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Receta Poor Man’s Burnt Ends and Tips
by Patti Fisher

Poor Man’s Burnt Ends and Tips

Our “Poor Man’s” Burnt Ends are “Off The Hook”! The burnt ends are meat candy. Burnt Ends are normally made from Brisket and that can be very expensive. But, as Larry Wolfe showed us you can use chuck roast. Patti got me an 8 pound Chuckie for around $21. That’s a lot of good meat for the smoker.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Here is the recipe to smoke the roast;
Poor Man’s Burnt Ends and Tips

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • Cubed smoked chuck roast
  • 2 cups Grandville’s Gourmet Cajun BBQ Jam or your favorite BBQ sauce
  • 2 cups reserved juice from the roast, or beef broth
  • ½ cup Garlic Wine Vinegar

Direcciones

  1. Cut the chuck roast into bite size chunks. Add the vinegar, broth/juice and Bbq Jam mixing well. Pour your sauce mixture into the pan with the meat and mix well. Put it onto the grill at 300 degrees (149c) stirring occasionally until hot, about 2 hours. It will be done when you can’t stand the wonderful smell any longer and the sauce has carmelized. Keeping in mind that the roast is already cooked and you are just blending the liquids and grilling until it caramelizes nicely.
  2. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
  3. Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
  4. So after the grill comes up to temp and burns clean turn it back down to 300 degrees (149c). Place everything directly onto the grill and just let it hang out in the smoke and get happy stirring occasionally until hot about 2 hours or so. You are looking for the sauce and juices to blend and caramelize with the meat. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
  5. We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
  6. The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But, sometimes it does rain.
  7. Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….