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- Q5000244 subject Q7213624.
- Q5000244 subject Q8289755.
- Q5000244 subject Q8755221.
- Q5000244 abstract "Burnt ends are flavorful pieces of meat cut from the point half of a smoked brisket. A traditional part of Kansas City barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time. Kansas City style burnt ends are usually served cubed with sauce either on top or on the side. A "proper" burnt end should display a modest amount of "bark" or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans and gumbo.".
- Q5000244 thumbnail Competition_Barbecue_submission._This_is_beef_brisket..jpg?width=300.
- Q5000244 wikiPageWikiLink Q1160522.
- Q5000244 wikiPageWikiLink Q1324342.
- Q5000244 wikiPageWikiLink Q16988707.
- Q5000244 wikiPageWikiLink Q17067517.
- Q5000244 wikiPageWikiLink Q264619.
- Q5000244 wikiPageWikiLink Q28803.
- Q5000244 wikiPageWikiLink Q461696.
- Q5000244 wikiPageWikiLink Q7213624.
- Q5000244 wikiPageWikiLink Q804297.
- Q5000244 wikiPageWikiLink Q807791.
- Q5000244 wikiPageWikiLink Q8289755.
- Q5000244 wikiPageWikiLink Q8755221.
- Q5000244 type Food.
- Q5000244 type FunctionalSubstance.
- Q5000244 type Thing.
- Q5000244 type Q2095.
- Q5000244 comment "Burnt ends are flavorful pieces of meat cut from the point half of a smoked brisket. A traditional part of Kansas City barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen.".
- Q5000244 label "Burnt ends".
- Q5000244 depiction Competition_Barbecue_submission._This_is_beef_brisket..jpg.