The Poor Man’s Burnt Ends

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:

1. Preheat the BBQ or smoker to anywhere between 225 and 300°F (Personally, I recommend preheating to 275°F).
2. As the grill heats up, inject every inch of the roast with the injector. Be sure to inject the meat using a grid pattern.
3. Wipe off excess liquid from the beef and cover with Steakenator dry rub (or another beef dry rub).
4. 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).
5. 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.
6. Wrap the beef in aluminum foil and put it back on the grill. Allow the meat to reach an internal temperature of 195°F.
7. Once the chuck roast has reached the desired temperature, take it off the grill and let it rest for 20 to 30 minutes.
8. Meanwhile, pour the Champion sauce into an aluminum pan and mix with the juices that have collected in the foil.
9. 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.
10. 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.
11. 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”).
12. Serve and enjoy while watching the game!

Happy grilling!