Burnt ends?!?!

Sanford · 01-24-2022, 12:40 AM

Jeez. Don't mean to be a Karen here. However. All's I read about is burnt ends, slicing that (perfectly good) point up into cubes to smoke it in some sauce and such. But damn, when I make a whole brisket that's the best slices as they are. Period. And yea, there's some smoked ends that are great chopped with sauce, but the whole point.... No. Never. F**k you.

Thanks for listening.

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JbTech · 01-24-2022, 06:02 AM

Different strokes for different folks.

scp · 01-24-2022, 07:48 AM

I do bare burnt ends ….because everyone has different tastes on sauce or any sauce at all.

ModelMaker · 01-24-2022, 07:48 AM

When you get a moment, go to the bathroom and stick a bar of soap in your pie hole.
We don't talk to each other like that here...
Ed

Ron_L · 01-24-2022, 08:05 AM

Quote:

Originally Posted by Sanford

No. Never. F**k you.

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Sanford · 01-24-2022, 05:19 PM

Lol it was a joke. My bad. Should have said thank you instead! [emoji1787]

I actually don't really care what people do I was just having some fun. carry on everyone!

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Cook · 01-25-2022, 01:06 PM

Quote:

Originally Posted by scp

I do bare burnt ends ….because everyone has different tastes on sauce or any sauce at all.

Yeah, no sauce would result in a closer representation of the original burnt ends anyway. These sauced & honey'd & sugar'd & buttered hunks of meat that get braised in said concoction really isn't burnt ends anyway. Twenty years ago that method resulted in what we called "meat candy". Burnt ends were still something slightly different. At some point in the last decade or so, meat candy was referred to as burnt ends enough that the two names merged.

Modern KC burnt ends are still made by tossing with sauce & extra seasoning, and then smoked again until the sauce sets ...

frayedend · 01-25-2022, 01:37 PM

The two posts above, yup I agree. First Sanford, clearly you were being sarcastic with the "f you". I completely saw the humor in it.

Cook, exactly right. Burnt ends has been completely changed from the original meaning. It used to be the burnt ends left over from brisket. That sort of crunchy chewy burnt fat that has some amazing flavor. It was usually more shredded than cubed. It was served to the folks waiting in line, it wasn't some additional menu item.

sandro · 01-25-2022, 01:49 PM

Quote:

Originally Posted by frayedend

That sort of crunchy chewy burnt fat that has some amazing flavor.

That's what I consider "burnt ends" when I cook a packer. Truly delicious. And yeah sometimes I put some plain old Heinz BBQ sauce on em...

jzadski · 01-25-2022, 09:48 PM

Burnt ends are now leftovers. Day of the cook everything is sliced as needed. Day two I will make burnt ends with the leftover point and some flat mixed in. Me and youngest like point, Mom and oldest like flat. All like burnt ends....everyone is happy. The rest if any vac seal for chili

cholloway · 01-26-2022, 10:17 AM

I'm thinking they originated in BBQ restaurants where 30 or more briskets were smoked each day and they cut off the burnt tips, that were too small to slice up, of each one and
created a use for them.
Home smokers just did the same with the entire point of one brisket.

Bill-Chicago · 01-26-2022, 03:43 PM

Turkey burnt ends are 2022's money muscle

ModelMaker · 01-27-2022, 08:00 AM

Quote:

Originally Posted by Bill-Chicago

Turkey burnt ends are 2022's money muscle

Show me!!!
Ed

Bill-Chicago · 01-27-2022, 11:59 AM

Quote:

Originally Posted by ModelMaker

Show me!!!

https://shadybrookfarms.com/recipes/...ey-burnt-ends/

01-24-2022, 12:40 AM	#1
Sanford On the road to being a farker Join Date: 10-11-18 Location: Illinois Name/Nickname : Kyle	Burnt ends?!?! Jeez. Don't mean to be a Karen here. However. All's I read about is burnt ends, slicing that (perfectly good) point up into cubes to smoke it in some sauce and such. But damn, when I make a whole brisket that's the best slices as they are. Period. And yea, there's some smoked ends that are great chopped with sauce, but the whole point.... No. Never. F**k you. Thanks for listening. Sent from my Pixel 4 using Tapatalk

01-24-2022, 07:48 AM	#3
scp is One Chatty Farker Join Date: 08-29-11 Location: Shawnee Ks Name/Nickname : Barry	I do bare burnt ends ….because everyone has different tastes on sauce or any sauce at all. __________________ WSW 22..Weber Performer..IQ110..Maverick ET732

01-24-2022, 07:48 AM	#4
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	When you get a moment, go to the bathroom and stick a bar of soap in your pie hole. We don't talk to each other like that here... Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

01-25-2022, 09:48 PM	#10
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	Burnt ends are now leftovers. Day of the cook everything is sliced as needed. Day two I will make burnt ends with the leftover point and some flat mixed in. Me and youngest like point, Mom and oldest like flat. All like burnt ends....everyone is happy. The rest if any vac seal for chili __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

01-26-2022, 10:17 AM	#11
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	I'm thinking they originated in BBQ restaurants where 30 or more briskets were smoked each day and they cut off the burnt tips, that were too small to slice up, of each one and created a use for them. Home smokers just did the same with the entire point of one brisket. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

01-24-2022, 06:02 AM	#2
JbTech Take a breath! Join Date: 09-10-13 Location: Blue Rock, Ohio Name/Nickname : Jeff	Different strokes for different folks.

01-24-2022, 05:19 PM	#6
Sanford On the road to being a farker Join Date: 10-11-18 Location: Illinois Name/Nickname : Kyle	Lol it was a joke. My bad. Should have said thank you instead! [emoji1787] I actually don't really care what people do I was just having some fun. carry on everyone! Sent from my Pixel 4 using Tapatalk

01-25-2022, 01:37 PM	#8
frayedend Full Fledged Farker Join Date: 02-02-18 Location: Westminster, MA Name/Nickname : Jim	The two posts above, yup I agree. First Sanford, clearly you were being sarcastic with the "f you". I completely saw the humor in it. Cook, exactly right. Burnt ends has been completely changed from the original meaning. It used to be the burnt ends left over from brisket. That sort of crunchy chewy burnt fat that has some amazing flavor. It was usually more shredded than cubed. It was served to the folks waiting in line, it wasn't some additional menu item.

01-26-2022, 03:43 PM	#12
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Turkey burnt ends are 2022's money muscle __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle