Poor Man’s Burnt Ends | BBQ EXPERTS
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Poor Man’s Burnt Ends, Poor Man’s Burnt Ends

Poor Man’s Burnt Ends

When I made my first brisket, I was excited that my girlfriend can taste to the final result. My ambition was nourished by the hope that she would say to me: “Take care of the baby and the smoker and make me brisket every day. I will work and pay the house.”

 

What a disappointment I experienced when she tasted this meat of the gods, smoke to perfection, juicy and delectable to which I had added all my love and my time! After two bites, she looked me straight in the eye and said: “Well, it tastes beef! “

 

I wake up again at night, startling and screaming in terror.

 

Fortunately, I saved my burnt end on my brisket that I had finished in BBQ sauce, beef broth and even more love. Burnt ends that have ripped out more emotions than the brisket itself.

 

My dog’s dead (the expression that indicates a disappointment, do not worry, my dog ​​is still healthy), I will not have the opportunity to live of brisket and fresh water and frankly make brisket just for burnt ends causes a lot of meat loss.

 

While on Facebook, I saw the Poor Man’s Burnt Ends. What a good idea! Cheat on a brisket.

 

For this blog post, I would say that cheating at school is bad, but cheating on meat do not hurt anyone.

 

So if you’re a fan of burnt ends, the quickest and cheapest solution is in the beef blade roast.

 

The advantage of beef blade roast is that it is slightly cheaper than the brisket, it is bought in smaller quantities and it forgives a lot more during cooking.

 

A plus point for some, it accompanied very well with loaded baked potatoes.

 

Are you mouthwatering? Good. Here is my recipe.



Have a good BBQ and enjoy!

 

Poor Man’s Burnt Ends featuring Smoked Loaded Baked Potato

 

  1. 2 kg. of beef chuck roast
  2. 2 cups of beef broth (the concentrated beef broth also works)
  3. 1/4 cup Oakridge Black Ops spice mix
  4. 3 tablespoon of Oakridge Game Changer spice mix
  5. 1 cup Blues Hog Smokey Mountain Sauce
  6. 1/2 cups of brown sugar
  7. 4 tablespoons of duck fat
  8. 4 potatoes of the same size
  9. 2 tablespoons of BBQ Quebec California spice mix
  10. 3 tablespoons of canola oil
  11. Butter to taste
  12. 1 to 2 branches of green onions
  13. 1/2 cup of grated mozzarella cheese (take the cheese of your choice, we are in a free country)
  14. 8 to 10 slices of bacon

 

This recipe can be made on every BBQ. For an optimal result, make this recipe in a smoker.

 

Step 1: Meat preparation, injection and dry marinade

 

In a saucepan, cook 1 cup of beef broth over low heat. When the broth is hot and starts to lightly smoke (do not boil), incorporate Oakridge Game Changer spice mix and mix with a whisk. When the mixture is homogeneous, remove from heat and reserve cold.

 

As the preparation for the injection cools down, you can thin the fat parts that are too big. You will see that some pieces of fat are hard at touch so they will not melt in the meat and have a less ragouting texture.

 

When the injection mix is ​​ready, take a meat injection syringe (BBQ Québec Injector) and place your beef chuck roast in a bowl or aluminum pan that can collect the liquids. You can inject your piece of meat by squaring it with each inch.

 

Remove the piece of meat from its container and coat with Oakridge’s Black Ops spice mix. You can put the piece of meat back in the fridge before turn on the BBQ.

 

Step 2: Cooking the chuck beef roast

 

Preheat the BBQ to 325 °F. Place the beef chuck roast in indirect cooking until the meat reaches an internal temperature of 165 °F.

 

Place your piece of meat in foil, add brown sugar and duck fat. Close your aluminum foil hermetically. To avoid unnecessary damage, I double my aluminum foil so as not to tear it.

 

Put back the piece of meat on the BBQ for indirect cooking, until it reaches 200 °F internal.

 

Step 2,5: Smoked Loaded Baked Potato preparation and cooking

 

In a bowl, place the 4 washed potatoes. Coat with canola oil and BBQ Quebec California spice mix. All you have to do is stitch them on Steven Raichlen’s Potato Grilling Rack.

 

Place them in the BBQ in indirect cooking. Place the potatoes next to the roast so that they are closer to the heat source than the meat. This part should be done when the meat is put back on the barbecue, wrapped in aluminum.

 

Then cook your bacon in indirect cooking until it is cooked without being too dry. Cut it into small pieces and keep cool.

 

The potatoes are ready when the skin begins to shrivel and are soft to the touch. If the potatoes are ready before the meat, it doesn’t matter, set aside.

 

Step 3: End of cooking and a touch of love

 

When the roast reaches an internal temperature of 200 °F, remove from the BBQ and let rest for 15 to 30 minutes (You are in a hurry? No one will blame you for not resting the meat in this recipe).

 

While the meat cools down, in a pan, heat the beef broth and Blues Hog Smokey Mountain sauce over low heat.

 

Remove the meat from the aluminum foil while keeping the meat juice in it and pour it into the mixture of sauce and beef broth.

 

Cut the meat into large cubes and place in the BBQ sauce mixture. Mix gently so that the cubes are well covered with sauce. Remove from heat and reserve.

 

Step 3,5: Potatoes need love too

 

The potatoes cooked on the potato grilling rack have a very practical incision. Squeeze the potato in your hand until this opening becomes a nice trim space.

 

Garnish the potato with butter and sliced ​​bacon. Place on baking sheet and cover generously with mozzarella cheese. I said generously. Come on, put in a little more.

 

Make gratin in a hot BBQ or in the oven.



All you have to do is garnish with chopped green onions.



Have a good BBQ and enjoy!

 

Written by Tony Bélanger