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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-02-2010, 12:42 AM | #1 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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What are Authentic Burnt Ends ? - past & present
(Mod Note : This thread was separated from another into it's own thread to discuss what burnt ends are/aren't)
I guess a thread about burnt ends should have one pic of an actual burnt end
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:32 PM.. |
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01-02-2010, 12:49 AM | #2 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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01-02-2010, 04:12 PM | #3 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
No, the original poster has a fine picture of some rather tasty "simulated" or "mock" burnt ends. Let's keep the terminology right. We all here should know what a burnt end IS. In fact, someone here (Northwest) explained exactly WHAT it was, although they did not get into WHO it was for. Although CURRENTLY it is considered a delicacy it was NOT in the past. I posted a picture of true Burnt ends, not mine, but an example so everyone can see what it is as well and have the explanation that was given by another poster earlier. This is Not a criticism of his LMJC work here, but in every discussion where people attempt to "make" burnt ends there should also be a representation of traditional "accidental" or "symptomatic" burnt ends. LOL This is done so that people who are still learning will also see what it is people are trying to simulate when they seek to make enhanced burnt ends - which I will add - I love more then traditional. Heck, the reason Sonny's BBQ Sandwich is so good is because they literally slice off every bit of Bark material from the Brisket to use. Lunacy! At least for those of us who like slice brisket with no sauce. This practice leaves the gray uninspiring stuff for the sauce hounds getting the sliced brisket platters as seen below - I am sure, some see that as a travesty. LOL Attachment 35517 Nothing WRONG with simulated ends - like there is nothing wrong with foiling to protect the moisture of the meat, or sugaring to create a simulated bark or what - just a different way. Traditional Burnt ends do not happen in the bulk that simulated ones do and thus they must be made up. In addition, although many would marvel at say, this traditional burnt ends taste, it would not win any contest - in fact, although I prefer Smittys, Blacks, Muellers and Kreuz brisket, I doubt it would win any contests either - not that that means anything is wrong with it.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:32 PM.. |
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01-02-2010, 04:55 PM | #4 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I believe Arthur Bryant's claims to have invented "burnt ends" as we know them. According to the book Grand Barbecue, a history of KC BBQ, Authur Bryants would sauce the shreds of brisket and serve them while folks were waiting in line. Originally, it wasn't a menu item.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-02-2010, 05:13 PM | #5 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Todd when misterrachel said, "Ollie Gates, I believe" and I said "Indubitably" I thought he was refering to Bill Gates.
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01-02-2010, 08:04 PM | #6 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Burnt Ends ARE delicious. Discussion over.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-02-2010, 08:22 PM | #7 |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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01-02-2010, 08:36 PM | #8 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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BBQ is delicious lets kill this entire forum.
Plowboys rubs are top notch so let's not have them on the shelf. they have proved their worthiness. Incidentally Plowboy's Bovine stuff is the reason I have no need to package my Atomic dirty dick dog dodly doo Dalmatian rub.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-02-2010, 08:48 PM | #9 | |
On the road to being a farker
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Location: Overland Park, KS
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01-02-2010, 08:56 PM | #10 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
ha ha
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 02-09-2012 at 07:35 PM.. |
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01-02-2010, 08:59 PM | #11 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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There were some regions that combined ALL burnt ends, brisket, chucks, sausage, rubs and shoulder into a big ole dump with sauce. I bet that was good. This stuff by lmtj or is my favorite as its about the only thing (oddly) I like sauce on, probably because the sauce is burned and caramelized too.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-02-2010, 09:01 PM | #12 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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The beans in that first picture look awesome.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-02-2010, 09:04 PM | #13 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by MilitantSquatter; 02-09-2012 at 07:36 PM.. |
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01-02-2010, 09:06 PM | #14 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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ok.. now i REALLY have a headache.
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01-02-2010, 09:07 PM | #15 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I like the onion crisps by the tastey lookin pickle.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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