Burnt Ends Corndogs
Burnt Ends Corndogs have all the fun of the state fair plus they're packed full of flavor. Chef Tom slices up a brisket and deep fries beer battered burnt ends to make these decadent treats irresistible. Topped off with powdered sugar and Blues Hog Raspberry Chipotle BBQ Sauce, this is the recipe you didn't know you needed.
- Creekstone Farms Prime Beef Brisket Point
Chile Slinger Fatali Mustard
Plowboys BBQ Bovine Bold Beef Rub
Blues Hog Raspberry Chipotle BBQ Sauce
Reida Wildflower Honey
- 1 gallon vegetable oil, for frying
- Powdered sugar, for dusting
- 1 1/2 cup all purpose flour
- 1 1/2 cup Marsh Hen Mill Yellow Cornmeal
2 tbsp Plowboys BBQ Bovine Bold BBQ Rub
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup cultured buttermilk
- 1 cup canned creamed corn
- 1 cup Yuengling beer
- Preheat your Yoder Smokers YS480s Pellet Grill to 190ºF, set up for smoking.
- Slather the brisket point with Chile Slinger Fatali Mustard. Season with Plowboys BBQ Bovine Bold Beef Rub.
- Smoke the brisket point on the second shelf of the smoker overnight, about 8-9 hours.
- In the morning, turn the grill temperature up to 250ºF, and wrap the brisket point in two layers of heavy duty foil when the bark is dark mahogany in color and the internal temperature is about 160ºF-170ºF. Continue smoking on the second shelf.
- Remove the brisket point when the internal temperature is around 205ºF and very tender when probed with an instant read thermometer. Rest the brisket for about 15-20 minutes.
- Slice the brisket into 1” cubes, return it to the foil, but leave the foil open on top. Sauce the burnt ends with enough Blues Hog Raspberry Chipotle BBQ Sauce to coat, and drizzle with Reida Wildflower Honey. Return the foil pack to the grill. Let cook for another 30 minutes to tack up the sauce, then remove from the grill.
- Preheat a dutch oven of vegetable oil on the side burner of a gas grill. The oil needs to be deep enough to submerge the corn dogs, but not so full that you risk overflowing the oil. About 3-4 quarts of oil in a Lodge 6 quart Dutch Oven should be just right. Stabilize the temperature around 375ºF, or a little higher.
- While the burnt ends cool slightly, make the corndog batter. Combine all ingredients and whisk well to combine. This with water to desired consistency.
- Thread 4-5 burnt ends onto one end of a flat bamboo skewer. Repeat with more skewers. Pour the batter into a deep cup or marinade shaker. Dip the skewered burnt ends in the batter and transfer directly to the hot oil. Fry 2-3 burnt ends corndogs at a time, turning them to brown evenly. The corndog is done when golden brown on all sides. Remove from the oil and rest on a wire rack.
- Serve the burnt ends corndogs dusted in powdered sugar and drizzled with more of the Blues Hog Raspberry Chipotle BBQ Sauce.
- Serving Size
- 1 corndog
- per serving
- 52 grams
- Saturated Fat
- 22 grams
- 118 milligrams
- 772 milligrams
- 118 grams
- 7 grams
- 7 grams
- 40 grams