/pine
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- Joined
- Mar 4, 2009
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To me "burnt ends" are the thin edges on "the flat" of a beef brisket (smaller thinner muscle)...I think that "outside meat" is what we call burnt ends hereabouts.
Speaking of bisquits; I'm reminded of a comedy skit by Brett Butler. Seems she was a stand up routine somewhere in the South, and was making fun of her "redneck" husband and putting down rednecks. She said some guy stood up in the audience, and shouted "If someone had taught you to make biscuits, you wouldn't be standin' up there saying that s***!"
In most BBQ joints in the deep south "outside meat" is just that...outside meat that gets trimmed away before pulling etc...sometimes left on for chopped pork...it often has what we call "cracklins"...that are pieces of meat that get mostly dehydrated sometimes slightly charred...
...In the fall when we BBQ fresh hams and butts a lot of the outside meat gets picked off as soon as it gets to a desirable texture and moisture content...always have dipping sauce handy...