Burnt ends
Burnt ends
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Post #31 - February 3rd, 2007, 1:15 pmAaron Deacon wrote:I thought the pulled port at Oklahoma Joe's was okay, but a little on the bland side, and they use liquid smoke in their sauce.
I think I have posted about Oklahome Joe's elsewhere, but I can't seem to find the post just now. To summerize, about the only thing I found worthwhile at OJ's were the pickles, which are outstanding, but their meats always left me cold.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #32 - February 3rd, 2007, 3:03 pm
Thanks for the tip of the hat, Cathy.Cathy2 wrote:Buddyroadhouse just described how to obtain the burnt ends experience at Smoque:Tonight's entry was more reflective of the comments from those folks who suffered through tough and dry. It wasn't that bad mind you, but it wasn't in the same league with the stuff I was served on my first visit. This was still flavorful brisket served in an abundant portion. It just wasn't up to the same standard as my first time around.
And then I noticed that the pieces I had been served were from the tip of the brisket, that narrow end with much less fat than the thicker end. you know that part of the brisket that a typical Kansas City greasehouse would use for Burnt Ends...Hey wait a minute! That's how you turn a negative into a positive! Take those tough dry "burnt" ends and soak 'em in sauce for a few hours and serve them as a new menu item!
I tried a very unscientific experiment in my take-out clamshell and poured a quantity of sauce over the thick slices of beef lying within. I left them sit for a few minutes and voila, near perfect Burnt Ends! Imagine how good they could be if you were trying to create Burnt Ends on purpose! After all, what may not be your best foot forward when presented as a regular old brisket platter, when treated properly, can actually be an outstanding foundation for a plate of burnt ends.
Who knew it could be that easy?
Regards,
Thing is though, I would only do that with the part of the brisket I described. Treating the center, prime portion of a brisket in such a manner would be a travesty and waste of a good hunk of well smoked beef.
Buddy
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Post #33 - February 3rd, 2007, 4:54 pmstevez wrote:To summerize, about the only thing I found worthwhile at OJ's were the pickles, which are outstanding, but their meats always left me cold.
My experience is fairly limited, but that's my take to date too. The place is close enough and generally well regarded enough that I'm sure I'll be back, and I'll pay particular attention to the pickles. Are you referring to the dill spears served with the sandwiches, or some other pickle offering?
I don't specifically recall the pickle spears as exceptional tasting, but I do recall finishing all the half-eaten pickles on the table.
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Post #34 - February 3rd, 2007, 8:09 pmAaron Deacon wrote:stevez wrote:To summerize, about the only thing I found worthwhile at OJ's were the pickles, which are outstanding, but their meats always left me cold.
My experience is fairly limited, but that's my take to date too. The place is close enough and generally well regarded enough that I'm sure I'll be back, and I'll pay particular attention to the pickles. Are you referring to the dill spears served with the sandwiches, or some other pickle offering?
I don't specifically recall the pickle spears as exceptional tasting, but I do recall finishing all the half-eaten pickles on the table.
Yes, I am talking about the pickles served with the sandwiches, though I remember them as being round "burger style" pickles and not spears. There might be a serve yourself pickle container at the condiment bar, IIRC. Maybe they changed the only good thing they had.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #35 - February 3rd, 2007, 10:24 pmAwright, enuff! I'm not going to sit up here in the snow and cold of Montreal and let my KC joynt be, like, totally trashed.
OJ's is about halfway between my place and Aaron's. It's my local, and has been for 5 or 6 yrs. I'll defend the ribs forever: meaty, high quality, nicely smoked, just chewy enough, and *never* dry. They're extremely consistent.
TODG doesn't like 'em, but not bcz they're not good, but bcz she likes somebody else's ribs. (Namely, Speed Queen's in Mke. Go figger.)
The fries are also great: crisp, tasty, and with a pop of spice that I really like.
Jalapeños are hot enough for Gary W., too.
And the pickles are, indeed, burger cuts.
So there.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #36 - August 13th, 2010, 2:53 pmI'm looking for a really good plate of burnt ends. Does such a dish exist in Chicago? While searching LTH, I found a thread for Brand BBQ featuring burnt ends, but opinions were mixed. Any recommendations? Have I just missed a previous thread?
Thanks!
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Post #37 - August 13th, 2010, 3:00 pmHi,
Smoque's chopped brisket is pretty near a burnt ends experience. That is my default order whenever I go.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #38 - August 13th, 2010, 3:31 pmiahawk89 wrote:I'm looking for a really good plate of burnt ends. Does such a dish exist in Chicago? While searching LTH, I found a thread for Brand BBQ featuring burnt ends, but opinions were mixed. Any recommendations? Have I just missed a previous thread?
Thanks!
It's not on the regular menu or process, but I just call Willie in advance at Honky Tonk and tell him to save the burnt parts for me, and for all I know he may occasionally be intentionally smoking smaller and end cuts for folks like me. Obviously, regular customers deserve a nice mix of bark in with their sandwiches, so be respectful and call in advance, and you may be able to get what you want.
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Post #39 - August 14th, 2010, 12:01 pmBelieve it or not, the food court BBQ in the Lincoln Park Whole Foods is pretty damn good. They use a Southern Pride, and were happy to cut me slices from the end. They also gave me as much fat as I could handle (which is a lot). I've had the Brand BBQ Market burnt ends, which were also delicious, and probably more on point for what you're looking for."We eat slowly and with gusto." - Paul Bäumer in AQOTWF
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Post #40 - August 15th, 2010, 10:58 pmHey you all burnt end fans,
Just ask. That is how you get the ends at Honky Tonk. We make our briskets fresh every day and the bark is truely amazing. Also, the fat cap top of the brisket is tops. Just ask for fatty brisket. Chopped brisket is usually very lean when it falls apart. Chopped does not mean fatty and rich. A customer that requests fatty, gets a good fatty sandwich, just like Kaufmans. A customer that requests burnt ends, gets the ends. Also, the Whole foods stuff is alright, but it is the same natural gas fired barbeque that you get at all the north side places. Come to Honky Tonk for purely wood roasted and smoked brisket which looks and tastes like something else! Thanks to all my fans!!!
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Post #41 - August 16th, 2010, 5:31 amlast time I checked Honey1 was on the North side. They use all wood.Do You Know What It Means To Miss New Orleans?...........Louis Armstrong
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Post #42 - August 19th, 2010, 1:46 pmgoing to brand bbq market tonight .
i will get the burnt ends for sure
philw bbq cbj for kcbs &M.I.M. carolina pit masters
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Post #43 - August 19th, 2010, 1:50 pmphilw wrote:going to brand bbq market tonight .
i will get the burnt ends for sure
Does Brand now offer burnt ends as a menu item? They didn't when I was there, though they caved in to our request for a whole plate of 'em anyway. This was a mistake, as the burnt ends at Brand were gross....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #44 - August 20th, 2010, 1:19 pmThe last time that I ate at Sweet Baby Ray's in Wood Dale, I noticed that part of the daily specials list featured burnt ends on Fridays and Sundays. I was there on a Saturday. The ribs and sausage are enjoyable. The brisket varies: too tough one time, way too fatty another and just not smokey enough a third time. They'll get it right one of these days. I will give the burnt ends a chance though, and will report.
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Post #45 - August 23rd, 2010, 4:29 pmHad some burnt ends at Baby Rays a few weeks back; they were part of a daily special if I remember correctly. They were excellent.I just want to eat what I want and be left alone.
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Post #46 - November 14th, 2010, 4:00 pmCouple of briskets fresh off the smoker.
In the mood for burnt ends I split one of the points applied a heavy coat of rub and back on the smoker.
Burnt Ends
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Post #47 - November 14th, 2010, 5:35 pmYour killing me Gary.
Wanna go 50/50 on a round trip ticket to NYC?
"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
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