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South of the Border Burnt Ends and Tips Video

This is one of our first videos done with our old camera. Almost embarrassing compared to our videos now. But it does get the message across…

Our South of the Border Burnt Ends and Tips were a bit zippy. I nailed it! These were like a ZIPPY meat candy. Note: Ken’s idea of zippy is a true tongue scorcher. Depending on your heat level you may want to tone these down. Patti and Rat (our little dog) couldn’t eat them. For me, off the hook and jam packed with all the flavors of the southwest and big beef. These are very spicy so cook to your taste. Patti had hers with sour cream and a side of mild chicken legs.

South of the Border Burnt Ends and Tips Video
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 2 hours @ 350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Ranchers Mesquite

South of the Border Burnt Ends and Tips Video
A Wood Pellet Grill Recipe

Ingredients: South of the Border Burnt Ends and Tips

• Cubed cooked brisket
GMG “ South of the Border” dry rub, to taste
• Red pepper flakes, to taste
• Chipotle chili powder, to taste
• 4 cups Grandville’s Gourmet Extra Spicy BBQ Jam
• 2 cup low sodium beef broth
• 1 cup Garlic Wine Vinegar

http://datenightdoins.com

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