If you love barbecue, you probably love burnt ends too and would eat it every weekend if you could. The thing is, you're also likely to know how expensive it would be to buy all of those cuts of pork belly or beef brisket. Oh, how nice it must be to be as rich as Jeff Bezos. Then again, that shouldn't stop you from doing what you love every weekend. Instead, us avid-barbecuers, and other cooks alike, will adapt and conquer. That's why we're sharing these two recipes with you that have affordable ingredients, so that you can eat to your wallets content.
Chuck Roast Burnt Ends
Ingredients:
- 3 lb. chuck roast, a.k.a. shoulder steak
- 4 Tbsps. yellow mustard
- 3 Tbsps. hot sauce (your favourite brand)
- 4 Tbsps. BK BBQ Old Skool Seasoning
- 4 Tbsps. BK BBQ Pirate Blend
- *See note in directions*
- ¼ Cup brown sugar + 2 Tbsps. brown sugar
- ½ Stick of unsalted butter into even pieces
- 2 Tbsps. Chandler Honey – Lemon Ginger
- ½ Lillie's Q Smokey Sauce
- Griller's Gold Competition Blend
Directions:
STEP 1: Fill your smoker with some Griller's Gold Competition Blend and get your smoker up to 275°F for your cook.
STEP 2: In a small bowl, combine your yellow mustard and hot sauce.
STEP 3: Apply the mustard all over your chuck roast and then apply the BK BBQ Old Skool Seasoning and BK BBQ Pirate Blend to your chuck roast to all sides. Don't be shy - slather and pat all that sauce and rub into the meat.
Note: The BK BBQ Pirate Blend is a steak spice that can be a tad too course for this recipe. You can grind it down to make it a little finer.
STEP 4: Next, place the seasoned roast on your smoker and let it smoke until the internal temperature is at 165°F. Go ahead and crack a cold one because this could take up to five hours. By the end of the cook, you should have a fairly dark bark on the surfaces of the chuck roast, which is what us barbecuers call the meat candy.
STEP 5: Once you've done that, wrap that baby up in some pink butcher paper and place it back on the smoker until the internal temperature hits 195°F, which could take another 45 to 60 minutes.
STEP 7: After it's done cooking, unwrap the chuck roast and refuse the urge to take a bite while you let it rest away from the grill for 20 minutes.
STEP 8: Did you wait the full 20 minutes before testing it out?... It's ok, we couldn't resist either. One bite didn't hurt right? Cut the meat into one inch cubes and place them into a foil baking pan.
STEP 9: Once they're in the pan, sprinkle the ¼ cup of brown sugar all over the cubes, then add the Chandler Honey – Lemon Ginger and Lillie's Q Smokey Sauce.
STEP 10: Toss and mix everything so that all sides of the cubes are covered. Next, top that delicious concoction with butter, placing the pieces of butter evenly across the pan.
STEP 11: Place the whole pan into the smoker and cook for an additional 1 ½ hours to 2 hours or until sauce is bubbly and cubes are almost falling apart, that's how you know it'll be real tender.
STEP 12: Once it's all done cooking, remove it from the smoker and let it sit for five minutes. You can also use this time to very gently mix everything up so that all the pieces of meat are nice and covered with your sauces and rubs.
You can serve this as a main course or take it up a notch by getting a few buns, pickles, and/or onions and serving it as a burger. You can take it even higher by using it to create Bánh Mì (a classic Vietnamese submarine sandwich) - and if you don't know what that is, we recommend you check out our June Recipe of the Month, the Smoked Pork Belly Bánh Mì.
Bologna Chub Burnt Ends
Ingredients:
- ½ Bologna Chub
- ¼ Cup brown sugar
- 3 Tbsps. yellow mustard
- ½ Stick of unsalted butter into even pieces
- Suckle Buster Sugar Daddy BBQ RUB
- 2 Tbsps. Chandler Honey – Lemon Ginger
- ½ Cup Kansas City’s Cow Town BBQ Sauce
Directions:
STEP 1: Again, fill your smoker with some Griller's Gold Competition Blend and get your smoker up to 250°F for your cook.
STEP 2: Cut that delicious bologna into 1/2“ cubes.
STEP 3: Coat the cubes with a mixture of brown sugar and mustard. Next apply the Suckle Buster Sugar Daddy BBQ Rub and mix it all up until the bologna is fully coated.
STEP 4: Place the cubes on a cooking rack while making sure they are separated.
STEP 5: Smoke the cubes for about 45 to 60 minutes, or until a darkened bark is formed.
STEP 6: Take the cubes off the smoker and place the bologna into a foil pan. Add your barbecue sauce, Chandler Honey – Lemon Ginger, butter, and any excess rub that was left over from the first round of seasoning.
STEP 7: Next, place the foil pan with your blocks of beauty on the smoker for about 30 minutes. Be cautious of not overcooking - you can check their doneness with a toothpick. If a toothpick can be poked through with ease, cubes of deliciousness they are ready.
There you have it. The Poor Man's Burnt Ends. We bet not even Jeff Bezos knows how to make these - seems like money can't get you everything.
Like smoking? Here are some recommendations to try:
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
