TOP

The Oyler Pit

 

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.

 

 

 

The Oyler Pit revolutionized the art and science of barbecue when it was first introduced in 1968. J&R has been refining this extraordinary pit for decades and chefs consider it the finest barbecue pit in the world.


What’s the secret to the longevity and popularity of the amazing oven? Many theories abound. Some feel the natural purity of the fuel, the “ferris wheel” rotisserie action, the constant basting, or the unique air, smoke, and humidity control features account for the mouth-watering result. Other culinary experts contend that the miraculous meat results from it being “massaged” as it passes through alternate temperature zones while it revolves. This debate may rage for many more decades, but the diners who love their barbeque don’t really care. They just want more!


With the Oyler E Models, the company adds safe and clean electrical energy to assist the wood fire, using electrical resistance elements. There is no flavor tainting or explosion hazard with these electrical elements. It simply and dramatically reduces wood usage while preserving the character of what barbecue purists everywhere credit as being the best pit in the world.

Authentic wood cooked barbecue

If you are going to be in the business of barbecue, please do it right! The Oyler defines authenticity. We use wood to cook the meat, we do not use gas. In fact,we hate the idea of using gas in a barbecue pit. Your customers will notice the difference.

Thermostatic control

The Oyler maintains precise temperature control, unattended for up to 14 hours, by using a unique air control system.

Economical

So well designed and insulated, you will be amazed to experience how little wood is required to cook big loads of barbecue.

Safe

The Oyler was the first (and remains the only) wood fired barbecue pit to receive the Underwriter’s Laboratories Listing for safety. We have gone to great lengths to make the Oyler safe. It even earned the coveted “zero clearance to combustibles” installation specification.

Capacity

Speaking of big loads, the Oyler can handle your high volume demands. The Model 700 can cook 1000 pounds per load and the Model 1300 can cook 1800 pounds!

Evacuation System

Large dampers operate automatically when the front doors are opened to direct the smoke rearward and out the stack rather than into your face.

Ease of Use

The Oyler is the most “forgiving” piece of cooking equipment you will ever use. You will not need an experienced “pit man” to turn out great barbecue. The front doors are huge, allowing easy loading, unloading, and removal of racks for cleaning. The fire is easy to start, and due to our design, the live coals in the firebox last 72 hours! That means for most customers the fire only has to be started once! As long as you cook once every three days, fire starting is simply a matter of scooping out a few ashes and adding fresh wood.

SPECIFICATIONS

MODEL

SIZE

RACKS

ELECTRIC

700*56"W X 104"D X 79"H18-17" X 42"120V/8A
1300*67"W X 120"D X 88"H18-18" X 54"120V/8A
 

CAPACITIES

MODEL

ROASTS

BACKRIBS

SPARERIBS

CHICKEN

700*1000 LBS216 SLABS144 SLABS324 HALVES
1300*1800 LBS360 SLABS288 SLABS432 HALVES

*E Models Same size and rack configuration 240V/70A