Late Night Tailgating: Kansas City Burnt Ends
Steelers fans, gear up for the game against the Chiefs with this delicious recipe from Chef Anthony Marino!
This week on "Steelers Late Night," Chef Anthony is making Kansas City Burnt Ends!
STEELERS LATE NIGHT "Late Night Tailgating Recipes": Kansas City Burnt Ends
Kansas City Burnt Ends
This recipe yields about 10 pounds of brisket. And the term burnt ends really means the crispy seasoned ends of the brisket. In the application, I take those and serve them as a slider with a great aioli and some cheese. The spice rub here is a general one I love and use. You can add your own if you wish.
Ingredients:
- 10# beef brisket trimmed
For the rub:
- ½ cup salt
- 1 cup brown sugar
- 1 cup white sugar
- 1/3 cup chili powder
- ¼ cup paprika
- 6 Tablespoons Black pepper
- 1 Tablespoon Cayenne
- 3 Tablespoons ground cumin
- 3 Tablespoons garlic powder
- 3 Tablespoons onion powder
Directions:
- Mix all ingredients together reserve a third of spice rub for finishing.
- Coat beef with spice rub and set in smoker. Rule of thumb is an hour per pound or until its an internal temp of 175 degrees.
- After smoked remove the crispy end and reserve. I make an aioli with mayo and the spice rub to top on my slider roll the best way is serve right out when they are still warm.
- I serve it with steak and eggs and a great hash.
Hash Recipe
- 1 cup onion
- ½ cup swiss
- 1 tablespoon butter
- 1 cup chicken stock
- 1 tablespoon flour
- 2 tablespoons parsley
- 8oz bacon
- ½ teaspoon thyme
- 8oz boiling potatoes
- Salt and pepper to taste
Directions:
- Sauté the potatoes in butter add onions and continue cooking add bacon cook until crispy. Add stock and cook until tender. Finish with cheese and herbs.
Late Night Tailgating (Pt. 1):
Late Night Tailgating (Pt. 2):
Don't forget to tune into "Steelers Late Night" each Saturday after the 11 p.m. news on KDKA-TV for more of Chef Anthony's recipes!
