We are celebrating Father’s Day a week early! My husband sent me a video of BBQ burnt ends baked potatoes a while back, so I decided to make it for him today. It is a crispy oven roasted potato, topped with cheese sauce, caramelized bbq burnt ends, and fried shallots on top. Brisket is SO insane right now, so I used a poor man’s burnt ends recipe that uses chuck roast instead.
Since this meal is so rich, I decided to serve it with a simple marinated tomato and onion salad on the side. I added some basil and a jalapeno from my garden and few cucumbers I had left too. I also made a light black forest icebox cake for dessert (recipe here). That recipe is coming up next!
This poor man’s burnt ends recipe uses a chuck roast that is smoked first, then finished in the oven. It roasts in the bbq sauce to get the deeply caramelized, crispy bits that you expect from burnt ends. I used my favorite homemade bbq sauce recipe that I shared in my post here. I had some left in the freezer, so I just pulled it out for this. The original video I saw for this dish had fried onions on it, but we really love fried shallots so I decided to use those instead.
Burnt ends baked potatoes was a really decadent, delicious dinner that was perfect for celebrating Father’s Day with my husband. I think we would all be happy to eat this one again in the future.
Deluxe BBQ Burnt Ends Stuffed Baked Potatoes
Ingredients
For the baked potatoes:
- 5 russet potatoes well scrubbed
- 5 tbsp canola oil
- 5 tsp kosher salt
For the cheese sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- dash tobasco
- 2 cloves garlic minced
- salt and pepper to taste
- dash ground mustard
For the burnt ends:
- 3 lbs chuck roast
- 1/2 cup bbq sauce
- 1/4 cup brown sugar
- 2 tbsp brown sugar
For the fried shallots:
- 5-6 shallots thinly sliced
- oil for frying
- salt to season
Instructions
To make the burnt ends:
- You can do this in one day if you start early, or you can do the smoking one day, wrap up the meat, and then do the rest the next day.
- Get your smoker to around 275 and rub your roast with whatever rub you want to use. You can use simply salt, pepper, garlic powder and paprika if you want to keep it simple.
- Smoke until the temp reaches 165 degrees. Wrap in butcher paper or foil and return to the smoker until the temp is 195. Rest for 20 minutes up to overnight here.
- Cut the meat into cubes and transfer to a baking dish. Sprinkle with 1/4 cup brown sugar and most of the bbq sauce. Toss to coat and place in the oven at 275 and cook about 1 1/2 to 2 hours until the beef is falling apart tender. Pull out and set aside while you cook your baked potatoes.
- After you cook the potatoes, add the rest of the bbq sauce and 2 tbsp of brown sugar and stir. Place in a 400 degree oven to reheat and caramelize. If things aren't caramelized enough you can broil the meat a bit here too to get it there.
For the potatoes:
- Heat oven to 400. Rub the potatoes with the oil and salt and prick with a fork. Place on a foil lined sheet pan and bake for 60-70 minutes until they are tender.
For the cheese sauce:
- Heat the butter in a sauce pan over medium. When it is melted, add garlic and saute briefly. Whisk in the flour and after a minute or so, slowly whisk in the milk. Add the cheese slowly and stir until combined. Season with salt, pepper, a dash of hot sauce, and a little ground mustard.
For the fried shallots:
- Heat about 1 inch of oil in a skillet until pretty hot. Add the thinly sliced shallots and cook them, stirring occasionally until they begin to brown. Drain on paper towels and sprinkle with salt.
To assemble:
- Slice the potatoes open and add a little butter and salt. Pour in some cheese sauce, top with the burnt ends, and sprinkle with fried shallots. Drizzle with more bbq sauce or cheese sauce as desired.
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