Burnt Ends

Burnt Ends

Use from point of finished with smoking chuck forward for making burnt ends from leftovers

Ingredients

    3 pound chuck roast
    1/2 cup BBQ sauce your favorite brand/recipe
    1/4 cup brown sugar
    2 Tablespoons brown sugar

Simple Beef Rub

    1 Tablespoon coarse Kosher salt
    1 Tablespoon coarse ground black pepper
    1 Tablespoon garlic powder

Instructions

    Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
   
    In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.
   
    Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
   
    Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour).
   
    Remove the wrapped roast from the grill and allow to rest for 15-20 minutes.
   
    Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
   
    Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
   
    Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce.
   
    Stir gently and return to the grill for just a few more minutes until everything is well incorporated.
   
    Serve hot as a main course or on white bread/buns with pickles and white onions.

slow cooker beef brocolli

Ingredients

• 1½ lb. boneless, beef chuck roast, sliced into thin strips
• 1 cup beef consumme or beef broth
• ½ cup low sodium soy sauce
• ⅓ cup dark brown sugar
• 1 tbsp. sesame oil
• 3 garlic cloves minced
• 2 tbsp cornstarch
• Frozen Broccoli Florets, about 3 cups (I used one 14 oz bag)
• White or brown rice, cooked

Instructions

1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don't want to cook the beef too long or it will start to shred.
4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. I added the broccoli in at this point so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don't want to add the broccoli until the very end or it will be mushy.
5. Serve over white rice.