Recipe courtesy of Jeff Mauro
Smoked Kielbasa Burnt Ends
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- Level: Intermediate
- Total: 2 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 40 g
- Saturated Fat
- 16 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 19 g
- Cholesterol
- 110 mg
- Sodium
- 1666 mg
This is an easy entree into classic burnt ends. Simple, smoky, sweet and extremely crowd-pleasing. Serve with slider buns, pickles and slaw if you want to make it the main event.
- Level: Intermediate
- Total: 2 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 40 g
- Saturated Fat
- 16 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 19 g
- Cholesterol
- 110 mg
- Sodium
- 1666 mg
Ingredients
BBQ Chip Dust:
Kielbasa Burnt Ends:
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Directions
Special equipment:
2 cups hickory wood chips, soaked in water- For the BBQ chip dust: In a small bowl, combine the ancho chile powder, salt, brown sugar, granulated garlic, onion powder, black pepper and cayenne. Set aside.
- For the kielbasa burnt ends: Line the bottom of a large high-sided pot or skillet with foil. Add the soaked wood chips and place a rack on top. Cover with the lid and heat over high heat until the wood chips begin to smoke, 10 to 15 minutes. Reduce the heat to medium-low and allow the temperature to stabilize to 225 degrees F.
- Prepare the kielbasa by partially slicing in 1 1/2-inch intervals, keeping the pieces connected; this will make the smoking part much easier. Use the double wooden spoon method to ensure even cuts (see Cook’s Note).
- Using a brush, coat the kielbasa in the yellow mustard, then sprinkle with the BBQ chip dust. Place in the smoker until the sausages are nicely browned, about 1 hour.
- Preheat the oven to 350 degrees F.
- Cut the kielbasa all the way through and place in a large cast-iron skillet. Mix with the barbecue sauce and sprinkle on top with the brown sugar. Dot with the butter and place in the oven. Roast, uncovered, stirring a couple times, until the kielbasa has a deep mahogany hue, another 30 to 45 minutes. Let cool for 10 minutes. Serve in the cast-iron skillet with some toothpicks and plenty of napkins.
Cook’s Note
The double wooden spoon method will allow you to make even cuts in the kielbasa without going too far. Line up two wooden spoon handles parallel to each other on a cutting board with just enough room between them for the kielbasa. Place the kielbasa, then slice; the spoon handles will prevent the knife from going all the way through.
