Burnt Ends and Tips
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
This week Patti and I had family from around the country visit with us. We met our grand kids and son in law for the 1st. time and Kelly, Richard and Chase, our delightful cousins from Texas. Our nephew Elijah and his family were able to come, too. Lots of love, laughs and fun. Kids everywhere…
We put a lot of thought into what to put on the grill. Then I saw Larry Wolfe’s post on “How to Make Burnt Ends” and that was all I needed. Ours was very rich and spicy but the concept is the same. Thanks Larry it was a big hit.
So we barbequed all week long, I know, so what else is new. We wanted to show that there is good BBQ outside of Texas. And in response to that I’ll quote Chase “I’ve never eaten food like this before”. I think we done “real good” and so did they. Patti and I had 3 grills going all day for 3 days.
As a special treat we were given some of Lumberjacks new “Lumber Jill” Italian Blend garlic wood pellets adding a nice smoky garlic flavor to our baked beans. Very nice, you have got to try these.
Burnt Ends and Tips
Pellet Grill Recipe
Prep Time: 10 Minutes
Cook Time: 8 hours
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Lumberjack Italian Blend garlic
Burnt Ends and Tips
Pellet Grill Recipe
Ingredients: Burnt Ends and Tips
- 8 Lb chuck roll
- Pete’s Firehouse Santa Maria seasoning
- 1 Lb. bacon, chopped
- 2 cups Grandville’s Gourmet Cajun BBQ Jam
- 1 cup Garlic Wine Vinegar
- 2 large sweet onions
- ¼ cup crushed garlic
Cut in Half and Season
Directions: Burnt Ends and Tips
We had an 8 pound chuck roll that I cut into two 4 pound chuck roasts. (Just cut it in half so it will cook faster.) Apply a heavy coat of Pete’s Firehouse Seasoning for a good thick bark and put them on the grill. I smoked these guys at 225 degrees (107c) for 6 hours until I had an internal temp of 160 degrees (72c). Then, pull the meat and wrap it in foil returning it to the grill. Smoke for about another hour looking for an internal temp of 200 degrees (93c), pull and let rest.
After the meat cools pour all the juices into a large foil pan and cut the meat into bite size chunks and add to the foil pan. Cook bacon, onions and garlic until soft, adding vinegar and bbq sauce mixing well. Pour your sauce mixture into the pan with the meat and mix well. Cover with foil and put it back onto the grill at 300 degrees (149c) stirring occasionally until hot, about an hour.
On The Green Mountain using the Meat Probe With The Remote
Love My Pig Tail
Wrap @ 160 Degrees (72c)
Burnt Ends and Tips
Pellet Grill Recipe
Look at that Smoke Ring
Cube and Add Sauce
Cooking Directions: Green Mountain Wood Pellet Grill/Smoker
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place your pan directly onto the grill and just let it hang out in the smoke and get happy for about 6 hours. You are looking for an internal temp of 160 degrees (72c). Then pull the meat and wrap in foil and returning it to the grill. Smoke for about another hour looking for an internal temp of 200 degrees (93c), pull and let rest until cool enough to handle.
After the meat cools pour all the juices into a large foil pan and cut the meat up into bite size chunks and add to the foil pan. Cook bacon, onions and garlic until soft, adding vinegar and bbq sauce mixing well. Pour your sauce mixture into the pan with the meat and mix well. Cover with foil and put it back onto the grill at 300 degrees (149c) stirring occasionally until hot about an hour. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Burnt Ends and Tips
Pellet Grill Recipe
Let’s Eat!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Pete’s Firehouse BBQ Rubs
http://www.petesfirehousebbq.com
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Jaccard Corporation
http://www.jaccard.com/
