Burnt ends transitioned from being considered undesirable scraps in barbecue restaurants to a highly sought-after delicacy thanks to a historic shift in perception.
The rise of burnt ends began at Arthur Bryant's Barbecue in Kansas City, where chef Arthur Bryant served them to waiting customers, turning a waste into a cherished dish.
During the late 1940s and early 1950s, the ingenious decision by Arthur Bryant to serve burnt brisket ends led to their unexpected popularity across barbecue menus.
Today, variations of burnt ends have expanded beyond brisket to include pork products, with creative adaptations like pork belly burnt ends served in sweet glazes.
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