Yesterday I had a meeting in KC at the Grainger 408 Branch, which happens to be right next to the original Arthur Bryant's Location on Brooklyn. I don't eat much bbq, let alone restaurant bbq, but Bryant's is different. They basically invented burnt ends as we know them today- chunks from the point section, re-seasoned and returned to the pit covered in sauce, to cook down. I met Rod Gray of Pellet Envy at Bryant's for lunch. It was good to see Rod and get an update on his life as a traveling bbq guru. The bbq did not disappoint and the burnt ends were as good as ever.
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