A burnt ends recipe refers to soft cubes of beef brisket smothered in BBQ sauce and roasted until caramelized. This is probably the most tasty way to cook brisket and makes a great main course or side dish.

Burnt ends are among the most notable dishes that may pop from a home BBQ grill. You may serve your burnt ends as a finger food with toothpicks and a side dip in parties or together with other side dishes such as grilled asparagus and mac-n-cheese for a totally satisfying meal.

Ingredients

• 1 brisket point, 8–12 lb (if you’ve got a whole packer, you’ll use the point for burnt ends)

• 2–3 Tbsp yellow mustard or oil (just a light binder)

Rub (mix in a bowl):

• ¼ cup kosher salt

• ¼ cup coarse black pepper

• ¼ cup brown sugar

• 2 Tbsp sweet paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp chili powder

• ½–1 tsp cayenne, to taste

Finishing sauce for the cubes:

• ½ cup your favorite BBQ sauce

• ¼ cup brisket drippings (skim the fat if it’s heavy)

• 1 Tbsp brown sugar (optional)

• 1 Tbsp butter (optional, for shine)

Yield: Serves 10–12
Best cut: Brisket point (8–12 lb / 3.6–5.4 kg). If using a whole packer, separate point from flat after the stall.

Directions

1. Trim & season (night before).
   Trim the outside fat down to about ¼ inch and knock off any hard, waxy bits. Light smear of mustard/oil, then a generous coat of rub on all sides. Set the brisket on a rack and park it uncovered in the fridge for 8–12 hours. That helps the bark.

2. Smoke to the stall.
   Fire up the smoker to 250°F with oak or hickory (a little fruitwood plays nice, too). Point goes on with the fat toward the heat source. Smoke until the bark is set and a probe shows 165–175°F in the point—usually 4–6 hours. If the rub still smears when you touch it, give it more time.

3. Wrap & finish.
   Wrap tight in butcher paper (foil works in a pinch) and keep cooking until the point feels like soft butter when you poke it—typically 200–205°F internal, another 2–4 hours. Don’t chase a number; chase that probe-tender feel.

4. Rest, cube, sauce.
   Rest the wrapped brisket 30–60 minutes somewhere warm. Separate the point if you cooked a whole packer. Cut the point into 1–1½-inch cubes. Stir the BBQ sauce + drippings (add the extra sugar/butter if you want more lacquer). Toss the cubes so they’re glossy but not drowning, then spread them in a foil pan.

5. Back in to caramelize.
   Pan goes back in the smoker uncovered at 250–275°F for 45–90 minutes, stirring once. You’re done when the edges are sticky and dark and the cubes look like little meat candies.

6. Serve.
   Let them sit 5–10 minutes so you don’t scorch your mouth. Eat as-is or with warm sauce on the side.

Notes

• If you started with a whole packer, slice and hold the flat while you finish the burnt ends.

• Dry looking bark before wrapping? A light spritz of apple cider vinegar + water (1:1) every hour helps—stop spritzing once you wrap.

• Burnt ends really want the point. The flat will dry out if you treat it the same way.

It’s time to make authentic City Chicken — a beloved comfort food that’s simple to prepare and turns out melt-in-your-mouth tender. Despite its name, there’s no chicken in this dish. Instead, it’s made with juicy pork sirloin chunks (or sometimes a mix of pork and veal) threaded onto skewers, browned, and then slow-braised until you can cut them with a fork.

I have fond memories of eating City Chicken as a kid, and never once questioned why it wasn’t actually chicken. In many Midwest households, it’s a nostalgic Sunday dinner or holiday favorite.

Ingredients

• 1 lb (450g) pork sirloin, cubed (for skewers)

• ¼ cup all-purpose flour, seasoned with salt and pepper

• 2 eggs, beaten with 1 tbsp water (or ¼ cup egg substitute)

• 3 tbsp olive or vegetable oil, divided

• ½ cup Italian-style breadcrumbs

• ½ cup chicken stock

• 1 can or pack of mushroom or pork gravy, heated

• ¼ tsp smoked paprika (optional, for breadcrumb mix)

Instructions

1. Prep the Oven & Dish

• Preheat oven to 325°F (160°C).

• Lightly coat a 9×13-inch baking dish (or smaller if making fewer skewers) with cooking spray.

2. Skewer & Bread the Pork

• Thread 4 cubes of pork onto each skewer, making sure they’re tightly packed for even cooking.

• Set up three shallow dishes: seasoned flour, egg wash, and breadcrumbs (mixed with paprika if using).

• Dredge skewers in flour, shaking off excess, dip in egg wash, then coat in breadcrumbs, pressing gently so they stick.

3. Brown the Pork

• Heat 1 tbsp of oil in a skillet over medium-high heat.

• Brown skewers on all sides — the meat should be golden outside but still raw inside. Work in batches to avoid overcrowding.

4. Bake Until Tender

• Place browned skewers in the prepared baking dish, leaving space between each.

• Pour chicken stock into the bottom of the dish.

• Cover tightly with foil and bake for 1½–2 hours, checking after 90 minutes. The pork is done when it’s fork-tender.

5. Serve

• Serve hot with warmed mushroom or pork gravy on the side, or spooned over the top.

Made this City Chicken? Save the photo below to Pinterest so you don’t lose it.

Tips & Tricks for City Chicken

• Cut everything the same size. Even 1½–2 inch pieces cook at the same speed, so you don’t end up with dry pieces mixed with undercooked ones.

• Soak wooden skewers first. A quick 20–30 minute soak helps prevent burning in the oven.

• Season before you bread. A little salt and pepper directly on the meat makes City Chicken taste richer, even with simple breading.

• Press the breading on firmly. Then let the skewers rest 10 minutes before cooking—this helps the coating stick instead of sliding off.

• Brown first, bake second (best texture). A fast skillet brown gives you that classic golden crust, and the oven finishes the centers gently.

• Don’t crowd the pan. If the pan is packed, the breading steams and turns soft. Brown in batches for a crispier finish.

• Use a thermometer if you have one. Pull the skewers when the thickest piece hits 145°F / 63°C, then rest a few minutes for juicier meat.

Are you looking to venture into our Chicken of the Woods recipe? Well, if you enjoy delicious wild mushrooms that have a similar texture and taste to chicken, then this is a recipe worth digging your teeth into during the coming week!

Chicken of the Woods is commonly a meat substitute due to the similarities it bears with chicken. They are a highly versatile mushroom that you can saute naked in a pan, fry and steam them, bread them – the possibilities are endless when it comes to creating a beautifully tasty dish that is both succulent and pleasing to look at.

No matter what time of year you cook Chicken of the Woods, the mushroom harmonizes with most seasonal savory treats and can be a gorgeous dinner no matter the weather.

Does A Chicken of the Woods Really Taste Like Chicken?

Often in the case of frog, opossum, and squirrel, the phrase ‘’tastes like chicken’ is loosely thrown about as an unfortunately dishonest descriptor of their flavor, to try and make the dish seem more palpable to even the pickiest of eaters. Yet, this mushroom truly tastes like chicken.

Boasting a meaty, stringy texture that absorbs moisture and retains the succulent flavors of the mushroom  – this is the closest faux chicken substitute you’ll likely ever find.

What more could you want than a healthy option that tastes great?

Identifying Chicken of the Woods

Out of all mushrooms you can forage, Chicken of the Woods tends to be a relatively easy mushroom to categorize due to its unique characteristics.

Because of the bright orange mass-like quality of the mushroom that tends to encompass tree trunks or the base of hardwood trees – this is a mushroom you can spot from far away. The mushroom tends to grow in shelves ranging from bright orange or yellow at the base that fades into a pale whitish color towards the outer edge.

With the underside lined generously with tiny pores, this polypore mushroom releases its spores from small tube structures instead of gills – pretty cool right?

Health and Safety for Chicken of the Woods

• Don’t eat Chicken of the Woods raw: Like most wild mushrooms, eating them raw can cause stomach upset – so cook them thoroughly before consuming to be on the safe side!
• Can cause sickness: If eaten in large quantities, some people can experience gastrointestinal distress. So if you’ve never tried Chicken of the Woods, sample a small amount and observe how it reacts with your body.
• Avoid conifer or eucalyptus trees: It is crucial that you avoid Chicken of the Woods, which is growing on the base of conifer or eucalyptus trees, as these trees permeate the mushrooms with toxins that are absorbed into the flesh.

Cleaning Chicken of the Woods

It’s essential to clean your Chicken of the Woods thoroughly, so start by separating the shelves carefully to access every aspect so that this cleaning process is simple and quick.

Use a gentle mushroom brush to remove any large dirt particles, and then quickly wipe your mushrooms over with a damp paper towel or cloth to ensure that they are squeaky clean and ready for use!

However, if you’re mushrooms are filthy (like mine tend to be!), start off by soaking the mushrooms briefly to remove any dirt or cheeky creepy crawlies that might be lurking inside. Just be careful you don’t soak them too long in case they become waterlogged and lose that gorgeous flavor!

How to Make Sautéed Chicken of the Woods

Ingredients

• 2 tablespoons extra virgin olive oil.
• 1 pound tender Chicken of the Woods cleaned (sliced into 1/2′ strips).
• 2 shallots (sliced).
• 3 cloves garlic (sliced).
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup dry white wine
• 2 teaspoons fresh lemon juice
• 2 tablespoons fresh parsley chopped

Instructions

• After your mushroom has been gently scrubbed and dried, slice or tear it into one-inch pieces.
• Heat two tablespoons of olive oil in a large skillet on medium heat before starting to introduce your mushroom slices in a single layer.
• Gently fry the mushrooms for about 5 minutes as they turn a deep golden brown.
• Next, slice some shallots and garlic and throw them into the mix alongside some salt and pepper.
• Cook for a further 5 minutes until the shallots appear soft to the touch, then follow this by pouring a generous ½ cup of dry white wine into the mix.
• Now simmer until the mushrooms absorb a majority of the dry wine.
• Now stir in some fresh parsley and lemon juice to fully bring out the gorgeous flavors of the Chicken of the Woods.

Fried Chicken of the Woods

Ingredients

• 4 x 2 oz pieces of young chicken of the woods, the size of a small fist.
• All purpose flour, as needed for breading, roughly 1 cup
• kosher salt and fresh ground black pepper to taste
• 1 generous pinch of sweet paprika
• 1 small pinch of cayenne pepper
• 3 eggs for breading
• A few sprigs of fresh thyme optional
• Small clove of garlic crushed lightly with the back of a knife optional
• Lemon wedges for serving

Instructions

1. Gather your Chicken of the Woods mushrooms and trim off the stem and the tough parts of the mushroom from where it previously was attached to the tree.
2. Gently scrub and dry the mushrooms to help the later absorption of seasoning (following the guidelines we suggested before!).
3. Season the flour with salt, pepper, paprika, and cayenne to give the flour some color and some taste! Just go easy on the cayenne – unless you like things on the spicier side of life.
4. Liberally coat the mushrooms in flour, then egg, and coat in flour once again.**
5. Heat a skillet with ¼ cup of cooking oil, followed by a generous 2tbsp of unsalted butter, before adding your breaded chicken mushrooms, crushed garlic clove, and thyme.
6. Cook the Chicken of the Woods until they are golden brown on either side, so for approximately 4-5 minutes per side. Ensure you add extra oil if the pan dries and carefully blot the mushrooms following frying to catch the excess oil.
7. Sprinkle with some salt or red-eye gravy and salad before serving immediately.

Notes

**If your Chicken of the Woods have been in the fridge for a day too many, they may have grown dry – which will make them troublesome to coat! So consider steaming them and patting them dry prior to coating if they appeared to have dried out so that they can be thoroughly coated/

Like your typical chicken fried steak, these would be fine with some red-eye gravy, or just a few lemon slices and a green salad for a lighter touch.