It’s no secret that I love the Buffalo Bills and enjoy cooking for them. This Chuck Roast Burnt Ends recipe is one I prepared for them. Obviously, you won’t need the amount of meat you see in the video (unless you have a big family reunion), so I’ve trimmed the “fat,” so to speak on this great tailgating and party food.
Burnt ends, be they pork or even salmon (yes, really!), there is something about burnt ends that makes them a treat. If you want a bit of savory mixed with sweet, a little char, and a little caramelization, burnt ends offer it all in one bite.
This recipe uses chuck roast, but you can use other types of beef if you wish, like brisket. Just remember that patience is the key to success. The slow smoking on the burnt ends makes the magic. Have leftovers (maybe)? Make sandwiches.
Chuck Roast Burnt Ends Ingredients
- Chuck Steak (½ pound per person for main dish portions)
- Teriyaki sauce
- Cuso’s Dirt® BBQ Rub
- Barbecue sauce
- Beer (Pilsner works)
- Green onions (garnish)
- Preheat your smoker to 225F. Try a blend of apple and cherry wood.
- Using a meat mallet, tenderize your chuck roast (take out your frustrations!).
- Cut it into chunks for smoking using a Chef’s Knife or Cleaver.
- Coat them with teriyaki sauce and Cuso’s Dirt® BBQ Rub.
- Place the pieces in the smoker until it reaches 160 degrees F in the thickest part.
- Rest the meat for 15 minutes.
- Now, make cubes of meat using your Chef’s knife. Slice against the grain, looking for just over 1” square.
- Place the cubes in a disposable aluminum pan.
- Toss the cubes with chunks of butter, your favorite barbecue sauce, and beer.
- Now put them back in the smoker, braising them for 2 hours. At the end of the first hour, give them a stir for evenness.
Tip: You can make one or more dipping sauces to have ready for the burnt ends. Ideas include soy with ginger, apricot mustard, roasted garlic, and curry.
If you plan to make a big batch so you can cook once and eat three times, the best way to store burnt ends is in a freezer. You’ll need air-tight, freezer-safe containers. Fill them each with enough for planned meals. The shelf life is three to four months.
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