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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources