Heim Barbecue’s magically sweet and savory cubes are fast becoming as beloved as bacon.
And a new second location means you can devour this burger with brisket and bacon burnt ends much more often.
For all chefs, there are moments in their culinary careers that forever shape them. Moments when principles are seared into their brain by mentors, books, or classes only to manifest in their cooking techniques for life. For Travis Heim, owner and pitmaster of Heim Barbecue, in Fort Worth, one of those illuminating experiences came