Burnt Ends Corndogs

😮 Burnt Ends Corndogs have all the fun of the state fair plus they're packed full of flavor. Chef Tom slices up a brisket and deep fries beer battered burnt ends to make these decadent treats irresistible. Topped off with powdered sugar and Blues Hog Raspberry Chipotle BBQ Sauce, this is the recipe you didn't know you needed.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: https://www.atbbq.com/grills-and-smok...
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FEATURED PRODUCTS
CANGSHAN HAKU 6IN BONING KNIFE: https://bit.ly/3lz8L7L
CHILE SLINGER FATALII MUSTARD SAUCE: https://bit.ly/3AehG2g
PLOWBOYS BBQ BOVINE BOLD RUB: https://bit.ly/3VmS7Fd
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ALL THINGS BARBECUE DIGITAL THERMOMETER: https://bit.ly/3GKOqmW
SHUN KANSO HOLLOW GROUND 12" BRISKET SLICER: https://bit.ly/3A9sGOB
REIDA HONEY FARM RAW WILDFLOWER HONEY: https://bit.ly/3omt2in
MARSH HEN MILL STONE GROUND YELLOW CORNMEAL: https://bit.ly/3mfdWu2
ATBBQ MARINADE AND INJECTION MIXER BOTTLE: https://bit.ly/3Vz1wtC
LODGE 6 QUART ENAMELED CAST IRON DUTCH OVEN: https://bit.ly/3QyI91W

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00:00 Burnt Ends Corndogs
00:27 Separate the point muscle
03:00 Slice up the point muscle
03:32 Season the brisket
04:48 Throw the brisket on to the grill
05:23 Wrap the brisket in foil
06:08 Cube out the brisket and cover in sauce
08:27 Put together the corndog batter
09:52 Put the burnt ends on skewers
10:24 Dip burnt ends into batter and fry
12:17 Cover in powdered sugar and Raspberry Chipotle BBQ sauce
12:35 Grab a bite
13:30 Like and subscribe