And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Matthew: As someone who originally hails from Kansas City I heartily agree. Burnt Ends are the best bite of BBQ I've ever had, and I've had a bunch of it.
Rob: KC style burnt ends are cubes of brisket point, placed back in the smoker for an hour with a bit of sauce and brown sugar to coat and caramelize. They aren't actually "burnt", but are extremely moist, tender and flavorful. The name comes from Arthur Bryant's restaurant in Kansas City. The pitmaster used to trim the 'burnt ends" off the brisket as they would slice for sandwiches and push them off to the sides. Customers waiting in line would munch on them (for free) while waiting for their orders. Then one day someone decided to sell them in a form that made them readily available and a phenomenon (local at first, but growing rapidly) was born. If anyone tells you they're making pork belly burnt ends or ham burnt ends or turkey burnt ends look upon them with scorn. Burnt Ends are made from not just beef brisket, but beef brisket point.
That T shirt looks like Franklin's in Austin. Rated #1 in Texas Monthly (liberal rag). That is not charcoal. That is what we call bark. I have eaten there several times. It is very good stuff. I prefer Loco Coyote outside of Glen Rose. You know you have a good que joint when you pull up and it smells so good you want to chew on the corner of the building.
YES !
ReplyDeleteBut, just a tad too much burn...
Charcoal ruins the flavor.
OH, Sat Night House Party 7-11 pm eastern
WNCW.ORG ENJOY !
That looks magnificent, I like a bit of burn on grilled meats
ReplyDeleteBurnt ends are the best!
DeleteMatthew: As someone who originally hails from Kansas City I heartily agree. Burnt Ends are the best bite of BBQ I've ever had, and I've had a bunch of it.
DeleteI'd call that the crust...
DeleteRob: KC style burnt ends are cubes of brisket point, placed back in the smoker for an hour with a bit of sauce and brown sugar to coat and caramelize. They aren't actually "burnt", but are extremely moist, tender and flavorful. The name comes from Arthur Bryant's restaurant in Kansas City. The pitmaster used to trim the 'burnt ends" off the brisket as they would slice for sandwiches and push them off to the sides. Customers waiting in line would munch on them (for free) while waiting for their orders. Then one day someone decided to sell them in a form that made them readily available and a phenomenon (local at first, but growing rapidly) was born. If anyone tells you they're making pork belly burnt ends or ham burnt ends or turkey burnt ends look upon them with scorn. Burnt Ends are made from not just beef brisket, but beef brisket point.
DeleteA man needs a little ash on a regular basis.
ReplyDeleteThat T shirt looks like Franklin's in Austin. Rated #1 in Texas Monthly (liberal rag). That is not charcoal. That is what we call bark. I have eaten there several times. It is very good stuff. I prefer Loco Coyote outside of Glen Rose. You know you have a good que joint when you pull up and it smells so good you want to chew on the corner of the building.
ReplyDeleteWhen you leave, if you don't have black teef roots, they didn't cook it right.
ReplyDeleteNot enough meat...
ReplyDeleteA little charcoal is good fer ya, cleans out the pipes.
ReplyDelete