the perfect situation to get a good amount of smoke for your meat now i can put in my grill grates there we go and we're ready to start smoking our chuck on goes our beautiful chuck what a bad boy now you can see the real size when it sits in the barbecue of course i got to put my thermometer in to make sure we get in keep our eye on that temperature now we're going to let this sit and let the barbecue do its job close the lid close the bottom vent to almost one finger open and then this cool top vent look at it how cool is that to the first stripe you always want to make sure that the top vent is a little bit more open than the bottom because you want draft so you're controlling the temperature with the bottom vent i'm going to wait until the chuck hits a temperature of 70 degrees celsius then i'm gonna take a look at it our chuck is a little over 70 degrees celsius wow look at that look at that crust beautiful nice thick crossbow building up got a nice smoke profile going on it looks good already and the slow roller is really doing a great job the greases are dripping down onto that plate we get a lot of smoke coming from the wood from that little bit of grease that's condensing this is really really looking good but because it's such a flat piece of meat i don't want to dry it out in the last section of the cook so we're going to actually wrap this up and let it continue to cook in our butcher's paper i put the meter probe back in i'm going to let this continue to cook and once you hit that temperature you always want to make sure that your beef is tender so you're going to take a toothpick and you're going to stick it in and if it goes in like butter you know it's done look at how juicy this is it's insane now that is a beautiful chuck we're going to cut it up but before we do that i got this tray where i'm going to put the burns ends in and i want to make sure that i get all that grease all of that juice all of that flavor into my little pan because you don't want to waste that that's good stuff now i'm going to cube this up into big chunks but we can make a luxury version of it by cutting them into thick pieces look at it beautiful smoke ring juicy beautiful crust on the outside if i squeeze it look at it it's nice and spongy i gotta do it i gotta do it too man no no you don't have to i'll do it for you don't worry [Music] no okay you can have a pizza oh man that's good stuff why does this always happen when we gotta put things over it as always good but the sauce is so good too you have to try it secretly try the sauce and we've been sneak trying it forever since and this sauce is really easy to make because you start with a kilogram of peaches and you're going to deseed them then you're going to chop them fine melt some butter in a pan add the peaches to the pan and let the peaches become soft once they are soft you're going to grind them down with the blender until you have a smooth puree add 100 grams of sugar to make it even more sweet but of course you got to test this because you need to figure out how sweet you're going to like your barbecue sauce and how sweet your peaches are my peaches are super sweet then add 200 meters of ketchup and one tablespoon of worcester sauce mix it up and your barbecue sauce should look like this i gotta stop i gotta put it in the tray right now otherwise there's gonna be nothing left all right all right we almost forgot about her you think she wants some the dog says it's approved i'm gonna put all these in the tray then i'm gonna put the barbecue sauce on top i'm going to set it back in the barbecue and let it continue to cook making sure that that barbecue sauce sticks to the chunks and then only then it's ready to eat [Music] all right i think we don't have to talk about this we just have to eat it dude this looks like freaking awesome it does it does it looks really good we got a little bit of that crunch on the outside but the whole tray is like a goodness dish it's like it looks freaking awesome [Music] what a ride yeah you're laughing yeah i'm sorry guys uh unfortunately something went wrong yes and we found out like two things went wrong okay hit me two things went wrong yes no audio yeah second thing we went really crazy on this platter we ate it all we ate it all the guys from the construction aided all ava even licked the whole bowl it's completely empty cleaned out gone i want this one record yeah i think you're trying to sabotage i'm sabotaging everything here yeah yeah you want your own show yeah i think that's it yeah i'm gonna i'm going i will be back no you're going to try and mess up every video that i make now to make me look bad so you get your own show yeah until i get my own show yeah of course so okay let's get back to the point no audio no audio but we gotta tell them what we experienced i think you deserve to know that these were the best burn dance ever like the good thing about these burned ends is that the peach sauce wasn't too heavy you know it was not like year you said like it's not like you're eating a fruit punch or something no no it's fruity not a fruit bar yes in a sweet way yeah like a sweet peachy velvety soft soft whey and in this to me it didn't taste like peaches i'm so upset we don't have that audio yeah i know i'm you have to comfort me you have to give me 500 000 likes because otherwise i'm gonna cry right now otherwise i'm gonna get fired yeah oh yeah no no no no no better close up the video now that's a great idea if you don't give us five hundred thousand subscribers i'm gonna fire more so is this this way it's gonna go completely bad or but you're like how much time do we have i'm gonna from now on i'm going to give it two weeks hope you guys enjoyed this video and if you did then leave us a big thumbs up and a comment down below and subscribe see you guys next time until then it's maglix that's right and thanks all the patrons and youtubers that's right and keep on grilling cheers see ya it's well everybody loves it the recipe the recipe is down below [Music] you

Channel: Pitmaster X

Views: 57,073

Rating: 4.975379 out of 5

Keywords: burnt ends, how to make burnt ends, burnt ends recipe, chuck roast, chuck burn ends, bbq, bbq burnt ends recipe, bbq rub, kansas city burnt ends, kamado joe sloroller, kamado joe classic, kettle joe, brisket burnt ends, bbq recipe, bbq sauce, meater, pitmaster x

Id: m5xA7wkOlKI

Length: 12min 14sec (734 seconds)

Published: Sat Jun 19 2021