kickassbbq
is Blowin Smoke!
- Joined
- Oct 20, 2005
- Location
- mn
I agree Bigmista, real Burnt ends just happen,
they are not created.
Weiser
Even more interesting is cutting them into 9-12 inch by 1 inch strips (you can do a WHOLE Butt this way as well.Seems to me that you could just cube up some Country style ribs, rub them and smoke the heck out of them.
Raise you burnt ends which are accidentally created
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.
While I tend to agree that 'natural' burnt ends are a thing of beauty, I disagree that you cannot make them on purpose...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....
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.
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.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.
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.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.
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..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:
At least I use a stick burnner the way that it was ment to be!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).
So at least you agree that the Germans are the ones that started good BBQ!:mrgreen: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 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?!?!?!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:
another decent thread disrupted unnecessarily
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:
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.
No I haven't, my customers have taste...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.
food like attitudes must evolve..
Thank you.OOOOh that was gooood LOL.... right under the radar.... ooooh you're good
At least I use a stick burner the way that it was meant to be!
So would that make me a purist?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.
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.