Can I call these "burnt ends"?

berger

Newbie

Original poster

Jul 20, 2008

29

10

• Dec 5, 2012

• #1

I have begun mixing rib meat in with my brisket, throwing some hot and regular barbecue sauce in, then throwing them back on the smoker to let them simmer and get that extra smoke.

My wife is saying I can't call them burnt ends since they have rib meat in them, but I say since it has the brisket and I am telling everyone how they are made, it can be called MY version of burnt ends.

Whadda think?

 

vikingboy6956

Fire Starter

Aug 17, 2011

44

11

West Fargo, ND

• Dec 5, 2012

• #2

The beauty of cooking is that essentially, you can "create" something and call it whatever you want

 

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Reactions: capatin awesome

chef jimmyj

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May 12, 2011

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• Dec 5, 2012

• #3

You can call it whatever you wish...Chef's and Corporations do it all the time. For instance " Bisque " a creamy soup, by definition must contain Shellfish...So how come you can go to Restaurants and Grocery Stores and buy " Tomato Bisque "?  Champagne is a Sparkling Wine that by French Law must be made in the Champagne Region with specific Grapes...So how is it we have California Champagne. This is AMERICA Bro, you can call it anything you want  and I would Fight for your right to do so...

...GOD BLESS AMERICA!!!

...JJ

http://en.wikipedia.org/wiki/Bisque_(food)

 

Last edited: Dec 5, 2012

diggingdogfarm

Master of the Pit

Jun 23, 2011

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Southern Tier of New York State

• Dec 5, 2012

• #4

I'd call it "real good"! :biggrin:


~Martin

 

jarjarchef

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Sep 30, 2010

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Central Florida

• Dec 5, 2012

• #5

Here is an interesting artical on the "Classical" way of looking at soups from the master Escoffier...

http://www.hertzmann.com/articles/2002/soups/recipes/index.html

Here is an interesting artical on Burnt Ends...... I love finding ways of turning scraps into Gold!!!!! Make me some extra money love it......

http://www.seriouseats.com/2010/08/what-are-burnt-ends-brisket-barbecue.html

 

dewetha

Smoking Fanatic

Aug 21, 2011

737

16

Chicago - south Burbs

• Dec 5, 2012

• #6

just call "burnt end supreme". that sounds pretty tasty.

 

BGKYSmoker

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• Dec 5, 2012

• #7

Maybe you better send them to me so i can verify that they are burnt ends.

 

chef jimmyj

Gone but not forgotten. RIP

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• Dec 5, 2012

• #8

Good articles Jarjar. I make my Burnt Ends by putting the Point back in, heavily Rubbed extra Brn Sugar, for a couple more hours at 225*F. They don't need no Sauce after that. I do see lots of guys coating them in sauce then putting them back in. I tried it, they are good too. I ALWAYS take the Spare Rib skirt and Tips, trimming all the wonderful meat from around the Sternum Cartilage and save up til I have 4-5 Lbs and make Char Siu or just smoke them off, two hours and out...Perfect...JJ