If you only learn one Kansas City barbecue phrase before your trip, make it “burnt ends.” These smoky pieces of beef have become one of the foods most closely associated with the city.
What are burnt ends?
Traditionally, burnt ends are connected to the flavorful outer portions of smoked beef brisket, particularly the fattier point. Modern barbecue restaurants may prepare and serve them in somewhat different ways.
The best examples balance smoke, bark, rendered fat and tenderness rather than simply being burned pieces of meat.
From scraps to specialty
Part of the burnt-end story is their rise from humble trimmings to a menu item people specifically seek out. Today they can be one of the first things visitors order.
Try them more than once
Different pitmasters produce very different versions. Some are saucier, some emphasize bark and smoke, and texture varies considerably.
If you are visiting several barbecue restaurants, order burnt ends at more than one and compare.
Share the plate
Burnt ends are rich. Splitting an order leaves room for ribs, sausage, brisket and sides — which is useful when Kansas City gives you far too many things to try.
This is not delicate food. Pick up a fork, grab some napkins and enjoy one of the city’s most distinctive bites.