Easy Burnt Ends with Quick Pickles

americastestkitchen.com

Jim

subheading: Pickles:

1 English cucumber, cut into ½-inch pieces

3 sprigs fresh dill

1½ cups cider vinegar

¼ cup water

2 tablespoons sugar

1½ teaspoons kosher salt

½ teaspoon whole peppercorns

subheading: Barbecue Spice Rub:

¼ cup packed dark brown sugar

1 to 2 tablespoons cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 tablespoon chili powder

1 tablespoon dry mustard

1 tablespoon dried oregano

1 tablespoon kosher salt

1 teaspoon ground cumin

subheading: Beef:

1 (1½-pound) boneless beef chuck-eye roast, trimmed and cut into 1½-inch pieces

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1 teaspoon kosher salt

½ teaspoon liquid smoke

¼ cup plus 2 tablespoons Barbecue Spice Rub (above), divided

1 tablespoon vegetable oil

1 cup water

2 tablespoons packed dark brown sugar

subheading: Barbecue Sauce:

1 cup ketchup

½ cup packed dark brown sugar

¼ cup molasses

3 tablespoons bourbon

½ teaspoon cider vinegar

⅛ teaspoon liquid smoke

2 tablespoons Barbecue Spice Rub (above)

Note: Ingredients may have been altered from the original.

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