So Tonya runs across this post on Facebook. It's about this roast that is cooked on the BBQ, but it's all burnt ends.
WHAT?!
This can't be true.
But it is!
Your gonna regret finding this recipe, as you will never want to have a roast any other way.
Ingredients
1 x inexpensive roastSpice to taste
Your favorite BBQ sauce
1/2 cup brown sugar (optional)
Stuff you will need
BBQHeavy weight Tin Foil
Tongs
Temperature probe
Mixing bowl
Disposable tin foil pan
Patience
Directions
This recipe can be modified for any BBQ, smoker, or grill.Spice up your inexpensive roast. This roast is going to be cooked low and slow, so if you got a cut of roast that is normally tough, this recipe is going to "fix" that.
Set up your BBQ so that it's like an off set smoker. i.e. charcoal on one side and the meat will go on the other side.
The timings are approximate. If it's a smaller roast, you may not want to have it "smoking" as long. Obviously, if you got a monster roast, your gonna need more time.
Once your BBQ is up to temperature, put the roast on the grill. It's going to be in there for no less than 1 hour. Or until the internal temperature hits 160 F.
Wrap the roast in tin foil and put it back in the BBQ for another hour, or until the internal temperature hits 190 F.
Take the roast off the BBQ and let rest for 10 minutes. There is a lot of drippings inside the tin foil. Lets allow some of those drippings to be re-absorbed by the roast.
Cut up your roast into large bite size pieces. Put the cut up roast into the mixing bowl. Add your BBQ sauce and ensure every piece gets covered. Now, in the video below, you will see that I've added brown sugar. The brown sugar will glaze up. This is NOT required to be added. The BBQ sauce will already have a lot of sugar to start with. So if your on a diet, just watch your portion size.
Pour everything into the the tin foil pan. I found that the disposable tin foil pans from the Dollar Store are great. You would like to make sure that the pan is large enough so that the roast pieces gets equal exposure to the smoke and heat. So your not getting a cookie sheet, but something about 1/2 that size.
In this video, the only tin foil pan that I had went missing (from the last burnt end BBQ'ed roast), so I improvised and put a layer of tin foil in this tin foil pan that has holes in it.
You will also seen in the video (below) that I didn't mix the cut up roast in a mixing bowl. Again, a lot of my recipes, are ONLY a guideline. Make this anyways you want. Make it YOUR recipe.
Enough talking... back into the BBQ for another hour. Not covered. You want that smoke to "hit it" one last time.
So this is the end results... oh my... try not to eat it all in one sitting.
Try, if you can, to save a few pieces and take them to work to share with your co-workers. If you can, put it in the microwave to warm the pieces up before serving them.
Prep time, 10 minutes
1 hour in the BBQ "naked"
1 hour in the BBQ wrapped in heavy tin foil
10 minutes rest
10 minutes prep
1 hour in the BBQ "naked" on the open tray
This will amount to 4 to 5 minutes of eating. Then it's GONE!
Click on the picture below to see the video.
Comments and suggestions are ALWAYS welcome!
