ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-17-2013, 10:50 AM   #1
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default Bacon Wrapped "Burnt Ends"??

Thinking of some different "snacks" for Thanksgiving.

Has anyone wrapped "burnt ends", with or without sauce, in bacon?
Kinda like MOINKS with solid meat, not ground.

I have a couple of Chuckies on and thinking of cubing some of it up to about 3/4" or so, re-rubbing the chunks, and cooking a bit more .
Then wrap in bacon with a toothpick to hold it together.
Finish up on the smoker/grill to crisp up the bacon and apply sauce.

Comments??

Disclaimer--I am not calling these burnt ends or MOINKS. Just phrases for reference

Thanks,

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-17-2013, 10:56 AM   #2
grillinguy247
is one Smokin' Farker

 
grillinguy247's Avatar
 
Join Date: 09-17-13
Location: Wildomar California formerly Dallas Texas
Downloads: 1
Uploads: 0
Default

Never tried it but sounds good.
__________________
22.5" Weber OTS, SJG Mini WSM, Maverick et732.

Transplanted Texan

Chad
grillinguy247 is offline   Reply With Quote


Unread 11-17-2013, 11:00 AM   #3
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Although I am morally opposed to using the point for anything but slices, I'd try them (and probably enjoy them).
sliding_billy is offline   Reply With Quote


Unread 11-17-2013, 11:00 AM   #4
VoodoChild
Full Fledged Farker
 
Join Date: 05-22-11
Location: Phoenix,AZ BBq capitol of ....Well....Dunno
Downloads: 0
Uploads: 0
Default

Been doin it for about 2yrs now since I joined this site
I believe Smokinoakie is the originator at least that where I got it from

http://www.bbq-brethren.com/forum/sh...ghlight=BOINKS



http://www.bbq-brethren.com/forum/sh...ghlight=BOINKS
__________________
[I]2-Weber Mini WSM[/I]
[I]1-Jumbo Joe[/I]
[I]3-Weber 22.5 ots[/I]
[I]1-Weber 26.75 otg[/I]
[I]Nexgrill Gas[/I]
[I]Beefeater 3000s w/Cart -Gas[/I]

Last edited by VoodoChild; 11-17-2013 at 11:03 AM.. Reason: text
VoodoChild is offline   Reply With Quote


Unread 11-17-2013, 11:05 AM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by sliding_billy View Post
Although I am morally opposed to using the point for anything but slices, I'd try them (and probably enjoy them).
Using Chuckie, not Brisket.

Quote:
Originally Posted by VoodoChild View Post
Been doin it for about 2yrs now since I joined this site
I believe Smokinoakie is the originator at least that where I got it from

http://www.bbq-brethren.com/forum/sh...ghlight=BOINKS

http://www.bbq-brethren.com/forum/sh...ghlight=BOINKS
Thanks---I somehow missed that thread

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 11-17-2013, 11:09 AM   #6
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

I think with chuck it would be good, with a brisket point it may be too much...
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Unread 11-17-2013, 11:31 AM   #7
columbia1
Full Fledged Farker

 
columbia1's Avatar
 
Join Date: 01-15-12
Location: Kalama Wa.
Downloads: 0
Uploads: 0
Default

My heart doctor is going to pass out when I mention this!!
__________________
"Tombstone BBQ"
PNWBA
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB.
Tombstone BBQ on Facebook
columbia1 is offline   Reply With Quote


Thanks from:--->
Unread 11-17-2013, 11:35 AM   #8
ShencoSmoke
is one Smokin' Farker

 
ShencoSmoke's Avatar
 
Join Date: 07-02-13
Location: Woodstock,Va
Downloads: 0
Uploads: 0
Default

I remember a food show that highlighted a restaurant that made them. He cut the point into long strips and wrapped, then cut them into medallions prior to serving. Seems to be a little less work to go that route. I'm with others, chuck will be great but I can't imagine bastardizing a perfectly good point when it is perfect already.
__________________
Jambo Backyard (Trailer Mounted)- The Quenivor
Stumps XL Stretch (coming 8/14)- Casey Jones
BPS Drum- The Daily Driver
Weber OTG- Ole Blue
Rotisserie Drum- The Bird Barrel


ShencoSmoke is online now   Reply With Quote


Unread 11-17-2013, 11:42 AM   #9
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The_Kapn View Post
Using Chuckie, not Brisket.



Thanks---I somehow missed that thread

TIM
I'm all in now! (using chuck)
sliding_billy is offline   Reply With Quote


Unread 11-17-2013, 11:44 AM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Done em, ate em, they are good.

Out here, Phat Matt's BBQ was the first one to do it. Been a while since he first rolled them out. I find that a layer or two around a burnt end is good.

What I do is cook the point until it is almost done, then cube, wrap with bacon, add another layer of rub, and smoke again. Sauce on the side, as the bacon does best unsauced.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 11-17-2013, 12:32 PM   #11
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default

I've done pork butt burnt ends wrapped in bacon.
After a few hours into the cook, I sliced 1" thick sliced off the butts, seasoned them on the grill.
I let that go for a while, them I cubed them, wrapped them in bacon and smoked them some more.

The flavor was fantastic, but mine were a bit tougher than I'd like. It's hard to judge hoe long to smoke a butt when you keep cutting it up like this.
Suffice it to say that I'll be doing it again.
I did try to wrap the bacon in such a way to cover the 'burnt' part and expose as much "nekid" (unburnt) meat as possible. I didn't want the burnt to be burnt, if you understand.

Here's a few picks of the process:









__________________
A man wearing a helmet defending his country should make more money than a man with a helmet defending a football.
Bob in St. Louis is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:50 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts