"Taste of Heim Barbecue" Meat Sampler for 4-6
89%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis is a sampler pack of four of Heim’s most famous meats: slow-smoked Certified Prime Angus beef brisket, sweet & savory Bacon Burnt Ends, smoky, tender pork ribs, and smoky Texas kielbasa sausage links! It’s the ultimate crowdpleaser.
Fort Worth’s critically-acclaimed Heim BBQ is a true mom-and-pop success story. Back in 2016, Travis and Emma Heim began smoking meats for backyard barbecues with friends, and quickly realized that they were pretty good at it. Three years later, the couple opened Heim BBQ in the heart of Fort Worth, and additional locations have since opened in Fort Worth and Dallas, with more in the works. Heim’s barbecue starts with the best quality meats and ingredients they can get their hands on, from Prime Certified Angus brisket to Niman Ranch pork belly. Their “farm to smoker” barbecue is smoked low and slow using both traditional and innovative techniques that took years to perfect, and it’s being hailed as some of the best new ’cue in Texas.
This package serves 4-6 people and includes
- Pork Ribs (1/2 Rack)
- Bacon Burnt Ends (8 oz.), approx. 5-6 pcs.
- Sliced Brisket (1 lb.)
- 3 Jalapeño Cheddar Sausage Links (each approx. 3 oz.)
- 3 Texas Kielbasa Sausage Links (each approx. 3 oz.)
- Choose to add a jar of Heim Family BBQ Sauce (16 oz.)
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator or in the freezer.
- Items may be stored for up to 2-3 days in the refrigerator or up to 1 month in the freezer.
- Once opened, sauce may be stored for up to 6 months in the refrigerator.
To Serve
Ribs
- Place vacuum sealed package in the refrigerator to thaw for 24 hours.
- Preheat oven to 350°F.
- Remove ribs from package and wrap with lightly foil.
- Place wrapped ribs on a sheet pan and heat in oven for 20 minutes.
- Turn over and continue cooking for another 10 minutes.
- Remove foil and continue cooking until internal temperature has reached 155°F.
- Using a sharp knife, cut between each bone.
- Serve and enjoy!
Bacon Burnt Ends
- Place vacuum sealed package in the refrigerator to thaw for 24 hours.
- Preheat oven to 350°F.
- Place package in oven safe dish, seal with foil, and heat in oven for 20 minutes.
- Remove foil, stir and re-cover to finish cooking for an additional 10 minutes.
- Remove foil and continue cooking until internal temperature has reached 155°F.
- Plate and baste with cooking juices.
- Serve and enjoy!
Brisket
- Remove brisket from sealed packaging and place on a sheet pan or oven safe cooking dish.
- Preheat oven to 225°F.
- Baste with butter.
- Place the brisket on the middle rack of the oven and reheat for 75-80 minutes or until desired internal temperature is reached.
- Slice, serve, and enjoy!
Sausage – Oven
- Thaw in the refrigerator for 24 hours.
- Preheat oven to 350°F.
- Remove sausage links from vacuum packaging and place in a single layer on a rimmed sheet pan.
- Heat in oven uncovered for 15 minutes or until the sausage has reached an internal temperature of 145°F.
- Serve and enjoy!
Sausage – Grill
- Turn on grill or smoker heat to 250°F.
- Cook for 20-30 minutes until internal temperature reaches 145°F.
- Serve and enjoy!
- Pork Ribs – Pork Ribs, Salt, Garlic, Paprika, Cayenne, Black Pepper
- Bacon Burnt Ends – Pork Belly, Brown Sugar, Salt, Garlic, Cayenne Pepper, Paprika
- Brisket – Whole Prime Brisket, Salt,Garlic, Paprika, Black Pepper
- Jalapeño Cheddar Sausage – Beef, Pork, Cheddar, Spices, Jalapeño
- Texas Style Kielbasa – Beef, Pork, Spices
- BBQ Sauce – Ketchup, Molasses, Brown Sugar, Water, Sugar, Apple Cider Vinegar, Dr. Pepper Syrup, Lemon Juice, Spices, Worcestershire Sauce, Malic Acid, Citric Acid, Dehydrated Onion and Garlic, Food Gums, Spices, Natural Flavors, Smoke Flavor
“Farm to Smoker” Real-Deal Texas BBQ
“Farm to Smoker” Real-Deal Texas BBQ
Fort Worth’s critically-acclaimed Heim BBQ is a true mom-and-pop success story. Back in 2016, Travis and Emma Heim began smoking meats for backyard barbecues with friends, and quickly realized that they were pretty good at it. Travis’ uncle gifted them an old smoker, which led to them starting up a food truck, which led to a Kickstarter campaign for an even bigger smoker, which led to the opening of Heim BBQ in the heart of Fort Worth in 2019. Since then, additional locations have opened in Fort Worth and Dallas, with more in the works, and Heim BBQ is being hailed as home to some of the best new ‘que in Texas.
Heim’s barbecue starts with the best quality meats and ingredients they can get their hands on, from Prime Certified Angus brisket (which is smoked over post oak for up to 12 hours) to Niman Ranch pork belly, which is used to make their signature sweet & savory Bacon Burnt Ends. Their “farm to smoker” barbecue is smoked low and slow using both traditional and innovative techniques that took years to perfect, and now it’s shipping nationwide!
