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View Full Version : Burnt Ends: Chewy or Melt in Your Mouth???


Q-Dat
04-19-2011, 12:56 AM
Just curious to see what the perception is of what most judges like when it comes to burnt ends.

At this point I am confident that I can give them anything they want, now I just have to figure out what they want.

boogiesnap
04-19-2011, 01:08 AM
boy, if somebody could answer that question with each category...

Q-Dat
04-19-2011, 01:16 AM
boy, if somebody could answer that question with each category...



We'll get it Brother.

roksmith
04-19-2011, 06:38 AM
From my perspective, they should be melt in your mouth, but not because they are a big glob of fat.

Q-Dat
04-19-2011, 09:06 AM
From my perspective, they should be melt in your mouth, but not because they are a big glob of fat.



Well thats what I am turning in. They are not fatty but very very tender.

ModelMaker
04-19-2011, 11:10 AM
Tender an tasty make my day.
Be very mindfull of a big gob o fat, big turn off.
Ed

Rub
04-19-2011, 01:14 PM
Tender an tasty make my day.
Be very mindfull of a big gob o fat, big turn off.
Ed
Do like I do, bite into each one before putting it into the box to make sure it's not full of fat.

JD McGee
04-19-2011, 02:19 PM
Burn't ends are treated as garnish up here in the left out corner of the nation. That said...I make sure when I turn them in "as garnish" they are melt-in-your-mouth awesome!

Ken V
04-19-2011, 02:37 PM
Do like I do, bite into each one before putting it into the box to make sure it's not full of fat.

I seen him do it in Shannon last year!!!

Ken

BurntFinger_Jason
04-19-2011, 07:45 PM
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.

Rub
04-19-2011, 08:01 PM
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
I find that pretty disturbing. :mad2:

ModelMaker
04-19-2011, 08:08 PM
Mike taught us, if it's in the box it gets judged.
Ed

smokeyw
04-19-2011, 08:59 PM
Are we talking KCBS? I definitely was not told that in the judging class I attended :crazy:

When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.

Q-Dat
04-19-2011, 10:09 PM
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.



I believe you, but that just doesn't make much sense to me. To some people(including this guy) the burnt ends are the preferred part over the slices. If that is the process being used then they need to just make it a rule of sliced brisket only.

JD McGee
04-19-2011, 10:28 PM
I believe you, but that just doesn't make much sense to me. To some people(including this guy) the burnt ends are the preferred part over the slices. If that is the process being used then they need to just make it a rule of sliced brisket only.

That'll work...more ends for me! :becky:

MikeR
04-19-2011, 10:43 PM
We've turned in only burnt ends in KCBS and did quite well. No slices included- it was way over cooked. Ahhh, the early years.

MikeR
04-19-2011, 10:47 PM
Oh yeah- the original question- I can't imagine anybody wanting chewy. Melt in your mouth for me.

bover
04-20-2011, 10:20 AM
Melt in your mouth definitely. And for KCBS I was taught that if it's in the box it gets judged. No such thing as "garnish" meat.

Carnivorous Endeavors BBQ
04-20-2011, 12:50 PM
I'd say melt in your mouth...kind of the texture of overcooked juicy flat. However, from my limited judging experience, i will say that added burnt ends better be as good as your slices. Same with slice pork and pulled pork in one turn-in. Recently i've tasted pork and brisket turn-ins where my score was lowered because one part of the turn-in was drier, tougher, less flavorful than another part of the box. For me as an aspiring cook, it is very disheartening to lower a score on really good brisket slices because someone put really bad burnt ends in a box. Same for pork. However, if you put it in the box, i believe most judges will taste each part and score it as a whole.

Q-Dat
04-20-2011, 01:18 PM
I'd say melt in your mouth...kind of the texture of overcooked juicy flat. However, from my limited judging experience, i will say that added burnt ends better be as good as your slices. Same with slice pork and pulled pork in one turn-in. Recently i've tasted pork and brisket turn-ins where my score was lowered because one part of the turn-in was drier, tougher, less flavorful than another part of the box. For me as an aspiring cook, it is very disheartening to lower a score on really good brisket slices because someone put really bad burnt ends in a box. Same for pork. However, if you put it in the box, i believe most judges will taste each part and score it as a whole.



My flat is pretty good, but I have a system that is allowing me to nail burnt ends every time. They are better than my flat in my opinion.

If I thought it wouldn't freak the judges out I would turn them in alone!

QansasjayhawQ
04-20-2011, 04:25 PM
When I get both, I judge taste by biting off a little of the slice and adding a burnt end piece in my mouth.

I take another bite of the slice to judge tenderness.

But - yes - whatever meat is in the box gets judged.

The_Kapn
04-20-2011, 06:11 PM
My "chunks" are not really "burnt ends".

They are square chunks of point (normally) or flat (if needed).

TENDER with no unrendered fat is the key for me, both as a Judge and as a Cook.

TIM

Divemaster
04-21-2011, 12:39 PM
Tender for us...

We only include them if they are up to our requirements as far as taste and tenderness. In fact we nick-named them "Black Truffle Brisket chunks" because when they are on it's increadable and when they are off they taste like dirt....

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