Kansas City Burnt End Sandwich

1. Preheat the grill to medium.

2. Form two 2-foot pieces of Reynolds(R) Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.

3. Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.

4. Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.

5. Serve the BBQ burnt ends on hamburger buns.

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Nutrient	Quantity
Total fats	0.528 g
Protein	2.736 g
Carbohydrates	0.096 g
Energy	16.8 kCal
Water	234.12 g
Calcium, Ca	14.4 mg
Niacin	1.872 mg
Riboflavin	0.0504 mg
Sodium, Na	892.8 mg
Fatty acids, total saturated 16:1 undifferentiated	0.024 g
Total lipid (fat)	0.528 g
Manganese, Mn	0.024 mg
Fatty acids, total saturated 16:0	0.144 g
Choline, total	6.96 mg
Fatty acids, total saturated 18:0	0.096 g
Vitamin B-6	0.024 mg
Selenium, Se	1.68 g
Ash	2.52 g
Fatty acids, total saturated 18:1 undifferentiated	0.192 g
Pantothenic acid	0.048 mg
Thiamin	0.0048 mg
Iron, Fe	0.408 mg
Carbohydrate, by difference	0.096 g
Phosphorus, P	31.2 mg
Folate, total	4.8 g
Fatty acids, total saturated 18:2 undifferentiated	0.024 g
Fatty acids, total saturated 14:0	0.024 g
Fatty acids, total polyunsaturated	0.024 g
Folate, DFE	4.8 g
Vitamin B-12	0.168 g
Fatty acids, total saturated	0.264 g
Fatty acids, total monounsaturated	0.216 g
Folate, food	4.8 g
Magnesium, Mg	4.8 mg
Potassium, K	129.6 mg
Fluoride, F	69.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
beef broth	1 cup	16.8	0.096	0.528
hamburger bun	4	0	0	0
bbq sauce	2 cups	0	0	0
point brisket	1	0	0	0