This is an instant classic. Listen to our misadventures as we tell the story behind the player photos for Burnt Ends signing day. We have plenty of season predictions, new words that we've made up, recruiting news and of course the fat boy minute (still featuring music!) --- Support this podcast: https://anchor.fm/surly-horns/support
The chefs get a ride from their parents to the mall as they chat their top 9 things about malls. Also, a luke-wilson-warm debate about bagel freshness and a heated discussion about the Meredith Kercher murder case. 00:00-00:30: Jesse reads an ad for Bo Burnham's Burnt Ends. 00:30-02:15 Jesse reveal parmesans that he's the head chef, and Lance is the Sue Nicholls Chef. 2:15-10:00: Lance bear grills Jesse about his bagel getting experience discussed on the Patreon episode, and the chefs argue barrymore as to what constitutes a truly fresh bagel. 10:00-13:35: Lance compliments honorary chef Eric Seidel's Paul Graf. Jesse predictably ruby rails on the whimsical poker player. 13:35-19:45 Jesse gets a compliment from a pair of fans for his wordplay and paranormal activity. Lance had plans that got cancelled and made lemonade out of cancelled plans. 19:45-58:15: The chefs have cinnabon on their hands as they chat their top 9 things about suburban malls. 58:15-1:02:34: Phil Jackson and Kate share their Curly Headed Conjectures and LPPs. 1:02:34-1:14:45: Lance is not the change he wishes to see at Joe's Pizza. Jesse and Lance then get into a semi major tiff haddish about the media narrative surrounding the 34 year-old journalist Amanda Knox. 1:14:45-Close: The chefs conclude van nistelrooy another great episode.
These Leftover Bits Are Now A Main Course! Welcome to September 1st, 2021 on the National Day Calendar. Today we celebrate burnt ends and new beginnings. While fans of barbecue have their personal favorite when it comes to style, Kansas City has one of the most distinctive takes on barbecue. Yes, there are ribs and pulled pork, but Kansas City is known for its burnt ends. This favorite is a cut from the tip of a smoked brisket. The outside is charred from the heat, but the inside is where the drippings collect, making for a flavorful bite-sized piece of BBQ heaven. For years, it was thrown away or tossed into stew, but now it's a prized cut of meat. You can get all heated up over who has the best sauce, but no one can deny these tidbits are delicious. On National Burnt Ends Day, celebrate the perfect bite you can really sink your teeth into. During its heyday, Route 66 offered beautiful scenery and lots of fun places to stop along the way. Chicken Boy was one of the most famous of these roadside attractions. The fried chicken restaurant boasted a giant statue of a man with a chicken's head that welcomed visitors to the city of Los Angeles. But when a new highway system made Route 66 obsolete, many of the stops went out of business. This included the Chicken Boy, who was headed for the trash heap in 1984, when a local artist rescued him. Now installed on a rooftop, this icon is known as the Statue of Liberty of Los Angeles. On National Chicken Boy Day, celebrate this blast from the past with some wings or fried chicken and maybe a trip down Route 66. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day.
SUBSCRIBE to Burnt Ends - the only crowd funded NIL activity focused on TE at the University of Texas. We talk about all kinds of stuff in this episode, but mostly related to paying players - totally above board and approved and sanctioned by the University. --- Support this podcast: https://anchor.fm/surly-horns/support
The global pandemic has wreaked havoc on many industries - with the Food & Beverage industry one of the hardest hit. Most countries, at some point, have had to ban dining in - and even once that restriction is lifted, they have limited the restaurant capacity to only 50-70% of the pre-pandemic levels. To survive financially, restaurants have had to pivot their business and operating models online to create new revenue streams. In this episode, we are going to look at the role tech has played in helping restaurants overcome these unprecedented challenges. If you live in Asia and like food, you'll know today's guest, Dave Pynt. Dave is the chef and owner of the one Michelin starred restaurant Burnt Ends - which is currently ranked #14 on Asia's Top 50 Restaurants and #59 globally. Show Notes: 01:30 Intro to Dave and how a surfer from Western Australia developed into one of Asia's top chefs 08:00 Dave's restaurant portfolio, including 2 x Meatsmiths in Singapore, another Meatsmith in Doha and The Ledge in the Maldives 10:50 How Dave leveraged tech in the pre-Covid world 12:45 How the Burnt Ends Group has used tech to transform their operations 18:30 How does a restaurant with no IT department drive digital transformation? 24:00 What's next for Burnt Ends Group (hint: BE to move from Teck Lim to Dempsey - and a Brew Pub launching in 2023) And more chats about Dave's favourite places to eat, the importance of good ingredients and what it's like to cook a wild boar on a spit on the slopes of Mt. Fuji.
The chefs say yes to address their absence last week, chat dennings their top 9 Italian dishes, and Jesse tells the pod nemesis to take a hike. Support the podkitchen on patreon! 00:00-00:30: Jesse reads an ad for new pod sponsor, Bo Burnham's Burnt Ends. 00:30-4:30: Lance starts crying from a contact snafus williams. Tears are Progressively Flo-ing and Lance needs insurance. Ready or snot braised bits. 4:30-9:20 Jesse gives the NBC updateline about his suit supply, and pulls a QAB move to insure his suit wasn't all Henry Wrinkled on the plane. 9:20-13:50: Lance hung sundried tomatoes out to dry a few eps ago but reevaluates his position, then shares some high braise from Braiserbacks Brainiac 2K0 and Zachery Snackery. 13:50-21:15: Lance shares his highlight of Jesse forgetting his birthday and enjoying non kosher suckling pig. Jesse attended a wedding with a suit and signed a joke contract. Jesse then went to the comedy store and saw Sebastian. What was he doin? 21:15:-24:00: Jesse shares his terrible in n out take and Lance threatens to leave the pod before they James Bond over how terrible silent raves are. 24:00-1:00:05 The chefs reveal milanese, parmagiana, and marsala their top 9 italian foods. Jesse continues to insult pasta and there's not even any triumph the dog. 1:00:05-1:05:25: Phil and Kate return after a restless week off for their predictions. 1:05:25-1:18:30: Lance shares an all-time QAB involving the pod nemesis Seidel. Jesse gets punk'd on a plane. 1:18:30-Close: The chefs bring in a closer and conclude van nistelrooy another world cup winning episode.
Note we accidentally published wrong audio file that might be in your feeds. This is the correct one! For episode 2 we brought together a few Friends & Family who are also Super Fans! We are joined by Eric "Hot Tub" Plumley and Avery "Not That Avery" Miller to breakdown the episode. We also have Master of Lore Chris Mooney with the significance of the Aztec Pinball Game found in the Lodge 49 bar. There is a lot of Brian Doyle Murray love in this episode.Avery is co-host Jim's nephew. He's a recent graduate of SUNY-Fredonia and his Instagram is @averycharlesmiller. Plumley is a longtime friend of Bart, Chris and Jim and is a simple country lawyer and rock ‘n roll DJ heard via Burnt Ends on WYXR in Memphis. His memorabilia IG is @dothe45 and he has more fun as @electricfurtrapperBrian Doyle Murray (Lodge 49's Bob of West Coast Super Sales) as Lou Loomis in Caddyshack. You read that right "Loomis." See acast.com/privacy for privacy and opt-out information.
After starting his career in a small restaurant on the NSW central Coast, Jake Kellie (Arkhé, Adelaide) rose the ranks to win a string of accolades which set him on our journey around the globe. During a stopover in Singapore he met fellow Aussie Dave Pynt (Burnt Ends) and landed the coveted role of head chef at one of the world’s best restaurant where the lure of cooking over fire set him on the path to open his own restaurant.https://www.instagram.com/jakekellie/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Join our Patreon for exclusive content & bonus episodes: www.patreon.com/highscore510 ----more---- AG3 & DJartt are in studio w/: Guest: 1) Hip Hop artist, J.Lately (@JLately) NEW ALBUM "Winnebago" OUT NOW!!! FREE LIMITED PATREON RELEASE!!! From episode 522 w/ guest J.Lately (@jlately) This Bonus conversation delves into J.Lately's upbringing & much more: 1) Ethnicity & experience in Hip Hop as an Asian American/ Hapa artist 2) Top 5 Underground Hip Hop artists & influences 3) The culture of Independent Hip Hop community.
Dave and Blair sit with 2nd generation pit master, Trey Sanchez of Vaqueros Texas BBQ to find out why Texas Monthly, amongst others, are singing their praises and why Blair believes he offers some of the very best BBQ in DFW.
This is the very first visit for Scott and Breck to Burnt Ends BBQ in Overland Park, Kansas. And, in fact, this is our first episode of an idea spawned over a year ago to just do our own review of all the BBQ joints we eat at in KC. Maybe some day we will travel to other cities to do the same. We just give our unbiased opinions on what we like and don’t like about a BBQ place and food. No professional cooks, no judges aspects, no sponsorships, just our open thoughts. What we like or dislike others might but we hope to have fun, eat some BBQ, maybe down an adult beverage here and there and share our experiences. Thanks for listening.
Food Picks Ep 21: Taste of Italy at Keong Saik Road; natural wine with hearty food 10:16 mins Synopsis: Our podcasters from The Straits Times talk about the best eats and drinks, and what you can bring home or get delivered, during this Covid-19 pandemic. Money FM's Bernard Lim hosts The Straits Times' food editor Tan Hsueh Yun as she shares her food picks this week. Pretend you're virtually in Italy by going to Bar Milano, newly opened on 55, Keong Saik Road. The 38-seat all-day, indoor bar opened on July 8, but the look and feel of the interior suggest it has been here forever. Food offerings scrawled on mirrors, old-school lamps and plates with deliberately faded patterns. The vibe is somewhere in between the high gloss of Cova in Milan, and that neighbourhood hangout in your secret happy place. Now, if you love natural wine and hearty food and think David Bowie is incomparable, you will love Rebel Rebel at 14 Bukit Pasoh Road. Co-owner Amanullah Khan, 44, has another business, Artisan Cellars, which sells some terrific labels he sources painstakingly. And the wine list at the bar is a showcase of some of the best. He and co-owner Eugene Goh, 42, are serious foodies, so of course, the menu is solid. It is a concise one, but chef Deborah Yeo, 36, who worked at Cocotte and Burnt Ends, is looking to expand the offerings once she has more hands in the kitchen. More Food Picks here: Produced by: Money FM's Bernard Lim & ST's food team Edited by: Bernard Lim & Penelope Lee Follow Lifestyle Picks podcast every Thursday and rate us on: Channel: https://str.sg/JWa2 Apple Podcasts: https://str.sg/JWa6 Spotify: https://str.sg/JWau Google Podcasts: https://str.sg/JWaL Website: http://str.sg/stpodcasts Feedback to: email@example.com See omnystudio.com/listener for privacy information.
askST@NLB Ep 4: The new normal in restaurant dining during Covid-19 pandemic 29:06 mins Synopsis: This is the fourth episode of the askST@NLB podcast series brought to you by the National Library Board. The monthly talks by The Straits Times correspondents were previously held at the Central Public Library but due to Covid-19 safe distancing measures, we are converting the sessions into a podcast series done remotely. Listen to the correspondents you follow, more intimately, through our podcasts. For this episode, The Straits Times' senior food correspondent Wong Ah Yoke invites his guest - hotelier-restaurateur Loh Lik Peng - who owns the Unlisted Collection of restaurants such as Zen, Burnt Ends, Majestic Restaurant and Meatsmith. They discuss the new normal in restaurant dining and how the Covid-19 pandemic has transformed the food and beverage landscape in Singapore. How are restaurants working within the new rules, to improve the experience? (2:00) How can small restaurants still make money, especially those with cramped spaces that seemed in vogue during pre-Covid times? (3:17) What to consider now if you are considering opening a restaurant in this Covid-19 pandemic? (6:15) Which foods suit delivery better? (8:25) How islandwide delivery changes the game for both diners and restaurants (10:30) How can restaurants be sustainable, balancing manpower and 7-day work weeks, while juggling dine-in and delivery revenue streams? (14:30) We tackle selected readers' questions: (17:30 onwards) From ST reader Mdm Tang Wen Yu: "Post-Covid-19 and the looming recession, is there wiggle room for fine dining? How do you cater to the few with lots of money to spend on food, without coming across as insensitive?" From reader Mr Victor Lim: "In your opinion, did Phase Two come too soon, before F&B players were ready? Have the authorities done well?" From another reader Ms Teresa Chen: "Presently, only a group of five from different households are allowed to dine together. This does not cater to families with more than three children. I understand the need to limit but if it is the immediate nuclear family (parents and children all living together in the same household), there is no reason not to let the whole family dine together." From reader Ms Baoxuan: "What is the most underrated local produce used in restaurants today? What do you project for the farm-to-fork movement in our Singapore restaurant scene?" Look out for the next episode of askST@NLB podcast series on July 17 and you can submit advance questions now: str.sg/JW9R Download NLB mobile app: go.nlb.gov.sg/nlbmobile NLB Website: https://www.nlb.gov.sg Produced by: Wong Ah Yoke (firstname.lastname@example.org) & Ernest Luis Edited by: Adam Azlee Discover ST & BT podcasts: Channel: https://str.sg/JWVR Spotify: https://spoti.fi/2PwZCYU Apple Podcasts: https://apple.co/2Lu4rPP Google podcasts: http://str.sg/googlestbt Websites: http://str.sg/stbtpodcasts https://bt.sg/moneyhacks Feedback to: email@example.com See omnystudio.com/listener for privacy information.
This week on the HowToBBQRight Podcast, we talk about how many Margaritas Malcom has before doing Greg Rempe’s BBQ Central Show this week (0:46) and the list of nominees for the BBQ Hall of Fame (2:10). Then we talk about Malcom’s Chuck Roast Burnt End method for making “Poor Man Burnt Ends” (7:55), why it’s not as good as Brisket Burnt Ends (9:55), why he didn’t use a lot of sweetness in the braise (14:30) and what he would do differently (15:23). Then we talk about how Malcom says “Pollo” (17:58), how he cooks his version of a grilled Pollo Tapatio (18:35) and how he makes Salsa Rice and Refried Beans (21:11). Then we talk about cooking bbq for 200 people (29:17), how to figure the right amount of meat to cook (33:14) and Chell’s catering Cole Slaw recipe (40:34).
There was pizza, and pizza again, and then there was further pizza! Come eat with us to learn about the Burnt Ends pizza, the Porkmaster pizza and all of the things we ate at Copps Pizza Company! Take a listen and please share with someone who's hungry!
This week on the HowToBBQRight Podcast, we talk about Texas Style Turkey (7:02) what really puts this recipe over the top (14:15) Malcom’s secret ingredient for a killer turkey sandwich (17:08) and how you can use this recipe for smaller turkey breasts – and even chicken (19:38). Then I ask Malcom his opinion on controversial BBQ topics like pellet grills (24:57), electrical smokers (26:29), MSG (38:31), Liquid Smoke (29:26), Grass Fed Beef (30:51), Injecting with Phosphates (34:38), Wrapping with Foil (38:27), Medium Rare (43:18), Burnt Ends (44:57) and why Memphis has the best BBQ (48:02).
The Minnesota Fightin' Vikings are headed to Kansas City to try and move to 7-2 on the season. We have thoughts. A Northern Digital Production Twitter: http://twitter.com/purpleforthewin Facebook: https://www.facebook.com/purpleftwpodcast/ Instagram: https://www.instagram.com/purpleftwpodcast/ Website: http://purpleftw.com --- iTunes: https://podcasts.apple.com/us/podcast/purple-ftw/id830371357 iHeart Radio: http://www.iheart.com/show/263-Purple-FTW-Podcast/ Spotify: https://open.spotify.com/show/1FGlIOB1EyR8Ubut71HDla?si=mB2l8dmZQeC0U_nlz3pA-w Google Play: https://play.google.com/music/listen?u=0#/ps/Ivvcg4ohg4tprswcn6g2yy3w3u4 Stitcher: http://purpleftw.com/stitcher YouTube: https://www.youtube.com/c/purpleftwpodcast https://www.youtube.com/channel/UC6Xt29Fi1ES6C1fEtWFUFIw?sub_confirmation=1 https://linktr.ee/andycarlson Bookmark us on Amazon & show some love! http://purpleftw.com/amazon Music for the Purple FTW! podcast is created by & produced by deeB. To hear more of his tracks, check out http://soundcloud.com/deeb #MinnesotaVikings
Tonight Jimmy uses the upcoming Rib King (May 30th) to talk BBQ! With guests including Blake Crawford of New Jersey’s The Alementary, Rob Cho of Kimchi Smoke in NJ, and Cenobio, Eric, and Penny from Morgan’s BBQ right here in Brooklyn. Together they tackle the supremacy of Texas-style BBQ, the value of "burnt ends," the New Jersey brewing scene, and how smoke affects beer / food pairings. Beer List: The Alementary's Island Life, Gose w/ Calamansi The Alementary's Random Placement of Things, Extra Pale Ale The Alementary's Seoul Brothers, Blonde Rice Ale w/ Korean Pears Beer Sessions Radio is powered by Simplecast.
This week on the HowToBBQRight Podcast, we talk about Malcom’s latest video craze – Bacon Burnt Ends (2:02) and where Malcom found unsliced slab bacon (4:32). Then we talked about why we tagged Kevin Bacon in our Instagram pics this week (5:28), why you want to cut your bacon before smoking (8:50) and what Malcom prefers (10:54). Then we talked about Malcom’s Smoked Turkey Taco recipe from this week (11:33) and why we’re keeping it a secret until Thursday (16:10). Then we talk about how Memphis in May BBQ Fest is going (22:30) and what we’re cooking this weekend ‘down on the river’ (26:32).
This week I discuss the Met Gala in under 5 minutes, Burger King's stab at mental health, Meghan Markle, Zac Efron as Ted Bundy & much more!Make sure to follow me on:Instagram @ shenanigans_podcastTwitter @ SWFriendsPodFacebook: @ shenaniganspodcast**SPOTIFY USERS: Follow "The Shenanigans Playlist!". Updated weekly!**Use #SWFriendsPod and/or #1upForTheWeek when live tweeting!**RATE & REVIEW ON WHATEVER PLATFORM YOU LISTEN ON!**Feedback/Inquiries: firstname.lastname@example.org
On today's episode of All in the Industry®, host Shari Bayer's guest is Simon Ford, a leader in the spirits, cocktail and bar industry, and founder of The 86 Company, which includes Fords Gin, Caña Brava Rum, Tequila Cabeza and Aylesbury Duck Vodka. When it comes to the spirits industry, there is little Simon hasn’t done. As a leading voice of the bar & cocktail scene for over 20 years, Simon has traveled the globe working with & learning from some of the best brands, bars, and professionals on the planet. He has led numerous educational spirit programs, judged global cocktail competitions and delivered seminars at international conferences. Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Burnt Ends in Singapore. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry is powered by Simplecast
The fantasy football playoffs dead ahead, and host Pat Fitzmaurice (@Fitz_FF) is joined this week by Davis Mattek (@Davis Mattek), a well-known fantasy and DFS pundit and the host of an excellent new podcast called The Taekcast. Davis discusses his wide-ranging pod, his past and future in podcasting, and what sort of compensation an archvillain’s henchmen might earn. With Pat and Davis about to clash in the Scott Fish Bowl playoffs, they chat a little about their SFB teams – the good picks, the bad picks, and FAAB money spent wisely and not-so-wisely. A Kansas City resident who grew up in Chiefs country, Davis talks about Patrick Mahomes, the Chiefs’ excellent season (so far) and the possibility of Andy Reid blowing it all with a clock-management blunder. There’s also some discussion about golf and the best barbecue in Kansas City. Pat and Davis close the conversation with some chatter about a number of players, including Cam Newton, Austin Ekeler, Amari Cooper and Phillip Lindsay, Host: Pat Fitzmaurice (@Fitz_FF) Guest: Davis Mattek (@Davis Mattek) Podcast produced by Colm Kelly (@OvertimeIreland) n association with TheFootballGirl.com Music provided by International Jet Set
Recorded July 23rd 2018 Talking with Stephen Joseph of Riverport Barbecue in Jefferson, TX, a conversation with Patrick Clayton of The Marshall Police Department, and another wine tasting courtesy of Fulbright Family Vineyards. Join the conversation on The Hot Box at 903-420-2300. Check out our website at pinecurtainnetwork.com Follow Matt Moore @mattmmoore79 Justin Peak @elpistoli Dylan Roth @Grub_Sacker Questions and comments to email@example.com
'Scent of Burnt Ends ' is written by Lucy Sheen and performed by Rebecca Yeo. This is the Chain Reaction Project. The Chain Reaction project is a series of stories written in response to each other. A story is passed to the next writer in the chain, and they respond to it with another story, as loosely or as closely as they wish. Their story is then passed onto the next writer, and so on. Produced by Lydia Thomson Supported by Theatre 503 Recorded at The Crow's Nest Studios.
Episode 5 – “Burnt Ends and Black Bananas” - Cuts of beef, Old school merch and the Juggalo March, KMK and Cannibal Corpse are So Very Tired, I Saw the Devil, Worcester Undertaker, Peter Steele's Watermelon, Big Val eats a $4200 cake (1 hr. 18 min)
In which Alia and Dan are joined by their friend Adam to discuss all sorts of bits that didn't fit into another podcast, including: Is IT scarier than a saucepan (no)? Will JJ mess up episode IX (no)? Is The Hateful Eight the greatest Tarantino film (no)? And will Alia die of a Tuberculosis mid-episode (potentially yes)? The much, much longer answers to these questions on Episode 57 of NERD BUILD (caps for emphasis)!
Ep. 40 - The DOGFathers welcome Adam Annen (@adamannen) onto the show to cover a wide range of topics including Workplace romance, smoked meats, charcuterie judging, Boat Captain dating sites, and halo tops! This episode is dope as F #ShareLikeListen #RemyTeenWolf #THEDogfathers #Texas #Cheesehead Subscribe on iTunes - The DOGFathers Follow us on Facebook - The DOGFathers Instagram us too! - Jaycob Simpson, Prince Swaray
In which we talk about all the bits and pieces of what we have been up to lately. Topics include movies we have been watching, books we have been reading, upcoming cosplays Alia is planning, and of course, wrestling! And don't worry the wrestling part is at the end in case you want to tune out. Sometimes it's nice to do a non-themed episode and just chat. What have you been into lately? We would love to hear about it!(Delicious actual burnt ends not included.)
On this weeks episode: we respond to some sharpshatting we recieved regarding last weeks episode, recap our trip to Kansas City to meet the folks from Eureka Podcast, discuss the not so subtle racism in the national football leauge, and explain how a space probe costs you as much as a cup of coffee. As discussed on the show: Thanks to Shawn from Hypernonsense and the folks over at Laser Podccast for pointint out that there is going to be a coffee maker on the ISS, Friend of the show Katrina previously appeared on Episode 43 - The Poopcast, landing on a comet costs as much as a cup of coffee, Reaction Podcast says we're wholesome right here, and 3 Guys 3 Questions still haven't sent our cookies. You can find us on the web: www.nerdoutloudpod.com, facebook.com/nerdoutloudpod, @nerdoutloudpod on twitter, and please subscribe/review us on iTunes. You can find all our contact information, including voicemail and text line on our website: http://nerdoutloudpod.com/contact
Today Jimmy and Mindy welcome Joe Lindley and Pam Howell to episode 23 of Low-Carb Conversations with Jimmy Moore and Friends! LINKS MENTIONED IN EPISODE 23- Support our sponsor: - - - - - Stephan Guyenet's - Low Carb BBQ Brisket Prepared in a Smoker and Cooked Twice Since this recipe is nothing but meat (and rub) it is low carb. I use an electric smoker to get the smoke flavor and also to produce a flavorful “bark” (blackened outside surface) that provides a great deal of flavor. Since briskets come in 8 to 12 lb. sizes, this makes enough meat for several meals. Portions can be easily frozen for use later on. Low Carb BBQ Brisket Recipe, Double-Cooked in a Smoker 5.0 from 1 reviews Print Recipe type: Entree Author: Joe Lindley Prep time: 30 mins Cook time: 27 hours Total time: 27 hours 30 mins Serves: 12 Low Carb BBQ Brisket (Smoked Beef Brisket) prepared in a Smoker and double-cooked to provide tasty Burnt Ends. This recipe provides tender sliced BBQ beef and chopped BBQ beef.A smoker is used in this example, however an oven or roaster oven can be used with liquid smoke to obtain the smoky flavor. The oven approach won’t provide as much of the “bark” outer surface characteristic of smoked beef. Ingredients 8-12 lb. Beef Brisket with the “fat cap” (see Notes) (Select or Choice Grade) Dry Rub (Gordons Grub Rub) Optional Spices for Chopped Brisket (be careful to just spice lightly to punch it up): Coarse Pepper Coarse Sea Salt Onion Flakes Dried Tomatoes (Sprinkles – in a ground form) Cayenne Pepper Instructions Set Smoker to 225 Degrees Wash the brisket with water and dry off Rub in the dry rub on all surfaces of the Brisket, especially the fat side Put the Brisket into the Smoker (fat side up) and leave for 1.25 hr. per lb. (i.e. 12.5 hr for a 10 lb brisket) Remove the Brisket from the smoker and remove the “flat” (Video 2) for refrigeration/freezing and use later. Immediately wrap the “fat cap” in aluminum foil (two or three layers – Video 2) Put the fat cap back into the smoker for another 1.25 hr. per lb. (i.e. 12.5 hr for 10 lb brisket) Remove the fat cap from the smoker, remove meat from it (see video), and chop it up. Combine all of the chopped fat cap (burnt ends) with some of the flat (chopped) and spice very lightly with the optional spices of your choice to produce chopped BBQ beef. A suggestion is to save half of the flat for slicing and use as a more formal sliced BBQ entree. The chopped BBQ from this is spicy enough that, to serve as an entree, it can just be sprinkled with olive oil, reheated in a microwave, and served as is. Serving size: 10 Calories: 561 Fat: 30 grams Saturated fat: 11 grams Unsaturated fat: 19 grams Protein: 69 grams Cholesterol: 216 mg Notes Check the “trim” of the brisket: Sometimes the fat on both sides is completely trimmed off, which is NOT what you want. You want a brisket that has one lean side with the fat trimmed off (called the flat) and one fatty side that has fat over the entire length of the brisket. On the fatty side there should be a thick knot of fat at one end, sometimes intermingled with meat, called the “fat cap”. Plan ahead: The brisket will be in the smoker for a long time – two long stretches. You don’t want to end up messing with it in the middle of the night. For briskets, 2 hours or so of smoke is about right, so after you’ve finished the smoke phase, you may, if you prefer, transfer the brisket to a preheated oven or roaster oven for the remainder of the cook time, wrapped in aluminum foil in a deep pan to catch the juices.