Funky D
Knows what a fatty is.
From the monster cook this past weekend, I introduced several people to the love that is proper burnt ends. Dunno how many people actually give them a shot of sauce before returning to the smoke, but I have the pan a ladle and a half, just enough to give that bark an extra little toughness, and they went over like gangbusters.
Granted, I'm born and raised in Chicago, but have been in Texas long enough to count myself among their ranks, but I still haven't developed the true love of sliced brisket. It's good, but still bringing up the rear behind ribs and pulled pork on my BBQ favorites. Now these burnt ends... they are in heavy contention for top billing!
I saw there are a few places in Carolina that specialize in burnt ends, to the point they are making them out of the flat as well. Is there some secret to doing this? I'd like to turn my entire next brisket into these treasures, but am not sure if the technique needs to be modified. There's such a big difference between fat content and texture between point and flat...
What does any wise cook do? CONSULT THE BRETHREN. *grin*
Granted, I'm born and raised in Chicago, but have been in Texas long enough to count myself among their ranks, but I still haven't developed the true love of sliced brisket. It's good, but still bringing up the rear behind ribs and pulled pork on my BBQ favorites. Now these burnt ends... they are in heavy contention for top billing!
I saw there are a few places in Carolina that specialize in burnt ends, to the point they are making them out of the flat as well. Is there some secret to doing this? I'd like to turn my entire next brisket into these treasures, but am not sure if the technique needs to be modified. There's such a big difference between fat content and texture between point and flat...
What does any wise cook do? CONSULT THE BRETHREN. *grin*
