Hello there and welcome to Burnt Ends, I’ll be your host and guide on this project. So, just what exactly is this? Well, this page predominantly produces barbecue restaurant reviews geographically specific to Austin, TX and the surrounding Central Texas Hill Country on top of other barbecue related posts. Additionally, I cover other topics pertaining to my love of punk rock music, the bigfoot/sasquatch phenomenon and root beer; four seamlessly random passions of mine all united on one Tumblr page. Each month, I will write a brief summary recounting my endeavors from the month prior and other highlights from my personal life worth mentioning. If you have the patience for what most would write off as the ramblings of a lunatic, then I invite you to follow me on this network.
More information about the food segment: It is worth noting and familiarizing you with my rating system as it may differ from the norm. First of all, I rate each location based on 4 individual factors: 1) Location and Facility. What I mean by location is the area in which the restaurant is located and its surroundings. Generally speaking, if the location of my visit is in a terrible part of town with transients scattered throughout the parking lot, I will most likely give a bad rating for that category. Similarly if a restaurant is located at an important historic location with an abundance of parking and beautiful views, naturally I will give it a positive rating. The facility portion of this category refers to the inside of the restaurant. The atmosphere, cleanliness, patio, landscaping and overall vibe play key roles in this category. 2) Service and Staff. Of course, it would be ideal to have a smiling staff member serve your food and engage in stimulating small talk, but more often than not, this isn’t the case. Staff plays an important part in a restaurant because often times, the level of service can possibly turn you off from future visits whereas a welcoming and friendly staff can make repeat visits more likely. At least I know this is the case for me. 3) Food. 4) Drink. Obviously, food is the main focus and warrants a place in my rating scale, but one would normally assume to combine both food and drink into one category. I disagree with this. My reason being is that food is, again, the main focus. I find it unfair to the food to get a poor rating because the restaurant had a poor drink selection. And with the drink category, I must explain a bit further. Firstly, I proudly do not consume alcohol, and as such, I do not review anything related to alcoholic drinks. Secondly, a good rating in the drink category happens with a varied selection. For example, I will tend to give a higher drink rating to a place which carries soft drinks like classic Big Red in a glass bottle, a wide selection of Jonse brand soda or perfectly brewed sweet tea. A poorer rating will go to those locations with nothing more than a standard soda fountain. Typically when it comes to what type of food I review, I favor the traditional Texas trinity: brisket, ribs and sausage. I will occasionally order other meats on the menu, but those are generally meats that I pick on most visits. I prefer to have them served by the pound and thrown on paper, but if it's a plate, then so be it. Sides are always welcome, and the more variety, the better. Another thing to make note of is that I do not average out the rating of each category. I feel it does not give the entire picture by stamping a location on a single number, so if you want to do so, average out the scores yourself. In addition, while I score from 1-5, at times I feel it appropriate to score with fractions. An example would be food that is close to perfect but not quite there getting a 4.5 because a 4 wouldn't do it justice. On each visit, I am usually accompanied by a combination of my wife, child, and friends; although I’ll chow down on some BBQ by myself or with complete strangers. I am by no means a professional reviewer, I just like to eat and write about barbecue. At times, I may not even know what I’m talking about, quite possibly getting facts wrong or using incorrect terms. I’m even sure somewhere along the line, a more serious BBQ reviewer may stumble across my blog and critique it with extreme prejudice. But ultimately, I just want to eat, write and have fun doing it. Where’s the crime in that?