“All four elements were happening in equal measure – the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.”
— Charlie Trotter
America experienced a full-fledged bbq renaissance in the South during the 19th century and gifted us the burnt ends we shell out good money for just a whiff of it. These flavorful bits and pieces were prepared by the legendary pitmaster, Henry Perry, and served only at his “eat shop” tucked in the lively cultural hub of Kansas City’s black American neighborhood.
Like every finger-lickin’ tasty barbeque masterpiece, the invention of burnt ends was out of necessity and a clever adaptation to poverty. Perry took the less-desirable, tougher, drier, and oddly-shaped end pieces of briskets mostly considered throwaways, and transformed them into a scrumptious food using culinary magic and with the help of his acolyte, leaving us the legacy of the infamous and delectable high-dollar Burnt Ends that we know today.
Perry’s low-and-slow bbq technique facilitated the formation of a smoky, charred, and crispy exterior that captures the melted fat, helps tenderize the inside, and shields the flavors from sneaking away, so exquisite Marco Polo would have ditched the Silk Road and saddle up for the South. Well, first he needed to learn how to swim.
Keeping with the tradition of regional specialties and adaptation, The Taste of Montana’s best cook, Mountain Man Radd, created today’s original Bison Burnt Ends recipe with a bison chuck roast. Much like his personality, this food is eccentric, novel, and scrumptious. This cooking requires less of your time and won’t break the bank.
For those who haven’t blessed their tastebuds by the grace of bison meat, the flavor profile is lighter, slightly sweeter, and more delicate than beef and a small number of people may describe its considerably high Iron content as “earthy” or “mineral-y”.
