1of12A tray of “Poor Man's Burnt Ends,” left, made from smoked chuck roast cubed into 1-inch pieces and smoked for seven hours with salt, brisket rub and barbecue sauce, and sliced grilled chuck steaks, right, at Chuck's Food Shack.Photo: Marvin Pfeiffer /Staff photographer
2of12Chuck Blount holds a piece of “Poor Man's Burnt Ends” with a tong, made from chuck roast cubed into one-inch pieces and smoked for seven hours with salt, brisket rub and barbeque sauce.Photo: Marvin Pfeiffer /Staff photographer
3of12A finished chuck steak on the grill at Chuck's Food Shack.Photo: Marvin Pfeiffer /Staff photographer
4of12Chuck Blount places chuck steaks marinated overnight in a mixture of brown sugar, Worcestershire Sauce, soy sauce and red vine vinegar on the grill.Photo: Marvin Pfeiffer /Staff photographer
5of12Chuck Blount slices finished marinated chuck steak from the bone at Chuck's Food Shack.Photo: Marvin Pfeiffer /Staff photographer
6of12Chuck Blount prepares to slice marinated chuck steak from the bone at Chuck's Food Shack .Photo: Marvin Pfeiffer /Staff photographer
7of12Chuck Blount removes a tray of “Poor Man's Burnt Ends,” made from chuck roast cubed into 1-inch pieces and smoked for seven hours with salt, brisket rub and barbecue sauce, from his smoker.Photo: Marvin Pfeiffer /
8of12An assortment of chuck roasts (below) and chuck steaks (above), which were purchased for less than $5 per pound.Photo: Chuck Blount /Staff
9of12An assortment of chuck roasts on the smoker, taking on good color after three hours of cooking. The roasts are being prepped to make “Pook Man’s Burnt Ends.”Photo: Chuck Blount /Staff
10of12Chuck steaks coming off an overnight marinade that includes soy sauce, red wine vinegar, brown sugar and other ingredients. The marinade helps tenderize the meat.Photo: Chuck Blount /Staff
11of12After five hours of smoking the chuck roast, take it off the smoker and cut into 1-inch cubes. Apply sauce, stir, and reapply to the smoker for an additional two hours.Photo: Chuck Blount /Staff
12of12A finished tray of burnt ends made from chuck roast cut into 1-inch cubes.Photo: Chuck Blount /Staff
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