Mesquite Smoked Beef Hot Links + Dry Rub Pack
83%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaDavila’s BBQ ships its famous barbecue nationwide on Goldbelly! Indulge in Davila’s BBQ’s Mesquite smoked beef hot links and dry rub.
Davila’s BBQ in Sequin, Texas, has been putting out some of the best barbecue Texas has to offer since the doors first opened in 1959. From the get-go they’ve been doing things the hard way; breaking down the meat for the sausages in house, crafting their own unique sauces and rubs, and blending the flavors found along the Mexican-American border. Their house made sausages are their trademark item, with Davila’s founder Raul Davila learning the craft in the 1940s and grandson Adrian Davila working as the pitmaster today. Davila’s has been featured in Texas Monthly Magazine and Adrian Davila has been featured as a food judge on The Travel Channel’s “American Grilled.” Adrian also competed and won on the Food Network’s “BBQ Blitz” competition show.
This package serves 6 people and includes
- 10 Mesquite Smoked Beef Hot Links (3 lbs. total) – Seasoned, hand-linked, slow-smoked, fully
cooked in a natural Pork Casing - Davila’s Dry Rub Spice (15oz.) – Raul Davila Sr. secret weapon rub spice blend
- All meats are fully cooked, vacuum-sealed and flash frozen with ice packs, may thaw in transit
- Upon arrival place the meat in the refrigerator if you plan to serve within 3-5 days or place it in the freezer for up to 6 months
- Once heated, we do not recommend to re-freezing
- We do not recommend using the microwave to reheat
To Serve
- Keep in Vacuum Sealed Bag
- Place in boiling pot of water for 15-20 minutes
- While cooking be sure to keep plastic away from bottom of pot
- Remove from packaging, Rub with Dry Rub and serve!
Additional heating and storage instructions included with each package
Hot Links – Pork Casing, Ground Beef, Salt, Pepper, Cayenne Pepper, Mesquite Wood
Dry Rub – Salt, Cayenne Pepper, Pepper
Smoked Mesquite Link BBQ est.1959
Smoked Mesquite Link BBQ est.1959
Adrian Davila may be a third-generation Texas pitmaster, but his family has been in the Lone Star State before it was even...well...a state. The family's eponymous BBQ joint has been smoking meat since his grandfather learned the trade in the 1940s, opening his own restaurant in 1959. From the get-go they've been doing things the hard way; breaking down the meat for the sausages in-house, crafting their own unique sauces and rubs, and blending the flavors found along the Mexican-American border seamlessly. One bite and it's very clear the Davila family is crafting BBQthe likes of which you can't find anywhere else in either country
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