Explore by Tags

Entries tagged with 'burnt ends'

A Sandwich a Day: Burnt Ends at Southern Soul in St. Simons, Georgia

A Sandwich a Day Jed Portman Post a comment

South Georgia isn't known for its brisket, but Southern Soul does it well. Smoke and seasonings are prominent but don't overwhelm the taste of tender beef. The burnt ends (chopped brisket tips; read more here) are saltier and slightly drier, but still moist, than the sliced brisket with a crispy bark. More

First Look: Butcher Bar in Astoria

New York Max Falkowitz 1 comment

Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick. More

Barbecue: Burnt Ends

Serious Eats Joshua Bousel 7 comments

A while back, my partner in barbecue crime here at SE, James Boo, wrote an amazing piece on burnt ends, and why they're so delicious. Though it already thoroughly covers their history and role in this world, I'll just tell you that they're so good, you'll want more than just the few trimmed off a whole smoked brisket. Luckily, there's an easy solution to that. More

What Are Burnt Ends? And Why Are They So Delicious?

When Pigs Fly James Boo 42 comments

"I dream of those burned edges. Sometimes, when I'm in some awful overpriced restaurant in some strange town—all of my restaurant-finding techniques having failed, so that I'm left to choke down something that costs $7 and tastes like a medium-rare sponge—a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free." —Calvin Trillin on the burnt ends from Arthur Bryant's. More

Best Bites: RUB BBQ Burnt Ends

New York Ed Levine 5 comments

I've said it before and I'll say it again: New York barbecue joints all seem to have one meat that they nail, one dish that is clearly superior to every other meat they cook low and slow. At RUB... More

More Posts