LAS VEGAS (KLAS) — Today is National Burnt Ends Day, and Good Day Las Vegas’ JC Fernandez celebrated in the best way possible: with some legendary Las Vegas barbecue at John Mull’s Meats & Road Kill Grill.
JC was joined by owner Chuck Frommer, who showed us step-by-step what goes into making the perfect burnt ends. Frommer said it all starts with the rub, which can be as simple as salt, pepper, garlic, onion and paprika. The next ingredient is patience: At John Mull’s, the meat is smoked low and slow for 16 hours.
Frommer pulled a freshly smoked brisket out for JC to slice on-air. The meat was so juicy and tender that JC said he could have cut it with a butter knife. Frommer then added the finishing touch… A final round of seasoning featuring a brown sugar rub and honey. After everything was added to the pan, the burnt ends were shaken until fully coated and ready to enjoy…