Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
01-05-2010, 06:33 PM | #31 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I wish I could buy just the points off of briskets.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-05-2010, 07:17 PM | #32 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
|
You can. The only problem is they have been corned and even soaking them won't help to remove all the salt. I tried one. Had to throw it away. All points all the time an I'd be in Beef Heaven!
|
|
01-05-2010, 07:51 PM | #33 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
|
The use of the word 'authentic' implies that any other method is fake. If there was only one way to make pizza, we wouldn't have all the variety available that we do. If pulled pork was only done the western NC way, we'd have only red vinegar on pulled pork.
Using terms that infer a negative means that things will be taken in a negative light. I'd also say that, when I'm making burnt ends by chopping the point and putting it back in the smoker, I'm not just simulating what happens when the edges of the brisket are overcooked. That may be what was originally thought of as burnt ends, but if that's what I wanted, I'd just make sure my brisket came out that way. With that, I don't agree that the 'authentic' firm needs to be mentioned whenever 'fake' burnt ends are discussed. Not every post needs to include everything about an item.
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
|
01-05-2010, 08:05 PM | #34 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
|
Some of our Albertsons have fresh points on their own. Worth a look!
__________________
. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
|
01-05-2010, 08:17 PM | #35 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Hmmm, apparently I would need to drive to SoCal to do that, that is awful close to the 9th ring of hell.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-05-2010, 08:38 PM | #36 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
|
Some meat brokers can get points by the case. A couple of local KC bbq joints get them for their burnt ends.
__________________
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 |
|
01-06-2010, 09:57 AM | #37 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
|
Quote:
For me, it's funny how we have to labled things and define what is and is not, I'm just not wired that way. BUT. Think about if this way, If I'm going to tell someone how to make burnt ends, I'll tell them to use point, not go out, cook a whole brisket and trim off the edges and trimmings and use that. That's Brisket Scraps, a whole different category. |
|
|
01-06-2010, 10:10 AM | #38 |
Knows what a fatty is.
Join Date: 08-02-09
Location: Springfield, IL
|
^^ I just licked the sreen...true story
|
|
01-06-2010, 12:17 PM | #39 |
On the road to being a farker
Join Date: 12-25-09
Location: Rochester NY
|
I'm not even going to get into this but all I know is those up there,^^ I just might kill for.
__________________
Vegetarians are cool. They're all I eat, except the occasional mountain lion steak. Ted Nugent |
|
01-06-2010, 12:33 PM | #40 |
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
|
i am either too old (or too young)....but i thought burnt ends just happened when you cook a brisket. i dont recall ever hearing any old timer say "hey...lets make some burnt ends!"
as long as i can remember burnt ends was doing something with the brisket that wasnt served sliced (the best part). the ends were chunked and served as burnt ends or chopped along with the rest of the brisket that wasnt good enough to slice and used for sandwiches. just my $0.02....but talking about "making" burnt ends and then raving about the taste (vs raving about the sliced brisket) is funny. the part about someone "inventing" burnt ends is funny too. |
|
01-06-2010, 12:39 PM | #41 | |
Take a breath!
Join Date: 12-21-09
Location: US
|
Quote:
|
|
|
01-06-2010, 12:47 PM | #42 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
Quote:
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
|
|
01-06-2010, 01:02 PM | #43 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Oh yeah, secret cherry sauce, now I remember...
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-06-2010, 01:12 PM | #44 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
I wish I could just buy chicken skin
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
|
01-06-2010, 01:52 PM | #45 |
is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis
|
__________________
UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Brisket slices & burnt ends in a box | Balls Casten | Competition BBQ | 18 | 03-12-2009 08:10 AM |
Thread Tools | |
|
|