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CHILLI CHUCK STEAK BURNT ENDS
Burnt ends are the ultimate BBQ treat—sticky, smoky, and packed with flavour. Instead of the classic barbecue sauce, we’re shaking things up with Sweet Chilli Sauce for a fiery, sweet glaze that caramelises beautifully over the coals.
Course: Main Course
Keyword: barbecue sauce, beef, burnt ends, chilli, chuck steak, sweet
Author: jacksmeatshack
Ingredients
  • 1.5 Kg chuck steak cubed
  • 2 tbsp mustard as a binder
  • 3 tbsp sea salt
  • 3 tbsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 250 ml beef stock for spritzing
  • 3 tbsp butter
  • 4 tbsp Sweet Chilli Sauce
Instructions
  1. Use Mustard as a binder, and slather all over the cubed chuck steak pieces.
  2. Combine the salt, black pepper, smoked paprika, garlic powder, and onion powder and coat all over the meat.
  3. Set Up the BBQ – Heat the grill for two zone cooking at 120-130°C. Use oak or hickory wood for a deep, smoky flavour.
  4. Place the chuck steak on the smoker wither on a wire rack or straight to the grill, and cook for 6-8 hours, spritzing with beef stock every hour after the first three hours.
  5. Once the internal temp hits 93°C, remove the chuck steak and let it rest for 20 minutes. Cut into bite-sized cubes, then toss them in a foil tray with butter and sweet chilli sauce.
  6. Cover the tray with foil and return to the smoker for another 45 minutes, stirring occasionally until the burnt ends are sticky and caramelised.
  7. Serve & Enjoy – Let them cool slightly before digging in.