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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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07-06-2006, 10:12 AM | #1 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Burnt Ends - Food P@rn
I'm helping a couple of guys out with a barbecue (case-o-butts, lamb hind quarters & brisket) Tuesday. I'm cooking 3 or 4 briskets on my BDS, then during the rest I'll toss on some fatties, then help out on the cutting table. I'm going to surprise them, and the guests, with some burnt ends. One of my favorites.
Here are some before and after pictures from a test cook last weekend.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-06-2006, 10:18 AM | #2 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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One of my favs too. Those look awesome.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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07-06-2006, 10:22 AM | #3 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Burnt Ends are BBQ in my book!! Good looking stuff 3rdI!!
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07-06-2006, 10:33 AM | #4 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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can someone define a burnt end for me? What is the cut of meat? When is it prepared? What stage of the cook? Scott
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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07-06-2006, 10:33 AM | #5 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Great Job 3rd Eye. They look absolutely delicious.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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07-06-2006, 10:56 AM | #6 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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I think I need a large Kaiser bun and a beer.
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tk PitBitch |
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07-06-2006, 10:57 AM | #7 | |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Quote:
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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07-06-2006, 11:01 AM | #8 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Quote:
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07-06-2006, 11:06 AM | #9 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
and any crumbles that fall off when slicing. They are so popular that many use a lot of the nose for them too, just toss it back on the cooker after separating and let it go for a couple of hours. Meanwhile save any scraps while you are slicing the flats and refrigerate them. When you remove the point, cube it, removing some of the big fat areas, mix in the flat scraps, cover with sauce, and return to the cooker in a pan until the sauce reduces. They are smokey, saucy and ultra tender.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-06-2006, 11:10 AM | #10 | |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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Quote:
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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07-06-2006, 11:23 AM | #11 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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We're obviously running into some regional differences in what defines a burnt end. I've been eating burnt ends, beef tips or brownies for 35 years here in the KC area and here's what I know from around here.
If a Q joint served me flat as burnt ends I would walk out without paying. Burnt ends are brisket point and sauce should be no where near a burnt end until its on some ones plate. Some places do serve them sauced, but those places also thow in cutting board scraps and chuck roast and a lot of other crap that isn't a burnt end, I don't go to those places (AB's). A burnt end is a brisket point that has been removed from a packer when the flat is ready for slicing. The point is then trimmed, reseasoned and returned to the cooker until the collagen in the point makes the meat soft, tender and quite moist without sauce. |
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07-06-2006, 12:15 PM | #12 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I'm with KC. That's the definition I've always heard as well. When I cook a packer I generally save the point and freeze it. When I have two or three points i will thaw them and re-cook them.
Good looking burnt ends, Thirdeye!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-06-2006, 12:17 PM | #13 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
For other points of view, here are a few words from Bill Wight's FAQ: Jeff is from New England, and Danny is from the Southwest. I am not familiar with Jim McGrath. Jim McGrath and Danny Gaulden-- The burnt ends of a brisket come about two ways. As stated above: "...You can now trim the fat off the point and chop up the point meat, or you can return the point to your smoker and continue smoking it for 4 to 6 more hours to render the fat". This will produce the very intensely smoke-flavored "burnt ends". (EDIT - the sentence above was from earlier in the article, they are not implying 2 cooks) They can be made on purpose by returning the point to the smoker for another 4-6 hours and they can result from the thinner parts of the brisket's flat getting overcooked during the smoking process. The burnt ends are usually rather dry and very smoky tasting. These can be served thinly sliced with lots of BBQ sauce or chopped up and used in dishes like chili, stews and soups. Jeff Lipsitt-- I asked Jake, at Jake's Boss BBQ, certainly one of the best establishment Q'ers in New England, what was his definition of burnt ends. Here's what he said: "Traditionally, in Texas, the first cut on the flat and the point were not considered good sandwich or serving pieces. Those pieces were put away until quite a few briskets had produced enough 'first cuts' to chop and mix with BBQ sauce. One day a week, the menu would then feature 'burnt ends'. . . and the price was right!" Then he went on to say: "Nowadays, because of the popularity of burnt ends, the whole brisket is used. Both the flat and point are roughly chopped and sizzled in a large pan over very high heat for a few minutes before adding BBQ sauce."
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-06-2006, 12:45 PM | #14 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Burnt-ends are the closet thing there is to BBQ candy. Thirdeye, yours look great.
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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07-06-2006, 12:52 PM | #15 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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OK, A bit slow on working with briskets...the brisket has a flat, the thin center section and comes to a point, "the point"? so it looks loke the whole thing can be twice smoked or slightly over smoked, cubed and doused in sauces. Kind of like making steak hash the day after steak and taters?? Scott
Sorry for the rudimentary questioning. It sounds so good that if I actually saw some I'd want to give it a try. Scott
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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