Goldbelly BBQ Sampler Trio
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Not eligible for shipping to CanadaLove Kansas City barbecue? This is the package for you! You’ve found the trifecta of barbecue: succulent Baby Back Ribs, well seasoned, smoked to perfection Hickory BBQ Chicken Wings, and Meaty, juicy incomparably tender Beef Burnt Ends. This trio offers a classic ‘cue experience you won’t soon forget.
Started by Russ Fiorella in Kansas City in 1957 and previously known as Smokestack BBQ, Jack Stack BBQ 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. The legends of Kansas City BBQ were voted “Most Popular Restaurant in Kansas City” by the 2011 Zagat Survey of America’s Best Restaurants and the barbecue restaurant is consistently voted by Zagat as the “Highest Rated BBQ” in the country.
This package serves 4-6 and includes
- 1 Slab Baby Back Ribs
- Beef Burnt Ends (1 lb.)
- Hickory BBQ Chicken Wings (1 lb.)
- KC Original BBQ Sauce (18 oz.)
- Choose to add on dessert!
- Mom’s Carrot Cake (1 lb.)
- Triple Chocolate Brownie (1 lb.)
- Each dessert measures 4″ × 4″ × 4″
- 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
Burnt Ends
- 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 Barbeque Chicken Wings
- Grill: Place directly on 400°F grill for 10 minutes; flip every 2 minutes.
- Oven: Heat at 400°F for 15 minutes.
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.
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 And No Msg.
- Hickory Bbq Chicken Wings – Chicken Wings, Salt, Dehydrated Onion, Garlic, And Bell Pepper, Spices (Including Chili Pepper), Dextrose, Maltodextrin, Autolyzed Yeast Extract, Disodium Inosinate, And Guanylate And Not More Than 2% Tricalcium Phosphate And Silicon Dioxide. Gluten-free
- Beef Burnt Ends – Beef. Gluten-free And No Msg
- Kc Original Sauce – Water, Tomato Paste, Sugar, Distilled Vinegar, Brown Sugar, Hot Sauce(Cayenne Pepper, Vinegar, Salt, Xanthan Gum, Garlic), Salt, Spices (Includingchili 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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