Burnt Ends (Chopped Brisket)

[bapopik at AOL.COM]

"Burnt ends" is not in the OED, of course. Does it come from Arthur Bryant's of Kansas City, popularized by Calvin Trillin in The New Yorker?

Next to "Jacques-Imo's To Geaux" in Grand Central Terminal is "Brother Jimmy's BBQ" (www.brotherjimmys.com). On the menu is:

CHOPPED BRISKET
(BURNT ENDS)
WESTERN CAROLINA SAUCE...9.50

SAUCES:
WESTERN NORTH CAROLINA--TOMATO BASED BBQ SAUCE
EASTERN NORTH CAROLINA--VINEGAR BASED BBQ SAUCE
SOUTH CAROLINA--MUSTARD BASED BBQ SAUCE


(NEWSPAPERARCHIVE)

   The Chronicle Telegram Wednesday, October 11, 2000 Elyria, Ohio
...to show up early on days when BURNT ENDS are the special. BURNT used to go.....AND cumin: sprinkle evenly over entire BRISKET. Place BRISKET fat-side up in..

   The Chronicle Telegram Wednesday, October 11, 2000 Elyria, Ohio
...not chopped (unless you've ordered BURNT ENDS, which is a story in Baked.....times (as in all day long for a big BRISKET) are constants. You can cook a..


(GOOGLE) (BURNT ENDS + BIRSKET--725 Google hits, )

Burnt Ends - Tough, smoky, bits of brisket that are pure gold
... You get burnt ends either because the brisket you’ve smoked ended up with them,
or because you have taken parts of a smoked brisket and returned in to the ...
bbq.about.com/od/briske1/a/aa081702a.htm - 29k - Cached - Similar pages

BBQ FAQ Section 10.2.1
... [What are "burnt ends" from a brisket?]. Jim McGrath and Danny Gaulden--.
The burnt ends of a brisket come about two ways. ...
www.bbq-porch.org/faq/10-2-1.asp - 48k - Cached - Similar pages

burnt ends
... Brisket and Burnt Ends. Serves 6-8 8-lb. ... Save tapered end of brisket where grain
runs opposite to rest of meat, for burnt ends (see below); slice and serve. ...
www.rundogrun.com/weblog/BurntEndsRecipe.html - 8k - Cached - Similar pages

Brisket -- Naked Whiz Ceramic Charcoal Cooking
... If you cooked a whole brisket or just a flat, take the flat and wrap it in heavy
duty foil. ... We recommend that you make "burnt ends" from it. ...
www.nakedwhiz.com/brisket.htm - 11k - Cached - Similar pages


(GOOGLE GROUPS)

Restaurants In Kansas City, MO
... Barbecue_) Boyd's 'n' Son: The best brisket (and ohhh, is it good!) rated "As good
as we've ever had." Hayward's Pit Bar-B-Que: the best burnt ends (yum, yum ...
rec.food.restaurants - May 27 1992, 8:18 am by Kiran Wagle - 2 messages - 2 authors

Best Q
... Deservedly. The brisket of beef is exquisite. Oh ... shoulder. And don't forger
Hayward's Pit in Overland Park, KS for burnt ends. And ...
rec.food.restaurants - May 8 1992, 1:26 pm by Kiran Wagle - 22 messages - 20 authors

Fiorella's Jack Stack BBQ - Brisket
... Ribs, sausage, burnt ends, sliced brisket, Hickory Pit Beans, Cheesy Corn Bake,
a rub, and a generous allotment of BBQ Sauces. Includes ...
www.smokestack.com/category.asp_Q_c_E_9 - 31k - Cached - Similar pages



(FACTIVA)
Personal Business
EDITED BY IRENE PAVE
1,358 words
11 August 1986
Business Week
Pg. 79
Vol. Number 2959
(...)
Arthur Bryant's Barbecue in Kansas City, Mo. (1727 Brooklyn St.), is a 60-year-old landmark. The founder's niece runs the place, browning and smoking the meat as her uncle did years ago. Some regard this as the only authentic way to barbecue, but even nonbelievers applaud the result. Dinner is about $7. Ask for the free burnt ends--they're just what they sound like and delicious.


(FACTIVA)
GREAT AMERICAN FOOD CHRONICLES: BARBECUE. (RESTAURANT MARKETING)

By Nancy Backas
2,696 words
7 August 1989
Restaurants & Institutions
90
English
(...)
In the Midwest, barbecued ribs are the heartland's pride and joy, but chicken abounds, as does sausage, sliced pork, brisket, and lamb. The mecca for barbecue of all kinds is Kansas City, Mo., with more than 60 restaurants, among them the legendary Arthur Bryant's, made famous by The New Yorker writer Calvin Trillin, who called it "the single best restaurant in the world." Before his death in 1982, Bryant had cooked for Presidents Harry Truman and Jimmy Carter and Ethiopian Emperor Haile Selassie. Missouri barbecue oddities include "burnt ends," offered at Hayward's Pit Bar-B-Que,, Kansas City, and "snoots" (pigs' noses) at C&K Barbecue, St. Louis.


(FACTIVA)
 FOOD GUIDE
K.C. Barbecue The Standard By Which All Others Are Compared

Anne Byrn Food Editor
STAFF
2,023 words
6 April 1988
Atlanta Journal and Constitution
W/01
English
(...)
Nearly everyone in this Midwestern city purports to be an expert on barbecue. And what's worse, they retain their geographic prejudice about the subject. Home boy Trillin single-handedly put Arthur Bryant's restaurant on the map. And Atlanta Journal-Constitution columnist Dick Williams claims his hometown barbecue is "so-ooo much better than Southern barbecue."
Kansas City Star food editor Art Siemering describes his city's style as "a confluence of Southern and Western, a true crossroads of styles where beef brisket from Texas and pork ribs from the South get equal billing."
To translate: Beef briskets in Kansas City are cooked slowly over hickory coals until the faintest ring of pink (from the smoking) and a crunchy, crusty exterior (burnt ends) forms on the outside of the meat. A pound portion of tender beef is thinly sliced, then dropped onto a slice of cushiony white bread with much the same impact a rock would have hitting a stack of tissues. Next, either the famed, gritty, brick-red Bryant's-style sauce or a sweeter version is poured over the creation. Add a handful of dill pickle slivers and another slice of white bread, and you have a handful, sort of Kansas City's version of the Carnegie Deli's corned beef sandwich.