Plowboys Barbecue Brisket Burnt Ends Pot Pie




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World Champion Pitmaster (American Royal 2009) Todd Johns of Plowboys Barbecue joins us today to show us how to cook his famous Burnt Ends Pot Pie.

Todd’s restaurant, Plowboys Barbecue, just won the “Best Burnt Ends Sandwich in Kansas City” from USA Today’s 10best.com, and he shows you what he does with the leftovers.

Full Recipe: https://thesauce.atbbq.com/videos-plowboys-barbecue-brisket-burnt-ends-pot-pie/

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33 replies
  1. Jay Cole
    Jay Cole says:

    Dude, you're using the wrong part of the egg lol, try the yoke next time, you will find it gives that pastry a nice golden colour rather than pastry that looks like wet newspaper 😉

    Reply
  2. E K
    E K says:

    Great idea for a pie. small tip from a baker, using the yolk instead of the white will make for a more golden and delicious crust. or just split the difference and beat the whole egg! keep up the great work!

    Reply
  3. Shelly Lanette
    Shelly Lanette says:

    Looks amazingly delicious!!!

    Love the recipe, but I can't help but wonder if it would be even better had the peas been defrosted or sauteed first(to avoid extra moisture leaking into the pie)? I think I got my answer when you served up some pot pie in the end though…not watery at all! Pro! Also I love your method for making sure the flour isn't lumpy…reminds me of how a lot of Asian recipes use a cornstarch slurry for thickening sauces.

    Bottom crust is the best, yes! lol

    Reply

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