BBQ Sampler Weekender Box
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaIndulge in four of KC ‘cue classics: Tender Chopped Beef Brisket, succulent Baby Back Ribs, juicy Beef Burnt Ends with smokey edges, and BBQ Sausage that you won’t find anywhere else – accompanied by Jack Stack’s famous sides: Hickory Pit Beans and Cheesy Potato Bake. And to satisfy your sweet tooth after a meal like this, you get your choice of Mom’s Carrot Cake or Triple Chocolate Brownie!
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 6-8 people and includes
- Chopped Beef Brisket (1 lb.)
- 1 slab Baby Back Ribs (1 lb.)
- Beef Burnt Ends (1 lb.)
- BBQ Sausage (1 lb.)
- Hickory Pit Beans (32 oz.)
- Cheesy Potato Bake (32 oz.)
- KC Original BBQ Sauce (18 oz.)
- Dessert, your choice
Dessert Options Include
- 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
Chopped Beef Brisket
- Stove Top: Boil in bag provided for 20 minutes.
- Oven: Heat at 400°F for 20 minutes; stir every 10 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.
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.
Barbeque Sausage
- Grill: 450° for 8 minutes; flip every 2 minutes.
- Oven: Heat at 400°F for 15 minutes. Baste and heat for 2-3 minutes longer.
Hickory Pit Beans
- Oven: Heat at 400°F for 15 minutes. Stir. Heat 5 minutes until simmering. Let sit for
3-5 minutes.
Cheesy Potato Bake
- Oven: Heat at 400˚ for 25-30 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
