![]() They love them so much that Dallman had to take burnt ends off the main meat menu and serve a smaller, appetizer-sized portion instead. The point is chopped into chunks, tossed in sauce and brown sugar and tossed back onto the smoker where the fat continues to render, yielding a delightful caramelization on the bark. Sunday-Wednesday, 11 a.m.-midnight Thursday-Saturdayįor a taste of the textbook Kansas City-style burnt end, 18th and Vine is the place to go. If you're itching to try this indulgent little meat pile, here's where to start: Of course, Texas can't help but put its own spin on any dish involving brisket, which is why you'll find burnt ends on the menus or on special at a growing number of DFW barbecue spots. In fact, Dallman said, that's how he can tell when a Kansas City native is dining at 18th and Vine - they always ask for bread with their burnt ends. In Kansas City, where the dish originated, burnt ends are tossed in sweet, molasses-y sauce and often served as a sandwich on white bread. "A little foie gras is good, but do you want a whole lobe of it?" he asked. Some have called burnt ends the " bacon of barbecued meats," but Daniel Vaughn, barbecue editor at Texas Monthly, loosely compared burnt ends to rich delicacies like foie gras. I don't really see people having it as a whole meal." It's kind of a litmus test for a place," said Matt Dallman, owner and pitmaster at 18th and Vine, a Kansas City-style barbecue spot that opened in Oak Lawn late last year. "They're rich. ![]() They may be made with brisket, a Texas favorite, but Kansas City deserves all the credit for this one. Many places will just chop up a whole brisket and cook it in the manner of burnt ends - that is, with additional seasoning and further smoking - but the best burnt ends are naturally occurring and served with love, or perhaps even sauce.īefore no-sauce purists come at me with pitchforks, understand burnt ends' origin - and why this is one barbecue order that's perfectly acceptable to enjoy sauced. Good burnt ends fall apart easily, parts of it melting in a fatty pool in your mouth. The resulting dish, when done well, is a bit sweet and salty and often has crispy charred bits. In short, burnt ends are made by trimming the point from brisket, chopping it up and returning it to the smoker, usually with additional seasoning. These days, it's an increasingly popular menu item at barbecue joints where, due to its obscenely indulgent flavor profile, it's often sold by the quarter-pound, meant to be a small treat rather than the meal's main event. Legend has it, burnt ends used to practically be given away the unattractive, fatty trimmings considered a mere byproduct. Of the 28 patients admitted to Hillcrest Hospital on the Wednesday after the plant explosion, 24 have been discharged.What were long ago considered the unwanted scraps from a finely smoked brisket have rightly become a modern-day barbecue delicacy - a rich, indulgent pile of meat and fat and bark known as burnt ends. "You can't believe the smiles on our staff's faces right now."įive bomb victims remain at MGH. Paul Biddinger, who directs emergency operations at MGH, said as he spoke to just before tucking into a plate of ribs. It arrived along with a giant, green Hillcrest Hospital flag that had been signed by 300 hospital employees offering words of encouragement. ![]() "For the medical staff in Boston to be so thoughtful in the middle of their own city's tragedy and think about us down here in Texas was just awesome," Arnold said in a statement.Ĭourtesy of his new restaurant, 3 Stacks Smoke and Tap House in Frisco, Arnold flew about five coolers of ribs to MGH today. When Trace Arnold, who owns a newly opened barbecue joint, heard about it, he decided to return the favor - Texas style. family, Chris Kabrhel - Mass General Hospital." "Thanks for all of your hard work," the handwritten note says in black marker. Kabrhel sent the pizza to Texas Friday night even though his own hospital had received 29 Boston marathon bombing victims earlier in the week and were working with a smaller staff Friday because of the citywide lockdown that continued till the early evening. Chris Kabrhel, an emergency room physician at Massachusetts General Hospital in Boston, sent pizza to the Hillcrest Hospital staff members in Waco, Texas, to thank them for their hard work after the fertilizer plant explosion that killed 14 people and injured hundreds of others 20 miles away in West, Texas. ![]() (Credit: Courtesy 3 Stacks Smoke and Tap House) 3 Stacks Smoke and Tap House in Frisco, Texas treated doctors at Massachusetts General Hospital to a barbecue lunch, April 23, 2013, a thank-you for sending pizza and an encouraging note to Hillcrest Hospital, which treated 28 patients after the Texas fertilizer plant explosion.
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