Looking for a delicious appetizer to serve your guests on Super Bowl Sunday? Lucky for you, we have the best bison burnt end appetizer that will leave your guests begging for the recipe. Today we will be featuring Nebraska Bison, Big Mama's Dry Rub, Mystic Rhoads Productions' Dirt Nap Hot Sauce, and Nebraska Barbecue of your choice! We would also like to give a shout out to Nebraska Bison for providing this amazing recipe!
Nebraska Bison started their journey on a humble farm searching for a way to craft something better and healthier for family, friends, and anyone else to enjoy. They put bison on the spotlight and have proudly fed families throughout the United States with lean, natural meat for over 20 years now. Their mission is to provide customer-trusted, sustainable, quality meat for those seeking a healthy alternative to their diets.
Patricia "Big Mama" Barron was born to feed mouths, as her Grandmother Lillie taught her. She had always had the dream to open her own restaurant and her dream came true December of 2007. Since then, her business has been featured on Food Network, Cooking Channel, Trvl Channel, and Sundance TV. Patricia's business is a restaurant with all homemade ingredients that she also sells, such as the Dry Rub that we will be using today.
Mystic Rhoads Productions is a charitable organization that created a line of products to fund their charity that focuses on education, healthy lifestyles, and environmental conservation. The organization has flourished since its debut and has even been named Best Nebraska Local Product in 2019! The Dirt Nap sauce and seasoning are a huge success for the organization and continue to sell out on shelves.
- Bison Chuck Roast
- BBQ Sauce (Click on this link to see Nebraska made barbecue sauces that would all compliment this dish!)
- Big Mama's Dry Rub
- 1 can of beer (We used Widmer Brothers IPA)
- Dirt Nap Dip Original Blend Hot Sauce or Herbal Gatherings Natural Mild Gourmet Mustard if you don't want extra spice
- 1/2 stick butter
- Preheat oven or smoker to 275 degrees Fahrenheit.
- Cut chuck roast into 1-2 inch squares.
- Once cut, apply Dirt Nap Hot Sauce or Mustard
- Season with Big Mama's Dry Rub generously
- Once oven or smoker is ready, add chuck roast squares directly on grate
- Cook until internal temperature reaches 175 degrees
- Every so often, open the beer and spray burnt ends, rotating them as well
- Once cooked, throw the squares into a tin foil tray and add barbecue sauce and butter.
- Cover the tin foil tray and cook for an additional 1-2 hours in the smoker. If using an oven, keep an eye on the meat and sauce. Make sure the sauce is either bubbling or meat is tender enough to pull apart.
- Serve and enjoy!