Yes you can make burnt ends in the oven
So not everyone has a backyard, a fancy smoker or can afford to eat out. This is the importance of Cooking with a Veteran. To show my veteran friends, and really anyone who watches the show, other ways to make great meals.
Today I bring you oven burnt ends.
- 3 lbs. Chuck Roast
- 1/2 cup dry rub (I am making my own)
- 1/4 cup BBQ Sauce (my homemade sauce)
- 1/4 cup broth from burnt ends
- 1/8 cup Bourbon (I am using @jessejamesspirits)
- 2 tsp. hot sauce (I am using Firelli from Italy)
Brisket can be a little more expensive so for this I am using a Châtel Farms Chuck which is a good cut of meat I got from TN Meat Co.
- Hungarian paprika
- Pepper flakes
- Pink sea salt
- Coffee grind
- Fine dried orange flakes
- Fine crushed pepper flakes
- Garlic powder
- Ginger powder
- Cayenne pepper ￼
I rub it on the Chuck and place in the fridge for 2 hours.
Place the Chuck in my Smithey Ironware Company No 12 pan and put into a 250 degree oven for 2 hours. Rotating every 30 min so as not to burn it.
Remove the Châtel Farms Chuck (I got at TN Meat Co) from the oven and slice into 1 inch pieces.
Pour the liquid into a bowl adding BBQ sauce, I am using my homemade sauce. Add Jesse James Spirits bourbon, and a dash of hot sauce (I am using Firelli Hot Sauce from Italy)
Toss in your meat and mix well. Place back in Smithey Ironware Company No 12 and put back in oven at 375 degree for 40 min to 1 hour or until the edges are crisp and the inside tender.
#stillserving #homemadesauce #veteranchef #veteranowned #cookingwithlove #burntends #chuckroast