Most people cringe at the thought of their food being burnt to an overdone crisp, and with good reason. Diners need not fear this KC specialty, however. Crunchy, juicy and fatty all at once, burnt ends were once given away for free by area barbecue restaurants, who thought them to be useless. However, fortunes for burnt ends changed in the 1970s as places like Arthur Bryant’s began to sell them. Now, the dish is a delicacy.
To try the classic style, check out Gates Bar-B-Q, the aforementioned Arthur Bryant’s, Fiorella’s Jack Stack Barbecue, Danny Edward’s Famous KC BBQ, Q39 or Plowboys Barbeque, among many others.
That’s not all, though. Tons of restaurants all across town feature the KC favorite in non-barbecue dishes. Try out the Burnt End Hash at Rye, a can’t-miss that’s only available during weekend brunch. Or Beer Kitchen’s Smokestack burger, which features burnt ends atop a custom burger blend, plus smoked gouda, whisky barbecue glaze, chipotle aioli, pickle relish and crispy jalapeno straws.