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Visited a little BBQ joint in Kansas City last weekend and changed my mind about burnt ends
I always thought burnt ends were just overhyped scraps, but the ones at Joe's Kansas City were so tender and smoky they melted. The bark had this deep pepper crust that totally won me over. Anyone else have a place that changed their mind on a classic?
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the_jamie1mo ago
That bark really does make all the difference, glad you found the real deal.
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adams.uma1mo ago
@the_jamie I read somewhere that the secret at Joe's is they smoke their brisket points longer than most places do. That extra time really breaks down all the connective tissue so the burnt ends come out like butter. I tried making them at home after that article but they never get that same bark and texture. The pepper crust you mentioned is spot on, it gives them that little kick without being too much. Glad to hear someone else appreciated the real deal version too.
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emmam891mo ago
Do you ever notice how the things that take the most time end up being the ones that hit different? Like with those burnt ends, you can rush it and get something decent, but that extra patience is what makes it special. Same thing with relationships or even learning a new skill, you gotta let the good stuff develop slowly or it just doesn't come together. I tried making sourdough once and gave up after three days, and yeah, it was flat and sad. But my friend who let hers rest and ferment for a week, hers was like clouds. Feels like everything worth having has a waiting period you can't skip.
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