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Betty opened Torreon in downtown Overland Park in 1967 and relocated to the current spot in 1973. Denice Ibarra Hamilton, purchased the restaurant from her mother in 1981.
Its specialty is burnt ends, the flavorful end pieces of smoked beef brisket; burnt end sandwiches are served open-faced at the restaurant. Its sauce is characterized by vinegar and paprika rather than sweetness. [citation needed] The restaurant gained fame over the next several decades, and notable diners include President Harry S. Truman. [4]
Eventually Jack, along with his wife and children, decided to expand their menu selections, adding non-traditional barbecue menu items like hickory-grilled steaks, lamb ribs, crown prime beef ribs, [11] and fresh, hickory-grilled seafood, along with an extensive wine and bar selection.
On Sunday, Oct. 22, photos of a variety of packaged meals surfaced on food blogger Instagram account Markie_Devo's page, displaying everything from Burnt Ends Mac & Cheese and BBQ Baked Beans, to ...
Once finished, pieces of brisket can be returned to the smoker to make burnt ends. Burnt ends are most popular in Kansas City-style barbecue, where they are traditionally served open-faced on white bread. The traditional New England boiled dinner features brisket as a main-course option
What are Burnt Ends? Burnt ends, the charred ends of smoked brisket, are some of the most revered morsels of BBQ.What were once considered scraps and, like ribs, discarded by pitmasters, have ...
A "proper" burnt end should display a modest amount of "bark" or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans [2] and French fries. Kansas City native Calvin Trillin is often credited with popularizing burnt ends ...
New York City’s Mighty Quinn’s BBQ combines Texas and Carolina BBQ. Founder and pitmaster Hugh Mangum and his team makes some of the best ribs, brisket, burnt ends, and sensational Southern sides.