Father's Day BBQ Dinner + Free Hat
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Not eligible for shipping to CanadaThere’s no better way to spend Father’s Day this year than with a Sunday dinner with friends and family around the kitchen table. This Gift Box includes everything you need for a fabulous BBQ dinner plus a FREE limited edition Leather Patch Jack tack hat to treat Dad! The Father’s Day Sunday Dinner pack includes perfectly smoked baby back ribs, pork burnt ends, and beef burnt ends. The KC Sunday Dinner pack also includes sides of hickory pit beans and cheesy potatoes plus Jack Stack’s triple chocolate brownie.
Founded by Russ Fiorella and previously known as Smokestack BBQ, Jack Stack BBQ began in 1957 as a traditional Kansas City storefront barbecue restaurant with a modest selection of five to six items. Jack Fiorella, the eldest son, worked with his father until 1974, when he decided to branch off and start Fiorella’s Jack Stack of Martin City. To differentiate his barbecue restaurant in the competitive Kansas City barbecue scene of the mid 1970s, Jack and his wife, Delores, began cooking with gourmet hickory wood and created the most extensive barbecue menu in the country. Voted “Most Popular Restaurant in Kansas City” by the 2011 Zagat Survey of America’s Best Restaurants, these legends of Kansas City BBQ are consistently voted by Zagat as the “Highest Rated BBQ” in the country.
This package serves 4-6 people and includes
- 1 Slab Baby Back Ribs
- 1 lb. Pork Burnt Ends
- 1 lb. Beef Burnt Ends
- Hickory Pit Beans (32 oz.)
- Cheesy Potato Bake (32 oz.)
- Jack Stack Barbecue KC Original Sauce (32 oz.)
- Triple Chocolate Brownie (16 oz.)
- 1 FREE Jack Stack BBQ Adjustable Hat
- All products are fully cooked, vacuum-sealed and flash-frozen to preserve peak flavor and moisture.
- Although each box is carefully packed with dry ice and picked up for immediate shipment, it is normal for the dry ice to evaporate and the meats to partially or fully thaw during shipment.
- Upon receipt, please cook, refrigerate or place in the freezer.
- Thaw products in refrigerator for 24 to 72 hours depending on the density of the item.
To Serve
Baby Back Ribs (full or half)
- Grill: 350° to 450°F for 8 minutes; flip after 4 minutes.
- Oven: Heat at 400°F for 20 minutes.
Burnt Ends (Beef or Pork)
- Grill: Wrap in foil and bake at 500°F for 15
minutes. Let stand for 10 minutes before opening foil pouch. - Oven: In foil or oven safe dish, cover and heat at 400°F for 20 minutes. Baste with sauce and return to oven uncovered for an additional 5 minutes.
Hickory Pit Beans
- Oven: Bake 400°F for 15 minutes for 1 Pint, 20 minutes for 1 Quart. Stir. Heat 5 more minutes until simmering. Rest for 3-5 minutes.
Cheesy Potato Bake
- Oven: Bake 400°F for 25-30 minutes for 1 Quart.
Triple Chocolate Brownie
- Remove Chocolate Brownie from plastic wrap. Carefully tear or cut liner down the side and peel away from the cake.
- Place brownie on a microwavable dish, and microwave on high for 50-60 seconds until ganache begins to melt.
- Carefully remove brownie from microwave. BROWNIE WILL BE HOT. Let stand for at least one minute prior to serving.
- NOTICE: Due to variances in appliances, heating time and/or temperatures may require adjustment
Mom’s Carrot Cake
- Remove Carrot Cake from plastic wrap. Carefully tear or cut liner down the side and peel away from the cake.
- Place cake on a microwavable dish, and microwave on high for 50-60 seconds until icing begins to melt and flow.
- Carefully remove cake from microwave. CAKE WILL BE HOT. Let stand for at least one minute prior to serving.
- NOTICE: Due to variances in appliances, heating time and/or temperatures may require adjustment
- Baby Back Ribs – Pork Loin Baby Back Ribs, Spicy BBQ Sauce (Water, Tomato Paste, Sugar, Distilled Vinegar, Hot Sauce (Cayenne Pepper, Vinegar, Salt, Xanthan Gum, Garlic), Worcestershire Sauce (Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor), Salt, Spices (Including Chili Peppers), Dehydrated Garlic And Onion, Torula Yeast, Natural Flavors, Molasses, Modified Food Starch, Maltodextrin, Dehydrated Bell Pepper, Caramel Color, Yeast Extract, Sodium Benzoate (Preservative), Seasoning (Salt, Spices (Including Chili Peppers), Sugar, Torula Yeast, Natural Flavors, Dehydrated Garlic, Tricalcium Phosphate, Silicon Dioxide Gluten-free & No Msg
- Pork Burnt Ends – Pork, Salt, Spices (Including Chili Peppers), Sugar, Torula Yeast, Natural Flavors, Dehydrated Garlic, Tricalcium Phosphate, Silicon Dioxide Gluten-free & No Msg
- Beef Burnt Ends – Beef Gluten-free & No Msg
- Hickory Pit Beans – Beans (Prepared Navy Beans, Water, Sugar, Tomato Paste, Salt, Corn Syrup, Pork, Paprika, Vinegar, Calcium Chloride Added To Help Prevent Matting, Natural Flavorings, Onion Powder, Garlic Powder), Beef (Smoked And Fully Cooked), Tomato Ketchup (Tomato Concentrate [Water, Tomato Paste], High Fructose Corn Syrup, Vinegar, Corn Syrup, Salt, Onion Powder, Spices, And Natural Flavoring), Sugar Barbecue Sauce Water, Tomato Paste, Sugar, Distilled Vinegar, Brown Sugar, Hot Sauce (Cayenne Pepper, Vinegar, Salt, Xanthan Gum, Garlic), Salt, Spices (Including Chili Peppers), Dehydrated Garlic And Onion, Molasses, Natural Flavor, Worcestershire Sauce ((Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor), Modified Food Starch, Caramel Color, Spice Extractives, Sodium Benzoate (Preservative), Chili Powder. Spices (Including Chili Pepper), Garlic And Onion Powder, Paprika (Color)
- Cheesy Potato Bake – Potato, Whipping Heavy Cream (Cream, Milk, Nonfat Milk Solids, Xanthan Gum, Carrageenan, Mono-diglycerides, And Polysorbate 80), Cheesy Sauce (Skim Milk, Water, Whey, Vegetable Oil, (Contains One Or More Of Canola Oil, Soybean Oil, Sunflower Oil), Modified Corn Starch, Cheddar Cheese, (Cultured Milk, Salt Enzymes, Annatto Color) Maltodextrin, Contains 2 % Of Less Of Salt, Sodium Phosphate, Lactic Acid, Yeast Extract, Vinegar, Natural Flavors, Mono- And Diglycerides, Sodium Citrate, Partially Hydrogenated Soybean Oil, Autolyzed, Yeast Extract, Annatto Color, Paprika Color), Parmesan Cheese (Pasteurized Part-skim Milk, Cheese Cultures, Salt, Enzymes And Powdered Cellulose (Anti-caking Agent), Garlic Minced In Oil (Garlic, Water, Soybean Oil, Phosphoric Acid, Sodium Benzoate, And Potassium Sorbate (Preservative ), Salt, Garlic Salt, Onion Powder, Black Pepper, Parsley, Potassium Sorbate Added As A Preservative
- Jack Stack Barbecue Kansas City Original Sauce – Water, Tomato Paste, Sugar, Distilled Vinegar, Brown Sugar, Hot Sauce (Cayenne Pepper, Vinegar, Salt, Xanthan Gum, Garlic), Salt, Spices (Including Chili Peppers), Dehydrated Garlic And Onion, Molasses, Natural Flavor, Worcestershire Sauce ((Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor), Modified Food Starch, Caramel Color, Spice Extractives, Sodium Benzoate (Preservative) Gluten-free
- Mom’s Carrot Cake – Sugar, Soybean Oil, Carrots, Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Whole Eggs, Cream Cheese [Pasteurized Nonfat Milk And Milk Fat, Cheese Culture, Salt, Stabilizers (Xanthan Gum, And/Or Carob Bean Gum, And/Or Guar Gum)]. Butter, Pecans, Baking Soda, Vanilla, Cinnamon, Salt Contains: Eggs, Milk, Pecans, Soy And Wheat May Contain: Almonds, Peanuts Or Walnuts
- Triple Chocolate Brownie – Chocolate Chips [Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla], Sugar, Butter, Enriched Four [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Heavy Whipping Cream, Whole Eggs, Water, Vanilla Contains: Eggs, Milk, Soy And Wheat May Contain: Almonds, Peanuts, Pecans Or Walnuts
Legends of Kansas City BBQ
Legends of Kansas City BBQ
Started by Russ Fiorella in Kansas City in 1957 and previously known as Smokestack BBQ, Jack Stack began as a traditional storefront barbecue restaurant with a modest selection of five to six items. Jack Fiorella, the eldest son, worked with his father until 1974, when he decided to branch off and start Fiorella’s Jack Stack of Martin City.
To stand out in the competitive Kansas City barbecue scene of the mid 1970s, Jack and his wife, Delores, began cooking with Gourmet Hickory Wood and created the most extensive barbecue menu in the country.
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