Kansas City Burnt Ends

My first trip to Kansas was all about the open road and the endless, rolling plains. I'd heard plenty about Kansas being a BBQ mecca, but the first thing a local recommended was... well, let's just say a dish known as "rocky mountain oysters." It wasn't love at first bite, and it almost had me rethinking the whole trip. But then, I found the burnt ends. I was told they were a Kansas City classic, but when I took the first bite of those smoky, tender cubes, I realized they were more than that. They were pure meat candy. Double-smoked and bathed in a sweet, tangy glaze, they had this incredible crust that gave way to juicy, flavorful beef. While Central Texas-style brisket gets all the headlines, Kansas City barbecue holds a special place in my heart—it’s the place for those who love a rich, saucy, and flavor-packed experience. This product is a tribute to that unforgettable trip, and to a regional BBQ style that’s every bit as delicious as it is unique.

Brisket point<br>Salt, pepper, and spices<br>Sticky sweet BBQ sauce

Storage Instructions: Your burnt ends are vacuum-sealed for freshness and can be stored in the freezer until you’re ready to enjoy them. If you’re not planning to eat them within three days of pickup, keep them frozen. We recommend storing the pack flat in your freezer for even freezing and easier reheating later. The burnt ends will stay at peak quality in the freezer for up to three months.<br><br>Reheating Instructions (Boiling Water Method): To reheat your burnt ends, leave them in the vacuum-sealed bag. Bring a large pot of water to a gentle boil and carefully place the sealed bag into the water. If the burnt ends are thawed, heat them for 12 to 15 minutes; if they’re still frozen, allow 20 to 25 minutes. Once heated through, remove the bag using tongs and let it rest for a few minutes before opening.<br><br>Serving Suggestions: These burnt ends are ready to eat right out of the bag. They make a perfect appetizer, but they're also fantastic on their own. For a classic Kansas City experience, serve them on a platter with pickles and white bread. They also work great in sliders, on top of mac and cheese, or as a flavorful addition to baked beans.