KANSAS CITY BURNT END SANDWICH
Get your grill and palate ready to taste the ultimate in BBQ with this Kansas City Burnt End Sandwich recipe.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill to medium.
- Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
- Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
- Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
- Serve the BBQ burnt ends on hamburger buns.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 66.1 g, Cholesterol 93.1 mg, Fat 33.6 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 12.8 g, Sodium 1857.6 mg, Sugar 35.2 g
BURNT END MELT SANDWICH
Provided by Food Network
Time 22h45m
Yield 1 sandwich
Number Of Ingredients 29
Steps:
- Preheat a smoker for cooking at 225 degrees F.
- Trim any excess fat from brisket. Sprinkle the brisket liberally with kosher salt. Stir together the black pepper, granulated garlic and 1/4 cup Cajun spice, then sprinkle all over the brisket. Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 195 degrees F, about 12 hours.
- Let the brisket rest and cool completely, preferably overnight.
- Preheat the smoker for cooking at 250 degrees F. Cut the brisket into 1/2-inch cubes. Spread these cubes in an even layer on a sheet tray. Sprinkle with brown sugar, the remaining 1/4 cup Cajun spice and the BBQ Sauce. Mix thoroughly with your hands to ensure every piece is coated. Spread them out in an even layer and put the tray back in the smoker with fresh soaked wood chips to smoke for 2 hours. Remove from smoker.
- Hollow out the ciabatta. Add Mac and Cheese, some brisket burnt ends, green pear, some Cheddar and BBQ Sauce. Close the sandwich and place on a flattop panini press until cheese melts, about 1 minute. (Save the remaining meat for another use.)
- Combine light brown sugar, ketchup, pineapple juice, molasses, liquid smoke, mustard, salt, black pepper, granulated garlic, Cajun spice and 1 cup water in a stainless steel saucepan. Heat on low heat, stirring constantly and scraping the bottom with a wooden spoon so the sugars do not burn on the bottom of the pan, until it comes to a simmer. Simmer until desired consistency has been achieved, for about 1 hour. Allow to cool completely, then transfer to a clean plastic container or mason jar and store in the fridge.
- Melt butter in a saucepan over medium heat. Add flour to hot melted butter and whisk constantly for 3 minutes. Slowly add milk while continuing to whisk, then continue to cook, whisking, until sauce is thickened and bubbling. Remove from heat and stir in Cheddar, salt, pepper and Cajun spice. Stir until smooth and velvety, then fold in precooked noodles. Return to low heat and stir constantly until noodles are heated through. Serve.
KANSAS CITY STYLE BARBECUED BURNT ENDS RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Brisket and rub: Dissolve 2 cups salt and granulated sugar in 4 quarts cold water in large container. Slice brisket with grain into 1 1/2-inch-thick strips. Add brisket strips to brine, cover, and refrigerate for 2 hours. Remove brisket from brine and pat dry with paper towels. Combine brown sugar, pepper, and remaining 1 tablespoon salt in bowl. Season brisket all over with rub. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using 2 large pieces of heavy-duty aluminum foil, wrap soaked chips in 2 foil packets and cut several vent holes in tops. For charcoal grill: Open bottom vent halfway and place disposable pan filled with 2 quarts water on 1 side of grill, with long side of pan facing center of grill. Arrange 3 quarts unlit charcoal briquettes on opposite side of grill and place 1 wood chip packet on coals. Light large chimney starter halfway filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over unlit coals and wood chip packet. Place remaining wood chip packet on lit coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. For gas grill: Add 1/2 cup ice cubes to 1 wood chip packet. Remove cooking grate and place both wood chip packets directly on primary burner; place disposable pans each filled with 2 cups water directly on secondary burner(s). Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 275 to 300°F.) Clean and oil cooking grate. Arrange brisket on cooler side of grill as far from heat source as possible. Cover (positioning lid vent over brisket for charcoal) and cook without opening for 3 hours. Adjust oven rack to middle position and heat oven to 275 degrees. Remove brisket from grill and transfer to rimmed baking sheet. Cover sheet tightly with foil. Roast until fork slips easily in and out of meat and meat registers about 210 degrees, about 2 hours. Remove from oven, leave covered, and let rest for 1 hour. Remove foil, transfer brisket to carving board, and pour accumulated juices into fat separator. For the barbecue sauce: Combine ketchup, sugar, vinegar, Worcestershire, granulated garlic, cayenne, and 1/2 cup defatted brisket juices in medium saucepan. Bring to simmer over medium heat and cook until slightly thickened, about 5 minutes. Cut brisket strips crosswise into 1- to 2-inch chunks. Combine brisket chunks and barbecue sauce in large bowl and toss to combine. Serve. Notes: Look for a brisket with a significant fat cap. This recipe takes about 8 hours to prepare. The meat can be brined ahead of time, transferred to a zipper-lock bag, and refrigerated for up to a day. If you don't have 1/2 cup of juices from the rested brisket, supplement with beef broth. Cut Brisket into Strips Slicing a flat-cut brisket into 1 1/2-inch strips creates more surface area to facilitate brining, browning, and smoke absorption. We cube it just before serving. Go with grain: Cut the brisket into strips before brining.
KANSAS CITY-STYLE BURNT ENDS
Provided by Food Network
Categories main-dish
Time 10h50m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
- Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
- Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.
KANSAS CITY BURNT END SANDWICH
Get your grill and palate ready to taste the ultimate in BBQ with this Kansas City Burnt End Sandwich recipe.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill to medium.
- Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
- Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
- Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
- Serve the BBQ burnt ends on hamburger buns.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 66.1 g, Cholesterol 93.1 mg, Fat 33.6 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 12.8 g, Sodium 1857.6 mg, Sugar 35.2 g
More about "kansas city burnt end sandwich recipes"
KANSAS CITY BURNT ENDS RECIPE - TODAY.COM
From today.com
Author Phil Johnson Total Time 11 hrs 50 mins
- 1. Mix brown sugar, granulated sugar, salt, chile powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl; set aside.
- 3. Prepare a smoker or grill, following manufacturer's directions, and stabilize temperature at 225 F.
- 4. Generously cover all sides of the brisket with the rub and massage it into the meat. Reserve any leftover rub.
KANSAS CITY BRISKET BURNT ENDS RECIPE
From barbecuebible.com
BURNT ENDS SANDWICH WITH PICKLED RED ONIONS - HEY GRILL, …
From heygrillhey.com
KANSAS CITY BURNT ENDS RECIPE - TODAY.COM
From today.com
BURNT ENDS WITH KANSAS BARBECUE SAUCE RECIPE - GREAT …
From greatbritishchefs.com
KANSAS CITY BURNT END SANDWICH | REYNOLDS BRANDS
From reynoldsbrands.com
- Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into a large bowl-like shape with the sides about 2 inches tall and add it to the grill on medium heat.
- Add the cutup point from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
- Cook the brisket for 30 minutes on medium heat with the grill door closed or until it appears to be caramelizing and deeply browned, almost as if it were burnt.
ALL RECIPES KANSAS CITY STYLE BURNT END SANDWICH BRISKET …
From rumble.com
KANSAS CITY BURNT END SANDWICH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
KANSAS CITY BURNT END SANDWICH SO TASTY - GO SYNC RECIPE
From gosync.blogspot.com
BURNT ENDS: WHAT THEY ARE AND HOW TO MAKE THEM (RECIPE)
From beardedbutchers.com
KANSAS CITY BRISKET & BURNT ENDS : 10 STEPS (WITH PICTURES)
From instructables.com
COOKING WITH FIRE EPISODE 1: KANSAS CITY BURNT ENDS RECIPE
From atbbq.com
HOW TO MAKE BURNT ENDS — MELT IN YOUR MOUTH, CUBED BRISKET …
From foodfirefriends.com
KANSAS CITY STYLE BURNT END SANDWICH | BRISKET RECIPE
From pinterest.com
HOW TO MAKE BURNT ENDS (KANSAS CITY STYLE)
From bbqteacher.com
THE BEST RECIPES FOR KANSAS CITY BURNT END SANDWICH
From recipesmycafe.blogspot.com
KANSAS CITY BURNT ENDS | KINGSFORD®
From kingsford.com
AMAZING AND WONDERFUL RECIPES: KANSAS CITY BURNT END SANDWICH …
From wonderfulandamazingrecipes.blogspot.com
KANSAS CITY BURNT END SANDWICH SO TASTY - RECIPE NUMBER ONE
From oneupgo.blogspot.com
KANSAS CITY BURNT END SANDWICH - MEALPLANNERPRO.COM
From mealplannerpro.com
KANSAS CITY BURNT ENDS RECIPE WITH FERGOLICIOUS BBQ - EVERYTHING …
From yokuna.com
BRISKET BURNT ENDS: A KANSAS CITY ORIGINAL MADE AT HOME
From amazingribs.com
KANSAS CITY BURNT END SANDWICH - MASTERCOOK
From mastercook.com
KC BRISKET BURNT ENDS - LETTUCE ENTERTAIN YOU
From lettuce.com
BEST BRISKET BURNT ENDS - HEY GRILL, HEY
From heygrillhey.com
BURNT ENDS | TRADITIONAL BEEF DISH FROM KANSAS CITY | TASTEATLAS
From tasteatlas.com
THESE KANSAS CITY BURNT ENDS ARE MADE ON THE KETTLE JOE
From youtube.com
KANSAS CITY BURNT END SANDWICH | REYNOLDS BRANDS | RECIPE | KRAFT ...
From pinterest.com
KANSAS CITY-STYLE BURNT ENDS | REYNOLDS BRANDS
From reynoldsbrands.com
RECIPES/KANSAS-CITY-BURNT-END-SANDWICH.JSON AT MASTER · …
From github.com
KANSAS CITY STYLE BURNT END SANDWICH RECIPE VIDEO
From ifood.tv
KANSAS CITY BURNT END SANDWICH : OPTIMAL RESOLUTION LIST
From recipeschoice.com
KANSAS CITY BRISKET BURNT ENDS RECIPE - ALL THINGS BARBECUE
From atbbq.com
BURNT ENDS: A KANSAS CITY TRADITION - SENDJOESKCBBQ
From joeskc.com
KANSAS CITY BURNT END SANDWICH - FOOD NEWS
From foodnewsnews.com
KANSAS CITY STYLE BURNT ENDS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RECIPETHING - KANSAS CITY BURNT END SANDWICH
From recipething.com
KANSAS CITY BURNT END SANDWICH | REYNOLDS BRANDS
From pinterest.co.uk
REYNOLDS® RECIPE: KANSAS CITY BURNT END SANDWICH BY …
From redcipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love