Oooohhhhhhoohhho! soo Good!
Man !
Moist and smokey deliciousness.
St Louis, Missouri style BBQ Beef Burnt ends is made from Brisket. I never knew they were a thing but we loved them. and that Sauce…one Restaurant, Hendricks, in St Charles nailed it… for us anyway. Now I know there are a ton of “right” Sauces out there Right? but for me, its da Bomb.
I have had their BBQ Beef Burnt Ends on my mind… but Brisket isnt cheap these days, and I saw that there is something called Poor Boy Burnt Ends so that is what I did. I knew I could make a Sauce that tasted similar to what we had at the restaurant, but wanted Both the Meat and the Sauce to Be right. So, this is not traditional BBQ Sauce but it sure Tastes like it is!
You will need a Smoke Gun for this, or an Indoor Smoker, or BBQ Smoker Box. You will also need an Air fryer, or the Broiler to finish these off.
I only used 1/2 the Roast for the Burnt Tips but you can easily double the entire Recipe except for the Liquid.
Here is what I did:
First off, if you want to double the Meat Recipe then do not double the liquid in the Pot. The Meat will make more.
Burnt Ends Bbq (poor man style)
IP Duo Crisp plus Air fryer This Recipe works in the 6 q IP. For the 6 q IP. Use 1 c beer and 1/4 c water For the 8 qt . Use 1 c of the Stout Beer and 1/4 c Water
INGREDIENTS: *see below for the Sauce recipe and Ingredients. 1 1/2 lbs Chuck Roast cut up in 1 x 2” chunks
3/4 c deflated Guinness ex Stout (1 c for an 8 q)
1/4 tsp Smoke flavor
1/4 c water
1 Tbsp my Rub (see the link on the Website in General for RUB DIY)
2 Tbsp Bacon grease to sear meat in
RUB recipe
https://www.homemakergeek.com/rub-diy/RUB ..DiY
Rub the Meat well with the Rub mix.
Add the Bacon Grease to a Cast Iron skillet preheated to Med Hi.
Sear the Meat for about 7-8 min per side on Med Hi. Nice and Brown.
Add Stout and Liquid Smoke to the IP
Add the seared chunks of Meat directly into the Pot.
Deglaze the pan with about 1/4 c water and reduce the liquid in the pan and add that sauce to the pot as well.
Turn the pressure cook time to 17 min High pressure and allow 15 min NPR. Even if the pin drops.
Make the Sauce
Sauce:
In a smaller Bowl Add
1/2 Tbsp Soy Sauce (tamari)
2-3 Tbsp Mae Ploy Sweet Chili Sauce
2 1/2 Tbsp Worchestershire
1/4 c Schriracha Catsup
Mix all ingredients together and taste it to see if you want to add more of one thing or another.
Smoke Gun
Oak and Pecan shavings
When the NPR time is finished, open the lid and strain and remove the Meat to a stainless steel cake pan, or container that will fit into the Instant pots stainless liner pot or a bowl. Pour the liquid into another bowl so you can use the pot without washing it out. Skim off the fat.
You are Gonna use the Smoke Gun . Follow directions to smoke infuse the meat.
It takes about 5 min.
Meanwhile if you want your BBQ Sauce to have another Depth of flavor, you can return to the liquid that was in the Pot. Use a small to med sauce pan turned to med hi, Reduce the liquid until it is less than half of what it was. Mix that in the sauce pan (or some of it) with the Sauce that you have already made. You may want to reduce the new mixture just a little more. taste it and see.
Add about 1-2 Tbsp BBQ sauce to the Meat and mix it gently, just coat the pieces.
Air fry at 400° for 5 min. Check to see if you are happy with it or if it needs a little more time.
I served it with
Mac salad with Ham and
Coleslaw
