Backwoods Bourbon Burnt Ends
INGREDIENTS:
2 lbs beef chuck roast, cut into 1 1/2-inch cubes
2 Tbsp GARLIC OLIVE OIL
2 Tbsp BOURBON BALSAMIC VINEGAR
2 Tbsp brown sugar
1/4 cup BBQ sauce
2 Tbsp butter
Optional: chopped parsley for garnish
DIRECTIONS:
Preheat smoker, pellet grill, or oven to 275°F.
Toss beef cubes with GARLIC OLIVE OIL.
Season heavily with BACKWOODS BOURBON SPICE BLEND.
Spread beef cubes on a wire rack or baking sheet and cook for 2 hours until browned and beginning to caramelize.
Transfer beef to a foil pan or baking dish.
Add BOURBON BALSAMIC VINEGAR, brown sugar, BBQ sauce, and butter. Toss well.
Cover loosely with foil and continue cooking 1 1/2–2 hours until tender and sticky.
Remove foil during the last 20 minutes to caramelize the edges.
Garnish with parsley if desired.