I’m going to admit something that may just get me kicked out of any barbecue group that I’m in.  However, if any of those other barbecuers try it, they may change their mind.

I love burnt ends.  I think that’s about as good as barbecue gets when they’re done right.  Burnt ends are simple to make, too, but take some time.  First, a brisket is smoked until done, then the point (flat can be used, but point is better, in my opinion), the ends of a flat, a whole packer brisket or just the flat is cubed.  All is reseasoned with rub and sauce is added to coat the cubed meat.  All that is put in a pan and put back on a smoker for anywhere from 2 to 6 hours, depending on who is asked.  Longer is good, on a smoker running around 225 degrees f.

However, when you’ve got 2 whole points done as burnt ends, sometimes you want to try it different ways.  I’ve been frequenting farmers markets in the area I’m in, and I picked up some Anaheim and Poblano chiles at one the other day.  I thought they’d go well with the burnt ends.  I also had some fresh tomatoes from the farmers market, and some grated monterey jack and cheddar cheeses.

I simply cut the peppers in half lengthwise and took out the veins and seeds, then chopped up the burnt ends more.  I laid out the peppers  on a baking sheet and added the burnt ends, topping that with the tomatoes chopped up, then adding a bit of the grated cheese to the whole thing.

The Bubba Keg Convection Grill got started up to about 225 degrees F, with some beechnut wood for flavor.  My wife thought sour cream would be good on the peppers, so I went into town while the peppers were smoking to get some.  It was a great evening, so the 4 miles there and back were very nice with the top down!

The peppers took about 30 minutes until they were softened.  They came off the smoker and right onto plates.

We found the Anaheim chiles were a bit sweet for this, though still good.  If a diner didn’t like heat much at all, Anaheim chiles would be a good choice.  The Poblano peppers had a bit more heat, but not too much, making it a really nice platform for the burnt ends.  It was just the amount of heat that makes you think you might want a drink of a good beer after a few bites.

And to top off the whole thing, this was a way to have leftovers that my wife actually liked!

If you have hints on getting a leftover-wary person to like leftovers, let me know.