Burnt Ends

Description:

This dish can trace its origins back to Kansas City, Missouri, where it was first popularized in Arthur Bryant’s Barbecue. This restaurant is named after its owner, who ran this barbecue establishment from 1946 -1982. Burnt ends were typically a byproduct of smoking brisket that were thrown away by barbecue restaurants, but Arthur Bryant was the first to have the idea of handing out free brunt ends to customers while they waited for their food. After time, burnt ends became a popular menu item and are now a popular barbecue dish throughout the US. While burnt ends are traditionally made with brisket, they can also be made with pork belly or beef chuck roast.

Ingredients:

• 1 end piece section from a brisket roast or a 5 lb. chuck roast (2.25 kilos)

BBQ Rub

1/2 cup brown sugar (90 g)

• 3 tbsp smoked paprika (51 g)

• 2 tsp onion powder (12 g)

• 2 tsp garlic powder (12 g)

• 2 tbsp salt (34 g)

• 1 tsp pepper (6 g)

• 1 tsp chile powder (6 g)

• 1/2 tsp cayenne (3 g)

Sauce

• 1 cup ketchup (240 g)

• 2 tbsp molasses (40 g)

• 2 tbsp brown sugar (25 g)

• 1 tbsp yellow mustard (17 g)

• 1 tbsp apple cider vinegar (15 ml)

• 1 tsp garlic powder (6 g)

• 1 tsp onion powder (6 g)

• 1 tsp worcestershire sauce (5 ml)

• 1/2 tsp chile powder (3 g)

• 1/4 tsp cayenne (1.5 g)

• Salt & pepper

Preparation:

Combine the spice rub ingredients in a bowl. Evenly coat the outside of the meat with the rub and allow to sit for at least one hour, until the outside of the meat is wet again. Place on a baking sheet fitted with a wire rack. Smoke in a smoker or bake in the oven at 225 degrees (107 C) for 5-6 hours, or until the internal temperature reaches 170 degrees (77 C).Remove from oven, and let the meat rest for 2 hours.

Combine all sauce ingredients in a bowl. Then cut the meat into 1-inch cubes and place in a baking dish. Toss with a dusting of the spice rub, just enough to lightly coat the meat. Then, add a few spoonfuls of the BBQ and toss with the meat to coat it lightly. Then bake or smoke the burnt ends at 250 degrees (120 C) for about 1 hour. Enjoy with a dish of BBQ sauce on the side.

Notes:

• Using a chuck roast for this recipe is technically what they call “poor man’s burnt ends” since it is traditional to use an end cut from a full brisket roast.

• Serve this dish alongside the usual barbecue sides such as baked beans, collard greens, mac & cheese and cornbread.