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Unread 04-19-2011, 12:56 AM   #1
Q-Dat
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Default Burnt Ends: Chewy or Melt in Your Mouth???

Just curious to see what the perception is of what most judges like when it comes to burnt ends.

At this point I am confident that I can give them anything they want, now I just have to figure out what they want.
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Unread 04-19-2011, 01:08 AM   #2
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boy, if somebody could answer that question with each category...
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Unread 04-19-2011, 01:16 AM   #3
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Quote:
Originally Posted by boogiesnap View Post
boy, if somebody could answer that question with each category...


We'll get it Brother.
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Unread 04-19-2011, 06:38 AM   #4
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From my perspective, they should be melt in your mouth, but not because they are a big glob of fat.
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Unread 04-19-2011, 09:06 AM   #5
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From my perspective, they should be melt in your mouth, but not because they are a big glob of fat.


Well thats what I am turning in. They are not fatty but very very tender.
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Unread 04-19-2011, 11:10 AM   #6
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Tender an tasty make my day.
Be very mindfull of a big gob o fat, big turn off.
Ed
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Unread 04-19-2011, 01:14 PM   #7
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Quote:
Originally Posted by ModelMaker View Post
Tender an tasty make my day.
Be very mindfull of a big gob o fat, big turn off.
Ed
Do like I do, bite into each one before putting it into the box to make sure it's not full of fat.
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Unread 04-19-2011, 02:19 PM   #8
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Burn't ends are treated as garnish up here in the left out corner of the nation. That said...I make sure when I turn them in "as garnish" they are melt-in-your-mouth awesome!
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Unread 04-19-2011, 02:37 PM   #9
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Quote:
Originally Posted by Rub View Post
Do like I do, bite into each one before putting it into the box to make sure it's not full of fat.
I seen him do it in Shannon last year!!!

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Unread 04-19-2011, 07:45 PM   #10
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When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
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Unread 04-19-2011, 08:01 PM   #11
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Quote:
Originally Posted by BurntFinger_Jason View Post
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
I find that pretty disturbing.
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Unread 04-19-2011, 08:08 PM   #12
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Mike taught us, if it's in the box it gets judged.
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Unread 04-19-2011, 08:59 PM   #13
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Are we talking KCBS? I definitely was not told that in the judging class I attended

Quote:
Originally Posted by BurntFinger_Jason View Post
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
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Unread 04-19-2011, 10:09 PM   #14
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Quote:
Originally Posted by BurntFinger_Jason View Post
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.


I believe you, but that just doesn't make much sense to me. To some people(including this guy) the burnt ends are the preferred part over the slices. If that is the process being used then they need to just make it a rule of sliced brisket only.
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Unread 04-19-2011, 10:28 PM   #15
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Quote:
Originally Posted by Q-Dat View Post
I believe you, but that just doesn't make much sense to me. To some people(including this guy) the burnt ends are the preferred part over the slices. If that is the process being used then they need to just make it a rule of sliced brisket only.
That'll work...more ends for me!
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