Barbecue
2 recipes found
Burnt Ends
When Calvin Trillin, a Kansas City, Mo., native, declared Arthur Bryant’s “the single best restaurant in the world” in Playboy in 1972, he introduced his hometown’s barbecue to a wider audience — burnt ends included. Back then, as Mr. Trillin wrote, employees at Bryant’s chopped up the burned edges of their briskets and handed them out for free, thinking no one would pay for them. But customers were already developing a taste for the crisp, smoky, snack-size bites, and Mr. Trillin’s endorsement helped make them a staple in Kansas City and beyond. Decades later, Anthony Bourdain singled out the burnt ends at Joe’s Kansas City Bar-B-Que (then called Oklahoma Joe’s). Developed by Joe’s co-founder, Jeff Stehney, this recipe starts with a whole brisket point — the fattier and more flavorful part of the brisket, which delivers the right balance of caramelized bark to fork-tender meat. (It’s been a long time since most burnt ends were actually scraps.) Smoking burnt ends takes the better part of a day, but it’s mostly hands-off, and the final product delivers the best of Kansas City barbecue — spice, smoke and sauce — in every bite.
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How to Perfect Sticky and Sweet Filipino Barbecue Skewers
Satisfy your appetite for Filipino barbecue with these sweet, sticky glistening skewers of grilled pork or chicken.