Bbq Burnt Ends Food

KANSAS CITY-STYLE BURNT ENDS

Kansas City-Style Burnt Ends image

Provided by Food Network

Time 10h50m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

1 cup brown sugar
1 cup granulated sugar
1/2 cup salt
1/3 cup chili powder
1/4 cup paprika
6 tablespoons black pepper
3 tablespoons ground cumin
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon cayenne pepper
One 10- to 12-pound whole, packer trim beef brisket

Steps:

Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

BBQ HOT DOG BURNT ENDS

BBQ Hot Dog Burnt Ends image

I had to add steak seasoning in the ingredients. The original recipe calls for BBQ rub or Hey Grill Hey Signature Sweet Rub. Food.com didn't recognize that ingredient. This is such a fun recipe. RECIPE COURTESY OF SUSIE BULLOCH

Provided by Linajjac

Categories For Large Groups

Time 1h35m

Yield 1 Pan, 16 serving(s)

Number Of Ingredients 6

Ingredients

16 hot dogs
2 tablespoons yellow mustard
4 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/2 cup barbecue sauce
2 tablespoons steak seasoning

Steps:

Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.
Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.
*Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!

Nutrition Facts : Calories 200, Fat 16.3, SaturatedFat 7.1, Cholesterol 31.5, Sodium 601.8, Carbohydrate 8.1, Fiber 0.1, Sugar 6.9, Protein 5.2

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