Rotisserie Chuck Roast Burnt Ends
Ingredients
- 2β3 lb chuck roast, cubed into 1.5β2 inch pieces
- Daleβs Marinade (low sodium), enough to lightly coat
- Musket Powder Brown Label, to generously season
- Racha Organics Hot Sriracha, for mid-cook baste and finishing drizzle
Preparation
Cube the chuck roast into bite-sized chunks.
Lightly coat the beef with Daleβs Marinade as a binder.
Generously season all sides with Musket Powder Brown Label and let it sit while the grill heats.
Add the seasoned beef cubes into the rotisserie basket in a single layer to ensure even crisping.
Preheat your Novo Grill to 350Β°F and set it up for indirect heat if using burners on one side.
Mount the Roto-Q 360 basket and spin the cubes for about 45-60 minutes, checking every 15 minutes.
At around the halfway mark, drizzle or brush Racha Organics Hot Sriracha into the basket to add a spicy, tangy kick as it caramelizes.
Once the cubes are tender, crispy on the edges, and reach an internal temperature of 195-205Β°F, remove them from the grill.
Plate them hot and drizzle with more Racha Organics Hot Sriracha to finish.
