Kansas City-style burnt ends are a barbecue delicacy that originated in Kansas City, Missouri. They are made from the point end of a beef brisket, which is rubbed with a spicy dry rub, slow-smoked over wood, and then finished on the grill with a sweet barbecue sauce. The result is a tender and flavorful bite with a crispy exterior. Burnt ends are often served as an appetizer or as a topping for sandwiches, and they are a staple at barbecue restaurants in Kansas City.
| Ingredients: |
| 1 beef brisket point, trimmed |
| 1/4 cup of your favorite dry rub |
| 1 cup barbecue sauce |
Step-by-step cooking instructions of Kansas’s Burnt Ends:
Step-1 Trim any excess fat from the brisket point and apply the dry rub evenly over the entire surface.
Step-2 Smoke the brisket point at 225-250 degrees Fahrenheit using your favorite wood for 4-6 hours, or until the internal temperature reaches 205 degrees Fahrenheit.
Step-3 Remove the brisket point from the smoker and allow it to rest for 30 minutes.
Step-4 Cut the brisket point into 1-inch cubes.
Step-5 Preheat a grill to high heat.
Step-6 Place the brisket cubes on the grill and brush with barbecue sauce. Cook for 2-3 minutes per side, or until the sauce is caramelized and the
Step-7 cubes are crispy on the outside.
Step-8 Serve the burnt ends as a appetizer or on top of sandwiches.
- Cook time can be affected by many factors like thickness of the meat, temperature of your smoker, humidity, etc.
- Instead of grilling you can use broiler, this will also caramelize the sauce and crisp up the outside.
This recipe is a starting point, and you may want to experiment with different rubs, sauces, and smoking woods to find the combination that you like best.
Nutritional value of Kansas’s Burnt Ends:
The nutritional value of Kansas City-style burnt ends can vary depending on the recipe and preparation method used, but in general, they are a high-calorie and high-fat food. They are also high in protein, and also contain some carbohydrates, depending on the barbecue sauce used.
A typical serving of Kansas City-style burnt ends (3 oz) is likely to contain around:
| approximately 200-250 calories |
| around 20-25 grams of protein |
| 15-20 grams of fat |
| 3-5 grams of carbohydrates |
This information is just a rough estimate and can vary widely depending on the recipe and preparation. Additionally, the nutritional value of burnt ends can vary depending on whether the meat is lean or fatty, and how it’s cooked. It would be best to consult a nutritionist for more specific information about this dish.
Also, as with any high-calorie and high-fat food, burnt ends should be consumed in moderation and as part of a balanced diet. They are considered a treat and not a regular dietary item.
Background History of Kansas’s Burnt Ends:
Kansas City-style burnt ends are a barbecue delicacy that originated in Kansas City, Missouri, and have become a staple at barbecue restaurants in the area. The exact origins of burnt ends are not well-documented, but it is believed that they were first served in the 1940s or 1950s at a barbecue restaurant in Kansas City.
Kansas City-style barbecue is known for its sweet and tangy sauce, and burnt ends are often made using the point end of a beef brisket. The point end is a fattier cut that is traditionally considered a less desirable cut of meat, but because of its higher fat content, it is well-suited to the long and slow smoking process used to make burnt ends.
Burnt ends are made by first rubbing the brisket point with a dry rub, then smoking it over wood until the internal temperature reaches 205 degrees Fahrenheit. After that, it’s usually cut into cubes and then finished on the grill with a sweet barbecue sauce.
The process of making burnt ends is time-consuming and requires a lot of skill, and so it’s considered a delicacy by barbecue enthusiasts.
Kansas City-style burnt ends have become so popular that they are now served at barbecue restaurants across the United States, and are a staple at competitions and festivals devoted to barbecue.
| Advantages of Kansas burnt ends | |
| 1 | Unique and delicious flavor: The combination of the dry rub, slow-smoking, and finishing with a sweet barbecue sauce creates a unique and delicious flavor that is both sweet and savory. |
| 2 | Tender and juicy: The long smoking process breaks down the connective tissue in the brisket, making it extremely tender and juicy. |
| 3 | Versatile: Burnt ends can be served as an appetizer, as a topping for sandwiches, or as a main dish. |
| 4 | Suitable for large groups: Burnt ends can be made in large batches, making them a great option for serving at parties or other large gatherings. |
| Disadvantages of Kansas burnt ends: | |
| 1 | Time-consuming: The process of making burnt ends is time-consuming and requires a lot of skill, so it may not be suitable for those who are short on time or inexperienced with smoking meats. |
| 2 | High in fat and calories: Burnt ends are high in fat and calories, so they should be consumed in moderation as part of a balanced diet. |
| 3 | Expensive: As burnt ends are a delicacy, they are often more expensive than other types of barbecue. |
| 4 | Availability: Burnt ends may not be available in all locations, and finding a good quality one can be a challenge. |
| 5 | BBQ equipment needed: You would need to have barbecue equipment like a smoker and a grill to make them at home, which might not be affordable for everyone. |
Alternate of Kansas’s Burnt Ends:
| 1 | Pulled pork: Pulled pork is made by slow-smoking a pork shoulder and then shredding the meat. It’s often served on sandwiches or as a topping for nachos or macaroni and cheese. |
| 2 | Baby back ribs: Baby back ribs are a type of pork rib that is grilled or slow-cooked until tender. They’re often served with a sweet and tangy barbecue sauce. |
| 3 | Brisket: Brisket is a cut of beef that is often slow-cooked until it’s tender and juicy. It can be sliced or shredded and served on sandwiches or with sides like coleslaw or macaroni and cheese. |
| 4 | Smoked turkey: Smoked turkey is a great alternative for non-red meat eaters, and can be served in sandwiches or salads. |
| 5 | St. Louis-style ribs: This type of ribs, made from Pork spareribs trimmed of excess fat and membrane, it is more meaty than baby back ribs, often seasoned with a dry rub and basted with a sweet tomato-based barbecue sauce during cooking. |
All of these options are similar to burnt ends in that they are made by slow-cooking meats and then serving them with a barbecue sauce or other flavorful sauce. You can experiment with different recipes and seasonings to find the one that you like best.
Mostly questions asked about Kansas’s Burnt Ends:
1. What are Kansas City-style burnt ends?
Kansas City-style burnt ends are a barbecue delicacy that originated in Kansas City, Missouri. They are made from the point end of a beef brisket, which is rubbed with a spicy dry rub, slow-smoked over wood, and then finished on the grill with a sweet barbecue sauce.
2. How are Kansas City-style burnt ends made?
Burnt ends are made by first rubbing the brisket point with a dry rub, then smoking it over wood until the internal temperature reaches 205 degrees Fahrenheit. After that, it’s usually cut into cubes and then finished on the grill with a sweet barbecue sauce.
3. What are the ingredients of Kansas City-style burnt ends?
The primary ingredient in Kansas City-style burnt ends is the point end of a beef brisket. Beyond that, the specific ingredients used in the recipe can vary depending on the cook and their personal preferences, but a traditional recipe will include the following: beef brisket point, dry rub and barbecue sauce.
4. How to cook Kansas City-style burnt ends?
Burnt ends are traditionally slow-smoked over wood and then finished on the grill with a sweet barbecue sauce, which is the best way to get the unique taste. However, you can make an alternate version of it using an oven and pan, or even a stove-top skillet.
5. What is the nutritional value of Kansas City-style burnt ends?
Kansas City-style burnt ends are high in protein, fat, and calories, and also contain some carbohydrates, depending on the barbecue sauce used. They are considered a treat, should be consumed in moderation as part of a balanced diet.
6. Are there any alternatives to Kansas City-style burnt ends?
Other types of barbecue or meat dishes that are alternatives to Kansas City-style burnt ends are pulled pork, baby back ribs, brisket, smoked turkey, St Louis-style ribs, etc. They are made by slow-cooking meats and then serving them with a barbecue sauce or other flavorful sauce.
7. Are burnt ends fatty or lean?
Yes, burnt ends are fatty. Made from either brisket meat or pork belly meat, burnt ends contain approximately 50% fat content. However, burnt ends are not just crispy, juicy nuggets of fat.
8. Why is it called burnt ends?
The brisket point needs more time to thoroughly cook to become tender and render out fat and collagen since it contains more fat. Due to the prolonged cooking, the term “burnt ends” was created.
9. How long do burnt ends last?
Burnt ends take about 10 to 12 hours to smoke. This is what? It takes about 6-8 hours to smoke the meat for the first time, followed by 3 hours wrapped in butcher paper, and then another 1–2 hours once it has been cut into cubes and cooked with BBQ sauce and brown sugar.
10. Can you reheat burnt ends?
oven to 350 degrees Fahrenheit. Burnt ends should be removed from the packaging and covered with foil. For 20 to 25 minutes, heat in the oven. After serving, remove from foil.
