"Tail-Greater" BBQ Sides Pack
Heat & Eat
Freezer Friendly
Salt + Smoke BBQ’s Tail-Greater BBQ Sides Pack: a variety of the St. Louis BBQ restaurant’s hickory- and oak-smoked sides and made-from-scratch accompaniments — from the Delmar Loop restaurant Tom Schmidt and pitmaster Haley Riley founded in June 2014. The sides pack for the table that knows the sides are half the meal.
This package serves a group of 12-16 people as appetizers and includes
- Bacon Wrapped Meatballs (16 oz.)
- Texas Twinkies (16 oz.)
- Smoked Wings (16 oz.)
- Chili (16 oz.)
- Pimento Cheese (16 oz.)
- Buffalo Chicken Dip (16 oz.)
- Burnt End T-Ravs (16 oz.)
- Items ships frozen with dry ice, may evaporate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store in the freezer.
- Items may be stored in the refrigerator for 3-4 days once thawed, or in the freezer for 3-6 months.
- Once ready to cook, thaw meat in the refrigerator overnight.
To Serve
Bacon-Wrapped Meatballs, Texas Twinkies, Wings, Burnt End T-Ravs
- If frozen, defrost overnight in the vacuum-sealed package.
- Preheat the oven to 250° to 350° F. Note: lower temperature takes longer but is less temperamental; higher temperature is faster but may dry out the product.
- Remove from packaging and fully wrap in foil or place on a baking sheet.
- Heat covered until internal temperature reaches 165° F.
- Remove, serve & enjoy!
Buffalo Chicken Dip, Chili, Pimento Cheese
Stovetop
- If frozen, defrost overnight in the vacuum-sealed package.
- Place contents into saucepans over medium heat until warmed through.
- Remove, serve & enjoy!
Microwave
- If frozen, defrost overnight in the vacuum-sealed package.
- Place contents into microwave safe dishes and microwave until warmed through.
- Remove, serve & enjoy!
- Burnt End T-Ravs – Yellow Onions, Celery, Carrots, White Cheddar Cheese, Brisket, Marjoram, Bestie Sauce, Bread Crumbs, Salt, Black Pepper, Marjoram
- B+b Pickles – Yellow Onion, Salt, Sugar, Light Brown Sugar, Turmeric, Mustard Seeds, Celery Seeds, Apple Cider Vinegar, White Distilled Vinegar, Cucumbers
- Brisket Chili – Brisket, Red Kidney Beans, Yellow Onion, Scallions, Chili Seasoning, Minced Garlic, Salt, Them, Bay Leaf, Juniper Berries, Black Peppercorn, Beef Stock, House Mustard, Hot Sauce, White Distilled Vinegar, Liquid Smoke, Worcestershire, Honey
- Pimento Cheese – White Cheddar Cheese, Cream Cheese, Mayonnaise, Garlic Powder, Onion Powder, Cayenne, Pimento Peppers
- Pit Beans – Pork Butt, Navy Beans, Yellow Onion, Minced Garlic, Salt, Paprika, Black Pepper, Thyme, Bay Leaf, Bacon, Chicken Stock, Molasses, French’s Mustard, Dark Brown Sugar
- Texas Twinkies – Jalapeños, Bacon Slices, White Cheddar Cheese, Cream Cheese, Mayonnaise, Garlic Powder, Onion Powder, Cayenne, Pimento Peppers
- Bacon-Wrapped Meatballs – Ground Beef, Parmesan Cheese, Ritz Crackers, Milk, Egg, Salt, Pepper, Bacon, Bestie Bbq Sauce, Parsley
- Smoked Wings – Wings, Parsley, Spices Including Paprika, Salt, Brown Sugar, Dehydrated Garlic, Dehydrated Onion
St. Louis’ Hottest BBQ Destination
St. Louis’ Hottest BBQ Destination
Salt + Smoke BBQ, the St. Louis smokehouse behind 16-hour post oak–smoked brisket and inventive twists like Burnt End Toasted Ravioli, was founded in 2014 by Tom Schmidt and pitmaster Haley Riley with a clear mission: to build a modern St. Louis barbecue powerhouse without abandoning the low-and-slow traditions that make the craft worth caring about. What followed was a reputation that grew fast and stuck.
The Gateway City's benchmark for slow-smoked brisket and one of the most creative kitchens in the St. Louis barbecue scene — shipped nationwide on Goldbelly.
