Food Porn Friday: Swine Southern’s Burnt Ends

These unsuspecting, meaty nuggets are one of the must-try dishes on the Swine menu. Half burnt ends, half creamy cornbread, the composed plate resembles a ying-yang, which is actually quite fitting. The creamy cornbread is the ying to the crispy Angus beef’s yang. You bite into the burnt end and the crust gives way to this melt-in-your-mouth brisket, which have been braised, smoked, fried and coated in a tangy mesquite BBQ sauce. You think “how could this get any better?” Then you dip your fork into the cornbread, which has been liquified through a whipped cream canister, and get a hint of sweet cornmeal taste without the characteristic grittiness. The light airy, gravity-defying texture borders between foam and a cloud, with a slight crunch from the toasted corn nuts sprinkled on top. While this dish is large enough (and rich enough) to share, it is quite addictive, so you may think twice before asking for two forks.