Asian Burnt Ends with Bacon Fried Rice
Tender cubes of chuck roast are transformed into poor man's burnt ends after slow smoking on the Traeger. Served with bacon fried rice, this is the ultimate family dinner with an Asian twist.
Equipment
- Meater thermometer
- Traeger grill
- Steel wok
- Pink butcher paper
- Aluminum pan
- Cutting board and knife
Ingredients
- 2 pound chuck roast
- 4 tbsp Traeger jalapeno & lime hot sauce
- 4 tbsp Smoke Junkie seasoning
- 1 cup Bachan’s Japanese-style BBQ sauce
- 4 tbsp butter
- 1/4 pound bacon chopped
- 3 cups cooked white rice
- 1/2 onion finely diced
- 1 cup carrots finely diced
- 1 cup frozen green peas
- 1 clove garlic
- 3 eggs
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp chopped scallions
Instructions
- Preheat your Traeger grill to 225* with the super-smoke feature.
- Unwrap the chuck roast and pat it dry with a paper towel.
- Coat all sides of the meat with the Traeger hot sauce.
- Then season the chuck roast generously with Smoke Junkie seasoning.
- Allow it to sit for 5 minutes.
- Insert the Meater thermometer probe and pair the app to the probe.
- Set the app to a desired temperature of XXX*.
- Place the seasoned chuck roast on the center of the grill grates and close the lid.
- Smoke the meat on the Traeger for about 3 hours, or until the set temperature is reached.
- Remove the smoked meat from the Traeger and slice the meat into even sized cubes.
- Place the cubes in an aluminum pan and toss with a generous amount of Bachan’s sauce.
- Add several tabs of butter all over the meat and turn to coat.
- Return the pan to the grill and continue cooking until the meat cubes reach a termpeatrue of XXX* internally.
- Pull the meat from the grill and cover the pan with foil. Make the bacon fried rice while the meat rests.
- In a wok, cook the chopped bacon until just crispy.
- Remove the bacon pieces with a slotted spoon and pour off all but 2 tbsp of bacon grease (reserve for later).
- To the same pan, add the onion and carrots and cook until beginning to get tender.
- Add the frozen peas and garlic and stir until the peas are defrosted.
- Move the veggies to one side of the pan and add another tablespoon of the reserved bacon fat to the clear side.
- Pour in the gently beaten eggs and scramble.
- Combine the veggies and the eggs in the pan, spreading evenly in the pan.
- Add the cooked rice and using two spoons, stir fry the rice and veggie/egg mixture until well combined and hot throughout.
- Season the fried rice to taste with sesame oil and soy sauce.
- Stir in the reserved cooked bacon and chopped scallions.
- Serve alongside the Asian burnt ends.