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

Photos courtesy of Beef. It's What’s For Dinner

21 ingredients

8 servings

9 hours

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.

Ingredients:

  • 1 boneless Beef Chuck Roast (2-1/2 to 3-1/2 pounds), cut into 2-inch pieces
  • 1/2 cup Burnt Ends Rub
  • 2 cups barbecue sauce
  • 1 cup water
  • 1/4 cup red wine vinegar
  • 1/4 cup molasses
  • 1/4 cup butter

Mac and Cheese:

  • 4 beef Cubed Steaks (about 4 ounces each)

  • 1/4 teaspoon cooking spray
  • 1 tablespoon no-salt blackening seasoning
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup grape tomatoes, halved
  • 1 pound zucchini, spiralized
  • 1 pound yellow squash, spiralized
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup lemon juice
  • 1 teaspoon freshly grated lemon peel
  • 2 tablespoons grated low-fat Parmesan cheese

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 beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.

2. Sprinkle rub evenly across all surfaces of beef Chuck Roast pieces.

3. Set timer for 2 hours depending on smoke flavor. Smoke 2 hours. Let rest for 10 minutes.

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 roast 1 hour or until meat thermometer registers 195°F. 

5. Uncover; roast an additional 30 minutes or until meat thermometer registers 203°F. Remove from oven; add butter.

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.

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.

8. Serve 'burnt end' pieces with mac and cheese.

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.

Source: beefitswhatsfordinner.com