THIS ABSOLUTELY CANNOT BE MISSED! Last Thursday, Pitmaster Spencer Smith dove deep into his bag of smoked tricks and cooked up something new & special on ole “Big Burda.” This new CV delicacy, aka SMOKED PORK BELLY “BURNT ENDS,” only lasted ONE HOUR before selling out! This week were are making even more and hope you will make your way down to CV and try some!
As a traditional part of Kansas City BBQ, “BURNT ENDS” are the flavorful pieces of meat cut from the “point” on half a smoked brisket. These are considered a delicacy by most pitmasters and whenever the opportunity presents itself you must CRUSH a plate of these ridiculously delicious heavenly treats! Yes, I know we said brisket…BUT… could you imagine the same thing with PORK BELLY? WE DID and THEY’RE FREAKIN AWESOME!!!
These sweet, sticky cubes of delicious fatty goodness will be available in the bar/restaurant starting at 5pm. I don’t know what else to say other than to swing by CV tonight and grab your own servin of Pork Belly Burnt Ends while they last!
~Smoked Pork Belly Burnt Ends, w/ brown sugar-bourbon glaze $15
Available both in the Carpe Vino Wine Bar & Restaurant…until SOLD OUT!