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In Reply to: Burnt End Recommendations posted by Leedawg on February 09, 2008 at 16:19:10:
We usually cook the points then freeze them whole. Then take out the frozen points as needed, let them thaw a little, dice them up, sauce them and put them in the pit till they're done. While I generally agree with Jon about not saucing meats, we sauce the heck out of the Endz and let that sauce reduce and carmelize. Even through all that sauce the big beefy flavor of the point comes out loud and proud. Little nuggets from heaven that make your knees go weak and your eyes roll back in your head.
We have also frozen them diced with no sauce, diced and sauced but the sauce not cooked and diced sauced and cooked. They all come out well. The key is to have them slightly undercooked so they aren't overdone when you reheat.