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. All with a “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, 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…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

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

Prep Time: 15 minutes
Cook Time: 2 hours @ 350* (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets:

BBQPelletsOnline

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A Well Made Grill Brush from BBQ-Aid, This one will last for years!!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and making it easier to create smoke blends to your liking.

South of the Border Burnt Ends and Tips
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

Directions: Brisket

See “Big Ol’ Brisket” recipe on how to do a brisket.
https://datenightdoins.com/big-ol-brisket/

Directions: South of the Border Burnt Ends and Tips

Cut the brisket into 2 inch size chunks. Add the cubed brisket into a sprayed 13×9 cooking pan with a generous coating of your dry seasoning. In a mixing bowl add vinegar, broth and Grandville’s BBQ Jam, mixing well. Pour your sauce mixture into the pan over the meat. Put it onto the grill at 350* (177c) stirring occasionally until hot, about 2 hours. It will be done when you can’t stand the wonderful smell any longer. Keeping in mind that the brisket is already cooked and you are just blending the liquids and grilling until it caramelizes.

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

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

 

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

 

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

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

Cut the brisket into 2 inch size chunks. Add the cubed brisket into a sprayed 13×9 cooking pan with a generous coating of your dry seasoning. In a mixing bowl add vinegar, broth and Grandville’s BBQ Jam, mixing well. Pour your sauce mixture into the pan over the meat.

Preheat the Grill Grates to 350* (177c) and light your Wedgie. Place everything directly onto the grill and just let it hang out in the smoke and get happy stirring occasionally until hot about 2 hours or so. You are looking for the sauce and juices to blend and caramelize with the meat. It will be done when you can’t stand the wonderful smell any longer. Keeping in mind that the brisket is already cooked and you are just blending the seasoning and grilling it until it caramelizes.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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

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.

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

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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 do our recipes on any grill, even 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 and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
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