Beef burnt ends--the version I had was with both roast beef cubes and roast potatoe cubes in a more Asian/Chinese sweet sour sauce--

My regular waitress said "I knew you would love it,"and I did.

The same sauce as their Bang Bang Cauliflower.

AI Overview

Although an official "Clyde's burnt beef tips" recipe is not publicly available, the dish is a type of burnt ends .

The following is a popular "poor man's burnt ends" recipe that uses a chuck roast, which is a less expensive cut of beef compared to a brisket. This method involves slow-smoking the beef to a perfect tenderness before crisping and coating it in a savory bourbon barbecue glaze.

Ingredients

For the burnt ends

1 (4–5 lb) chuck roast, trimmed of excess fat

1/4 cup canola oil

Favorite beef or BBQ seasoning (such as Tennessee Smoke)

Hickory wood chips or chunks, for smoking

Butter pads (optional, but recommended)

For the spicy bourbon BBQ sauce

1/2 cup bourbon

1 cup ketchup

1/4 cup apple cider vinegar

2 tbsp hot sauce (or to taste)

1 tbsp Worcestershire sauce

1 tbsp garlic paste

1/4 cup brown sugar

Instructions

Prepare the chuck roast. Cut the chuck roast into 1-inch to 2-inch cubes, making them as even as possible for uniform cooking.

Season the beef. Lather the cubes with canola oil, then season generously on all sides with your beef or BBQ seasoning.

Prepare the smoker. Preheat your smoker or grill to 275°F (135°C), setting it up for two-zone cooking if possible. Place your hickory wood chunks or chips in the smoker.

Smoke the beef. Arrange the seasoned beef cubes on a wire rack or baking sheet, leaving some space between each piece. Place them in the smoker and cook for 4 to 5 hours, or until a good "bark" (a darkened, flavorful crust) has formed. The internal temperature should be around 165°F (74°C) at this stage.

Make the BBQ sauce. While the beef is smoking, make the sauce. In a skillet over medium-high heat, simmer the bourbon for about 30 seconds. Add the remaining sauce ingredients—ketchup, apple cider vinegar, hot sauce, Worcestershire sauce, garlic paste, and brown sugar—and mix well. Let the sauce simmer until it thickens slightly.

Braze (sic) braise the burnt ends. After the initial smoking time, transfer the beef cubes into a disposable aluminum foil pan. Pour enough of the BBQ sauce over the meat to coat everything and add a few butter pads for moisture. Mix gently to combine.

Cover and continue cooking. Cover the foil pan tightly with aluminum foil and place it back in the smoker. Cook for another 2 to 2.5 hours, or until the burnt ends are tender enough to break apart easily with a fork.

Finish the burnt ends. Remove the pan from the smoker and let it rest for 10 minutes. Toss the cooled burnt ends in a little more of the sauce from the pan, if desired, and serve immediately.