The Poor Man’s Burnt Ends
Posted on February 3, 2022

When it comes to the Super Bowl, what I like is having plenty of options!
But having loads of options often means spending loads of money… Don’t worry, that’s not the case here! 😜 This recipe is perfect, delicious, easy to share and inexpensive. 🙌
To make it, all you need is to get your hands on one or more chuck roasts (depending on how much you want!) and just live in the moment!
Required Tools:
- Maple wood chunks (if using a charcoal BBQ)
- House of BBQ Experts Competition Injector
- Aluminum foil
Ingredients:
- 1 chuck roast, approximately 3-4 lbs.
- House of BBQ Experts Steakenator Spice Mix and Rub (or another beef dry rub), to tase
- 100ml of House of BBQ Experts Espresso Sauce
- 350ml of House of BBQ Experts Champion Sauce
- Powdered injection to taste or alternatively beef broth, beer and soy sauce to taste
- 2 tbsp. brown sugar
- Butter, to taste
Directions:
- Preheat the BBQ or smoker to anywhere between 225 and 300°F (Personally, I recommend preheating to 275°F).
- As the grill heats up, inject every inch of the roast with the injector. Be sure to inject the meat using a grid pattern.
- Wipe off excess liquid from the beef and cover with Steakenator dry rub (or another beef dry rub).
- Place the meat on the grill in the indirect cooking zone and let it cook until it reaches an internal temperature of 170°F. (This step will take an average of 3 to 5 hours, depending on the size of the roast and the type of BBQ used).
- Once it reaches 170°F, remove the meat from the grill/smoker and coat it with brown sugar. Add a few pieces of butter to the meat, then brush with Espresso sauce.
- Wrap the beef in aluminum foil and put it back on the grill. Allow the meat to reach an internal temperature of 195°F.
- Once the chuck roast has reached the desired temperature, take it off the grill and let it rest for 20 to 30 minutes.
- Meanwhile, pour the Champion sauce into an aluminum pan and mix with the juices that have collected in the foil.
- Use a knife to slice the meat into cubes about 1 to 2 inches wide and add to the aluminum pan. Cover the container with aluminum foil.
- Place the container on the grill (still between 225 and 300°F) and allow the sauce to heat up and adhere to the beef cubes.
- When the meat cubes are tender enough, i.e., when they reach an internal temperature between 198 and 202°F (after cooking for no more than 45 minutes), take them off the grill/smoker and set aside. (The important thing is that the beef cubes are “spongy”).
- Serve and enjoy while watching the game!
Happy grilling!