Burnt Ends question

[kickassbbq]

Burnt Ends!!!
The best thing to do with a Brisky Point.
http://www.kickassbbq.com/burnt_ends.htm

 

[JamesB]

I agree Bigmista, real Burnt ends just happen,
they are not created.

Weiser

I for one, would disagree...

 

[barbefunkoramaque]

Seems to me that you could just cube up some Country style ribs, rub them and smoke the heck out of them.

Even more interesting is cutting them into 9-12 inch by 1 inch strips (you can do a WHOLE Butt this way as well.

Heavily season them with Popdaddys Butt Glitter (I often do just one side when not cooking for myself) and they can be chopped or served up like those Italian bread sticks.

I did find that at fairs and stuff the name Meat Curtains is not appropriate. They are more like tube shaped chubbs anyway.

Also, when doing them in strips they tend to be more popular as they are great for the ladies as they tend to like to get there samples drizzled in Popdaddy's Love Gravy (Sauce).

 

[barbefunkoramaque]

I see your manually created burnt ends and.....

Raise you burnt ends which are accidentally created
View attachment 24244

 

[Meat Burner]

JamesB, those look fantastic!!!! Looks like the perfect amount of sauce. I like with and without sauce for a variety but those look aswome.
Don't know what barbefunkoramaque is trying to say though.

 

[barbefunkoramaque]

JamesB, those look fantastic!!!! Looks like the perfect amount of sauce. I like with and without sauce for a variety but those look aswome.
Don't know what barbefunkoramaque is trying to say though.

I am saying that one cannot judge burnt ends which are created (using sauce and extra smoke) unless they have had true burnt ends from any five of these places:


Muellers
Smittys
Kreuz
Blacks
Taylor Cafe
Mikeskas
Angelos (not on Menu)
Southside Market in Elgin
Zionist (not on Menu)

In short... much as in the case of many briskets out there, they are merely trying to duplicate Pavlov's Burnt Ends. We are all simply trying to top the perfect brisket or pork shoulder which a certain Bishop of Oberlin College determined was created on September 17, 1946 at 4:00 pm at the old Humble Oilworkers camp in Dickinson Texas. Err brisket to be precise. He used the ages of the prophets divided by the number of times I have hijacked a thread by getting everyone purposely riled up to determine the exact time and place the perfect brisket was created.

Actually.... now that I realized that surpassing the perfect brisket is impossible... I move that we dismantle this internet forum in favor of a new one glorifying the perfect Moink Ball which will be created August 12, 2001 at 3:15 in Cozak, Nebraska.

 

[Divemaster]

I am saying that one cannot judge burnt ends which are created (using sauce and extra smoke) unless they have had true burnt ends from any five of these places:


Muellers
Smittys
Kreuz
Blacks
Taylor Cafe
Mikeskas
Angelos (not on Menu)
Southside Market in Elgin
Zionist (not on Menu)

In short... much as in the case of many briskets out there, they are merely trying to duplicate Pavlov's Burnt Ends. We are all simply trying to top the perfect brisket or pork shoulder which a certain Bishop of Oberlin College determined was created on September 17, 1946 at 4:00 pm at the old Humble Oilworkers camp in Dickinson Texas. Err brisket to be precise. He used the ages of the prophets divided by the number of times I have hijacked a thread by getting everyone purposely riled up to determine the exact time and place the perfect brisket was created.

Actually.... now that I realized that surpassing the perfect brisket is impossible... I move that we dismantle this internet forum in favor of a new one glorifying the perfect Moink Ball which will be created August 12, 2001 at 3:15 in Cozak, Nebraska.

While I tend to agree that 'natural' burnt ends are a thing of beauty, I disagree that you cannot make them on purpose...

I have customers that wouldn't go near a 'natural' end but are ordering 'Man-made' ones 5 pounds at a shot... It's a mater of taste... If you must be a purest, please don't try to force that on all....

 

[Bigmista]

One day I will convince everyone to not take Donnie's posts too seriously and just look for the jokes burried within...

He used the ages of the prophets divided by the number of times I have hijacked a thread by getting everyone purposely riled up to determine the exact time and place the perfect brisket was created.

 

[barbefunkoramaque]

While I tend to agree that 'natural' burnt ends are a thing of beauty, I disagree that you cannot make them on purpose...

I have customers that wouldn't go near a 'natural' end but are ordering 'Man-made' ones 5 pounds at a shot... It's a mater of taste... If you must be a purest, please don't try to force that on all....

HERES an olive branch...

Yes but they are customers in Chicago, which of course is not relevant in any bbq discussion. Second, your customers watch cars go in circles over and over again... and breathe noxious vapors.

To correct you... once again noting that both of us have made enough brisket to be weighed in houses... a NATURAL burnt end cannot be created.

and also... I am not trying to force people to be purists... but simply trying to begin a genocide of all who do are not purists. :roll:

Seriously, LOL, for God's sake... like some have noted here before... there is a humor in a guy talking about tradition that uses a web interface with his smoker (this is me).

In addition, if I wanted to be a BBQ purist... I would insist on simmering the Briskets AND shoulders before hand. Yes... That predates the 1905 shift to the typical German Ovens.

I am now proud that I have addressed your comments without being insulting. :grin:

 

[Meat Burner]

barbefunkoramaque, preciate ya, just didn't figure out your great humor. Also think you can create burnt ends close to the original but not quite the same as the real thing. Not enough real burnt ends to serve any amount of folk so we have tried to make the closest thing we can. Love ya brother.

 

[barbefunkoramaque]

barbefunkoramaque, preciate ya, just didn't figure out your great humor. Also think you can create burnt ends close to the original but not quite the same as the real thing. Not enough real burnt ends to serve any amount of folk so we have tried to make the closest thing we can. Love ya brother.

Number of Natural Burnt ends I can eat... maybe 5 or so before I get bored.

Number of Mock, sauce encrusted burnt ends I can eat.... infinite.

I should be killed for doing so but there you are.

Just because your burnt end taste better doesn't mean its right though. :grin:

 

[watertowerbbq]

another decent thread disrupted unnecessarily

 

[Divemaster]

HERES an olive branch...

Yes but they are customers in Chicago, which of course is not relevant in any bbq discussion. Second, your customers watch cars go in circles over and over again... and breathe noxious vapors.

To correct you... once again noting that both of us have made enough brisket to be weighed in houses... a NATURAL burnt end cannot be created.

I fear you may misunderstand my customers... They are country wide... I am now shipping to a number of the NASCAR races... and while thay may be breathing 'Noxious Vapors' they are from the 'Birth Place' of BBQ and there for are far better than most to judge my cooking than some one that would 'simmer' their meat and call it good Que.

To correct you... once again noting that both of us have made enough brisket to be weighed in houses... a NATURAL burnt end cannot be created.

In this case I have never claimed that what I cook (and my customers enjoy) are 'Natural' burnt ends. The 'Brisket Bits' that I save from slicing are saved for those only closest to me.

and also... I am not trying to force people to be purists... but simply trying to begin a genocide of all who do are not purists. :roll:

While I too agree that there are some recipies that should be held sacred (not boiling ribs is number one), food like attitudes must evolve..

Seriously, LOL, for God's sake... like some have noted here before... there is a humor in a guy talking about tradition that uses a web interface with his smoker (this is me).

At least I use a stick burnner the way that it was ment to be!

In addition, if I wanted to be a BBQ purist... I would insist on simmering the Briskets AND shoulders before hand. Yes... That predates the 1905 shift to the typical German Ovens.

So at least you agree that the Germans are the ones that started good BBQ!:mrgreen:

 

[Divemaster]

Number of Natural Burnt ends I can eat... maybe 5 or so before I get bored.

Number of Mock, sauce encrusted burnt ends I can eat.... infinite.

I should be killed for doing so but there you are.

Just because your burnt end taste better doesn't mean its right though. :grin:

So what you are telling me is that people should only eat some thing that they don't enjoy simply because it is the purist's way of doing things rather than eating some thing that they enjoy?!?!?!

another decent thread disrupted unnecessarily

We are simply discussing two different sides of the same recipe card. Without such discussions, we would never have the healthy respect of debate and agreement to dis-agree.

 

[barbefunkoramaque]

In this case I have never claimed that what I cook (and my customers enjoy) are 'Natural' burnt ends. The 'Brisket Bits' that I save from slicing are saved for those only closest to me.

You ever have one of those guys that order just the fat cap? I got this one that did that every time he saw me. He looked like he would order the fat cap on bread too. Blood type musta been Mazola.

food like attitudes must evolve..

OOOOh that was gooood LOL.... right under the radar.... ooooh you're good

At least I use a stick burnner the way that it was ment to be!

Well, that's because you believe in the Lord. Those that do not use sticks are heathens.

(see Popdaddy uses 43 Lbs of coal)


So at least you agree that the Germans are the ones that started good BBQ!:mrgreen:

Germans are not low and slow though... they cook hot so they can close up shop and go home and plan to conquer the world.

 

[barbefunkoramaque]

So what you are telling me is that people should only eat some thing that they don't enjoy simply because it is the purist's way of doing things rather than eating some thing that they enjoy?!?!?!


Yes... yes... you have it!

Finally you understand.

Of course... you can always lie about it.

 

[Divemaster]

In this case I have never claimed that what I cook (and my customers enjoy) are 'Natural' burnt ends. The 'Brisket Bits' that I save from slicing are saved for those only closest to me.

You ever have one of those guys that order just the fat cap? I got this one that did that every time he saw me. He looked like he would order the fat cap on bread too. Blood type must a been Mazola.

No I haven't, my customers have taste...

food like attitudes must evolve..

OOOOh that was gooood LOL.... right under the radar.... ooooh you're good

Thank you.

At least I use a stick burner the way that it was meant to be!

Well, that's because you believe in the Lord. Those that do not use sticks are heathens.

(see Popdaddy uses 43 Lbs of coal)

So would that make me a purist?

So at least you agree that the Germans are the ones that started good BBQ!:mrgreen:

Germans are not low and slow though... they cook hot so they can close up shop and go home and plan to conquer the world.

First of all, we (the Germans in general) have not been out to conquer the world since the early 900's...

Second of all, who do you think came up with the quick cook brisket that is still popular today....

 

[Divemaster]

So what you are telling me is that people should only eat some thing that they don't enjoy simply because it is the purist's way of doing things rather than eating some thing that they enjoy?!?!?!


Yes... yes... you have it!

Finally you understand.

Of course... you can always lie about it.

I don't have to lie about it... Since I am not a "Purist" I can tell the truth...

 

[barbefunkoramaque]

You know my deepest secrets man... like how I prefer Chef Boy R Dee Ravioli to any freshly made ravioli ever contrived

 

[Bigmista]

Burntendsgermansstokers900puristsstockcarcirclesnoxiousraviolitickticktick...BOOM!!!

*head explodes*

BOT...

Nipple.