1) Brisket Burnt Ends
If you’ve ever been lucky enough to enjoy a brisket burnt end, you know its a rare culinary treat. In 9 out of 10 barbeque establishments, the ends i.e. the fattiest, juiciest parts, are trimmed off of briskets before they are sliced and served. These parts are generally considered to be too rich and too decadent for consumption. They also require a longer smoking time and delicate handling, making them more difficult to handle properly. But if you’ve ever had just one burnt end, you’ll know that they’re worth all the extra trouble because they are arguably the most delicious part of a brisket.
While we agree that burnt ends are not for everyday, what better occasion to enjoy this special treat than National Barbeque Month? Like we said before, burnt ends can be hard to find — especially on a regular menu. So seek out the most authentic pit master in your area and make a special request.
2) A Chopped Meat Sandwich
While a full-on barbeque is always a festive occasion, you’re more likely than not to end up with quite a bit of leftover meat. So instead of stuffing yourself to the point of heartburn or saying a heartbreaking goodbye to your leftovers as you toss them in the trash, why not save them to make delicious barbeque sandwiches during the next few days? Chopped up rib meat, sliced sausage, and brisket are all delicious in one of our onion buns, either smothered in barbeque sauce or served with a slice of melted cheese.
3) A Crunchy, Tangy Slaw
After eating a smoked rib (or two), you may find yourself struggling to handle all of the rich, fatty goodness. The secret to enjoying every last bite of a full barbeque spread is to add a light, fresh slaw to the table. Its zing will cut through the richness while the crunch from all of the fresh vegetables will make you feel better about going to barbeques all throughout National Barbeque Month.
4) Bacon Wrapped Anything
Pan fried bacon for breakfast is delicious. But bacon fired up on a grill during a barbeque goes above and beyond. As an added bonus, you won’t have to worry about bacon grease splattering your stovetop or the smell lingering in your home.
And while grilled bacon is great on its own, why not try using it as a wrapper? Bacon wrapped shrimp or quail breasts can turn a casual barbeque into an elegant meal. Even the vegetables your kids normally won’t eat, like asparagus, zucchini and cherry tomatoes, can be completely transformed with a bacon wrapper. We’ve even heard that real, diehard bacon enthusiasts will go as far as wrapping marshmallows in bacon to make sweet and salty s’mores, but we’ll leave that one up to you to try.
5) Fresh Bread
Why go through the trouble of preparing high-quality, slow-smoked barbeque if you’re going to ruin it with bread that has been sitting on the shelves for who knows how long? We don’t get it – nor will you, once you’ve tried eating your ribs and brisket with warm, freshly-baked bread. Some prefer warm biscuits they can fill with slices of sweet, salty smoked ham while others are partial to fluffy pull-apart rolls that are begging to soak up the last of your barbeque sauce. As for us? We just hope you won’t settle for anything less than fresh bread.
6) A Whole Brisket
If your idea of brisket is a few of slices of thin, dried-out beef, it’s time for a change. This May, why not celebrate National Barbeque Month by enjoying a brisket the way it’s supposed to be? Juicy, flavorful, and so tender it practically melts in your mouth.
The reason that pre-sliced brisket can never reach its full potential is that it quickly loses all of its moisture. And with the moisture, it also loses a lot of the flavor and juiciness that brisket lovers rave about. So if you’re wondering why brisket is consistently named as one of the best meats by barbeque experts, try ordering one sliced-to-order at a barbeque restaurant or a whole one to enjoy later at home.
7) Slow Smoked Ribs
Nothing screams barbeque like a mighty, meaty rack of ribs. Whether you prefer fattier, flavorful St. Louis style ribs or leaner, more tender baby back ribs, you’ll find yourself gnawing each rib to get the last, most succulent bits of meat. While some barbeque restaurants may serve their ribs already doused in sauce, Goode Company prefers to serve its homemade sauce on the side. Try your first bite without sauce to enjoy the smokey flavor of Goode Company signature mesquite smoke and house-blended rubs, then try it dipped in sauce. You’ll love both!
Boo, J. (2010). “What Are Burnt Ends? And Why Are They So Delicious?” Serious Eats. Retrieved from http://www.seriouseats.com/2010/08/what-are-burnt-ends-brisket-barbecue.html