Burnt Ends with Mac and Cheese
With a nod to Kansas City, these smoked Chuck Roast 'burnt end' pieces will be the highlight of your next barbecue! Flavorful beef pieces topped with sticky barbecue sauce and served with creamy mac and cheese.
Cook Time: 9 hrs
Servings: 8
Ingredients: 20
Ingredients
Mac and Cheese:
Preparation
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Step 1
Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
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Step 2
Sprinkle rub evenly across all surfaces of beef Chuck Roast pieces.
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Step 3
Set timer for 2 hours depending on smoke flavor. Smoke 2 hours. Let rest for 10 minutes.
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Step 4
Preheat oven to 350°F. Spray 13x9-inch baking dish or aluminum pan with cooking spray. Combine barbecue sauce, water, vinegar and molasses in dish. Add beef; toss to coat. Cover and bake 1 hour or until meat thermometer registers 195°F.
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Step 5
Uncover; bake an additional 30 minutes or until meat thermometer registers 203°F. Remove from oven; add butter.
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Step 6
Meanwhile, prepare mac and cheese. Heat beef tallow in a saucepan over medium heat. Carefully whisk in flour; cook 2 to 3 minutes or until lightly browned, whisking constantly. Whisk in heavy cream and milks; cook 3 to 5 minutes or until thick, whisking constantly. Add Worcestershire sauce, salt, pepper, nutmeg and hot sauce; cook 3 to 5 minutes or until sauce thickens. Remove pan from heat and stir in 3/4 cup Cheddar cheese, Parmesan cheese and cooked pasta.
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Step 7
Preheat broiler to high. Place mixture in 8x8-inch baking dish sprayed with cooking spray. Add pasta mixture; sprinkle top with remaining Cheddar cheese. Place dish so surface is 3 to 4 inches from heat. Broil 2 to 3 minutes or until cheese melts.
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Step 8
Serve 'burnt end' pieces with mac and cheese.
Nutrition Information
850 Calories
24g SAT FAT
41g PROTEIN
5.5 mg IRON
8.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2 to 3 burnt end pieces and mac and cheese: 850 Calories; 423 Calories from fat; 47g Total Fat (24 g Saturated Fat; 0.9 g Trans Fat; 1.8 g Polyunsaturated Fat; 15.6 g Monounsaturated Fat;) 197 mg Cholesterol; 1285 mg Sodium; 65 g Total Carbohydrate; 1.6 g Dietary Fiber; 38 g Total Sugars; 41 g Protein; 9.5 g Added Sugars; 330 mg Calcium; 5.5 mg Iron; 810 mg Potassium; 45.8 mcg Vitamin D; 0.7 mg Riboflavin; 13.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 447 mg Phosphorus; 8.5 mg Zinc; 37.2 mcg Selenium; 132.2 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
The Essential Ingredients
- Chuck Roast: Also known as the center cut chuck roast, this affordable cut becomes juicy and tender and is ideal for low-and-slow cooking methods like braising or roasting.
- BBQ Sauce: This condiment is made from a base of tomatoes, vinegar, brown sugar, molasses and spices. Some varieties are sweeter and others are more tangy and vinegar-based, depending on the region. It brings a bold flavor to smoked and roasted meats, sandwiches, and dips.
- Red Wine Vinegar: A tangy robust vinegar made from fermented red wine. It has a sharp taste and the acidity helps to break down tougher beef cuts. Red Wine Vinegar is great in salad dressings, marinades, and reductions.
- Butter: Does it need an introduction? A rich creamy product made by churning heavy cream until the fat separates from the buttermilk. Comes in both salted and unsalted varieties that can be used in a variety of recipes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What are burnt ends?
Originating in Kansas City, burnt ends are traditionally tender, flavorful pieces of meat from the ‘point or triangular’ end of the brisket cut. They are often seasoned, sauced and smoked to a caramelized, candy-like texture.
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Do I need to sear the roast before roasting?
You don’t want to sear the beef for this recipe. The smoking process adds a crust, beautiful color and umami flavor.
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Can I use another pasta shape if I don't have wagon wheel?
Definitely! Smaller pasta shapes, like macaroni, penne or small shells work well in this creamy mac and cheese.
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Where can I find beef tallow?
Look for beef tallow in your local specialty meat market, online or in your grocery store near other cooking oils.
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