Burnt End Melt Sandwich Recipes

Steps:

• Preheat the grill to medium.
• Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
• Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
• Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
• Serve the BBQ burnt ends on hamburger buns.

Steps:

• For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Combine beef, andouille, bread, trinity saute, milk, garlic, Creole seasoning, Italian seasoning, liquid smoke and transglutaminase in a bowl, then form into a football shape and place on a sheet pan; bake 45 minutes.
• Remove from oven and drain fat.
• Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes.
• For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste.
• For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl.
• For the sandwiches: Cook meatloaf slices and buns in butter on a hot griddle. Flip meatloaf and glaze tops with barbecue sauce. Top slices with cheese and cook until it begins to melt. Assemble sandwiches with meatloaf, slaw and Creole remoulade.

Steps:

• Bring the paprika, light brown sugar, cumin, garlic salt, onion salt, cayenne pepper, soy sauce, beef base and 4 cups water to a low boil in a pan. Boil everything until dissolved, then let cool. Transfer to a flavor injector, then inject into the brisket in a pattern, every inch across the grain, and then the remainder with the grain.
• Pat the brisket dry and coat with rub. Cover in plastic wrap and refrigerate for 5 hours.
• Prepare a smoker for smoking at 275 degrees F.
• Smoke the brisket until its internal temperature reaches 165 degrees F, 4 to 5 hours. Wrap in foil and put back in the smoker until the internal temp reaches 205 degrees F, 3 to 4 hours more. Remove from heat to rest.
• Separate the point form the flat, then cut the point into cubes and put back in the smoker in a foil pan. (Save the flat for another use.) Cook until the points reach 205 degrees F, then then toss with barbecue sauce, beer and a shake of rub.
• Saute green peppers, green onions and mushrooms until soft.
• Split the hoagie rolls and toast on the flat top.
• Add the burnt ends, sauteed vegetables and cheese dip.

Steps:

• Heat a large, dry skillet over a medium heat and add the sliced mushrooms. Let the water come out of the mushrooms and once they start to shrink and brown, add in 1 tbsp of olive oil and stir. Cut the tofu into pieces a similar size to the cooked mushrooms and add to the skillet too along with ¼ cup of barbeque sauce, marmite and black pepper. Cook, stirring often, until the mixture has started to catch and burn slightly in places. Remove from the heat and stir in the remaining tablespoon of barbeque sauce and olive oil.
• Pickled onions:.
• Heat the apple cider vinegar, salt and sugar in a small pot until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar over. Let it sit for at least 30 minutes to soften and turn pink.
• Cut the rolls in half. Spread on some vegan mayonnaise and mustard. Top with a few leaves of baby spinach if you'd like then spoon on the warm mushrooms and top with a few pickled onion bits. Sandwich together and serve warm.

Steps:

• Prepare smoker for cooking, heating to 180 to 200 degrees F.
• Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
• Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.