- Mar 23, 2009
- 436
- 325
My cousin has been hosting a vintage market 3 times a year, for a couple years now. She tried for the first couple events to get me to come sell food, but I wasn't ready at that point. I have however been to her last two, the latest of which was Saturday. I did a burnt end dinner with beans, potato salad, cornbread, pickle and a drink.
I do out burnt ends a little different then what I'd call "traditional". I smoke whole packers, then cube the point and flat, then it goes into a pan with a mixture of bbq sauce and Dr. Pepper to be either baked or smoked off again.
It wasn't a very good turn out at the event, and I lost some money but it's always nice to have a reason to work on my craft. Here's some various shots of everything along the way.
The final plate.
One of three pans of burnt ends.
This is about 2/3 of the brisket cubed up. This tub was heaping by the time I finished. Had a good smoke ring and great flavor.
Chuck roll. Fist time I used this cut, it's a pretty interesting piece of meat. Didn't quite cube up like I wanted but I now know it shreds amazingly and would make some killer hot beef sandwiches.
Chuck roll pre cook. 30lbs of beef right there.
7 briskets and 1 chuck roll were cooked for this event.
7 briskets and 1 chuck roll trimmed, ready to be seasoned and smoke .
Hidden within these beans are a ton of pulled pork and bacon.
Bonus not so glamorous shot! I didn't have these at the event, but I tried these out for the first time for Easter. Dino eggs and what I'm called devilsaur eggs, because I'm a nerd and why not??? These were delicious, and super easy and cheap to make. Might do these as a menu item for events going forward.
I do out burnt ends a little different then what I'd call "traditional". I smoke whole packers, then cube the point and flat, then it goes into a pan with a mixture of bbq sauce and Dr. Pepper to be either baked or smoked off again.
It wasn't a very good turn out at the event, and I lost some money but it's always nice to have a reason to work on my craft. Here's some various shots of everything along the way.
The final plate.
One of three pans of burnt ends.
This is about 2/3 of the brisket cubed up. This tub was heaping by the time I finished. Had a good smoke ring and great flavor.
Chuck roll. Fist time I used this cut, it's a pretty interesting piece of meat. Didn't quite cube up like I wanted but I now know it shreds amazingly and would make some killer hot beef sandwiches.
Chuck roll pre cook. 30lbs of beef right there.
7 briskets and 1 chuck roll were cooked for this event.
7 briskets and 1 chuck roll trimmed, ready to be seasoned and smoke .
Hidden within these beans are a ton of pulled pork and bacon.
Bonus not so glamorous shot! I didn't have these at the event, but I tried these out for the first time for Easter. Dino eggs and what I'm called devilsaur eggs, because I'm a nerd and why not??? These were delicious, and super easy and cheap to make. Might do these as a menu item for events going forward.
