June, 2022 - Homemaker Geek

Burnt Ends.. BBQ IP..Poor man style

Oooohhhhhhoohhho! soo Good!
Man !
Moist and smokey deliciousness.
St Louis, Missouri style BBQ Beef Burnt ends is made from Brisket. I never knew they were a thing but we loved them. and that Sauce…one Restaurant, Hendricks, in St Charles nailed it… for us anyway. Now I know there are a ton of “right” Sauces out there Right? but for me, its da Bomb.
I have had their BBQ Beef Burnt Ends on my mind… but Brisket isnt cheap these days, and I saw that there is something called Poor Boy Burnt Ends so that is what I did. I knew I could make a Sauce that tasted similar to what we had at the restaurant, but wanted Both the Meat and the Sauce to Be right. So, this is not traditional BBQ Sauce but it sure Tastes like it is!

You will need a Smoke Gun for this, or an Indoor Smoker, or BBQ Smoker Box. You will also need an Air fryer, or the Broiler to finish these off.

I only used 1/2 the Roast for the Burnt Tips but you can easily double the entire Recipe except for the Liquid.
Here is what I did:

First off, if you want to double the Meat Recipe then do not double the liquid in the Pot. The Meat will make more.

Burnt Ends Bbq (poor man style)
IP Duo Crisp plus Air fryer This Recipe works in the 6 q IP. For the 6 q IP. Use 1 c beer and 1/4 c water For the 8 qt . Use 1 c of the Stout Beer and 1/4 c Water

INGREDIENTS: *see below for the Sauce recipe and Ingredients. 1 1/2 lbs Chuck Roast cut up in 1 x 2” chunks
3/4 c deflated Guinness ex Stout (1 c for an 8 q)
1/4 tsp Smoke flavor
1/4 c water
1 Tbsp my Rub (see the link on the Website in General for RUB DIY)
2 Tbsp Bacon grease to sear meat in

RUB recipe
https://www.homemakergeek.com/rub-diy/RUB ..DiY

Rub the Meat well with the Rub mix.

Add the Bacon Grease to a Cast Iron skillet preheated to Med Hi.
Sear the Meat for about 7-8 min per side on Med Hi. Nice and Brown.

Add Stout and Liquid Smoke to the IP
Add the seared chunks of Meat directly into the Pot.
Deglaze the pan with about 1/4 c water and reduce the liquid in the pan and add that sauce to the pot as well.

Turn the pressure cook time to 17 min High pressure and allow 15 min NPR. Even if the pin drops.

Make the Sauce
Sauce:
In a smaller Bowl Add
1/2 Tbsp Soy Sauce (tamari)
2-3 Tbsp Mae Ploy Sweet Chili Sauce
2 1/2 Tbsp Worchestershire
1/4 c Schriracha Catsup

Mix all ingredients together and taste it to see if you want to add more of one thing or another.

Smoke Gun
Oak and Pecan shavings

When the NPR time is finished, open the lid and strain and remove the Meat to a stainless steel cake pan, or container that will fit into the Instant pots stainless liner pot or a bowl. Pour the liquid into another bowl so you can use the pot without washing it out. Skim off the fat.
You are Gonna use the Smoke Gun . Follow directions to smoke infuse the meat.
It takes about 5 min.

Meanwhile if you want your BBQ Sauce to have another Depth of flavor, you can return to the liquid that was in the Pot. Use a small to med sauce pan turned to med hi, Reduce the liquid until it is less than half of what it was. Mix that in the sauce pan (or some of it) with the Sauce that you have already made. You may want to reduce the new mixture just a little more. taste it and see.

Add about 1-2 Tbsp BBQ sauce to the Meat and mix it gently, just coat the pieces.
Air fry at 400° for 5 min. Check to see if you are happy with it or if it needs a little more time.

I served it with
Mac salad with Ham and
Coleslaw

Potato Salad and Mac Salad at the same time IP

Coleslaw

Chicken Curry (Indian)

Indian Chicken Curry

Note: This is about a 2 ** on the spice scale, so add more Cayenne or Thai Chilis if you like it hotter.

You may want to watch my You tube Video here …
Part #1 https://youtu.be/XbQ6fJP3cuU

https://youtu.be/XbQ6fJP3cuU
And part #2 for the Side rice and veggie https://youtu.be/q0te3NNQwEo

You may also be interested in my other curries and soup… Butter Chicken IP Curry Red Pork IP, Maypo Tofu (Mabo Tofu), Tom Ka Gai IP

INGREDIENTS:

4 -6 chicken thighs. Bone in skin on or bolneless and skinless. You can also us a cut up fryer. 8 Campari Tomatoes or 4-5 ripe Romas diced
1 can Tomato Purée
2 sweet onions chopped
6-8 cloves Garlic minced (8 is better)
1 1/2 tsp Garlic powder for later
1 1/2” Knob Ginger minced (2 Tbsp)
1/2 tsp Cardamom seed (+ 1/2 tsp powder for later)
3/4 tsp Cayanne split or spicy Harrisa blend (more for later)
1/2 tsp Coriander seeds (+ 1 tsp powder more for later)
1/ 1/2 tsp Cumin seed (1 tsp powder for later)
1 tsp Curry powder (+ 1/2 tsp more for later)
1 1/2 tsp Garam Masada powder ( more for later)
2 Lime leaf or 1/2 tsp Tajin ( lime, chili powder season)
1 tsp Mustard seed (more for later)
1/2-1 tsp Paprika
1 tsp cracked Pepper corns or Grains of paradise (almost pine flavor) 1 tsp Salt (+1/2 tsp for later)
1/2 tsp Turmeric powder (+ 1 tsp for later)
1 Star Anise
2 Tbsp Evoo
1 Tbsp Veggie oil
1 Tbsp Ghee if you like it ( use it in place of 1 Tbsp Evoo)

DIRECTIONS:

If you use bone in, skin on Chicken, you will need to spoon off the fat before serving. I like to sear it first. Just until browned.. not done. If you are using boneless skinless, then slice them lengthwise into 4 pieces.
You can use the same pan to sear it quick first and set the Chicken aside or use a seperate frying Pan. if you use a separate pan, its quicker because you can do it at the same time as you get the Sauce going.
Either way, Season the Chicken with 1/2 tsp Garlic Powder, 1/8 Salt and 1/8 Pepper, 1/4 tsp Cumin powder, Cayanne, 1/4 tsp and add a little evoo to the pan, Sear the Chicken til browned. Hold aside.

Add the Evoo to a pre heated Pan, add the seeds and swish them around the pan until they start to smell. Careful not to burn, add the Onion, garlic and Ginger and continue to sauté. letting the onion cook down til translucent, add more of the Spices as you go, allow the Onions and Garlic to get really soft before adding the Tomatoes and continue to saute, then add the Tomato Puree. taste it now and add more seasonings if you want Let the Sauce come together and cook down a bit before adding the Seared Chicken to the Sauce. Deglaze the pan with 1/4 c water and add that to the sauce after you have added the Chicken in. If you use Skin on Chicken, remember to skim the fat off. Add the Chicken and let this Simmer on Low for about an Hour .

Serve with rice and Yogurt or your favorite side dish.

Chicken or Pork Yunnan Style (Clay Steam Pot) Soup. IP

Invert your Glass lid with stainless handle for best results.
Im showing a couple of different ways to achieve this beautiful brothed Soup. The Broth is created by a distilling technique.

Change it up.. use Pork instead of Chicken?

I have made this in my 8 q pot but it can be made in the 6 as well as long as your PIP bowl fits . The 2-3 hr process of This Delicious Soup with a delicate Broth is normally made in the Unique “Yunnan Clay Steam Pot”, made in Yunnan China (above, they come in many styles). They are made with a funnel type chimney inside to trap the Steam from the Pot that it sits on during cooking. The creation of the Broth happens as the food inside cooks and the Steam that is created as the water below simmers, comes up, condenses on the Lid and then drips back into the food cooking below. Good news, you don’t need the Special Clay Pot to make it. Now you can make it in your Instant Pot! I have also made this in my Bundt Pan. as shown in the pic.

There is NO Pressure involved in this Soup.
You will need the Glass lid to the IP and a heat proof Heavy thick ceramic Bowl or a larger Stainless steel Bowl. The trick to making this happen is to Invert your lid when you put it on the IP. Flipping it upside down creates the inverted dome to catch the steam that rises and causes it to drip down directly into the food as it cooks. This creates that beautiful clear Broth. See pics.

INGREDIENTS:

3 Chicken Thighs chopped into 2” chunks

1 Small Leek (2 c)

1 Carrot (1 c)

1/2 Yellow Summer Squash

1 c Whole Snow Peas

1/3-1/2 pkg Extra Firm Tofu (hold out till the last hour)

1 Chinese Pork and Chicken hard Sausage sliced thin and on the diagonal (hold out til the last hour)

1 Large sweet Yellow Pepper (3/4 c)

1- 1”slice Cabbage or 4-5 baby Bok Choy chopped

1 1/2 Tbsp sliced Ginger

1/2 c Chopped Cilantro

1 Tbsp Simply Asia Sweet Ginger Garlic Seasoning

1 tsp Johnnies Seasoning Salt or equivalent

2 tsp Dark Soy

1 tsp Sesame Oil

1 Tbsp Shoaxing Cooking Wine (Chinese Cooking Wine or Sherry)

1 c Water

OPTIONS: Fresh Young Coconut Meat and Juice, Oyster Sauce, lotus Root, water Chestnut, Bamboo Shoots, Lemon Grass, Bok Choi….the list goes on!

DIRECTIONS:

Add the long handled Trivet to the Pot then add about 6 c Water to the Pot as well. You will be setting your Bowl down into the water. if using a Stainless Bowl make sure that the Water stays 3” below the rim of the Bowl.

Add 1 c Water to the Bowl (coconut water makes it sweeter). After you have chopped and sliced all of the Veggies, season the Chicken with a little Johnnies seasoning, and the Simply Asia seasoning. Add the Chicken to the Water first and then load the Bowl with about 2/3 of the Veggies. Pour in the Soy, Sesame Oil and Wine.

This is not all the ingredients, i added Chinese Sausage and Tofu as well . the Soy and Sesame oil are also not in this pic.

Notice the condensation dripping?…. This is what creates the Broth along with the Food cooking.

Egg Drop Soup….Simple

Chinese in Origin…..Usually lighter in color, basically just Chicken broth a little cornstarch and Eggs. If you prefer, leave one or more things, the Soy, Garlic, Shoaxing cooking Wine out. This recipe is a good place to start..
Lots of directions to go with this simple Soup….add your choices of Tofu, Potatoes, Peas, Carrots, Bean Sprouts, Corn, Mushrooms, Turmeric for more Yellow color, Water Chestnuts…also garnishes such as Cilantro, a dribble of Lime juice changes the origin up but hey…Its your Soup….thats what makes homemade so fun.

Simple Egg Drop Soup

1 Qt homemade seasoned Chicken stock
2 good tsp Reduced sodium Better than Bullion Chicken
1 tsp Sesame Oil
2 tsp or 1 Tbsp Dark Soy (depends on how you like it.)
1 Tbsp Shoaxing cooking wine
1 clove Garlic sliced or minced (Optional)
1 1/8” thin slice Ginger… (Optional)
3 Lg Eggs beaten
1 Lg Scallion chopped

1/4 c Potato Starch mixed with
1/4 c water for the slurry to thicken (hold out)

Add Everything except for the Egg, Scallion, Slurry
To a 3 q Pot and bring to a boil.
At this point you can add 1/3 chopped Scallions
Once the Soup is Boiling, add the Slurry, whisk in (Potato Starch thickens on contact), and return to simmer, then turn the Burner Off.
In a circular motion, drizzle the Egg using a fine stream, into the soup.
Do Not Stir. Or just very gently move the egg around. Wait a minute or two for the Egg to cook.

Serve and Garnish with Scallion

Variation: Add Cilantro as garnish
Variation: Add juice of Half a Lime and Schriracha or Chili Sauce for Hot and Sour soup.