I lurve Burnt Ends. And the only place I know that does them this side of the Atlantic is @ Bodean’s. I’d stay clear of their ribs or their pulled pork – both of which I’ve found a tad dry on previous occasions. Its the Burnt Ends that seal the deal for me here. Large chunks of Beef Brisket with that characteristic, charred, smokey barbeque crust… absolutely bursting with flavour and so moist and tender from slow-cooking it flakes with a fork.