Burnt Ends anyone? - Page 2 - BBQ Central

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Old 12-27-2008, 09:12 AM   #11
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I might add that store bought stocks, bouillons, etc, are heavy on the salt. I'm a little salt sensitive, and beef can take a lot, but you might
want to watch your rubs when doing this...WRB is not as salty as
some other rubs.

It's hard, but I get restaurant beef base and it's fabulous. Whenever
buying any spice or base, check the ingrediant list....if the first ingrediant is salt, that's the biggest ingrediant.
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Old 12-27-2008, 09:28 AM   #12
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I'll take a plate too.
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Old 12-27-2008, 12:36 PM   #13
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Yep, burnt ends are the best part of a brisket cook.
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Old 12-27-2008, 01:40 PM   #14
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MMM, like meat candy.
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Old 12-27-2008, 02:26 PM   #15
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Beautiful, what else can I say
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Old 12-27-2008, 09:51 PM   #16
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James those look great!
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Old 12-28-2008, 10:55 AM   #17
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That is one fine looking plate James.
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Old 12-29-2008, 07:26 PM   #18
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jamesb :)-

I know they're good, and these folks up here in Ohio county ,Texas
are finding that out too
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Old 12-29-2008, 07:29 PM   #19
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Perfect!!!!!!!!!!!!!!!!!
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