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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-28-2011, 08:03 PM   #1
Bbqin fool
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Default Burnt ends

Tips on the best way of preparing them and should they be added with the sliced brisket for turn in?
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Unread 04-28-2011, 09:23 PM   #2
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Some cube, reseason, pan, cook and sauce
Some just cube

turn in if they are just as good as the flat
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Unread 04-29-2011, 07:30 AM   #3
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Season and back on for two hours.
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Unread 04-29-2011, 09:18 AM   #4
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Quote:
Originally Posted by Bbqin fool View Post
Tips on the best way of preparing them and should they be added with the sliced brisket for turn in?
I'll let others tell you how to prepare them, but as to if you should add them with the sliced brisket for turn in - YES!!!!!!!!!!!!!

As a judge, we LOVE burnt ends!!!
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Unread 04-29-2011, 09:43 AM   #5
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Only if they are as good as your slice. If they are they can help your score. If not they will hurt your score. And watch for excessive fat in your burnt ends. A judge biting into a chuck of seasoned fat will kill your score. keith
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Unread 04-29-2011, 09:54 AM   #6
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do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?
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Unread 04-29-2011, 10:00 AM   #7
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Quote:
Originally Posted by Sledneck View Post
do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?
I cover the foil pan, I think it speeds up the cooking time..reseason and sauce..
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Unread 04-29-2011, 12:13 PM   #8
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You guys are great! Thanx for the info!
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Unread 04-29-2011, 12:26 PM   #9
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I wish I could learn how to cook burnt ends. I tried with my last 2 briskets and they turned out like chit!
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Unread 04-29-2011, 12:49 PM   #10
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There is no magic to burnt ends, they just happen IMO.
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Unread 04-29-2011, 02:02 PM   #11
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No. Too much work. Keep it simple.



Quote:
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do you most of you just reseason and put in an open pan? sauce as well? anybody wrap them?
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Unread 04-29-2011, 02:55 PM   #12
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Quote:
Originally Posted by Jacked UP BBQ View Post
The magic is in the burnt ends, they just happen IMO.

Fixed :)
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Unread 04-29-2011, 04:17 PM   #13
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Quote:
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No. Too much work. Keep it simple.
yup.. either they are phenominal or they are not. No amount of extra work is going to change that.
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