Burnt Ends Slow Cooker Recipes

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BBQ BURNT ENDS



BBQ Burnt Ends image

Provided by Trisha Yearwood

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon dry mustard powder
5 pounds brisket, fat cap trimmed
One 6-ounce can tomato paste
1/4 cup packed dark brown sugar
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dry mustard powder
Serving suggestion: white bread or rolls

Steps:

  • For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
  • Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
  • For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
  • Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
  • Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

HOT DOG BURNT ENDS



Hot Dog Burnt Ends image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 6

Two 8-count packages hot dogs
2 tablespoons yellow mustard
2 tablespoons barbecue rub, preferably Hey Grill Hey Signature Sweet Rub
4 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/2 cup barbecue sauce

Steps:

  • Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.
  • Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.
  • Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!

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