Page 7 - JULY 2021 Digital Issue
P. 7

sions of burnt ends to the menu. Pitmasters everywhere, in the US and beyond, have become “burnt meat merchants,” to borrow language from a quotation in Adrian Miller’s groundbreaking new book, Black Smoke – African Ameri- cans and the United States of Barbecue—mandatory read- ing for all who have a passion for barbecue and barbecue history.
The big deal about burned meat is this: when prepared by a skilled cook, burnt ends are out-of-this-world delicious. The gods can wait. Let’s eat!
When burnt ends are free, they disappear fast! Likewise when they’re for sale.
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