BBQ BURNT ENDS
Provided by Trisha Yearwood
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
- Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
- For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
- Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
- Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.
ARTHUR BRYANT'S BURNT ENDS
Provided by Food Network
Categories main-dish
Time 11h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Prepare smoker for cooking, heating to 180 to 200 degrees F.
- Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
- Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.
BURNT END MELT SANDWICH
Provided by Food Network
Time 22h45m
Yield 1 sandwich
Number Of Ingredients 29
Steps:
- Preheat a smoker for cooking at 225 degrees F.
- Trim any excess fat from brisket. Sprinkle the brisket liberally with kosher salt. Stir together the black pepper, granulated garlic and 1/4 cup Cajun spice, then sprinkle all over the brisket. Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 195 degrees F, about 12 hours.
- Let the brisket rest and cool completely, preferably overnight.
- Preheat the smoker for cooking at 250 degrees F. Cut the brisket into 1/2-inch cubes. Spread these cubes in an even layer on a sheet tray. Sprinkle with brown sugar, the remaining 1/4 cup Cajun spice and the BBQ Sauce. Mix thoroughly with your hands to ensure every piece is coated. Spread them out in an even layer and put the tray back in the smoker with fresh soaked wood chips to smoke for 2 hours. Remove from smoker.
- Hollow out the ciabatta. Add Mac and Cheese, some brisket burnt ends, green pear, some Cheddar and BBQ Sauce. Close the sandwich and place on a flattop panini press until cheese melts, about 1 minute. (Save the remaining meat for another use.)
- Combine light brown sugar, ketchup, pineapple juice, molasses, liquid smoke, mustard, salt, black pepper, granulated garlic, Cajun spice and 1 cup water in a stainless steel saucepan. Heat on low heat, stirring constantly and scraping the bottom with a wooden spoon so the sugars do not burn on the bottom of the pan, until it comes to a simmer. Simmer until desired consistency has been achieved, for about 1 hour. Allow to cool completely, then transfer to a clean plastic container or mason jar and store in the fridge.
- Melt butter in a saucepan over medium heat. Add flour to hot melted butter and whisk constantly for 3 minutes. Slowly add milk while continuing to whisk, then continue to cook, whisking, until sauce is thickened and bubbling. Remove from heat and stir in Cheddar, salt, pepper and Cajun spice. Stir until smooth and velvety, then fold in precooked noodles. Return to low heat and stir constantly until noodles are heated through. Serve.
THREE BEAN BURNT END CHILI
Provided by Food Network
Time 8h20m
Yield 40 to 50 servings
Number Of Ingredients 15
Steps:
- Heat a smoker or grill to medium.
- Season fleshy side of the brisket with kosher salt.
- Sear the fleshy side of brisket on the grill, close to the coals for about 10 to 15 minutes. Flip the brisket and lightly sear the fatty side until a red-orange crust is formed. Raise the brisket to a higher level of the grill and continue to cook over indirect heat until fork tender. Transfer the brisket to a cutting board.
- Separate the flat and the point with a sharp butchers knife. Remove the point while still hot and put the point and the flat back on the grill, taking care not to scorch the meat. Continue cooking until most of the fat has rendered or liquefied, about 15 minutes. Remove it from the grill and trim off the fat and any burned portions. The grain in the point runs in several different directions so care needs to be taken when slicing. Slice the meat on an angle, between 3/8 to 1/2-inch thick, until the entire point is sliced. Begin chopping those slices at a 90 degree angle to attain the desired size chunks of the points. Put the chunks into a pan and add about 6 ounces of Woodyard Original Sauce, per pound of meat, then put the pan back on grill. Leave uncovered to allow it to smoke until a glaze is formed on the surface. Remove the pan from the grill and allow meat to rest and set, about 20 to 30 minutes. Ready to add to the Three Bean Chili.
- Put the beef into a large roasting pan and put it on the smoker. Smoke the meat until a firm crust forms, roughly 40 minutes. Remove it from the grill and add it to your favorite skillet over medium heat to begin browning.
- In another large skillet over medium heat add the diced onions. Add the chili powder, cumin, cayenne and paprika. Cook until the mixture is well blended, then add the smoked ground beef. Brown the mixture until fully cooked. Add the black beans, red beans and red kidney beans with diced tomatoes and crushed tomatoes to a large stock pot and mix well. Add the ground beef mixture and stir until combined. Cover and simmer for roughly 1 hour.
- Ready to serve up!
- Serve the chili as a base with the desired amount of burnt ends on top and add your favorite fixin's, such as corn chips, sour cream, jalapenos, red onions and/or shredded cheese.
KANSAS CITY-STYLE BURNT ENDS
Provided by Food Network
Categories main-dish
Time 10h50m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
- Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
- Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.
KANSAS CITY BURNT END SANDWICH
Get your grill and palate ready to taste the ultimate in BBQ with this Kansas City Burnt End Sandwich recipe.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill to medium.
- Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
- Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
- Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
- Serve the BBQ burnt ends on hamburger buns.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 66.1 g, Cholesterol 93.1 mg, Fat 33.6 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 12.8 g, Sodium 1857.6 mg, Sugar 35.2 g
More about "burnt end philly recipes"
PORK BELLY BURNT ENDS - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (1)Calories 1633 per servingCategory Main Course
HOW TO MAKE BURNT ENDS — MELT IN YOUR MOUTH, …
From foodfirefriends.com
Reviews 12Estimated Reading Time 7 mins
KANSAS CITY STYLE "BURNT ENDS" PHILLY CHEESESTEAK RECIPE
From allrecipes.com
5/5 (1)Calories 1582 per servingTotal Time 13 hrs 10 mins
THE ULTIMATE BRISKET BURNT ENDS - VINDULGE
From vindulge.com
BURNT ENDS WITH KANSAS BARBECUE SAUCE RECIPE - GREAT …
From greatbritishchefs.com
KANSAS CITY BURNT ENDS PHILLY CHEESESTEAK RECIPE | LANE'S BBQ
From lanesbbq.com
Category <P>Sandwich</P>Total Time 15 hrs 20 mins
BEST BRISKET BURNT ENDS - HEY GRILL, HEY
From heygrillhey.com
BBQ & GRILLING RECIPES | LANE'S BBQ
From lanesbbq.com
32 | DINERS, DRIVE-INS AND DIVES | FOOD NETWORK
From foodnetwork.com
BURNT END PHILLY | RECIPE | FOOD NETWORK RECIPES, PHILLY FOOD, BURNT …
From pinterest.com
BURNT END PHILLY RECIPE - FOODGURUUSA.COM
From foodguruusa.com
HOW TO MAKE BURNT ENDS - FOOD & WINE
From foodandwine.com
THE BEST BRISKET BURNT ENDS THAT MELT IN YOUR MOUTH
From smokedbbqsource.com
BURNT ENDS: HOMEMADE BEEF BRISKET BURNT ENDS RECIPE
From masterclass.com
WHAT TO SERVE WITH BURNT ENDS (DELICIOUS IDEAS TO MAKE A
From foodsguy.com
PORK BELLY BURNT ENDS - HEY GRILL, HEY
From heygrillhey.com
You'll also love