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Lobsterman
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Weber Grilled Brisket Burnt Ends
Another day to smoke. This time my favorite piece of meat, burnt ends made from a brisket. Since I'm going back to work on the road after retiring
for the past year, I need to brush up a little on my 22" weber skills. Bringing it along to feed myself and crew. Will be working installing
electronic systems on new airport traffic control towers and other FAA electronic systems. Retirement has reached the boring state. You can only golf
and fish so much. Guess I'm too young and in too good of health to retire.
Burnt Ends,
......"Burnt ends are amazingly flavorful bite-size crispy cubes. Originally they were simply edges and ends that were overcooked, sort of fried in
their own natural fat, and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free."........
Starts with a good cut of brisket. I got this choice-grade packer from Smart & Final for $2.50/lb for $26. Look for a brisket that has hard white
fat. The white fat means the cow was fattened up before being processed. Yellow fat means the cow was grass fed only and will have less marbling thus
leaner, tuffer and drier. "Beef fat rules more than pork fat". The burnt ends are usually made from the point part of the brisket. The other part is
the flat which is used for slicing into sandwiches. I cut this brisket about in half saving as much of the point as I could. From the first picture
you can see the point on the bottom and the flat on the top. They are seperated by a thin layer of fat. I'm smoking the piece on the left with the
most point. The other piece on the right I'm saving for another day and another recipe. NEVER cut any of the fat off before cooking a brisket. Only
remove the fat after it has cooked.
The day before rub the brisket with Big Bad Beef Rub, wrap in plastic wrap then aluminum foil and place in the frig for a day.
Big Bad Beef Rub
2 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
Next day at 0800 fire up the weber with 20 unlit coals in a basket on one side of the weber and place 20 lite coals on top. Place brisket on the other
side with a small pan of water and another pan to catch the drippings. Place about 4 oz of hickory on coals. Add 5 coals and more wood every 45
minutes until the meat reaches 150-5 degrees about 3-4 hours. Rotate the meat 90 degrees each time. Weber grill starts off at 400 degrees and goes
down after a few hours to 325-350. I like to cook at high temp cuz its faster. I'm no good at the all nite cooking. Start to finish is about 7
hours.
Next put the brisket in a pan with enough beef broth mixed with leftover rub to cover the bottom 1/2". Seal the pan with aluminum foil and place back
on the weber or in the oven at 275 degrees. Remove when temperature reaches 190 degrees.
Cool for 30 minutes. Pour the juice from the pan and seperate out the oil. Save. Then seperate the point from the flat. Remove all fat saving a
little to put in with the burnt ends pan. Cut both the point and flat into 1" squares.
In an aluminum pan add the meat squares with a little of the beef juices, some cut up blackened fat and 1/4 cup BBQ sauce.
While doing the above add 5-10 coals to get the weber fire going again. Add some more wood and put the pan with the meat over the coals. Put weber lid
back on. Every 15 minutes scape and turn meat over. Do not burn but it should carmelize black ends. Continue doing this over the next 1 1/2 hours
adding wood and 5 coals one more time. While cooking add more juice and BBQ sauce if it gets too dry.
Eat as nuggets or serve on a bun with slaw.
[Edited on 3-2-2012 by Lobsterman]
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wessongroup
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Thanks... the last shot makes my mouth water... 
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Woooosh
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The "scraps" on the tinfoil got my attention. Have never seen a cubed brisket before.
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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Bob H
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I love the details of your Weber recipe. It also smells so very nice! Can't wait to try it.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Hook
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Randall, is that you?
Great looking stuff, probably better tasting than looking, though.
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capt. mike
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very nicely done!
i like a vertical water smoker or my offset pit but you done good amigo!
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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JoeJustJoe
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| Quote: | Originally posted by Bob H
I love the details of your Weber recipe. It also smells so very nice! Can't wait to try it. |
I'm not sure this recipe belongs to Lobsterman. When I look at the pictures. I see the pictures are from a photo gallery of John Howie, aka Halibut
Howie from Seattle.
Lobsterman should quote his sources, unless of course he really is Halibut Howie?:
http://i990.photobucket.com/albums/af25/halibut_howie/DSC018...
Here is John Howie showing how to cook halibut:
http://www.king5.com/new-day-northwest/Chef-John-Howie-cooks...
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Udo
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The wine "classes" the simple meal!
Udo
Youth is wasted on the young!
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willardguy
Elite Nomad
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Registered: 9-19-2009
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LOL! simple meal! I struggle with ramen
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Lobsterman
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Joe,
I'm so touched you care so much about me that you think I would Plagiarize recipes from a real chef up in Seattle. I do not know the man but he has
an impressive resume'. Love his nickname.
I am however the famous halibut howie from San Diego. Howie is a nickname I was given by my fellow fighters when I fought for my country honorably.
You make close friends in the jungles and everyone is a given nickname by your peers. Did you know that? I also am a halibut hunter in the coastal
waters of San Diego. I'm surprized a rocket scientist like yourself could not put two and two together and make halibut howie. I'm disappointed in
your detective skills.
I'm also halibut_howie in PhotoBucket where I keep these pics to post. Send me a picture of yourself and I will post it on PB for you cuz only I have
the PW. Here's the same post I put up on Bloodydecks, my fishing website. I use their computer to store my recipes with pics. That way when I need a
recipe say for BN or someone asks me for one of my recipes I just copy/paste or send them the link. Sure makes it easy.
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
Here's a few more recipes for you to try besides tacos. I'm sure you like beans so I recommend the congri' recipe. Notice the same sink in the congri
recipe from years ago as the burnt ends today. But being the great detective that you think you are, I know I should not have given you that clue cuz
you would have noticed anyway. Right?
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
Joe,
Here's a few of my fishing pics. You'll notice the sun is shinning. It does not do that much in Seattle. I'm even in one of them if you care to see
how handsome I am. The little cuttie in the lingcod pics is my daughter. In fact I'm going fishing to that exact hole tomorrow. Lingcod season
opened here on March 1st. If successful I'll post it right here along with my sweet & sour lingcod recipe. So hold tight.
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
I'd love to take you deep sea fishing some day. Here's a 12 foot friend I'd like to introduce you to. Give me a call but bring a life perserver.
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
Joe,
Keep looking for dirt on me but you will not find any. I'm just a decent, hardworking, tax paying, family provider boring person who volunteered to
fight in Vietnam in 1970, retired after working 48 straight years, electrical engineer using GI Bill, and going back to work for Lockheed Martin
because I'm intellectually bored being retired. I did get a ticket for speeding twice in my life. So you can probably look that up. One was in San
Diego and the other time was in Imperial County, if that helps. Not everyone has a tarnished background like the CCG clutch that you are a proud
member of.
I'm very proud of myself and my life's accomplishments coming from humble beginnings. What have you accomplished or done in your life you're proud of?
[Edited on 3-4-2012 by Lobsterman]
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
Member Is Offline
Mood: thriving in Baja
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| Quote: | Originally posted by Lobsterman
Joe,
I'm so touched you care so much about me that you think I would Plagiarize recipes from a real chef up in Seattle. I do not know the man but he has
an impressive resume'. Love his nickname.
I am however the famous halibut howie from San Diego. Howie is a nickname I was given by my fellow fighters when I fought for my country honorably.
You make close friends in the jungles and everyone is a given nickname by your peers. Did you know that? I also am a halibut hunter in the coastal
waters of San Diego. I'm surprized a rocket scientist like yourself could not put two and two together and make halibut howie. I'm disappointed in
your detective skills.
I'm also halibut_howie in PhotoBucket where I keep these pics to post. Send me a picture of yourself and I will post it on PB for you cuz only I have
the PW. Here's the same post I put up on Bloodydecks, my fishing website. I use their computer to store my recipes with pics. That way when I need a
recipe say for BN or someone asks me for one of my recipes I just copy/paste or send them the link. Sure makes it easy.
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
Here's a few more recipes for you to try besides tacos. I'm sure you like beans so I recommend the congri' recipe. Notice the same sink in the congri
recipe from years ago as the burnt ends today. But being the great detective that you think you are, I know I should not have given you that clue cuz
you would have noticed anyway. Right?
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
http://www.bdoutdoors.com/forums/fishing-hunting-cooking-rec...
Joe,
Here's a few of my fishing pics. You'll notice the sun is shinning. It does not do that much in Seattle. I'm even in one of them if you care to see
how handsome I am. The little cuttie in the lingcod pics is my daughter. In fact I'm going fishing to that exact hole tomorrow. Lingcod season
opened here on March 1st. If successful I'll post it right here along with my sweet & sour lingcod recipe. So hold tight.
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
I'd love to take you deep sea fishing some day. Here's a 12 foot friend I'd like to introduce you to. Give me a call but bring a life perserver.
http://www.bdoutdoors.com/forums/inshore-islands-fishing-rep...
Joe,
Keep looking for dirt on me but you will not find any. I'm just a decent, hardworking, tax paying, family provider boring person who volunteered to
fight in Vietnam in 1970, retired after working 48 straight years, electrical engineer using GI Bill, and going back to work for Lockheed Martin
because I'm intellectually bored being retired. I did get a ticket for speeding twice in my life. So you can probably look that up. One was in San
Diego and the other time was in Imperial County, if that helps. Not everyone has a tarnished background like the CCG clutch that you are a proud
member of.
I'm very proud of myself and my life's accomplishments coming from humble beginnings. What have you accomplished or done in your life you're proud of?
[Edited on 3-4-2012 by Lobsterman] |
WOW! Thanks for fessing up. I've always ednjoyed your recipes on BDs.
Bob Durrell
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
Member Is Offline
Mood: Sling time!
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all class lobsterman. thx for serving your country!!
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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| Quote: | Originally posted by capt. mike
all class lobsterman. thx for serving your country!! |
Well said, Mikey. I do agree. 
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
Member Is Offline
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| Quote: | Originally posted by capt. mike
all class lobsterman. thx for serving your country!! |
DITTO that!
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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castaway$
Senior Nomad
Posts: 742
Registered: 7-31-2007
Location: Gold Hill, Oregon
Member Is Offline
Mood: Fish on!
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Looks good and the recipe sounds great------except for the hot dog bun. I think I would go with a tortilla or some type of bread that is a little
higher quality, but it does sound delicious.
Live Indubiously!
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wessongroup
Platinum Nomad
Posts: 21152
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Location: Mission Viejo
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Mood: Suicide Hot line ... please hold
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Hello JOe... ya might want to "study up" on investigative techniques ... but, hey ... it alway's has worked before ... HUH !!!!
How one would move from a great looking piece of cooked meat into accusations ... 
Know ya said you would not be posting in OT, ... but, appears you just moved the "game" to me ...
No worries ... as most can take care of themselfs quite well IMHO ...
Thanks again lobsterman ... for some great looking food, along with instruction for some of us, who aren't as good at it as you appear to be ...
Did ya learn that in Nam ... .. good for you ...
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MMc
Super Nomad
Posts: 1679
Registered: 6-29-2011
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Mood: Current
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Lobsterman, Thanks. I have never considered burnt ends as a end product. I will now.
JJJ, You have a major case of being petty. You have a problem with somebody on another thread and you have to attack him over food! It's just a Baja
bulletin board, maybe a enema will help. 
MMc
"Never teach a pig to sing it frustrates you and annoys the pig" - W.C.Fields
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woody with a view
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i like this guy already! anyone who uses Sweet Baby Ray's sauce is i first rate chef. i found that magic sauce on the west side of Chicago at a
neighborhood block party and was sold.
joejustjoe-justgo....
edit: and if the guy has a spot at Kellogg's beach, when's the party!!!!
[Edited on 3-4-2012 by woody with a view]
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wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
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Mood: Suicide Hot line ... please hold
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Off topic... oh my... but, glad to hear they are doing something for the "controllers" .. as "the electronics" is in REAL need of an upgrade ...
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DENNIS
Platinum Nomad
Posts: 29510
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| Quote: | Originally posted by woody with a view
joejustjoe-justgo....
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Bumper stickers are in the printer.
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