Burnt Ends ToTry

From AmazingRibs.com

Make burnt ends

Normally the fact that the two ends [of a roast] are overcooked is no problem because there are usually two folks who want their meat well done. But if everybody wants theirs medium-rare, here’s what you do: Make burnt ends. Take the end cuts off with all their lovely dark brown crust, dunk them in some gravy, and put them back on the grill just like the two ribeye steaks they are. Put them on cut side down, and sear them, but don’t burn them. Then bring them inside and cut them into amazing tasty crunchy cubes, dunk them in the gravy again, and share with everyone. This means you need to order more meat than usual.

Copied from post at SMF by Gary Hibbert

Burnt Ends

For a long time now I’ve been reading posts on burnt ends but they all used the brisket point as a meat source.  Since both Miss Linda and I hate fat and make a point of always trimming it off any meat on our plates, I had absolutely no desire to cook up something like a brisket point and cube it up into bite size chunks of fatty meat.

Lately, however, there have been more and more posts about using different cuts of meats for burnt ends.

As it turned out, I had a piece of uncooked meat (already rubbed and sitting in the fridge) left over after my stuffed loin smoke.  Coincidence?  I think not.

I fired up the MES and filled the AMNPS with pecan.  As soon as the MES was sitting at 235* and the pecan smoking nicely, the meat went into the smoker.

After about 1 ¾ hours the IT was sitting at 140 to 145* (depending on thickness) so, after cranking the MES to maximum temp and refilling the AMNPS with hickory pellets, I pulled it and headed into the kitchen. I cut the meat into chunks (couldn’t really call them cubes) and tossed them with more rub, making sure all sides were coated.  I chose Honey/Garlic BBQ sauce, as that is Miss Linda’s favorite, giving each piece a good coating.  At this point in the proceedings, I felt obligated to perform a quality test.  The meat was unbelievably tender, except for the thinner pieces.  Then it was back out to the smoker.

Since tenderness was no longer an issue and I didn’t really expect much canalization, I decided to just leave the meat in the smoker long enough to really set up the BBQ sauce.  As it turned out, supper wasn’t ready for another 2 hours, so that’s how long the chunks stayed in the MES.  I brought them in when it was time to plate the meat, along with the rice and corn.

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