Smoked Chuck Tender with Molasses-Apple Glaze

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
20 portions

Great for fall, this dish feature schuck tenders topped by a glaze made with apple juice concentrate, applesauce, brown sugar, molasses, ketchup, rice wine vinegar and butter. 

Ingredients

4 oz. hickory wood chips
1 cup apple juice
2 tbsp. + 1 tsp. salt
1⁄2 tbsp. + 1⁄2 tsp. black pepper
1 tbsp. granulated garlic
1 tbsp. + 2 tsp. granulated onion
1⁄2 tbsp. chili powder
1⁄2 tsp. ground nutmeg
41⁄4 lb. chuck tenders, silver skin removed
1⁄4 cup apple juice concentrate
1⁄2 cup applesauce
1⁄4 cup brown sugar
2 tbsp. molasses
1⁄2 cup ketchup
2 tbsp. rice wine vinegar
1 tbsp. butter

Steps

1. Preheat oven to 300˚F. Soak wood chips in apple juice for 30 minutes.

2. Mix 2 tbsp. salt, ½ tbsp. pepper, garlic, 1 tbsp. granulated onion, chili powder and nutmeg together to form seasoning mix. Rub each tender lightly with mixture. Place tenders onto baking sheet and allow to rest at room temperature for 20 to 30 minutes.

3. While beef is tempering, prepare smoker. Smoke beef for 5 to 10 minutes, depending on amount of flavor you want transferred. Remove beef from smoker and let rest for 5 minutes.

4. While beef is smoking, make glaze by putting remaining ingredients, including reserved salt, pepper and granulated onion, into small saucepan and bringing to a boil. Taste and adjust seasoning if necessary. Allow to cool slightly before using.

5. Brush glaze over chuck tenders, being sure to completely coat each tender. Place chuck tenders in preheated oven and roast for 15 to 20 minutes or until internal temperature reaches 145˚F. Remove tenders from oven and coat again with glaze. Allow to rest for 10 minutes before slicing.

Recipe by Colorado Springs School District 11, Colorado Springs, Colo.

More From FoodService Director

Managing Your Business
ohio state o

No, that’s not a typo: 51,759 undergraduates were enrolled at Ohio State University in the 2015-2016 academic year, making it one of the largest public universities in the country. And while not every student had a meal plan, it’s safe to say that Zia Ahmed, senior director of dining services for the Columbus, Ohio, school, is in charge of both feeding and supervising a massive number of people.

Ahmed says his No. 1 tips for handling the travel, stress and struggle for work-life balance that comes with his job are straightforward: communication and managing people’s expectations....

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

FSD Resources