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The Woodshow Broiler

 

Oct 19, 2020

Heim Barbecue’s first restaurant in Dallas has opened


Category: New Restaurants

Dallas, it’s Heim time.

The first Heim Barbecue in Dallas opened Oct. 22 at 11 a.m. on Mockingbird Lane, near Dallas Love Field airport. The new Dallas restaurant marks Travis and Emma Heim’s first restaurant outside of their home city of Fort Worth — and it’s a significant step in the expansion of their barbecue business in North Texas.

“We’ve had a lot of customers who would drive from Dallas,” Travis Heim says. After fielding questions from loyal customers for years, they signed a lease in Dallas in early 2020.

The Heims started smoking briskets in a barbecue trailer in Fort Worth in 2015. In five whirlwind years, they’ve opened three restaurants and were named one of the top 50 barbecue joints by Texas Monthly. They even sell their barbecue sauce at Buc-ee’s now.

Heim is known for its bacon burnt ends, which are little slabs of pork belly, caramelized and smoked. They’re barbecue candy, and if you’re the religious kind, they’re a little bite of heaven. You might just feel like you’re going to church in this house of smoked meat in Dallas, with Heim’s high ceilings giving off some serious cathedral vibes.

Because of the location near the airport and the medical district, the Heims expected to serve hospital workers, businesspeople, local smoked meat fanatics, and travelers grabbing a drink and some barbecue on a layover. Heim will sell breakfast tacos — and will make the tortillas in-house. It has a no-fuss full bar selling cocktails, beer and wine. 

Travis Heim says they’ve worked to ensure that Heim doesn’t sell out of meat and that the line doesn’t get too long. Those two problems plague barbecue joints across Texas. And loyal Heim fans have waited plenty long, too.

They built a new smokehouse onto the back corner of the Dallas restaurant, and two Oyler pits can smoke nearly 200 briskets, if needed. The kitchen staff cooks ribs and bacon burnt ends three or four times a day as they run low.

Heim’s meat plates let customers try brisket, pulled pork, sausage or bacon burnt ends with sides like twice-baked potato salad, collard greens or beer-battered onion rings.

Unlike its competitors, Heim has a large and creative menu. It sells hamburgers, loaded potato skins and even corn dogs. Heim’s Big Cat sandwich is the stuff Instagram likes are made of: It’s a half pound of brisket topped with green chile mac and cheese served on a jalapeño cheddar bun. Go big and top it with bacon burnt ends.

What? It’s not like you’re dieting here.

The restaurant takes over the former Mockingbird Diner space. The Heims signed the lease before COVID-19 became a worry, then forged ahead as the pandemic stomped on sales. Their existing restaurants have been down as much as 70% from last year’s sales figures.

The restaurant has a dedicated to-go area and will also sell barbecue via curbside and delivery. For those who want to eat outdoors, the patio has plenty of picnic tables.

The Heims say they’re thankful for their loyal following, especially during the pandemic.

“People have really shown love,” Emma Heim says.

Heim Barbecue opens at 3130 W. Mockingbird Lane, Dallas, on Oct. 22, 2020.

 

 

 

This broiler gets its name from the "show" it creates in fine restaurants everywhere. Most chefs agree that food cooked over a live fire is unparalleled in flavor and when the broiler is in customer view, appetites (and check averages) soar!


The Wood Show is legendary for durability, ease of use, and its ability to easily tame the intense flame temperatures produced by hardwood fuels. Its unique Chef Cool© design keeps the heat inside the grill, resulting in a cooler kitchen and a grateful chef. Plus, fuel loading is easy with the front fuel loading door. A simple turn of the wheel positions the cooking grate closer to or farther from the fire.

Easy to Use

Fuel loading is easy with the front fuel above the top of the firebox body.

Adjustable cooking surface

A turn of the wheel adjusts the grill to position the food closer or farther from the fire for total control of the cooking rate. Because the chef can lower the grill at the end of a shift to utilize every last ember of wood or charcoal, fuel efficiency is maximized. There are fewer interruptions during busy periods to add or tend fuel.

Safe, cool operation

Our unique Chef Cool© design keeps the heat inside the grill resulting in a cooler kitchen and a grateful chef.

Large selection

See the sizes and capacity chart on the reverse side.

Easy to clean

The firebox surfaces are smooth and an ash drop in the firebox floor facilitates ash transfer to the removable ash drawer. Heavy duty casters allow easy mobility.

Rugged

These units are built like tanks to take the day-to-day abuse in busy kitchens.

Options

Side and rear splashes, ash carts, wood carts, rakes, removable plate shelves, sauce pan cut-outs, and oversized casters are available.

SPECIFICATIONS

MODEL

SIZE

GRILL

SHIP WEIGHT

801-336" W X 34" D X 73.25 H24" X 24"1150 lbs
801-448" W X 34" D X 73.25 H24" X 36"1350 lbs
801-560" W X 34" D X 73.25 H24" X 48"1600 lbs
801-672" W X 34" D X 73.25 H24" X 60"1850 lbs
 

CAPACITIES

MODEL

12 0Z STEAKS

HALF CHICKENS

4 OZ BURGERS

801-3161236
801-4241854
801-5322472
801-6403090