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BBQ Poor Man’s Burnt Ends | The Legend of the Hawaiian Paniolo Cowboys
Aug 6, 2025
Recipe below! We're doing bbq on a budget and also sharing the story of the Hawaiian cowboys. Used in this video: 🔥Chefstemp FinalTouchX10: https://bit.ly/47U5XEt 💰use code: cowboykent25 for 25% off sitewide Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off DJI Mic 2 https://amzn.to/4ewAHAw Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/poor-mans-burnt-ends/ https://kentrollins.com/paniolo-poppers/ ======================
View Video Transcript
0:01
[Music]
0:06
You want the taste of burnt ends, that
0:09
bark, that smoky flavor, that
0:11
tenderness, but without breaking the
0:13
bank. I'm showing you how to get
0:14
championship barbecue flavor on a ranch
0:17
hand budget. We're doing poor man's
0:19
burnt ends with a chuck roast.
0:25
[Music]
0:26
Burnt ends are made out of brisket.
0:30
They are so addicting and so flavorful.
0:32
But you know what is not addicting? The
0:35
price of a brisket anymore. It's like
0:37
gold.
0:40
Well, first of all, I'm going to look at
0:42
some brisket.
0:45
$111 a pound. Still got a lot of
0:49
marbling. 320 a pound. I'm going to
0:52
stick with the chuck roast.
0:55
So, enter the chuck roast. Yeah. much
0:59
more affordable, less waste than when
1:01
you're trimming a whole brisket, cooks
1:03
faster, but it's still got that great
1:05
marbling and great flavor. Now, when
1:08
we're talking about chuck roast, it
1:09
comes from up there on top of the
1:11
shoulder and down the side just a
1:12
little. It is a muscle that does quite a
1:14
bit of work. So, that means it's going
1:16
to have a lot of flavor. But when you
1:18
cook this slow and low, it just falls
1:21
apart, tender as it can be. Always know
1:24
that a dull knife if it cuts you hurts a
1:26
whole lot worse than just cutting you
1:28
with a sharp knife cuz it's over a lot
1:30
quicker.
1:42
[Music]
1:46
Well, let's talk about seasoning these
1:48
burnt ends. And I need something that's
1:50
really going to bring out more flavor
1:51
than what we already got. So, we're
1:53
starting with what? Some coarse ground
1:55
black pepper, some sea salt, smoked
1:57
paprika, garlic powder, and onion
1:59
powder. But I am going to also add what?
2:03
A little dried oregano, a little bit of
2:05
chili powder cuz I want to have just a
2:07
tad bit of that taste. Must be humidity
2:10
in the bottle. See if we can get some of
2:12
that in there. Well, folks, we're going
2:14
to do it the oldfashioned way. Look at
2:15
there. Whoa. That's what you call they
2:17
filled the bottle plum up.
2:19
You could just mix this up and use it
2:20
just like that. Or you could add brown
2:22
sugar to it for a little sweetness. Me,
2:24
I got a game changer for you folks.
2:26
Anytime I'm doing something I'm going to
2:28
smoke and I need it to have a little
2:29
sweet or caramelization, it is our rib
2:32
rub. And it's time to break out the
2:33
automatic wooden handled whisk. Give it
2:36
a good mixing. It is best if you get you
2:38
a flat sheet or a cookie tray.
2:43
Put it right there. But I'll tell you
2:45
too, another thing that helps this even
2:47
more. Take that chuck roast out about 45
2:49
minutes before you get ready to cube it
2:51
up. We're just going to dump it on there
2:54
and then we're just going to go to
2:56
sprinkling all over here and then we'll
2:58
rotate and do some more
3:00
because we want it everybody to have
3:03
some of that flavor. Make sure you get
3:05
everybody covered cuz we're going to use
3:08
all this seasoning folks that we mixed
3:10
up.
3:11
I'm sure people have noticed but for
3:13
some reason we have a lot of flying
3:14
insects like flying in front of the
3:16
camera today. Yeah. And there's a lot of
3:18
crows today that are hollering. They're
3:20
just saying I'm glad he's eating beef
3:22
and not eating crow. And I don't want to
3:25
eat no more crow. I had some of that
3:26
when I was little.
3:28
So yeah, my daddy, we had a BB gun and
3:31
he told me he said, "I'm just going to I
3:34
don't even to interrupt you there, but
3:35
you got one big He flew off.
3:37
Bugs all over me."
3:38
He said, "Uh, now if you're going
3:40
hunting, remember we eat what we shoot."
3:44
That day I got really lucky with a Red
3:46
Rider BB gun. Shot a crow. He made me
3:49
pluck him. Built me a fire between two
3:52
jip rocks. Drug out an old refrigerator
3:54
rack out of an ice box. Put him on
3:57
there. Let me tell you folks, that was
3:58
worse than eating shoe leather. And I
4:00
ain't never eat shoe leather, but it was
4:02
tough. Don't eat crow.
4:15
Let me get me a wire rack.
4:19
Trade places with this for a minute.
4:22
Get that over here out of the way. That
4:24
right there.
4:27
The reason we're using a wire rack is
4:29
you see the space. I need some air flow
4:31
under there so everybody's going to get
4:33
that circulation and get that smoke
4:35
bath. We hope we have enough room to get
4:38
everybody on here and make sure that
4:40
they're not touching together. You don't
4:42
want them to get too friendly cuz
4:43
everybody needs the smoke.
4:51
Now it is time to put them on the
4:53
smoker.
5:00
[Music]
5:13
Today I am using the Hasty Bake Legacy
5:16
Grill, but it also works as an indirect
5:18
smoker. It does. Thing is so versatile.
5:21
Now I'm going first get me some hardwood
5:23
lump in there from the good folks at
5:24
Smoky Wood. Get that propane torch
5:26
started. I'm going to let it them coals
5:29
get good and white hot. I am. I'm going
5:32
to rake them down here to one end. We're
5:33
cooking indirect. Meat's on one end,
5:36
fires on the other. Then what are we
5:38
going to do? Shut that lid. Add us some
5:41
hickory and some cherry. My preferred
5:43
thing to do with burnt ends. Now hickory
5:45
is going to give me thinking I got is
5:47
that a pig on that grill? It's going to
5:49
give me sort of that bacony flavor that
5:51
I want out of it. But the cherry is
5:52
going to bring a little sweetness to it.
5:54
Target temperature we're looking for
5:56
today is 275°. We're going to cook them
5:58
an hour and a half to two hours or until
6:00
the internal temp is 170 degrees.
6:10
Let me give you an expert tip. You know,
6:12
the biggest thing out here when you're
6:13
barbecuing meat or you're cooking
6:14
something on the grill, a lot of people
6:17
just guess at what it's doing. And what
6:20
that's a mistake because you're going to
6:22
end up with dry, tough meat that has no
6:25
flavor. And that's why I'm proud of my
6:27
Chef's Temp X10. Number one, it is
6:30
accurate. Number two, it reads quick, so
6:32
I'm not burning all the knuckle hair off
6:34
my fingers. And folks, this thing is
6:37
tougher than a ranch gate. You ain't
6:38
going to tear it up. So, I'd like to
6:40
thank the folks at Chef's Temp for
6:42
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6:43
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6:46
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6:48
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6:50
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6:52
Whether it's chicken, pork, beef,
6:53
armadillo, rattlesnake. Hey, this
6:56
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6:57
mentioned, if you want to cook that
6:59
chuck roast whole, don't feel like you
7:01
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7:06
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7:09
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7:13
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7:22
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7:25
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7:28
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7:30
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7:32
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7:34
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7:36
rain, in the sun. They got you covered,
7:47
folks. Don't you just love that old
7:49
smoke rolling when you're cooking
7:51
something? You can sit back in your
7:53
patio chair and picture yourself along
7:55
the shore. The calm sound of the waves
7:58
crashing on the beach and a cold
8:00
beverage in your hand and you're
8:02
lounging in your shorts. What shorts?
8:05
You got to be kidding. No shorts for me.
8:08
I ain't been working on my tan. The
8:10
reflection off them white legs you'd
8:11
make you think he's in a white out in a
8:13
blizzard. But hey, since we got some
8:16
appetizers on the smoker, I thought I'd
8:17
give you a bonus and make you another
8:19
appetizer. What is it? Paniola poppers.
8:23
Yeah. We're celebrating the Hawaiian
8:25
cowboy, bringing some flavor from the
8:27
island way over to here. And you know
8:29
where is it at? In our cookbook, Faith,
8:32
Family, and the Feast.
8:37
[Music]
9:05
Well, start off these paniola poppers. I
9:08
done took me some bacon, put over here
9:09
on the Blackstone, cooked it till I
9:12
would say it was exactly half done. Then
9:14
I took some of these sweet peppers and
9:16
just cut them in half. Got the seeds
9:18
out. And then what a softened block of
9:21
cream cheese, some crushed pineapple,
9:23
and some cheddar cheese. And mix all
9:25
that together to where it's really good
9:27
and smooth. And it's time to load them
9:29
up. It is. So just take your spoon. I
9:32
just like to just put it in there. Make
9:33
sure that everybody's level to the
9:35
sideboards. There is quite a bit of
9:37
history behind the Hawaiian cowboy, the
9:40
paniola. Now, let me take y'all back to
9:42
the late 1700s, 1793 to be exact. King
9:47
Kamehameha the Great, the man uniting
9:49
all of the Hawaiian islands, was given a
9:51
gift by a British sea captain by the
9:53
name of George Vancouver. Vancouver was
9:57
exploring the Pacific and stopped by the
9:59
islands. He brought five longhorn cattle
10:01
with him from California, two bulls and
10:04
three cows, and he offered them up as a
10:07
royal gift. Kamehameha didn't eat them.
10:10
Nope. He saw value in building a herd.
10:13
So he placed what's called a capoo, that
10:15
is sacred law, on them cattle. Forbade
10:18
anyone from killing them or even
10:20
harassing them. He wanted those cows to
10:22
multiply. And boy did they ever. Over
10:25
the next few decades, them cattle went
10:27
feral. They roamed wild through the
10:29
forest and the lava fields, smashing
10:31
crops, rooting up the land, and causing
10:33
all kinds of havoc. By the time the
10:36
1830s rolled around, they had thousands
10:38
of wild cattle, too wild for anyone to
10:41
handle. That's when Kamehameha III, his
10:43
son, called for help from the Mexican
10:45
Fakeros from California. Expert horsemen
10:49
and ropers. The Hawaiian folks learned
10:51
from him, picked up the skills, the
10:53
gear, and even the lingo. They couldn't
10:55
pronounce espanol too well, so they
10:58
started calling the cowboys paneo, and
11:00
it stuck. And that, folks, is how the
11:03
Hawaiian cowboy, the paniolo, was born.
11:05
Now, the Panolo didn't just copy the
11:08
cowboy way. They made it their own.
11:10
Instead of the dusty prairies, they rode
11:13
through lush rainforest and across the
11:15
volcanic slopes. Their saddles heavier
11:18
and with deep seats for steep mountain
11:21
riding. Their ropes braided from rawhide
11:24
and strong enough to hold cattle on a
11:25
cliffside. And while the cowboys of the
11:27
west strum guitars and fiddles, Pantiolo
11:30
played ukules and slack key guitars.
11:33
[Music]
11:48
You see me slap that bacon on there and
11:50
everything is done. Now, if you're doing
11:51
this in the house, preheat that oven to
11:53
about 400° because you're going to cook
11:56
them probably, I'd say, 15 to 20 minutes
11:58
till that bacon gets good and crisp. But
12:00
right before you slap them in there, rub
12:02
it over with your favorite barbecue
12:04
sauce. Now I got the grill going. So I'm
12:06
just going to utilize that. Them burns
12:09
is on there minding their own business.
12:10
So I'm going to try to time it about
12:12
right and put them over here still at
12:13
275. Probably going to take me about 40
12:16
minutes. So I'll try to figure that
12:18
timet out on it all coming off at the
12:20
same time. We are nearly to that 170°
12:24
mark. We are. And we're going to pull
12:25
them off. Put them in a pan. Give them a
12:28
bath. We are. And that bath starts with
12:30
some of our good Red River Ranch mud
12:32
barbecue sauce. Now I'm going to add a
12:34
little bit of Justin Wilson's famous
12:35
sauce. What did he always call it? The
12:37
Westa Shire sauce. I think I said that
12:40
pretty good this time. Don't take much.
12:42
About a half a cup of beef broth. Give
12:44
or take three swallers.
12:47
I'm going to give it a taste just to
12:49
make sure.
12:52
Guy ain't no might as JJ used to say.
12:54
I'm thinking if I don't burn my fingers
12:57
plum up. Let me check one of these right
12:59
quick.
13:01
What are we looking at? We are right
13:03
about 168 on most of
13:05
close enough.
13:06
So, let me get them off there.
13:10
The tip is don't burn your fingers and
13:12
don't drop none of them.
13:14
Whoop whoop whoop.
13:16
I'm going to set them right there for
13:18
right now.
13:22
This is the full only foil pan I had at
13:24
the house today. Yours don't have to be
13:26
that big, but hey, it's going to be all
13:28
right.
13:33
Now come the sauce.
13:36
And you're going to just put it on
13:38
there. But we going to toss them, too.
13:53
Well, all them little burnins is tucked
13:55
in. F to take a little nap. They are
13:57
down here on the indirect end. still
13:59
down here on this end. Don't forget,
14:02
smoker is running at 275°.
14:05
Probably going to cook an hour to an
14:06
hour and a half till they get good and
14:08
tender. Added me just some more wood,
14:10
not for any smoke flavor, just for some
14:12
heat. But I'm going to check them in an
14:13
hour and a half. We're going to give
14:14
them the squishy test.
14:21
[Music]
14:40
Now you know them things are done when
14:42
you can reach down in there, grab one
14:44
between your thumb and your finger and
14:45
give it a little mash. And if it mashes
14:47
in two, they are tender in every bite.
14:50
Well, we have nearly got what I would
14:52
call a spread. After I put the foil on
14:55
there and about 45 minutes in, I'd
14:58
rotate the pan. And then I'd come back
15:00
out here and I'd rotate it again. Give
15:01
it a little shake. Make sure that all
15:03
them juices is getting back up there on
15:05
top. We probably total cook time pretty
15:07
close to four hours, maybe just a little
15:09
over. The paneola poppers I had to take
15:12
off just right before this got done
15:13
because it was cooking a little hot. But
15:16
they're where I'm going to start. These
15:18
things is so good. I ain't had none of
15:19
these since we made the cookbook. No,
15:21
Duker, you don't like these. Uh-uh.
15:26
Make me want to have one of them loos.
15:28
Uh-huh.
15:31
[Music]
15:34
I'll tell you one thing. I have eat and
15:36
made a lot of jalapeno poppers different
15:38
ways. Folks, I think I'm going to change
15:40
my mind and go with these from now on.
15:44
[Music]
15:50
melt in your mouth. Goodness. The
15:54
seasoning is right on top. I mean, it is
15:56
so good. But I would really like to give
15:57
a shout out and a thank you to Chef's
15:59
Temps for sponsoring this video. So,
16:01
don't forget about their other products.
16:03
Whether you need a temperature probe
16:04
just to check a steak or a burger or a
16:06
piece of chicken, but also that
16:08
long-term cooking probe that they got,
16:10
you can program, get in there and sit in
16:11
a recliner, you ain't got to worry about
16:13
it. And they even have a fan you can put
16:15
on your smoker to keep your temperature
16:17
regulated all the time you're cooking.
16:19
So, we do thank them very much. But it
16:21
is with pride, honor, and privilege that
16:23
I tip my hat to all the servicemen and
16:25
women and all the veterans who have kept
16:26
that old flag of flying over camp. No
16:28
matter where we're at, rest of y'all,
16:30
get on up in here quick cuz I'm getting
16:32
hungry. It's been a long day. God bless
16:34
you each and everyone and I'll see you
16:37
down the what? The Bert in Trail.
16:46
Jim sweeper.
16:50
You got to do it like Dick Van Djk in in
16:52
uh Mary Poppins. Like do that voice.
16:54
I never seen Mary Poppins.
16:56
No. Can I go now? Come to sweep the
16:58
chimney. I have.
16:59
That's Australian.
17:00
It's close. I've never seen Mary
17:02
Poppins. You know why? There was too
17:04
much music in the movie.
17:06
Our videos have music in them. Not
17:09
singing music.
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