Sunday Burnt Ends Special

These delicious morsels of candied beef cubes are a very popular staple in the Southern US. The origin of this dish is traced back to Kansas City. Leftover brisket point muscles are cut into cubes, tossed in Kansas City Style sweet BBQ sauce (sometimes with other liquids and flavours), then smoked again for 2-3 hours. The end result is a melt-in-your mouth sweet and savoury treat.

Crispy Onions: Yellow onions, buttermilk, cornstarch, kosher salt, paprika, garlic powder, black pepper. Red BBQ Sauce: Shallots, garlic, canola oil, kosher salt, black pepper, paprika, sage, rosemary, thyme, yellow sugar, molasses, apple cider vinegar, apple juice, honey, vegan Worcestershire sauce, ketchup, apple sauce, Dijon mustard, water. Vegan Worcestershire sauce: Soy sauce, apple cider vinegar, yellow sugar, Dijon mustard, garlic powder, onion powder, black pepper. Beef Brisket, kosher salt, black pepper, apple juice, apple cider vinegar.

Dairy, Soy, Mustard

Wheat, Dairy, Soy, Eggs, Mustard

To remove dairy allergen and trace mustard, remove crispy onions. To remove trace allergen for gluten, remove crispy onions. Soy and mustard allergens cannot be removed.