Sauce for Burnt Ends


 
J

JRPfeff

TVWBB Guru
There is a discussion of burnt ends and sauces for burnt ends in this thread. I have yet to find a barbecue sauce that I like on burnt ends. To my taste, KC style sauces and vinegar based sauces don't have the right flavor profile to go with beef.

Does anyone you have a recipe for a non-sweet, non-vinegary sauce for burnt ends?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff:
There is a discussion of burnt ends and sauces for burnt ends in this thread. I have yet to find a barbecue sauce that I like on burnt ends. To my taste, KC style sauces and vinegar based sauces don't have the right flavor profile to go with beef.

Does anyone you have a recipe for a non-sweet, non-vinegary sauce for burnt ends? </div></BLOCKQUOTE>
I know what you are saying about sweet and beef, but Sweet Baby Rays works very well on the burnt ends, as does Head Country Original and Hot. I'm not a fan of sweet on beef myself, but after all those hrs. over the smoke, the b ends do get a tad bitter, and a sweet sauce works well with the ends. Just saying.
icon_wink.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff:
There is a discussion of burnt ends and sauces for burnt ends in this thread. I have yet to find a barbecue sauce that I like on burnt ends. To my taste, KC style sauces and vinegar based sauces don't have the right flavor profile to go with beef.

Does anyone you have a recipe for a non-sweet, non-vinegary sauce for burnt ends? </div></BLOCKQUOTE>
I know what you are saying about sweet and beef, but Sweet Baby Rays works very well on the burnt ends, as does Head Country Original and Hot. I'm not a fan of sweet on beef myself, but after all those hrs. over the smoke, the b ends do get a tad bitter, and a sweet sauce works well with the ends. Just saying.
icon_wink.gif
</div></BLOCKQUOTE>
You know you could cut, say a Sweet Baby Rays, with some tomato sauce to cut the sweetness. Say a 2:1 ratio to start. 1/2 C of SBR mixed with a 1/4C of tomato sauce, and work it from there. Just a thought for you.
icon_smile.gif
 
Thanks Bryan,

It could just be the KC sauces I've used before. I may try SBR's cut with the brisket drippings.

Jim
 
If I am making something barbecue-y (sauce-wise) for burnt ends I will start with something KC-esque (this sort of thing) but make a few changes. I will reconstitute a few dried chilies (I'm fond of aji amarillos here but any, or a blend, of your choice will do). Purée or mash them well then force through a sieve into the sauce right at the beginning. I usually replace the pineapple with pomegranate juice or a tart-ish cherry juice or straight unsweetened blueberry. This add some sweetness to balance and complement the chile without being over-the-top. I forgo all other sweeteners (sugar, honey, molasses) in making the sauce - until the end. I thin the sauce before use and cover the pan (but not tightly) when the sauce gets combined with the meat. I reserve some of the sauce separately. A bit later I'll taste what's in the pan. Should further sweetening or any other type of adjustment be needed I'll adjust some of the reserved sauce and then stir that in.

Alternatively, I'll make non-Q sauce for burnt ends. Things like roasted red bell and other chilies, cut in strips, with roasted shallot or onions, and some reduced stock emulsified with a bit of Dijon; or something sauce chasseur-like, with button mushrooms, shallots, a bit of tomato, herbs, etc.; a wine-sherry-stock reduction with aromatics and dried cherries; roasted garlic puréed into cream and mixed with some stock and a splash of white wine, et al.
 
I smoked a brisket last week. I foiled 2 hrs into the cook. As a result, I had a lot of juice to work with. I ended up mixing 1 part bottle Q sauce to 4 parts brisket juice. The result was pretty good; a strong beef flavor without the overwhelmingly sweetness.

Paul
 
I really like Kevin's suggestion - and have a few more thoughts on this:

-Recently made some beef braised in red wine
(Julia Child - "The Way to Cook"). Never did this before and was impressed with the results.

Most of what I've read about brisket says that you should cook until the flat is ready, then separate the point and put that back on the smoker for several more hours. (I've smoked flats, but not whole packers [yet
icon_wink.gif
]) At this point, maybe it would be a good idea to:

-Cut-up / cube the point
-Finish it by braising it (in the oven, in a casserole dish / dutch oven) in flavorful liquid
(not quite as long as a stew, because you are starting with meat that is about half-cooked, rather than just "browned") - (maybe add some pan-drippings, if you have been collecting them)

-Could add vegetables or mushrooms / onions / whatever

I also really like the idea of simmering the meat with a variety of chilis

Either way, the meat juices combine with the juices and other stuff to "create their own sauce". You could strain-off the sauce, thicken it, and then pour it back over the burnt-ends.

Sort of a "hybrid" smoky chili, beef stew, or beef bourginoine (yeah, I know - spelling!)
I'm getting hungry just thinking about it...
 
You must log in or register to reply here.

 

Back
Top