The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-13-2009, 01:12 PM   #1
DC-Q
Full Fledged Farker

 
DC-Q's Avatar
 
Join Date: 01-07-09
Location: Granville, Ma.
Downloads: 0
Uploads: 0
Default Burnt ends?

I asked this after getting some responses to my brisket preference question. I figured it may not get noticed in that thread so here it is again.

How do you do burnt ends? I sauce em up in a pan & put em back on the smoker for a couple hours @ 350°.
DC-Q is offline   Reply With Quote


Unread 01-13-2009, 01:39 PM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I like to trim the extra fat off, and chop them up kinda small, rub 'em and put back on the smoker for an hour at 250, and tossing with more rub every hour until they are ready (usually 4 to 5 hours). I don't add sauce to mine while cooking.
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 01-13-2009, 04:42 PM   #3
SpammyQ
Take a breath!
 
SpammyQ's Avatar
 
Join Date: 05-02-08
Location: Mukwonago, WI
Downloads: 0
Uploads: 0
Default

I take the point off, trim excess fat, but not ALL of it as that can be the best part, cut into 1/2 to 3/4 inch cubes, toss with rub and a little sauce, then back on the smoker, stirring occasionally. Usually keep em on as long as I can stand, adding a bit more rub and sauce at a time to really thicken it up on the little bites of orgasmic beefiness. I like em real carmelized and even a littl crispy around the edges.

mmm I gotta find that bag of extras in the freezer now...
__________________
WSM, Weber Genesis Silver-B
Weber Q Portable
1956 Weber 22 1/2" Bar-B-Que Kettle
UDS
and a Super Fast R E D Thermopen!!!
SpammyQ is offline   Reply With Quote


Unread 01-13-2009, 05:41 PM   #4
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DC-Q View Post
I asked this after getting some responses to my brisket preference question. I figured it may not get noticed in that thread so here it is again.

How do you do burnt ends? I sauce em up in a pan & put em back on the smoker for a couple hours @ 350°.
That's a great start.
The rest of the suggestions will kick it up a bit.

Good Eats!

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Unread 01-13-2009, 05:50 PM   #5
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

Here's how I do mine:

http://buckymcoinkumsbbq.com/wordpre...ng-burnt-ends/



__________________
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! :)
cmcadams is offline   Reply With Quote


Unread 01-13-2009, 06:25 PM   #6
BigBellyBBQ
is One Chatty Farker

 
BigBellyBBQ's Avatar
 
Join Date: 11-15-08
Location: Lake View, New York
Downloads: 1
Uploads: 0
Default

I just figured out what is going into the cooker this weekend, after looking at these great pics! Whole packer....
BigBellyBBQ is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Burnt ends help Bbqin fool Q-talk 10 06-24-2011 03:40 PM
burnt ends Bobaque Q-talk 6 09-05-2010 10:19 PM
Burnt Ends dreed Competition BBQ 32 09-15-2009 11:01 AM
My First Burnt Ends! thunter Q-talk 19 08-05-2009 12:17 AM
Burnt Ends help ZBQ Q-talk 8 07-16-2007 11:32 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:50 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts