Steve Kroll
Wine Guy
So, the wife and I did a road trip through Missouri last week. We spent some time in Branson (overrated), as well as Kansas City, Springfield, and St.Louis.
While in KC, we ate at a place called Arthur Bryant's, which is supposedly one of the top rated barbeque places in the area. We tried to sample a few things on the menu that sounded good. They were hit or miss. I felt the smoked sausage was kind of a dud (DW liked it, though) and the sides were just sort of okay. And they served everything on white Wonder-type bread, which I despise with a passion. It did kind of work with the barbeque, though. It sopped up all the sauce, though I still think a nice kaiser roll would've been a better touch.
Of all the things I tasted, I have to say the best - BY FAR - was something they call "burnt ends." As near as I could tell (and Google confirmed), it seems to be the charred edges of a brisket, chopped up, and begging for sauce. Arthur Bryant's sauces didn't disappoint. Their signature original sauce was unique. I've never tasted anything quite like it. Very little sweetness and a lot of hot paprika and vinegar. Burnt ends and AB sauce is awesome stuff.
I have a big outdoor party planned for my winemaking club in August. I'm thinking I would like to serve up something like those delicious burnt ends, tossed in sauce and served on a roll. I already make what I think is a pretty killer sauce (though maybe not in the same league as Arthur Bryant's). I just need a recipe for the ends.
Anyone have any tips on how to go about doing it? I have a smoker ring attachment for my Weber kettle grill, but I haven't used it a lot. What I'm thinking is slow roasting the brisket in the oven until tender and then finishing it off in the smoker. Would that work?
While in KC, we ate at a place called Arthur Bryant's, which is supposedly one of the top rated barbeque places in the area. We tried to sample a few things on the menu that sounded good. They were hit or miss. I felt the smoked sausage was kind of a dud (DW liked it, though) and the sides were just sort of okay. And they served everything on white Wonder-type bread, which I despise with a passion. It did kind of work with the barbeque, though. It sopped up all the sauce, though I still think a nice kaiser roll would've been a better touch.
Of all the things I tasted, I have to say the best - BY FAR - was something they call "burnt ends." As near as I could tell (and Google confirmed), it seems to be the charred edges of a brisket, chopped up, and begging for sauce. Arthur Bryant's sauces didn't disappoint. Their signature original sauce was unique. I've never tasted anything quite like it. Very little sweetness and a lot of hot paprika and vinegar. Burnt ends and AB sauce is awesome stuff.
I have a big outdoor party planned for my winemaking club in August. I'm thinking I would like to serve up something like those delicious burnt ends, tossed in sauce and served on a roll. I already make what I think is a pretty killer sauce (though maybe not in the same league as Arthur Bryant's). I just need a recipe for the ends.
Anyone have any tips on how to go about doing it? I have a smoker ring attachment for my Weber kettle grill, but I haven't used it a lot. What I'm thinking is slow roasting the brisket in the oven until tender and then finishing it off in the smoker. Would that work?
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