Recipes — Beef Burnt Ends

This recipe is right up your alley if you enjoy pork burnt ends. Chuck roast burnt ends come out delicious with a crunch on the outside and tender, juicy meat within. You must set aside some time for this recipe, but the results are well worth it. Ingredients: Chuck roast, cut in 3”x3” cubes Frank’s Red Hot Sauce Cuso’s Gravel Seasoning Cuso’s Spicy Garlic Buffalo Seasoning 2 sticks butter ½ jar pickled jalapenos (with juice) 1 can light beer ¼ cup honey ½ cup barbecue sauce (your choice) Green onions (garnish) Instructions Preheat the smoker to 275F. Coat the cubes...

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...

My beef burnt ends recipe creates an incredible bite-sized appetizer. It’s sticky, sweet, savory, and sumptuous. While you can use any type of beef for this dish, I use traditional brisket. You could get fancy with wagyu burnt ends, or go for a “poor man’s” version of burnt ends with chuck roast, but nearly everywhere you go, brisket is king.  Burnt Ends Background The wonderful world of burnt ends began in the 1970s. Barbecue restaurants in Kansas City were making brisket sandwiches all the time. When chiefs cut the meat, there would be oddly shaped smoked bark-bits left on the cutting...