Food and Drink Burnt Ends: How We Do It - Page 4

**gblowfish** · 10-04-2016, 11:36 AM

Sorry if a Q...this is more of a BBQ Q.

Burnt Ends is a KC BBQ thing: Here's a good primer, first two chapters:

**Iowanian** · 10-06-2016, 01:30 PM

Quote:

Originally Posted by MTG#10

Iowanian in reference to your rep comment:

Yes I have, and its ****ing terrible. Probably the worst Ive ever had other than Heady's in Republic. He got his start at Buckingham's, worked his way up to management then opened Bubba's to try and compete with them. Not a big fan of Buckingham's but they're 100 times better than Bubba's...

I guess that's good to know.

Nickhead · 10-06-2016, 01:31 PM

Quote:

Originally Posted by Fire Me Boy!

I know you're looking for personal experience; I don't think most of the guys here have a go-to recipe. I know I don't have one I always go to.

You're best bet (as I've mentioned before) is to Google and find one that has a lot of high-star reviews. I believe I pointed you to a couple in another thread.

yeah i planned to, just thought id pick the cp brain first

tooge · 10-06-2016, 01:33 PM

Quote:

Originally Posted by rabblerouser

Ends are from the point. Always.

When the main brisket is done, you cut off the point, add more rub, and put it back in the smoker for an extra hour.

If it's not from the point then it's not burnt ends.

This! The point is much more marbled with fat than the flat. You chop up the point into chunks, and it's real burnt ends. Many places just cube up the ends of the flat since they don't slice very easily as they are overdone. Thats not real burnt ends because the meat is entirely different.

MTG#10 · 10-06-2016, 01:33 PM

Quote:

Originally Posted by Nickhead

i have a couple pork rubs i use, i was moreso looking for a beef rub. general spices that is. and i always use yellow mustard for my binder

For beef keeping it simple is best. I like to use coarse salt, fresh ground black pepper and garlic powder. Occasionally maybe a little paprika or cayenne pepper but those main three are plenty for brisket.

MTG#10 · 10-06-2016, 01:39 PM

Quote:

Originally Posted by Iowanian

I guess that's good to know.

I got the 5 meat sampler too. The "burnt ends" were nothing more than fatty cubed up roast. None of the meats had even a hint of smoke flavor, they all tasted like they were cooked in a crock pot.

I'm convinced that most online reviews for restaurants are fake and added by family/friends because Bubba's has amazing reviews online but I dont know one person that likes it.

Nickhead · 10-06-2016, 10:50 PM

Quote:

Originally Posted by MTG#10

I got the 5 meat sampler too. The "burnt ends" were nothing more than fatty cubed up roast. None of the meats had even a hint of smoke flavor, they all tasted like they were cooked in a crock pot.

I'm convinced that most online reviews for restaurants are fake and added by family/friends because Bubba's has amazing reviews online but I dont know one person that likes it.

recipes are terrible too depending on what and who provided it. i have made several recipes from online and some have turned out NOTHING like advertised

Nickhead · 10-07-2016, 01:24 AM

forgot to mention, i called the butcher and told him to cut me the entire brisket. said it would be around 4 kilo's, or 9 pounds. we will see come tuesday. will post pics before during and after for this one. i will dry rub marinate for four days. will find a rub i like between now and then.

i hope its a true brisket (usa) cut, we will see.

(i have noticed there is such a trend for organic farm food or free range meats. it is way less fatty than what i was used to in kansas. they dont even have '80/20' type meats. its all one thing, as lean as possible.)

rabblerouser · 10-07-2016, 08:49 AM

Quote:

Originally Posted by Nickhead

i have a couple pork rubs i use, i was moreso looking for a beef rub. general spices that is. and i always use yellow mustard for my binder

Brown sugar, cumin, white pepper, black pepper

Done

rabblerouser · 10-07-2016, 08:50 AM

Quote:

Originally Posted by tooge

This! The point is much more marbled with fat than the flat. You chop up the point into chunks, and it's real burnt ends. Many places just cube up the ends of the flat since they don't slice very easily as they are overdone. Thats not real burnt ends because the meat is entirely different.

It's a ****ing travesty.

2bikemike · 10-07-2016, 09:53 AM

Quote:

Originally Posted by rabblerouser

Ends are from the point. Always.

When the main brisket is done, you cut off the point, add more rub, and put it back in the smoker for an extra hour.

If it's not from the point then it's not burnt ends.

Quote:

Originally Posted by tooge

This! The point is much more marbled with fat than the flat. You chop up the point into chunks, and it's real burnt ends. Many places just cube up the ends of the flat since they don't slice very easily as they are overdone. Thats not real burnt ends because the meat is entirely different.

Quote:

Originally Posted by rabblerouser

It's a ****ing travesty.

Yep! If they aren't running out they aren't using just the point. And what the hell is Jack Stack saying on their menu under Burnt Ends: Beef, Ham Pork or Sausage?

2bikemike · 10-08-2016, 10:22 AM

Has anybody seen the Chapter 4 Video? The end of Chapter 3 mentions it. I can't find it.

Groves · 10-09-2016, 09:25 AM

Quote:

Originally Posted by 2bikemike

Has anybody seen the Chapter 4 Video? The end of Chapter 3 mentions it. I can't find it.

It's not done yet. They cut it off, re seasoned, and put it back in for a while.

Dinny Bossa Nova · 10-09-2016, 09:29 AM

Quote:

Originally Posted by Groves

It's not done yet. They cut it off, re seasoned, and put it back in for a while.

Perfect!

Gold, Groves.

24K.

Dinny

Nickhead · 10-13-2016, 10:14 PM

so i have the 'brisket' in the fridge, mustard binder, paprika, salt, brown sugar, garlic and onion powder, mustard powder, pepper, chili flakes.

now, the cut, is somewhat laughable. but its a 6 pound flat, i think. but it presents a dilemma. its quite 'thin' and that it may cook too fast, about an inch and a half (maybe). so i have two options. smoke as is, and wrap halfway thru. or roll it up. but if i roll it up, the rubs will be inside too (i just dont know if this is a good thing or bad. i would think it would just enhance the inner meats).

heres a pic, tell me your ideas.

Nickhead · 10-14-2016, 12:17 AM

have an idea: what if i smoke it as a slab for a few hours, THEN roll it, smoke it, then maybe wrap it?

ETA: i know no one is going to be able to reply soon enough to impact this cook as in ten hours, it will be on the smoker. it will be nice though afterwards being able to talk about it.

expanding on idea: given its not a true brisket, i am going to roll it, but i will too line the inside swirl with smoked bacon strips, maybe some fresh herbs, we will see.

10-04-2016, 11:36 AM
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17646178 VARSITY	Burnt Ends: How We Do It Sorry if a Q...this is more of a BBQ Q. Burnt Ends is a KC BBQ thing: Here's a good primer, first two chapters:
Posts: 40,839

10-07-2016, 01:24 AM	#52
Nickhead EvOlVeD Join Date: Jun 2016 Location: Blue Mountains, Australia Casino cash: $2459868	forgot to mention, i called the butcher and told him to cut me the entire brisket. said it would be around 4 kilo's, or 9 pounds. we will see come tuesday. will post pics before during and after for this one. i will dry rub marinate for four days. will find a rub i like between now and then. i hope its a true brisket (usa) cut, we will see. (i have noticed there is such a trend for organic farm food or free range meats. it is way less fatty than what i was used to in kansas. they dont even have '80/20' type meats. its all one thing, as lean as possible.)
Posts: 8,221

10-08-2016, 10:22 AM	#56
2bikemike Born to Ride Join Date: Sep 2002 Location: NWA Casino cash: $2295377	Has anybody seen the Chapter 4 Video? The end of Chapter 3 mentions it. I can't find it.
Posts: 16,304

10-13-2016, 10:14 PM	#59
Nickhead EvOlVeD Join Date: Jun 2016 Location: Blue Mountains, Australia Casino cash: $2459868	so i have the 'brisket' in the fridge, mustard binder, paprika, salt, brown sugar, garlic and onion powder, mustard powder, pepper, chili flakes. now, the cut, is somewhat laughable. but its a 6 pound flat, i think. but it presents a dilemma. its quite 'thin' and that it may cook too fast, about an inch and a half (maybe). so i have two options. smoke as is, and wrap halfway thru. or roll it up. but if i roll it up, the rubs will be inside too (i just dont know if this is a good thing or bad. i would think it would just enhance the inner meats). heres a pic, tell me your ideas. Attached Thumbnails
Posts: 8,221

10-14-2016, 12:17 AM	#60
Nickhead EvOlVeD Join Date: Jun 2016 Location: Blue Mountains, Australia Casino cash: $2459868	have an idea: what if i smoke it as a slab for a few hours, THEN roll it, smoke it, then maybe wrap it? ETA: i know no one is going to be able to reply soon enough to impact this cook as in ten hours, it will be on the smoker. it will be nice though afterwards being able to talk about it. expanding on idea: given its not a true brisket, i am going to roll it, but i will too line the inside swirl with smoked bacon strips, maybe some fresh herbs, we will see. Last edited by Nickhead; 10-14-2016 at 12:42 AM..
Posts: 8,221