I hate sauced burnt ends. I want all the smoke and rub but no wet. And I have perfected that with chuck! I smoke my chuck at 250 until it reaches the 160-170 internal. I then take it off, rest it for 30 minutes with a foil tent, slice it and add a little beef tallow to them, more rub, and then smoking them in a mesh basket until tender. It usually takes about another hour at 250.
This is why I do longer duration smokes at work. If I did them at home, I'd be trashed by the end of it and would probably just throw my finished product in the 'fridge, continue drinking beer and eat peanut butter off a spoon for dinner.
Blanco is my new favorite... chose some lower cost steak from the grocery, velveted it with baking soda and then washed and layered on the Blanco.... tender, tasty, incredible!
In my area, yes, they are rich man burnt ends. I paid $4.19/lb for brisket where you're lucky to get chuck for $5.99/lb. If you split your point from the flat, and save the flat to cook another day, then the cost for the piece of meat is just as cheap for the cook. The other advantage of doing it this way is you get scraps for sausage and plenty of fat to render to make tallow.
They were great. All i used was salt pepper and the gospel. Season overnight and smoked with apple wood. Finished in sweet baby rays. They don't sell the blanco here yet. I am on the look out for it. Also drink something other than Miller lol.
🎯 Key points for quick navigation: 00:04 *🍖 Poor Man's Burnt Ends are chuck roast cooked like brisket, cubed, seasoned, sauced, and smoked.* 00:39 *💸 Despite the name, chuck roast can be more expensive than brisket, making them "rich man's" burnt ends.* 01:06 *👪 Chuck roast is a cost-effective choice for smaller meals, offering versatility in dishes like carne guisada.* 01:34 *🌡️ Smoke the chuck roast until tender at around 200°F, then cube, season, and sauce before final smoking.* 02:18 *🧂 Use coarse seasoning first for better adhesion, followed by finer seasoning for enhanced flavor.* 03:01 *🍯 Traditional Kansas City burnt ends get sweetness from sauces like Mitch Benjamin's Womp Sauce.* 04:09 *🔥 Cook at 250°F for optimal smoking; alternative temperatures can be used for time constraints.* 05:02 *🥩 Wrap the chuck roast with beef broth at 170°F to finish cooking faster and more tenderly.* 05:34 *🔪 Cool the roast before cubing to maintain shape and ensure even seasoning.* 06:27 *🌶️ After cubing, use a sweet seasoning and toss to coat evenly before saucing.* 07:26 *🍯 Thin the barbecue sauce with honey for better coating; avoid soaking the cubes in too much sauce.* 08:07 *🥩 Chuck roast lacks the intermuscular fat of brisket, resulting in a different texture for burnt ends.* 08:51 *🌡️ Smoke the sauced cubes for 30-45 minutes at 250°F to caramelize the sauce.* 10:03 *🍽️ Final product is a cost-effective, flavorful alternative to traditional burnt ends, despite the name "Poor Man's".* Made with HARPA AI
These look great! My wife and I do this quite often execpt I give it about 1 1/2 on the Big Chief smoker (salt, pepper, garlic powder) then my wife cubes it up, sauces it and then 20 minutes in a pressure cooker. They are the smokiest, tenderest, sauciest little bites of heaven. Peace!
Just recently retired as a chef, moved to TX, got my brand new Timberline XL the other day and have been loving life. I'm gonna have to make it up to the shop one of these days Matt. Thanks for everything you do brother. Saw some Post Oak pellets at HEB the other day, I was hesitant to pick them up but I think I'm gonna have to give them a whirl.
I think that's pretty much all over except for places like TX and maybe some other big cattle states. I rarely see them at the grocery store but when I do they are in the $10-12/lb range. Meanwhile chuck roast is on sale this week for $5/lb.
Can’t put a number on how many cuts of meat I have smoked using Meat Church Seasonings. Never fails to keep the family fat/happy. Except we drink real beer at our table😂 Yuengling is all we buy🍻
Looks amazing! Can't wait 'til tomorrow and my low and slow smoking of a top round. Have plenty of Holy Cow and bought a case of cooking timers too. I'm sure it won't look or taste as good, but it should make for an entertaining Saturday nonetheless. I'm going to have to try this sooner than later!
Awesome! I used my own seasoning like you said and my favorite bbq sauce. I followed your over all directions and It was a big hit. Thanks for doing what you do!!!
I smoke chuck roasts once a week on my Kamado. Smoke it in the morning, wrap it and stick it in a cooler all afternoon until we're ready to eat. No cutlery necessary. Chuck roasts are my "go to" , specially for two people....looking forward to trying this recipe.
If you ain’t cooking half in the bag, you ain’t cooking. Great video. Matt, you sir are all of us drink a beer (or 7) and stare at the smoker guys. I love that Blanco by the way. I’m gonna have to say it’s my favorite you’ve produced by far. I put it on a H-E-B Picanha last weekend and it was absolutely amazing. Keep up the good work.
Whomp sauce is incredible and I'm as much of a Meat Church fan as the next guy but Mitch's Steer Seasoning is incredible, especially for burnt ends, and I feel like nobody talks about it.
Matt to me when I use a chuck roast to do burnt ends with. I’m using it for the flavor that chuck has. To me some of the best tasting beef is a good piece of chuck roast that is smoked low and slow to help bring out an outstanding flavor of the finished product.
I haven't made poor man burnt ends in a hot minute. Making me crave it. Made breakfast for dinner the other night, Blanco pairs well with hash browns and scramby eggs!
Forget the haters Matt. Love your videos and can't wait for the next one. BTW, I use a lot of chuck roast in place of Brisket and other cuts because I live in Idaho and raise it myself. Easier to get. You rock.
Great video as per usual. Huge fan of the videos and the spices. Any chance of getting a video on individual ribs? We have been cutting up racks of baby backs into single ribs. We get more Gospel Rub on the ribs and more crispy edges. Love to see your take on this method.
As a KC original BBQ Guy, appreciate the KC shout-out. Most of the world doesn't know about burnt-ends like KC peeps do! Well done!! (your video, not your meat)
Thoughts on cubing up the chuck roast first? I make these as well but cube up the chuck, season all 6 sides and then put them on the smoker on a wire rack. I'd like to put my quarter on the table to request a second video doing it this way with your opinions, please and thanks!
Thanks for the idea for this weekend. I don't mind spending the money on a brisket, but this price point cannot be beat… Costco always has them pretty reasonable.
Kind of weird question, but do you have a video on your beginnings? I love your channel, and I am always interested to hear how businesses got started. Some of your guests have given quick break-downs of their stories, but wanted to ask.
Looks awesome! Tried a different recipe from someone else and it didn't look as tasty as yours. Will give your method a try. Tell Rosalie, Dan says, "HI!" And have fun at your 10yr anniversary party!
Love all your videos, Matt. You smoke your chuck roast, first and then cut it into cubes. What are the pros and cons of cutting the chuck roast in to cubes first, stir the cubes with yellow mustard binder and season the cubes. Put the seasoned cubes in fridge over night and smoke them the next day. Your thoughts? Thanks!!!
I like making these because I can get a roast for around $13 so I always buy 2. Super easy cook I really need to try this seasoning combo. I can't wait to try Blanco. I'm down from shoulder surgery but soon
Matt. Could you do a recipe on a good ole Weber kettle? I've done everything from burgers to brisket on mine, and I think more people would love to know they absolutely can smoke on one.
Here in my neck of the woods, I can get Nolan Ryan Angus chuck roast for 3.97 a pound once ever 2 to 3 weeks. That’s a lot less than a brisket point sold by itself. I told you that to tell you this: you’re saving quite a bit of money using chuck roast. I highly recommend that you use some of that savings to upgrade from that ditch water beer you’re drinking. 😁🍻You’re such a connoisseur when it comes to meat, rubs and sauces, but you drink 1970s grandpa beer. 🤷🏻♂️ JK You should drink what you like even if it tastes more or less like pond water! Great video!!!
I like the chuck roast version, but it really can't beat an actual brisket burnt end. Luckily I can get the just point where I am, so I don't need to buy the whole brisket to make burnt ends. Sure, it is more expensive than a chuck roast overall, but you just can't beat it. Great video as always.
Ever since the first time I made a chuck roast, and having it spread out into four or five loosely connected chunks early in the cook, I have always tied it around the edge once or twice, depending on thickness. I'm curious that you do not, and would like to know why yours stays together with out tying.
I can get choice brisket flat or point separately at HEB. If that is cheaper than chuck, why not use that? IIRC, the flat is a bit cheaper than the point, but don't recall by how much.
Could u cook them to the temp of 200 and when ur ready to eat. Do the second part to get them to the burnt end stage? Plus can brisket be done the way I asked too? Hope someone can answer this question
I take a (small) bottle of Sweet Baby Rays, pour a half can of beer in it, simmer it until the alcohol boils off and brush it on at the end. A light dusting of salt, pepper, a little garlic and paprika is all I need. The seasonings should be in the back ground, not center stage. I love the taste of the meat more than the taste of a lot of seasonings.
I hate sauced burnt ends. I want all the smoke and rub but no wet. And I have perfected that with chuck! I smoke my chuck at 250 until it reaches the 160-170 internal. I then take it off, rest it for 30 minutes with a foil tent, slice it and add a little beef tallow to them, more rub, and then smoking them in a mesh basket until tender. It usually takes about another hour at 250.
The 45 minutes of being beer busy was classic. I can’t wait to try these.
Cheers!
This is why I do longer duration smokes at work. If I did them at home, I'd be trashed by the end of it and would probably just throw my finished product in the 'fridge, continue drinking beer and eat peanut butter off a spoon for dinner.
lol
Yep!!! I'm guilty
Seriously was thinking to myself... How can I make these and not get trashed?
That peanut butter diet ❤
Get a grip on reality
Blanco is my new favorite... chose some lower cost steak from the grocery, velveted it with baking soda and then washed and layered on the Blanco.... tender, tasty, incredible!
“Blanco is for everything” with the miller lite is top tier comedy.
;)
In my area, yes, they are rich man burnt ends. I paid $4.19/lb for brisket where you're lucky to get chuck for $5.99/lb. If you split your point from the flat, and save the flat to cook another day, then the cost for the piece of meat is just as cheap for the cook. The other advantage of doing it this way is you get scraps for sausage and plenty of fat to render to make tallow.
They were great. All i used was salt pepper and the gospel. Season overnight and smoked with apple wood. Finished in sweet baby rays. They don't sell the blanco here yet. I am on the look out for it. Also drink something other than Miller lol.
Looks in freezer and realizes what to do with Australian Wagyu chuck roast. Thank you for the idea.
Have fun!
🎯 Key points for quick navigation:
00:04 *🍖 Poor Man's Burnt Ends are chuck roast cooked like brisket, cubed, seasoned, sauced, and smoked.*
00:39 *💸 Despite the name, chuck roast can be more expensive than brisket, making them "rich man's" burnt ends.*
01:06 *👪 Chuck roast is a cost-effective choice for smaller meals, offering versatility in dishes like carne guisada.*
01:34 *🌡️ Smoke the chuck roast until tender at around 200°F, then cube, season, and sauce before final smoking.*
02:18 *🧂 Use coarse seasoning first for better adhesion, followed by finer seasoning for enhanced flavor.*
03:01 *🍯 Traditional Kansas City burnt ends get sweetness from sauces like Mitch Benjamin's Womp Sauce.*
04:09 *🔥 Cook at 250°F for optimal smoking; alternative temperatures can be used for time constraints.*
05:02 *🥩 Wrap the chuck roast with beef broth at 170°F to finish cooking faster and more tenderly.*
05:34 *🔪 Cool the roast before cubing to maintain shape and ensure even seasoning.*
06:27 *🌶️ After cubing, use a sweet seasoning and toss to coat evenly before saucing.*
07:26 *🍯 Thin the barbecue sauce with honey for better coating; avoid soaking the cubes in too much sauce.*
08:07 *🥩 Chuck roast lacks the intermuscular fat of brisket, resulting in a different texture for burnt ends.*
08:51 *🌡️ Smoke the sauced cubes for 30-45 minutes at 250°F to caramelize the sauce.*
10:03 *🍽️ Final product is a cost-effective, flavorful alternative to traditional burnt ends, despite the name "Poor Man's".*
Made with HARPA AI
the sense of humor at the end is great! Thank you for taking the time to share some information with us.
“I’ve got 45 minutes, what can I do?” Get a half a jag on via Miller Latte’s?! lol 🤣🤣🤣 great video MP!
I audibly chuckled at this.
Thanks!!
What’s “half a jag”? Is that a Canadian term? 🤷🏻♂️🍻🇺🇸
Matt being tipsy and slurring a bit was the best part of the video 😂
LOL I wondered if people would notice.
@@MeatChurchBBQspeaking of “saucy”..
😂😂😂
I dig it. He's a real, normal dude.
The Carnegie asada is what got me
These look great!
My wife and I do this quite often execpt I give it about 1 1/2 on the Big Chief smoker (salt, pepper, garlic powder) then my wife cubes it up, sauces it and then 20 minutes in a pressure cooker. They are the smokiest, tenderest, sauciest little bites of heaven.
Peace!
Love how you roll Matt! I'll rock these burnt ends soon. First I need to order some Blanco seasoning... Thanks!
cheers!
Do it! It’s a great seasoning. Freaking awesome on beef and pork. I haven’t tried it on chicken yet.
Blanco is insanely good. Literally incredible.
@@jamesjones680 Just ordered it last nite!
@@chrisgillard7355 Just ordered some last nite. thanks
This is the best recipe ever. Thank you, Matt. we have made, this several times and it comes out great. We hate going out for dinner now.
Matt, I cooked this a couple of days ago and followed your cook. It totally rocked! Thank you for posting this, and I will do this again!
Just recently retired as a chef, moved to TX, got my brand new Timberline XL the other day and have been loving life. I'm gonna have to make it up to the shop one of these days Matt. Thanks for everything you do brother. Saw some Post Oak pellets at HEB the other day, I was hesitant to pick them up but I think I'm gonna have to give them a whirl.
I ain’t mad at it!
Always original, always relatable. Thanks for what you do!
I try. Thanks for being here.
I discovered the Meat Mitch BBQ sauce last summer. It is my favorite BBQ sauce.
Keep posting this amazing content.
It's so good.
Considering brisket is $10/lb here in CA, I have been doing these kinds of burnt ends for a while! I love your take, Matt!
I think that's pretty much all over except for places like TX and maybe some other big cattle states. I rarely see them at the grocery store but when I do they are in the $10-12/lb range. Meanwhile chuck roast is on sale this week for $5/lb.
@@HunterTNMy Sam’s here in FL has brisket for $4.50/lb!
OUCH
The Kroger’s brand market near me (northern CO) has had Chuck roasts on reduction lately. Hopefully, we can get a few more this weekend!
I got a cross rib roast for $3 per lbs yesterday
Can’t wait to try this out. Thank you!
Made them many time they are great my family loves them. Also have used the chuck roast to make French dips and is amazing.
AWESOME
The 45 minute wait time was the BEST!! Especially the selfie one... May be on to something new with that... Thanks Matt!!
Can’t put a number on how many cuts of meat I have smoked using Meat Church Seasonings. Never fails to keep the family fat/happy. Except we drink real beer at our table😂 Yuengling is all we buy🍻
Cheers!
Wow bro 2 whole IBUs higher than Miller lite so manly of you
I've fired up this exact idea today. Smells incredible as I'm about to get into the final sauce part. And the Miller Lite ...
Definitely trying this Matt. Thanks so much for your easy to follow content. Top notch, my friend! Cheers!
Looks amazing! Can't wait 'til tomorrow and my low and slow smoking of a top round. Have plenty of Holy Cow and bought a case of cooking timers too. I'm sure it won't look or taste as good, but it should make for an entertaining Saturday nonetheless. I'm going to have to try this sooner than later!
Matt, you're just a legend. Great video
Gotta try that Blanco seasoning..thanks for sharing Matt!
The perfect Beer for everything. I love this guy! Lol
Matt you are entertaining!! and you have really upped my game on backyard grilling - Thank You
Awesome! I used my own seasoning like you said and my favorite bbq sauce. I followed your over all directions and It was a big hit. Thanks for doing what you do!!!
What do you think about cubing the roast up before it hits the smoker? Faster smoke, more bark per cube?
I smoke chuck roasts once a week on my Kamado. Smoke it in the morning, wrap it and stick it in a cooler all afternoon until we're ready to eat. No cutlery necessary. Chuck roasts are my "go to" , specially for two people....looking forward to trying this recipe.
Do you have a reference to the method you use?
Sounds great!
If you ain’t cooking half in the bag, you ain’t cooking. Great video. Matt, you sir are all of us drink a beer (or 7) and stare at the smoker guys. I love that Blanco by the way. I’m gonna have to say it’s my favorite you’ve produced by far. I put it on a H-E-B Picanha last weekend and it was absolutely amazing. Keep up the good work.
I really appreciate that feedback. -Matt
Whomp sauce is incredible and I'm as much of a Meat Church fan as the next guy but Mitch's Steer Seasoning is incredible, especially for burnt ends, and I feel like nobody talks about it.
I agree!
Right on Matt! Time well spent!
Thanks!!!
Made it tonight - after seeing the video. Super delicious with sour cream chive mashed Yukon golds and buffalo Brussels sprouts.
Dang, sounds killer!
Instant subscribe - I love that you are a teacher!!
The burnt ends looked great!!!!! Thank you for another great video filled with great information.
Matt to me when I use a chuck roast to do burnt ends with. I’m using it for the flavor that chuck has. To me some of the best tasting beef is a good piece of chuck roast that is smoked low and slow to help bring out an outstanding flavor of the finished product.
That is a great point actually!
Great video Matt! Great recipe for something a little different.
Thanks for sharing!!!
I haven't made poor man burnt ends in a hot minute. Making me crave it. Made breakfast for dinner the other night, Blanco pairs well with hash browns and scramby eggs!
Great tip!
@@MeatChurchBBQ might well call it Frank's, cuz I put that sheet on everything 🤣🤣
Hey! Happy 10 years Matt, incredible work!
Hey, thanks!
Hope folks pay attention to this video cause you gave out some super tips. Thank you.
Thank you!!!
Singing the song of my people. Beer & Meat 🤩
lol
everything is great. I just did these, I would NOT sprinkle with rub a second time...too much seasoning. I love the rub combo.
Just depends how much you do on the first go around plus personal pref for sure. Cheers!
Thanks Matt. Cheap(er) piece of meat and cheap, uh, less-expensive beer. That's how we roll at my place too. Great video!
You got that right!
I just made this. I was able to find womp sauce at academy. It really is good sauce.
9:57 - Like how you hid the evidence at the end there! Looking forward to trying these this summer!
Cheers!
Forget the haters Matt. Love your videos and can't wait for the next one. BTW, I use a lot of chuck roast in place of Brisket and other cuts because I live in Idaho and raise it myself. Easier to get. You rock.
Sounds great!
Blanco seasoning in beer- that’s what I like!
My father would sprinkle salt in his beer.
It's actually good.
Thanks for this Matt I always wanted to try burning but I never have the need to purchase an entire brisket definitely try this
enjoy!
Need to throw some lime juice in the Miller Lite with that Blanco, prevents scurvy (and this is coming from a dentist!) Thanks Matt!!
lol
I have to say i really like your seasoning holyvoodo is fire
Voodoo and Deez nuts are a great combo together! I use it in my pork butts and ribs!
Thank you!!!!
Great video as per usual. Huge fan of the videos and the spices. Any chance of getting a video on individual ribs? We have been cutting up racks of baby backs into single ribs. We get more Gospel Rub on the ribs and more crispy edges. Love to see your take on this method.
As a KC original BBQ Guy, appreciate the KC shout-out. Most of the world doesn't know about burnt-ends like KC peeps do! Well done!! (your video, not your meat)
Thanks. Love KC BBQ!
Wowzers! Those look awesome, and the price works for a small family, or empty nesters.
YES
I too have to give this a try. It's the kind of thing my family will go wild for.
Looks delicious. Looking for alternatives for just the 2 of us, brisket is a lot and we end up having to freeze a ton which is not the same.
Just made them I used Honey hog and holly cow awesome
excited to try this, great video.
gonna try this with a prime tri tip not as much $$ as a brisket still but a little more intermuscular fat great video!!
Blasphemy
Man, that Whomp sauce is the best BBQ sauce on earth!!!
I truly love it.
Did this tonight. Amazing.
Just did this last weekend. Turned out great!
I was looking over your fence.
@@MeatChurchBBQ LOL! Shoulda hopped the fence and joined us! Beer was cold and the cook turned out great!
Awesome Matt. Always enjoy your videos.
Thank you so much!
I would go texas sugar and then dust with hot honey hog. Using chuck roast is a great idea
Thoughts on cubing up the chuck roast first?
I make these as well but cube up the chuck, season all 6 sides and then put them on the smoker on a wire rack.
I'd like to put my quarter on the table to request a second video doing it this way with your opinions, please and thanks!
You can do that. Pro - more caramelization and cooks quicker. Con, can dry out.
Thanks for the idea for this weekend.
I don't mind spending the money on a brisket, but this price point cannot be beat… Costco always has them pretty reasonable.
Enjoy!
Like the intermission 👍
Thanks!
Kind of weird question, but do you have a video on your beginnings? I love your channel, and I am always interested to hear how businesses got started. Some of your guests have given quick break-downs of their stories, but wanted to ask.
Could you put some beef tallow in with them after the saucing and get some fat into the cubes?
Looks awesome! Tried a different recipe from someone else and it didn't look as tasty as yours. Will give your method a try. Tell Rosalie, Dan says, "HI!" And have fun at your 10yr anniversary party!
Love all your videos, Matt. You smoke your chuck roast, first and then cut it into cubes. What are the pros and cons of cutting the chuck roast in to cubes first, stir the cubes with yellow mustard binder and season the cubes. Put the seasoned cubes in fridge over night and smoke them the next day. Your thoughts? Thanks!!!
You can do that. Pro - more caramelization and cooks quicker. Con, can dry out.
I like making these because I can get a roast for around $13 so I always buy 2. Super easy cook I really need to try this seasoning combo. I can't wait to try Blanco. I'm down from shoulder surgery but soon
Get well soon!
Just did this yesterday! So good
Awesome!
Great video! Do the heavy veins of fat in the chuck render down and add value to the cook or do they need to be cut out from the meat prior to cubing?
Can you do similar with other roast cuts with good results? Like arm roast for example?
Matt. Could you do a recipe on a good ole Weber kettle? I've done everything from burgers to brisket on mine, and I think more people would love to know they absolutely can smoke on one.
Thanks Matt, I've got 2 chuck roasts going on the smoker now.
AWESOME!!!!!
If I wanted to do pulled chuck roast, like a pulled butt replacement, what changes should I make to how it's seasoned and cooked?
I was pretty happy to see your rubs on display at Lowe's here in Oregon. Picked up some of The Gospel.
Great store!
100% Whomp Sauce is amazing. I need to try the Blanco Seasoning too.
My fav
Here in my neck of the woods, I can get Nolan Ryan Angus chuck roast for 3.97 a pound once ever 2 to 3 weeks. That’s a lot less than a brisket point sold by itself. I told you that to tell you this: you’re saving quite a bit of money using chuck roast. I highly recommend that you use some of that savings to upgrade from that ditch water beer you’re drinking. 😁🍻You’re such a connoisseur when it comes to meat, rubs and sauces, but you drink 1970s grandpa beer. 🤷🏻♂️ JK You should drink what you like even if it tastes more or less like pond water! Great video!!!
Could I smoke the meat the day before and then finish them off the day of if I bring them up to room temp or close to before putting them back on?
I like the chuck roast version, but it really can't beat an actual brisket burnt end. Luckily I can get the just point where I am, so I don't need to buy the whole brisket to make burnt ends. Sure, it is more expensive than a chuck roast overall, but you just can't beat it. Great video as always.
I have to agree.
Ever since the first time I made a chuck roast, and having it spread out into four or five loosely connected chunks early in the cook, I have always tied it around the edge once or twice, depending on thickness. I'm curious that you do not, and would like to know why yours stays together with out tying.
What a great advert for the meat church rubs
It would be awesome to get a full walkthrough of your outdoor kitchen!
We hope to do that soon.
Great video Matt!
Thanks!
I can get choice brisket flat or point separately at HEB. If that is cheaper than chuck, why not use that? IIRC, the flat is a bit cheaper than the point, but don't recall by how much.
Thanks Matt!!!! Cheers Brother!!!!!
Cheers Mike!!
What a fun, stress free cook! What’s your go to side assuming burnt ends are the main course? Thank you!
Potato salad
Could u cook them to the temp of 200 and when ur ready to eat. Do the second part to get them to the burnt end stage? Plus can brisket be done the way I asked too? Hope someone can answer this question
😂😂😂 Great Video Matt!! I know what I’m making for the Mavs game tomorrow!
Have fun!
I take a (small) bottle of Sweet Baby Rays, pour a half can of beer in it, simmer it until the alcohol boils off and brush it on at the end. A light dusting of salt, pepper, a little garlic and paprika is all I need. The seasonings should be in the back ground, not center stage. I love the taste of the meat more than the taste of a lot of seasonings.
I so Love your channel.
I so love you!!!!
Best video yet. Super funny.
THANK YOU!!!!!!
Gates bbq sauce also a KC sauce and pretty dang good. Gonna have to try your mention
I'll have to try it.
Love this video!