Burnt ends are a delicious barbecue dish that is popular in Kansas City and other barbecue hotspots. They consist of flavorful, smoked beef brisket that has been cubed and then cooked further to get a crispy, charred exterior. While the name may conjure images of inedible pieces of meat, properly prepared burnt ends are far from burnt. The char on the outside provides added flavor and texture, taking an already tasty brisket to new levels of barbecue bliss. Let’s take a closer look at what exactly burnt ends are and why they are so beloved by barbecue fans.

What Cuts of Meat Are Used for Burnt Ends?

Burnt ends start with a full beef brisket. The brisket is first smoked low and slow, up to 18 hours, until it is tender and juicy. Once cooked, the point end of the brisket, the fattier of the two muscles that make up a whole brisket, is separated and cubed. These cubes are then tossed back into the smoker and cooked further to develop a dark, caramelized crust on the outside edges. Sometimes the deckle, the fattiest section of the point, is used for burnt ends rather than the whole point. This adds even more rich flavor and melt-in-your-mouth texture.

Why Are They Called Burnt Ends?

While burnt ends definitely pick up char and darken significantly during the second round of smoking, they should not actually be burnt. The term likely originated decades ago when briskets were cooked over open wood and coal fires, rather than today’s controlled smokers. The ends of the brisket closest to the fire and coals would become charred and nearly burnt, lending the dish its name. The dark crust that forms during the smoking process today provides plenty of smoky, savory flavor without burning the meat to an inedible state.

What Is the Texture and Flavor Like?

The combination of a long, slow smoke followed by high-heat caramelization gives burnt ends a unique and appealing texture. The interior of the meat should still be moist and tender. The exterior takes on a crusty, chewy texture with concentrated beefiness. The rendering fat provides rich, meaty flavor throughout each piece. The spice rub and smoke complement the natural flavors of the beef. Proper burnt ends are never dry or tough. The high fat content and cooking methods ensure moist, pull-apart meat cubes full of juicy barbecue goodness in every bite.

How Are Burnt Ends Typically Seasoned and Sauced?

Kansas City burnt ends are traditionally seasoned with a salt, pepper, and chili powder rub. The meat cubes then spend hours absorbing savory smoke flavor. Once removed from the smoker, they may be tossed in a sweet and tangy barbecue sauce. The sauce helps the seasonings adhere to the meat while providing another layer of sticky, robust flavor. Keep in mind that with properly cooked brisket, a heavy hand with sauce is not required. The melt-in-your-mouth meat and concentrated smoke and spice flavors speak for themselves. Sauce complements rather than overpowers.

What BBQ Sides Go Well with Burnt Ends?

Burnt ends already supply intensely rich flavor, so they pair best with sides that won’t compete too much. Simple coleslaw or potato salad provide welcome crunch and acidity. Baked beans or cheesy grits complement the meat nicely. Pickles, whether dill spears or bread and butter chips, offer a tart counterpoint. Onion rings or french fries are hard to beat for providing a little crispy indulgence alongside tender burnt ends. Don’t overlook simple sliced white bread or rolls for making juicy burnt end sandwiches, either.

How Did Burnt Ends Become a BBQ Specialty?

While no one knows the exact origins, burnt ends are thought to have emerged in Kansas City barbecue joints as a way to make use of the fattier point end of briskets. The leaner flat was likely more desirable for slicing for sandwiches and plates. Taking those trimmings and cooking them further created delicious meat candy that was given away or sold cheaply to customers. Over time, burnt ends graduated from scraps to specialty menu items as their popularity grew. Today, they are a highlight of many barbecue restaurants in KC and far beyond.

Are Burnt Ends Healthy?

While burnt ends may not qualify as health food, they can be an occasional treat for many barbecue fans. A reasonable serving of 3-4 ounces provides a solid dose of protein. There are also nutrients in the fat, such as vitamins A and D. Choosing leaner meats like brisket over highly processed alternatives like bacon or sausage can be a healthier pick. Moderating portions and enjoying burnt ends in balance with veggies and grains is key to keeping them as part of a healthy lifestyle.

What’s the Best Way to Eat Burnt Ends?

Here are some serving suggestions for enjoying burnt ends at their very best:

On a platter – Let the meat be the star. A pile of smoky, saucy burnt ends on a plate says it all. Add some pickle chips, sliced white bread, and a few onion rings on the side. Perfection.
In a sandwich – Load up a kaiser roll or bread slice with meat and dig in. The bread soaks up the juices for a heavenly handheld bite.
As an appetizer – Serve smaller portions, skewer them, or put them on crackers as a starter for a barbecue feast. The rich flavor provides a perfect introduction to a meal.
In baked beans – Stir chopped burnt ends into baked beans for a sweet, smoky and meaty bean dish. The contrast of textures takes beans to the next level.
On nachos or potatoes – Top crispy tortilla chips or potato skins with burnt ends, cheese, and barbecue sauce for a hearty, satisfying appetizer.
On a salad – Add cubed burnt ends to a leafy green salad for a protein and flavor punch. The smoky sweetness pairs so nicely with vinaigrette.

However you choose to enjoy them, burnt ends represent the pinnacle of barbecue craft. When prepared properly, their crispy yet tender texture and intense meatiness make burnt ends one of the most crave-worthy creations to come out of a smoker. So for your next cookout or meal, be sure to give these irresistible nuggets of barbecue perfection a try. Your taste buds will thank you.

Frequently Asked Questions About Burnt Ends

What cut of meat is used for burnt ends?

Burnt ends are most commonly made from the point end of a beef brisket. This is the fattier section of brisket and provides moistness and flavor when cubed and smoked further to make burnt ends.

Do you sauce burnt ends?

Burnt ends can be served without sauce, allowing the natural flavors to shine. However, it is also common to toss them in barbecue sauce after smoking. Tangy, sweet sauces complement the charred crust nicely. Apply the sauce lightly though, so it doesn’t mask the meat.

How long do you smoke burnt ends?

Burnt ends come from brisket that has already been smoked for up to 18 hours. The cubes are then smoked again for 2-4 hours usually. This long, slow smoke time is what makes them tender. The final charring sets the crust.

Should burnt ends be fall-apart tender?

Properly made burnt ends should be moist and able to be pulled apart with your fingers, but not completely fall-apart tender. There should be some chew to the meat still, just not toughness. If they fall apart before biting, they are likely overcooked.

Can you make burnt ends from chuck roast?

Chuck roast lacks the marbling and fat content to make great burnt ends. Brisket has the right structure and fat-to-lean ratio. However, small amounts of burnt end style seasoning and sauce can elevate smoked chuck if you want a budget alternative.

Are burnt ends good for you?

While high in saturated fat and sodium, burnt ends provide protein. Eating them in moderation allows you to enjoy the flavors while maintaining a balanced diet. Avoiding the bacon wraps and drenching in sauce keeps them relatively healthy.

Conclusion

Burnt ends represent the pinnacle of barbecue technique – taking an already incredible cut of meat in brisket and transforming it into something even more mouthwatering. When done right, the charred crust envelops incredibly moist, ultra-beefy nuggets of pure meat candy. So for your next meal, be sure to look for these little bites of smoky, fatty goodness. With the right preparation, burnt ends take the brisket experience over the top, providing some of the most satisfying and craveable morsels barbecue has to offer. Whether you are visiting Kansas City or just firing up your own smoker, give burnt ends a try and enjoy barbecue at its very best. The extra time and effort required pays off in full when you get to sink your teeth into these quintessential barbecue treats.

nlp-english-trainer/database_queries/mutlilanguage_database_search_translation.py

import mysql.connector
from googletrans import Translator

translator = Translator()

mydb = mysql.connector.connect(
host=”localhost”,
user=”yourusername”,
password=”yourpassword”,
database=”yourdatabase”
)

def translate_search(text, target_language):

mycursor = mydb.cursor()

# Translate the search text to the target language
translated_text = translator.translate(text, dest=target_language).text

# Search the database using the translated text
query = “SELECT * FROM table WHERE field LIKE %s”
term = (‘%’ + translated_text + ‘%’,)
mycursor.execute(query, term)

result = mycursor.fetchall()

return result

Example usage:

text_to_search = “hello world”
language = “french”
results = translate_search(text_to_search, language)

print(results)

This will search for the French translation of “hello world” in the database field.

nlp-english-trainer/database_queries/scorekeeping.py

import mysql.connector