By Amy Scherzer, Times Staff Writer
Wednesday, April 4, 2012
PALMA CEIA — Burnt ends may sound like something left on the stove too long, but barbecue aficionados know otherwise.
"It's actually points of brisket slow-cooked for 14 hours and rendered into cube-sized morsels of barbecue,'' said Danny Hernandez, who is opening his second Holy Hog Barbecue in a former frozen yogurt spot on Henderson Boulevard.
"It's like barbecue candy,'' Hernandez said. "Really heaven."
Burnt ends and smoked Angus beef ribs will be new additions to the menu when Mayor Bob Buckhorn officiates Monday at the ribbon cutting and grand opening.
The rest of the menu — barbecue pork, brisket, chicken, sausage — is the same as the West Tampa location, Hernandez said, with the traditional sides like coleslaw, collard greens, mac and cheese, loaded potato salad and corn fritters. Hernandez also owns Pipo's at 411 S MacDill Ave.
There ...