Burnt Ends - Love 'em or hate 'em?

[Time's Yours]

I love them. There is one BBQ restaurant here in Bloomington, IN, and it sucks. I eat burnt ends almost every day when I'm back in KC for holidays.

[Fire Me Boy!]

Originally Posted by phillip

I love them. There is one BBQ restaurant here in Bloomington, IN, and it sucks. I eat burnt ends almost every day when I'm back in KC for holidays.

And do you spend the next four days on the shitter?

[CoMoChief]

Overrated IMO. Ill eat them though.

[stumppy]

Love em.

One of my favorites is a nice garden salad, shredded parmesean, burnt ends and poppy seed or creamy italian dressing.

[soopamanluva]

Love me some burnt ends. That's my order evertime I go to Gates.

[Buck]

OK WTF IS A BURNT END PLEASE

[Fire Me Boy!]

Originally Posted by BuckinKaeding

OK WTF IS A BURNT END PLEASE

Burnt ends are the pieces of the point (the fatty part of a whole brisket) that have become a little tough, and generally over-smoked. They are VERY powerfully flavored, and typically you either love them or hate them.

Smokers will trim the burnt ends off, chop them up, and cover them with sauce. Put the pile of smoky goodness on a bun and eat with delight.

Oftentimes, cooks will not offer them up for sale... kind of the cook's delight/treat.

[Mark M]

Originally Posted by BuckinKaeding

OK WTF IS A BURNT END PLEASE

Eric Hicks ... ?

MM
~~

[King_Chief_Fan]

Originally Posted by Mark M

Eric Hicks ... ?

MM
~~

[Baby Lee]

Originally Posted by BuckinKaeding

OK WTF IS A BURNT END PLEASE

The best burnt ends are crispy, but not chewy. You know how in good crispy bacon, the fat is rendered, so that it's a crispy shell of cell walls with the interior liquid released [bacon grease] and it can be ground to dust between your thumb and finger. Burnt ends undergo the same process, except while it's releasing the liquid fat, the cell walls soak up smoke so it's crispy and intensely smoky.

[Fire Me Boy!]

Originally Posted by Baby Lee

The best burnt ends are crispy, but not chewy. You know how in good crispy bacon, the fat is rendered, so that it's a crispy shell of cell walls with the interior liquid released [bacon grease] and it can be ground to dust between your thumb and finger. Burnt ends undergo the same process, except while it's releasing the liquid fat, the cell walls soak up smoke so it's crispy and intensely smoky.

I'd disagree with you. With the physics of cooking, the length of time that they smoke, they get dried, and should be almost jerky like. Some will be crispy, but most aren't. Yes, the fat renders out, but they don't cook hot enough to become crispy as a whole, at least not in my experience.

I've never had them like crispy bacon. And FWIW, About.com agrees (not to imply that About.com knows much about BBQ).

[Reaper16]

Originally Posted by Fire Me Boy!

I'd disagree with you. With the physics of cooking, the length of time that they smoke, they get dried, and should be almost jerky like. Some will be crispy, but most aren't. Yes, the fat renders out, but they don't cook hot enough to become crispy as a whole, at least not in my experience.

I've never had them like crispy bacon. And FWIW, About.com agrees (not to imply that About.com knows much about BBQ).

I am of your opinion. Crispy seems way wrong.

[Baby Lee]

Originally Posted by Fire Me Boy!

I'd disagree with you. With the physics of cooking, the length of time that they smoke, they get dried, and should be almost jerky like. Some will be crispy, but most aren't. Yes, the fat renders out, but they don't cook hot enough to become crispy as a whole, at least not in my experience.

I did qualify with 'best,' and yes to the extent that the end is composed of meat and not fat you get the jerky/chewy component. But again, that's not the part I really like. That's why they use the fattiest part of the brisket.
And really, the meat doesn't soak up any more smoke, due to it's density, than regular smoked meat, so instead of smokier ends you just get chewier meat. The good stuff is where the fat renders out and it's a smoky shell. Another analogy, besides bacon, is the structural changes that happen to pork rinds, though no end would survive getting THAT crispy.

I've never had them like crispy bacon. And FWIW, About.com agrees (not to imply that About.com knows much about BBQ).

Sneads was really good at that shit back in the day.

http://buckymcoinkumsbbq.com/wordpre...ng-burnt-ends/
It's a flash setting, rather than raw jpegs, so I can't directly post, but compare pre-rendered ends [7] to rendered ends [8]. The crispy part is the blackened end.

[Fire Me Boy!]

Originally Posted by Baby Lee

I did qualify with 'best,' and yes to the extent that the end is composed of meat and not fat you get the jerky/chewy component. But again, that's not the part I really like. And really, the meat doesn't soak up any more smoke, due to it's density, than regular smoked meat, so instead of smokier ends you just get chewier meat. The good stuff is where the fat renders out and it's a smoky shell. Another analogy, besides bacon, is the structural changes that happen to pork rinds, though no end would survive getting THAT crispy.
Sneads was really good at that shit back in the day.

http://buckymcoinkumsbbq.com/wordpre...ng-burnt-ends/
It's a flash setting, rather than raw jpegs, so I can't directly post, but compare pre-rendered ends [7] to rendered ends [8]. The crispy part is the blackened end.

Sorry, must have misunderstood!

I like a primarily chewy consistency, with a little crispiness in there.

[Molitoth]

Smokehouse BBQ Burnt ends!