Chuck Roast for Burnt Ends

[drains]

Great job Tony! They look delicious. There are mom and pop vegetable stands everywhere here loaded with tomatoes and peas and corn and watermelons.

[elkins20]

Mine are loaded now with green ones about the size of a shooting marble. And my first one is almost the size of a hard ball. Anyday now as the weather here has heated up. 

[DivotMaker]

Nothing better than homegrown summer 'maters and BBQ, boys! 

[elkins20]

Now your talking, that and a cold one.

[DivotMaker]

Now your talking, that and a cold one.

Goes without saying.

[Walt]

An idea for your tomatoes. Makes a great start to a light summer lunch. Smoke about 6 medium sized tomatoes rubbed in evoo & your favorite rub. I like pecan @ 225 for 2 hours. Throw in blender (after removing skin) add a cucumber, a handful of fresh basil, a squirt (or 1 tbs) of evoo, brown mustard, honey & sirracha. Salt & pepper to taste. Chill and serve in a small glass.  Goes great with a good BLT or a tomatoe pie. Very light and extremely refreshing.

[BedouinBob]

Walt, whoa whoa whoa, potatoes in a blender??? Is it a drink or do you eat it out of the glass with a spoon?

[Walt]

Its a cold soup. Gazpacho! I would use tomatoes, not potatos! A perfect summer food.

The potato reference was a typo, now corrected.

[DivotMaker]

The potato, er, "tomato" Gazpacho sounds good!

[elkins20]

I think would leave the pickle out, replace with a lime. And maybe some tabasco sauce instead of the honey.

[BedouinBob]

Ok, so I totally misread Walt's post.  Tomato gazpacho sounds great! 

[Walt]

Endless options for added / different seasoning. Have fun with it. Cant miss with the Creole Tomatoes down here.

[mizzoufan]

I tried the chuck burnt ends this weekend with some roasts from the family farm and have to say I'm not a fan.  When I got a chunk with no connective tissue, it was almost as good as brisket, but the chucks have way too much gristle with no pattern to it.  I'll be sticking to chuck=pot roast and brisket point = burnt ends, but that's just me.

[DivotMaker]

I tried the chuck burnt ends this weekend with some roasts from the family farm and have to say I'm not a fan.  When I got a chunk with no connective tissue, it was almost as good as brisket, but the chucks have way too much gristle with no pattern to it.  I'll be sticking to chuck=pot roast and brisket point = burnt ends, but that's just me.

Don't give up on it, Steven!  Just try to find better marbled chucks.  The ones I used for this had lots of good marbling, without much gristle.  I didn't have to trim a lot to make the chunks.  Points are definitely the better option, but I just find this a quick and easy substitute.

[mizzoufan]

but that means I have to PAY for beef LOL.  I do sometimes but generally speaking all of my beef other than brisket (there just isn't enough, I'm gonna have to talk to the cows about increasing brisket production), all of my beef comes from the farm freezers.