Legendary Pulled Chicken Z-Man Sandwich Kit - 8 Pack
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaJoe’s Kansas City BBQ ships its legendary BBQ nationwide on Goldbelly! The Legendary Z-Man Sandwich just might be the best BBQ sandwich you’ll ever try! It starts with a toasted Kaiser roll and a bit of Joe’s Kansas City Bar-B-Que Sauce, then a pile of slow-smoked, pulled chicken is added, then smoked provolone and two crispy onion rings and some more sauce. Named one of Thrillist’s Top Sandwiches to Eat Before You Die, this icon of KC BBQ is now being delivered nationwide! For a limited time, get 1 lb. of Sliced Brisket for FREE!
After participating in their first barbeque competition in 1990, Jeff and Joy Stehney were hooked. Soon, they were winning some of the most prestigious competitions in America. Eventually, they opened Joe’s Kansas City Bar-B-Que in a Kansas City gas station, and the rest is history. The Stehney’s three restaurants have become synonymous with the best bbq in Kansas City. Joe’s KC BBQ was featured on “No Reservations” with Anthony Bourdain, “Man vs Food” with Adam Richman, and “Delicious Destinations” with Andrew Zimmern.
Each Z-Man Kit makes 8 sandwiches and includes
- 2 lbs. of Pulled Chicken (arrives in two 1 lb. packs)
- 8 slices Smoked provolone cheese
- 8 Kaiser buns
- 16 Onion rings
- 1 Bottle of Joe’s Kansas City Bar-B-Que Sauce (14.5 oz.)
- FREE Sliced Brisket (1 lb.)
- Choose to add on a Joe’s KC Trucker Hat!
- All meats are fully cooked, frozen, vacuum-sealed and carefully packed with dry ice. It is normal for the dry ice to evaporate in shipping and cause the meat to partially thaw
- Upon arrival, reheat, refrigerate or freeze immediately. The package can be kept in the refrigerator for 3 days or in the freezer for up to 1 year.
- Follow instructions below to reheat and assemble. A complete reheat guide is also included in every shipment
How to Assemble Your Z-Man Sandwich
- Place a quarter sized dollop of barbecue sauce on the bottom of each Kaiser bun
- Cut open brisket, pork or chicken packages one at a time and use approximately 1/4 of the package (3.5-4 oz.) of sliced meat per sandwich. Pile the meat on bottom bun, on top of the sauce
- Add the slice of provolone on top of the sliced brisket
- Place 2 onion rings on top of the sliced provolone
- Top with a drizzle of barbecue sauce, then place bun top on the sandwich
Hot Water Method (Recommended for 2 pounds or less of sliced brisket)
- Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
- For 1 pound of brisket, place 3 quarts of water in a large sauce pan or stock pot. For 2 pounds, use 4 quarts of water
- Bring the water to a boil. Then, place the entire vacuum sealed package(s) of brisket in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat.)
- Remove the pot from the hot burner
- Let brisket sit in hot water for 10 minutes
- With tongs, remove vacuum-sealed package(s) from the water and carefully remove brisket from package(s).
- Serve and enjoy!
Best Reheating Method for Brisket
Hot Water Method (Recommended for 2 pounds or less of sliced brisket)
- Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
- For 1 pound of brisket, place 3 quarts of water in a large sauce pan or stock pot. For 2 pounds, use 4 quarts of water
- Bring the water to a boil. Then, place the entire vacuum sealed package(s) of brisket in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat.)
- Remove the pot from the hot burner
- Let brisket sit in hot water for 10 minutes
- With tongs, remove vacuum-sealed package(s) from the water and carefully remove brisket from package(s).
- Serve and enjoy!
Oven Method (Use this method if reheating 3 or more pounds of sliced brisket)
- Thaw in refrigerator at least 24 hours prior to reheating.
- Preheat oven to 350° F.
- Remove sliced brisket from package(s). Place brisket in a baking pan, leaving it layered.
- Add 1 ounce of water per pound of brisket.
Cover the pan with foil and place on the center rack of your oven. - Heat for 12-15 minutes, remove foil and serve.
