Chuck Steak Sticks by Burnt Finger BBQ

Megan Day is a genuine expert in the world of BBQ and Foodie culture. She’s the lead pitmaster of her award-winning competition barbecue team, Burnt Finger BBQ. You may have seen her in one of her many TV appearances on notable shows like The Food Network’s BBQ Brawl and even The Today Show. Wherever she goes next, she usually makes quite an impression because her way of creating slow smoked treats perfectly blends classic Kansas City BBQ styles with some modern twists! We asked her what she could come up with for tailgaters on a budget and we’re happy to report that she delivered!

Note: If you would rather watch Megan herself walk you through this recipe in a video, you can watch right here!

Burnt Finger BBQ Chuck Steak Sticks Ingredients:

4 pound Chuck Roast
Burnt Finger Steakhouse Grill Seasoning
Burnt Finger BBQ Smokey KC Rub
2 cups Beef Broth
1 stick of Unsalted Butter
1 cup Brown Sugar
Burnt Finger BBQ Smokey KC Sauce
BBQ Skewers
Foil Pan
Aluminum Foil

Chuck Steak Sticks Cooking Instructions

Pre-heat your smoker to 250 degrees F.

Divide the Chuck Roast into equal sections trimming away excess fat and tough silver skin as you go. Cut those sections into strips of beef approximately an inch and a half wide by 3 inches tall.

Place a skewer up through the center of the beef strip and season with your favorite barbecue rub combo, like Burnt Finger BBQ’s Steakhouse Grill Seasoning and Smokey KC Rub.

Place skewers of meat on a rack in your smoker so air flows both under and over the meat. After one hour, turn meat half way and smoke one more hour.

When the meat’s internal temperature reaches about 160 degrees F. it’s time to roast them.

In a large foil pan place skewered meat and broth. Lay slices of butter on each meat strip and sprinkle liberty with brown sugar. Cover the pan in tinfoil and place back on the smoker for one last hour. I look for an internal temperature of over 205 degrees F.

Sauce your skewered meat with your favorite barbecue sauce. If you like a saucy dish, plate and serve as they are. If you want a more intense flavor, set sauced skewers back on the smoker for 5 to 10 minutes to caramelize and set the sauce.

You don’t need a bun or silverware for these tender, beefy skewers. They are great as a meal or as a tailgate treat.

Burnt Finger BBQ Pitmaster Tips:

Save and freeze off the odd-sized scraps of meat. They are perfect for stews and soups.

Try to find a Chuck Roast that is flat in shape. I was able to get approximately 14 strips of beef and about a pound of stew meat from a 4 pound roast.

When roasting the skewers, make sure your aluminum foil is crimped tightly around the pan, keeping the steam and moisture in the pan.

If you are using a charcoal grill, create a two zone fire and add wood chunks on the direct coals. The cook will take place on the cooler side of the grill. If you are using a propane grill, only turn on one or two burners.

The cook will take place on the cooler side of the grill. If you are using a pellet grill or smoker, set your temperature to 250 degrees F. If you are using a wood-burning smoker, adjust your vents and fire to run your pit at 250 degrees F.

Follow Megan Day, National Barbecue champion and co-owner of @burntfingerbbq sauces and rubs on Instagram!