Honestly I just used what we had on hand. This one was a long grain brown rice with barley and radish seed the wife picked up from god knows where. Lol, it had been in the pantry for awhile so I decided to put it to use. I feel any long grain variety would work well though.

One thing I did was to cook the rice the day before and spread it thin across a small sheet pan to cool overnight. Made for less clumping and more surface area to be browned when I stir fried it today.

The stir fry sauce was a black garlic puree from Whole Foods with some oyster sauce, sesame sauce, sriracha, black pepper and brown sugar combined til I thought it tasted right.
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Threw in some boneless porkchops and a can of cream of chicken soup in a crockpot. Steaming some broccoli and will pour the cream of chicken over top.
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I made Springfield-style cashew chicken tonight. I really miss that stuff.
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Used my excess pork belly for ends. Recommended.




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KC Strip steak and a baked potato for dinner. The coals were still hot so I threw on chicken thighs for chicken and cheese enchiladas tomorrow.

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Anyone else use this enchilada sauce? Pretty good stuff for store bought but a bit pricey at $3.99 a can.



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I've NEVER found a remotely decent enchilada sauce in a store in a can. She's sooooo hard to find.
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Kinda think this is were you tell me you make your own? Damn, I bet you make your own cheese sauce too? I'm gonna try this with cream cheese, colby jack and sour cream with the chicken. The enchilada sauce and moor cheese on top.

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Alright, virgin question.

How can I go about just making burnt ends?

Those looks fantastic by the way.
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Sirloin tips and shrooms in gravy over noodles. The gravy was the bomb
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Never, ever, buy this, that is the nastiest shit I ever bought, back to the store tomorrow for some proper queso.

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I wouldn't go that far. I tried and tried different kinds in the can, but they've never been as good as any restaurant's. I made my own exactly once. Well maybe twice but it still wasn't what I was looking for. So none were as good as what I've had in a restaurant. It must be a secret recipe they all have.
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Boy does this sound really really good, just like old school comfort food! :-)
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Traditional burnt ends are made from the fattier piece of the brisket called the point. You can try asking your butcher if they'll sell you just the brisket point, that way you don't have spend on a whole brisket. I know a few places around here that will do it.

Those in my pic I made from pork belly, which is a cheaper alternative but not as good as brisket burnt ends, imo. Still a very tasty options, especially if you find pork belly on sale like I did though. Obviously they have a more bacon less beef flavor than brisket ends. For those, I just cubed the pork belly, rubbed, and smoked at 250F for 2.5-3 hours until they had a nice bark. I moved them to the aluminum pan, added some sauce and put them back on covered for an hour.
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Here's the beef tips/shrooms with noodles
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