I've made burnt ends (actually they're known as fake burnt ends) a few times and loved 'em, but I'd rather save the trouble and just slice and eat the farking point. Why wait? Plus I'm eating a little healthier and fatty meat is enough without a bunch of add'l salt and sauce (which I almost never use anyway) and whatnot. I'm happy just to stand there, slice, and eat.
50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!