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Author Topic: Burnt meat trimmings  (Read 786 times)

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Offline GusRobin

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Burnt meat trimmings
« Reply #-1 on: May 07, 2018, 09:17:04 PM »
This weekend I cooked with my friends' BBQ team. When they trimmed down the brisket, they took a lot of meat off. So I took home about 2 1/2 lbs of meat trimmings (not including fat). Some were big pieces others small. So I took the small and thin pieces, ground them up and made meatballs. They came out great but I forgot to take pictures.
I took the two bigger pieces and decided to make burnt ends.
So I threw them on the smoker to cook.



Took them off when the temp reached about 160* and got ready to wrap in butcher paper.



Left them on for about an hour and the temp was 202.



Chopped up and sauced and ready to go back on


All done.



They came out great. especially for meat scraps
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Offline TMB

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Re: Burnt meat trimmings
« on: May 08, 2018, 08:09:30 AM »
Gus that look so good, wish I had been at the BBQ comp this past weekend.
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Offline Roget

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Re: Burnt meat trimmings
« Reply #1 on: May 08, 2018, 08:13:16 AM »
Those look great Gus.
I love burnt ends.
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Offline HighOnSmoke

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Re: Burnt meat trimmings
« Reply #2 on: May 08, 2018, 09:23:18 AM »
Delicious looking burnt ends Gus!
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Offline Tailgating is my game

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Re: Burnt meat trimmings
« Reply #3 on: May 08, 2018, 10:12:30 AM »
Gus those do look great !!!!  A special sauce I take it ;)
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Offline Pam Gould

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Re: Burnt meat trimmings
« Reply #4 on: May 08, 2018, 10:31:32 AM »
how long in the sauce?  They look great..Uncle Dee and Ka Hone made them at one of the gatherings and they were the best I ever tasted, can't get decent one in Ohio or Illinois or other places I have ordered them. So I will try and make my own.  .☆´¯`•.¸¸. ི♥ྀ.
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Offline smokeasaurus

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Re: Burnt meat trimmings
« Reply #5 on: May 08, 2018, 10:33:35 AM »
Now those were some "trimmings".....nicely done.
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Offline GusRobin

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Re: Burnt meat trimmings
« Reply #6 on: May 08, 2018, 12:49:55 PM »
Quote from: TMB on May 08, 2018, 08:09:30 AM
Gus that look so good, wish I had been at the BBQ comp this past weekend.
The team I cooked with won grand champion. I cooked with them at Whistlestop in 2015, 2017, 2018. And they won each of those years. Aside from the fact that they are currently rated 4th in the KCBS team standings, I prefer to think it was me that made the difference. (that's my story and I am sticking to it.)
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Offline GusRobin

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Re: Burnt meat trimmings
« Reply #7 on: May 08, 2018, 12:51:03 PM »
Quote from: Pam Gould on May 08, 2018, 10:31:32 AM
how long in the sauce?  They look great..Uncle Dee and Ka Hone made them at one of the gatherings and they were the best I ever tasted, can't get decent one in Ohio or Illinois or other places I have ordered them. So I will try and make my own.  .☆´¯`•.¸¸. ི♥ྀ.

I only did them in the sauce for about 30 minutes (it started to rain so I pulled them before I would be out in the rain.)
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