/ck/ - Food & Cooking

Burnt Ends

>>14464794
pork belly is so fucking good you can literally burn it and its good

What about burnt middles?

>>14464794
It’s brisket or nothing u fucking flyovers

>>14465653
libtard

>>14464794
i'm not a fan

>>14464794
anyone got a good recipe?

These are fucking amazing, but it I eat too much my stomach's dies

>>14466153
Looks like fookin shite m8. Are you braiding them in motor oil?

>>14467337
*braising
Me fookin phone's avin a giggle at me the cheeky coont.

BBQ place opened near me. Buddy strongly recommended the burnt ends but when I asked the girl at the register what it was, I decided to go for the brisket. Is this shit really worth trying? I don't really like heavy fat.

>>14466153
But burnt ends are brisket, just cooked longer and tastier.

I have also noticed that a lot of barbecue places on the west and east coasts don't even have burnt ends. It fucking sucks. The places that do have them, they are dry because people on the coast can't into barbeque.

Barbeque is one of the only compelling reasons to live in the midwest.

>>14466428
Yes, buy a plane ticket (Southwest is probably gonna be the best bet) to Kansas City and go buy some.

>>14466932
Just work out really well for an hour before eating it then have it, make sure to have some fibre in the next meal, it should digest properly at that stage. Or it could be that you have ruined your gut biome perpetually eating shitty food.

Burnt Ends

>>14465458
burnt ends is brisket you fuckin heathen. its literally just the excess brisket that cant be served as a part of a normal slice smoked again and caramelized in bbq sauce. its a way for people to maximize their product with brisket.

>>14464794
Nothing about these make them burnt ends.

>>14464794
More Like Yum!

>>14464794
Bullshit labeling but looks tasty.

>>14465653
burnt beginnings

>keep seeing these on BBQ menus
>>>>>>$15+ every time
why the fuck are they so expensive?

>>14469102
supply and demand
burnt ends are good
people will pay for that good

>>14466153
>>14464794
what exactly is a burnt end cut wise

>>14468602
So much ignorance in this post.
>Excess brisket that can't be served as part of the normal slice
Burnt ends come from the point, which is more heavily marbled than the flat, so it makes for more tender nuggets. You absofuckinglutely can serve a slice from the point, most people do.
>Smoked again
For burnt ends you smoke the point, then put it in some broth/juice to braise (covered). It isn't smoked twice, if anything it is smoked less than the flat which remains in the smoke until done (unless you're wrapping).

Why are you so aggressive about a topic you know fuck all about? Do you talk out of your ass like this in real life too?

>>14469102
Brisket is expensive
>>14469398
Briskets are made of two pectoral muscles, the point and the flat. They can be bought together or separately. Burnt ends come from the point, which is the more tender half.

>>14464794
Pic is NOT burnt ends.

>>14467857
>Is this shit really worth trying?
Yes. It's the cooks piece, basically, the edges and crispy bits from the thinnest pieces or the most crusty. It'll have the fat and smoke in a bigger degree, but could piss off another customer for being mostly fat, or very well down and not bang for their buck. So it's like the first slice, set aside, and then they slice the rest of the roast.

It may be expensive because there's only so many discards. Scarcity vs demand.
I always want my prime rib from the first couple cuts, well done, nice crust, not that steamy less seasoned kind of steamed middle slice.

>>14470720
>Burnt ends are the charred edges from the thin pieces
Absolute fucking retard. Holy shit the amount of misinformed faggots spouting complete bullshit itt is insane. What the fuck were you thinking when you typed that?

>>14470720
Lmfao at this fucking dumbass. You obviously don't know what burnt ends are, so why didn't you spend 15 seconds doing a Google search before posting and embarrassing yourself?

>>14470741
>>14470780
Why would you insist that the first cut of brisket from the edge NOT be brisket? And, why would you be so upset that the ends are what burnt ends are supposed to be cut from? They are charred and cooked the most. Not sure what you imagined it to be when mocked up at home, but there's only a couple "ends" or corners on each primal whole roast, so if you want to pretend that cubes of meat returned the fire are the same thing, you'd be the one that is wrong.

>>14470815
Burnt ends are, and always have been, cut up pieces of the point, you insufferable dunce. You are way out of your league, bitch. Please learn what burnt ends are before replying to me again.

>>14470815
https://www.google.com/search?q=burnt+ends&oq=burnt+ends&aqs=chrome..69i57.2872j0j4&client=ms-android-verizon&sourceid=chrome-mobile&ie=UTF-8
Are you stupid, or trolling?

>>14470815
I know what you're thinking, but "burnt ends" are not the literal burnt ends, which are also tasty. Burnt ends is just a silly name for a very specific thing, which is the cubed, braised, and glazed point. These are the facts, how you deal with them is up to you.

>>14470815
Does anybody have that pic that's a bunch of screenshots from /ck/ of people saying retarded shit? Examples are "you can fry things in water" and "pineapples are the underground root of a pineapple plant, like an onion." This post needs to be added to those.

>>14470815
Rare glimpse of a genuinely retarded person, not trolling.

>>14464794
Burnt ends are from the beef brisket not pork belly faggot.

>>14470679

i'm literally a pitmaster retard. i learned at Black's and then was offered a pitmaster position at a place in california. When you are slicing the brisket for the customer there are certain parts of the brisket you can't serve, either if its at the tip of the flat where its too dry or on the end of the point where the bark is too thick/rough/looks ugly. So what BBQ restaurants do is throw these into a bin where these "ends"/brisket scraps get reprocessed into burnt ends. they're either cubed up, resmoked in another dry rub, and then caramelized/glazed in sauce; or the original way is to chop them and caramelize them in sauce. This is how the original burnt ends were done in kansas city. If you're taking an point and turning it into direct burnt ends you're wasting product and are a shit fucking pitmaster. Burnt ends were literally invented because of pitmasters trying to maximize the brisket scraps they can't serve customers.

>2020
>Still eating pork
Cringe

>>14471891
>I'm literally a pitmaster retard
Yup, you definitely are a retarded pitmaster. How the fuck can a "pitmaster" be so ignorant of burnt ends? That's like a bartender not knowing what a fucking martini is. Your "pitmaster" credentials flew out the window as soon as you showed your ignorance about one of the most common smoked meats.

>>14471891
>pitmaster
>doesn't know what burnt ends are

>>14471891
>Listen here you retards, I'm a bonafide British person and I'm telling you toad in a hole is NOT made with egg, you use an actual, literal toad! I don't give a shit what the entire world says, this is how we do it at the shitty dilapidated restaurant I'm a "chef" at, so that means everyone else is wrong!

>>14471891
If I ordered burnt ends and you served me what you said instead of proper burnt ends I'd beat the shit out of you.

>>14466153
SLOPPA

>>14471891
>I’m literally a pit master
Stopped reading there. I have no idea what the rest of the post contains but I can guarantee it’s a waste of time

>>14472950
It’s homemade burnt ends with the butter and sauce just starting to melt, fuck you hater ass fat fucks who pretend to not jizz yourself at the butter content

>>14473036
I cook with way more butter than the average person, and I wouldn't blame anyone for not recognizing the butter content in that picture. It just looks oily, it has none of the appeal of something that actually looks buttery.

>>14472973
He's right, though.

>>14472194
>>14472244
>>14472942

>Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket.[1] When brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. A traditional part of Kansas City barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time.

t. wikipedia

>>14473051
Even if that's what they were when they were created and if that's how anon handles it in his kitchen, anyone who's tangentially familiar with modern day barbecue jargon knows that burnt ends do not refer to what he's describing anymore, 9 restaurants out of 10.

>>14473052
The first hamburger was really a patty melt, things change over time. I respect traditionalists, especially in cooking, but it's no surprise that anon's arrogant attitude and appeal to authority generated the response that it did.

>>14473052
This quote supports my argument. It says exactly what I've been trying to tell you and makes no mention of the charred "first slices" of the thin parts like you believe. Thanks for letting me know you're a retard so I can stop arguing with you.

>>14473047
>What is dairy and oil
>I cook tho

Fuck off fly over faggot

>>14473113
All I smell is cope from someone who posted what they're cooking hoping for praise, who only got the opposite.

>>14473063

You know a pitmaster is chef de cuisine in a bbq kitchen right? Our job is maximizing product. This isnt your gay adam raguesea video this is how restaraunts hit par. Burnt ends are the scraps of brisket we cant server customers so to make up that product we resmoke them and caramelize them and you eat them pretending its some "based" bbq technique.

>>14466153
>>14473036
Why would you even add butter when there's already ton of animal fat? It really looks like shit, anon.

>>14471891
>im literally a pitmaster retard
uh oh stinky

>>14473095
>>14473063
>Moving the goalposts to cover up the fact you were wrong

No wonder you're a virgin

>>14473150
>continues to appeal to authority
I don't know if you think you're proving your point hombre, but you're not. I don't care if you were the first pitmaster in Kansas City that came up with the first burnt ends, that fact would not change the colloquial reference to burnt ends is referring to specifically prepared brisket point. Whether you or every other pitmaster considers this heresy or a waste is literally moot in face of that fact that this is the common perception, which was what >>14468602 argued against. That their super special authentic definition of burnt ends is the one true burnt ends and all others are stupid pretenders. Being validly backed up by history
doesn't change today's perception one iota.

>>14473170
This post >>14473170 is for you to, in case you were to thick to tell.

>>14473196
Oh no, I'm too drunk to quote properly. Guess I lost this online engagement, sorry I ever questioned your PBC

>>14473191

Not a single competition bbq pitmaster or restaraunt pitmaster agrees with your "definition". Go back to the taco bell thread you came from.

>>14473211
Wait you aren't the only indistinct authority figure who disagrees with me about this? Shit I hadn't thought about it like that anon, I take everything I said back.

>>14473221
Like Plato and Socrates

>>14473191
Is it possible to have chicken burnt ends, wise one?

>>14473521
>Is it possible to have chicken burnt ends, wise one?
If enough people started to make burnt ends like that, and making it became synonymous with burnt ends, then yes. It would be possible to have chicken burnt ends.

fatso

>>14471891
>California
Get out

>>14466153
I saw prime brisket packers for $3.08 a pound at Sam's Club the other day, so I picked up ~60 pounds worth. Did I do good?

I'm near Boston, so I've had it pretty bad with Brisket prices in the past.

>>14474406
That sounds super cheap to me because I’m in Canada and our best prices are insane. Did you get the point and the flat? How’s the fat cap look?

>>14473156
This looks scrumptious

>>14475512
They were packers, so both. Fat cap looked normal, but I’ll have to do a good amount of trimming.

>>14473534
I now know my purpose in life.

>>14475817
>>14473156
Thanks and I know it's a misnomer to call them pork belly "burnt ends" but whatever you call these things they are slammin. Made them for the first time a few days ago, some chicken too

>>14475512
Where in Canada? Whole packer briskets are $4-$5/lb at the Real Canadian Superstores in the GTA, although I haven't seen them for sale since they closed the butcher counters. They're also $9.99/kg for AAA grade at Costco, but how often they appear there is sporadic too.

>>14478685
$5/lb for a brisket point, there are whole ones available too