For the best food in Kansas City, be sure to try cinnamon rolls, authentic Mexican and Vietnamese cuisine, and of course, ...

KANSAS CITY, Mo. − There was a time when the crispy, marbled ends of barbecued brisket were an afterthought. They were sliced off and tossed to the side while chefs prepared the lucrative and ...

Mix the sugar, salt and spices and rub into the meat all over. Place in the fridge for 4 hours or preferably overnight. Heat the oil in a frying pan and seal the beef all over - be careful not to ...

Burnt Legend explores the history and process of making the uniquely Kansas City specialty called Burnt Ends.

One of the tastiest treats you can enjoy when visiting Kansas City is a big container of burnt ends. This underrated dish doesn't always make an appearance on a barbecue joint's menu, so it's ...

Editor’s note: Welcome back to our series Let’s Dish, Kansas City, showcasing some ... “But really, burnt ends are my thing. Their cheesy corn, too.” The admiration is mutual.

Kansas City Star reporter Jonathan Shorman chooses ... chuck tender with garlic and other seasonings. Then you add the burnt ends, which have been smoked 12 hours overnight with hickory wood ...

Burnt ends are made by slicing off a portion of smoked brisket known as "the point". This fatty meat is then chopped, coated in sauce and smoked again to caramelize the chunks. A Kansas City ...

From delectable burnt ends to fatty cuts of brisket, Kansas City is known for embracing multiple types of BBQ meat. Unlike the mustard-based Carolina sauces that can taste a little sour ...

Local restaurants across the metro are gearing up for extra orders this weekend for local and out-of-town football fans.