You can smell the aroma of hickory and oak from most anywhere on the western end of Sutherland Avenue. Since its opening six years ago, Dead End BBQ has become an increasingly popular lunch and dinner spot for West Knox families. We were recently invited to sample some of their most popular items and attend one of their popular cooking classes.
With it’s name coming from a group of friends that smoked at the end of a…you guessed it…dead end road, Dead End BBQ has evolved into two locations, Knoxville and Maryville, but have some long-term plans for additional expansion. Owned by true champions of smoking meat, you will find selections as broad as pork shoulder and brisket that you would expect, to bologna (highly recommended!). Dessert is banana pudding. We discovered that one of the reasons Dead End has some of the best greens to be found is that they are cooked in the au jus from their smoked brisket.
This day we dined on brisket, pulled pork, George’s Championship Chicken and our new favorite burnt ends. The burnt ends at Dead End BBQ come from the point portion of a whole brisket. After smoking, the point is separated from the flat and is cut into bite sized pieces then placed back in the smoker and cooked until crispy and brown. Guys, these things are so good! We’ve never had a disappointing meal at Dead End BBQ and some of our other favorites are the smoked bologna sandwich and the Dead End Mac Attack, a pulled pork sandwich on Texas toast with pimento mac and cheese.
Every spring, owner George teaches smoking/barbecuing classes on Saturdays. This was the last class of 2015 and boy was it a treat. George is a very knowledgable and friendly host for the classes. This was a bit of an all-in-one overview of popular techniques. For 4 hours, we ate and learned how to make brisket wrapped scallops, smoke ribs, George’s Championship Chicken, beef brisket, pork shoulder, grill roasted potatoes, polenta with grilled veggies and blackberry cobbler. Beverages are included in the price of the class and guaranteed no one will leave hungry! In addition to the delicious food, each participant received a ‘goody bag’ with Dead End t-shirt, a BBQ book, stickers, and bottles of Dead End BBQ Sauce and Spice Rub.
The class began with a greeter appetizer of smokey scallop wrapped in a hearty slice of brisket. We’re huge scallop fans… even at 9am in the morning. Did we mention; don’t eat breakfast before the class or you won’t have room for all the goodness that George shares! George explained the technique then, with the experience of a master, timed the following demos so they were finished like clockwork. We enjoyed each course on time and each was better than the last. We learned so much and cannot wait to incorporate some champion style tips into our own barbecuing! Keep an eye on Dead End BBQ’s Facebook page or website for classes to start up again in the Spring of 2016.