I don't Know if this is the best place to post this
or if I will be redirected to another board but....
I just received many holiday catalogs including Jack Stack BBQ from KC, MO and could not help but notice that they are selling "Kobe Burnt Ends". While I have enjoyed Kobe beef in Japan and Wagyu in US, it seems to me a waste of Kobe to use it on Burnt Ends as you generally want a rare quality to the seared Kobe beef to enjoy the marbelization and flavor whereas (and correct be as I am not a Q expert) Burnt ends are one of the best of Q because of the texture and hickory flavor that adds to the flovor.Also at $ 59.95/2 pounds it seems to lofty a price point.
Also, has anyone oredered from Jack stack in the past? Thanks