Hawaiian Inspired Burnt Ends, Tropical Coleslaw and Herby Potato Salad
Hawaiian Inspired Burnt Ends
2.5 lbs Country Natural Beef Chuck Roast
2 tbsp olive oil
1.5 tbsp kosher salt
1 tbsp fresh ground pepper
1 tsp garlic powder
¼ cup beef stock
¼ cup apple juice
3 tbsp ghee
2/3 cup Whole30 compatible barbecue sauce (Hawaiian style, preferably – usually sweetened with pineapple juice)
¼ cup pineapple chunks*
2 Tbsp green onions, chopped
Kosher salt and pepper to taste
To start, remove Country Natural Beef Chuck Roast from the fridge & from packaging to come toward room temperature.
Preheat the smoker to 225 degrees.
- Coat the roast with the olive oil and massage in the salt, pepper, and garlic powder all over.
- Place the roast in the center of the smoker.
- Insert the temperature probe into the center of the roast.
*You can use a regular barbecue as along as you can monitor the temperature and do indirect heat.
- Spritz or brush the meat generously with the apple juice and beef stock mixture every 1½ hours until the roast internal temperature reaches between 150 and 160 degrees.
- Create a foil boat to set the roast in and pour in the remaining juice and broth mixture.
- Seal the foil pouch to lock in the liquid.
- Return the meat to the smoker and reinsert the temperature probe.
- Turn up the heat up to 250 degrees.
- When the roast reaches an internal temperature 200 degrees, remove it.
- Chop into 1-inch cubes - discard remaining juices.
- Add the cubed beef to a shallow pan and toss to coat with the ghee & barbecue sauce.
- Cover with foil and return to the smoker for 30 minutes.
- Garnish with the pineapple and green onion when serving.
Herby Potato Salad
2 lbs small potatoes, halved and cooked until fork tender
1/3 cup olive oil
3 tbsp of lemon juice
2 tbsp flat leaf parsley, roughly chopped
2 tbsp dill, roughly chopped
½ cup diced celery
1-2 tbsp green onions, chopped
Kosher salt and pepper to taste
- Herby Potato Salad
- At the bottom of a large serving bowl, whisk together the lemon juice, olive oil, parsley, dill, green onion, salt and pepper.
- Add the celery, and warm potatoes and toss to coat in the dressing.
- Let marinate in the fridge before serving anywhere from 30 minutes to overnight.
Tropical Potato Salad
5 cups cabbage, both purple & green, roughly cubed
2 large carrots, julienned
2 tbsp rice vinegar
½ cup coconut cream (usually the exact amount of cream in one can of coconut milk – discard the watery part)
3 tbsp pineapple juice*
1/3 cup pineapple, chunks *
2 tbsp green onions, roughly chopped
2 tbsp cilantro, roughly chopped
*fresh or canned in juice
- Tropical Cabbage Slaw
- Add the cabbage & carrots to a large bowl with the rice vinegar and toss to coat.
- Add the coconut cream to a small bowl and add the pineapple juice one tbsp at a time, slowly thinning the cream into a tropical dressing.
- Add half of the pineapple chunks, green onions, and cilantro into the bowl with the cabbage and carrots, toss to coat all in the dressing.
- Garnish the top with the remaining pineapple, green onions and cilantro.
- Let marinate in the fridge before serving anywhere from 30 minutes to a few hours.