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Burnt ends

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  • NukeGuy
    Club Member
    • Oct 2017
    • 65
    • Grand Bay-Westfield, New Brunswick

    Burnt ends

    Just curious about the term and what it means. Are these the bits you slice off first to end up with nice long strips of bacon? Just little random pieces for bacon since God didn't make pigs with straight sides?
  • Troutman
    Club Member
    • Aug 2017
    • 7089
    • Republic of Texallence

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    #2
    From Meatheads's recipe on Beef Brisket. This is the traditional BURNT ENDS off a brisket point;

    Burnt Ends

    Burnt ends (above) are amazingly flavorful bite-size crispy cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried, Calvin Trillin wrote the following about Arthur Bryant's restaurant in Kansas City "The main course at Bryant's, as far as I'm concerned, is something that is given away for free -- the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. 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 seven dollars 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."

    Here's my technique, strictly illegal in competitions, but very welcome in my family. In a frying pan, render about 1/2 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the point into 1/2" to 3/4" cubes. Discard any pieces that are too fatty. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside. Add about 1/4 cup of your sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir them every 5 minutes or so. Let the cubes absorb most of the liquid and start to fry in the fat again, but don't let them burn. When they're done, keep them warm in the faux cambro with the flat.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9491
      • East Texas
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      #3
      You talking about bacon burnt ends?

      http://amazingribs.com/recipes/porkn...andwiches.html

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Oh yea you may be right Jerod.....
    • NukeGuy
      Club Member
      • Oct 2017
      • 65
      • Grand Bay-Westfield, New Brunswick

      #4
      Gawd, I looked all over for the link and couldn't find it. It's amazing stuff, I just wanted to make sure I was using the term correctly. Thanks!

      Comment

      • Attjack
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        #5
        I've made pork belly burnt ends once. I they are meat candy. Crazy tasty.

        Comment

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