Burnt End Style Quorn Roast
- Contains Eggs
- Contains milk
- Contains mustard
Prepared with
Ingredients
- 17oz Quorn Roast, thawed
- 1 tbsp olive oil
- 2-3 tbsp BBQ rub (your favourite store-bought or homemade rub)
BBQ Sauce
- 8fl. oz ketchup
- 2fl. oz apple cider vinegar
- 1oz brown sugar
- 2 tbsp treacle
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt as desired and ground black pepper, as desired
Instructions
Step 1
Brush the Quorn Roast with olive oil and liberally season with BBQ rub.
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place roast either on the grill plate or directly onto the grill, then close the lid.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 4
Turn dial to SMOKER, set temperature to 120°C and set time to 2 hours. Select START/STOP to begin cooking (preheating is not needed). Smoke roast for 2 hours until internal temp reaches 71°C.
Step 5
To make the BBQ sauce, in a medium saucepan over a medium heat, add all sauce ingredients and simmer for 10-15 minutes.
Step 6
Cooking is complete when roast reads 71°C on an instant-read thermometer. Let roast cool then cut into 2.5cm cubes and toss with BBQ sauce. Reserve any remaining sauce.
Step 7
Place roast back onto grill and close lid. Turn dial to SMOKER, set temperature to 140°C and set time for 30 minutes. Select START/STOP to begin cooking.
Step 8
When cooking is complete, open lid and remove roast. Serve with reserved BBQ sauce.