Hayward Pit BBQ beef burnt ends
Hayward Spears Sr., from Hayward Pit BBQ in Overland Park shared some of his delicious burnt ends. Below are preparation instructions.
Beef Burnt End
1. Choice brisket (Marinated for 12 hours with Hayward's Rub)
2. Cook in Pit for 7 hours with Hickory Wood.
3. Once cooked it going in the cooler for another 12 hours to cool down
4. Once cooled its taken out and the End of the briskets are cut off and chopped in uneven cubes and marinated with Haywards' rub again and then put in pit for another 4 hours.
5. Finish product.
Pit's Cole Slaw
Cole slaw is done in two stages. Stage one is dressing. Stage two is the cole slaw itself.
To make one gallon of slaw dressing:
half a gallon of mayo
one cup of buttermilk
half cup of apply cider vinegar
half cup of sugar