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  2. Burnt ends - Wikipedia

    en.wikipedia.org/wiki/Burnt_ends

    A traditional part of Kansas City-style barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender ...

  3. 5 Things That Set Kansas City BBQ Apart from The Rest of the US

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    Calvin Trillin wrote an article in Playboy magazine about these beautiful burnt ends in the 1970s and the rest is delicious history. Arthur Bryant’s Barbecue Kansas City Style BBQ Sauce

  4. Indirect grilling - Wikipedia

    en.wikipedia.org/wiki/Indirect_grilling

    Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring.

  5. Pulled pork - Wikipedia

    en.wikipedia.org/wiki/Pulled_pork

    Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes). In rural areas across the United States, either a pig roast /whole hog, mixed cuts of the pig/hog, or the shoulder cut ( Boston butt ) alone are commonly used, and the pork is then shredded before being ...

  6. These Are The Most Famous BBQ Burnt Ends - AOL

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  7. Make the best brisket, every time - AOL

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  8. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

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    Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef. But despite living and working on a cattle ranch , Ree often shops for beef ...

  9. Pellet grill - Wikipedia

    en.wikipedia.org/wiki/Pellet_grill

    Pellet grills. Pellet grills, sometimes referred to as pellet smokers, are outdoor cookers that combine elements of charcoal smokers, gas grills, and kitchen ovens.Fueled by wood pellets, they can smoke, grill, braise, sear, and bake using an electric control panel to automatically feed fuel pellets to the fire, regulate the grill's airflow, and maintain consistent cooking temperatures.

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