Jennifer Zarda-Binkley and Suzanne Zarda introduced us to the first ever ‘Burnt End Battle’ — a food eating contest! It’s Thursday night at 7 p.m. at Zarda in Lenexa, Kan. People can sign up and participate. The top 10 finalists will compete for prizes at the American Royal.
Below is more info on the event and a burnt end recipe you can try at home. Thursday is the qualifying event.
BUT FIRST! FOX 4’s Bill Hurrelbrink and Michelle Bogowith competed on the morning show — and it was somewhat questionable who won. Watch the video to decide for yourself.
Register at burntendsbattle.com
$10 entry fee
At Zarda BBQ 11931 W. 87th St. Lenexa
Top 10 fastest times will compete in final round at American Royal (Oct. 6th)
Zarda Bar-B-Q Burnt Ends
· 1 (8 to 10-pound) beef brisket
· Bar-B-Q Rub
· Grilling Sauce
Directions
Prepare smoker for cooking, heating to 180 to 200 degrees F. Season brisket with Zarda Bar-B-Q Rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket and leave smoker on. Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into bite-sized cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in Zarda Grilling Sauce, and then return to the smoker for an additional 1 1/2 hours. Serve with Zarda’s World Famous Baked Beans and Oil and Vinegar Cole Slaw.
