Brisket Burnt Ends Pot Pie
- By Tom Jackson
- Jul 19, 2016
World Champion Pitmaster (American Royal 2009) Todd Johns of Plowboys Barbecue joins us today to show us how to cook his famous Burnt Ends Pot Pie.
Todd’s restaurant, Plowboys Barbecue, just won the “Best Burnt Ends Sandwich in Kansas City” from USA Today’s 10best.com, and he shows you what he does with the leftovers.
Brisket Burnt Ends Pot Pie Recipe
- 2-3 tbsp oil
- 1 small yellow onion, diced
- 1-2 carrots, diced
- Plowboys BBQ Bovine Bold
- 3 tbsp flour
- 2 cups beef stock
- leftover burnt ends
- frozen peas
- pre-made pie crust
- 1 egg white, whisked
Preheat your Yoder Smokers YS640 Pellet Grill to 400°F.
Sauté the onion in the oil with just a pinch of salt. Once onions are slightly softened, add the carrot cover, and continue cooking until carrots are slightly softened. Season with Plowboys BBQ Bovine Bold Rub.
Meanwhile, combine flour and about 1/4 cup beef stock and whisk until smooth. Pour about 1 cup of stock in with the veggies. Bring to a simmer. Add the flour and stock mixture, slowly, while whisking. Allow the gravy to thicken. Adjust the consistency with the remaining stock, as desired. Once the gravy is where you want it, remove from heat.
Chop your burnt ends into bite-sized pieces. Add the burnt ends and frozen peas to the mixture.
Press one crust into a Lodge 10” Cast Iron Skillet. Add your filling to the top and place the top crust over the filling. Pinch the two crusts to close. Combine the whisked egg white with about 1 tbsp water. Brush the top of the crust with the egg wash.
Bake at 400°F until crust is golden brown, about 20 minutes.