frayedend
Full Fledged Farker
As far as BBQ goes I'm a newbie. Years ago I had "burnt ends" on a sandwich here in Massachusetts. It wasn't awesome, but not bad. Anyhow I've read a little bit on burnt ends and I had an idea in my head of exactly what they are supposed to be.
But coming to this forum and a few pages on Facebook I've seen pork belly burnt ends, as well as other recipes that had me confused. First I see that only the point is used for brisket burnt ends. Myron Dixon is one who says you can't use the flat for burnt ends. Aaron Franklin says the deckle is the spot where burnt ends originated.
I just watched a short documentary (link below) on burnt ends and it confirmed my belief that they originated from the crispy bits at the ends of a brisket. But the documentary goes on to show how burnt ends have evolved into a menu item rather than just a bi-product. The recipe they show in the video isn't burnt ends, it's brisket point cooked properly and cubed. I see no reason they would call it burnt ends.
I'm pretty sure the original burnt ends came from point and flat, and were mixed up together so there was enough fat to moisten the flat. I'm also guessing Aaron Franklin has less of this meat because he pays so much attention to trimming off anything that may burn. I sort of disagree with him on this for 2 reasons. I'd rather the extra fat and meat protect the good meat from drying out, and I want more burnt ends.
Am I completely wrong here? Am I just too anal about bbq.
http://www.pbs.org/food/shows/burnt-legend-story-burnt-ends/
But coming to this forum and a few pages on Facebook I've seen pork belly burnt ends, as well as other recipes that had me confused. First I see that only the point is used for brisket burnt ends. Myron Dixon is one who says you can't use the flat for burnt ends. Aaron Franklin says the deckle is the spot where burnt ends originated.
I just watched a short documentary (link below) on burnt ends and it confirmed my belief that they originated from the crispy bits at the ends of a brisket. But the documentary goes on to show how burnt ends have evolved into a menu item rather than just a bi-product. The recipe they show in the video isn't burnt ends, it's brisket point cooked properly and cubed. I see no reason they would call it burnt ends.
I'm pretty sure the original burnt ends came from point and flat, and were mixed up together so there was enough fat to moisten the flat. I'm also guessing Aaron Franklin has less of this meat because he pays so much attention to trimming off anything that may burn. I sort of disagree with him on this for 2 reasons. I'd rather the extra fat and meat protect the good meat from drying out, and I want more burnt ends.
Am I completely wrong here? Am I just too anal about bbq.
http://www.pbs.org/food/shows/burnt-legend-story-burnt-ends/