Jack’s BBQ

Written by on July 4, 2017 in I Eat Seattle, I Eat...Out with 0 Comments

(jacksbbq.com) – Seattle, Washington

How I heard of this place: Some good friends found out we were BBQ fans, and heard of a couple of newer places in the city (the names of which they kept from us) which we had to try! They picked us up, drove us down and we all devoured the selection in front of us!

Type of cuisine: Jack Timmons grew up in Texas and has lived in Seattle for the last 2 decades. In 2012, he attended BBQ Summer Camp at the Meat Sciences department of Texas A&M, then toured many historic barbecue temples of Central Texas. Returning to Seattle, he bought an offset smoker, imported some post oak, mesquite and hickory, and started the Seattle Brisket Experience.

After more than a year of practicing the art of barbecue, and serving old-school, succulent smoked meats to thousands of Northwest BBQ fans at BBQ raves, Jack opened a restaurant in the SoDo region of Seattle – Jack’s BBQ.

Ambiance: A big smoker outside, and you know you’re in for a great meal!

Enter into a large, stand-alone facility, it’s a wonder there is ever any food available at the end of the day! A plush giraffe welcomes patrons, as they sit and await their names to be called from off of the seating waitlist.

Seating (closed when we were there) is available immediately ahead,

as is a deli-style display window of food selections.

Having preemptively made a reservation, we were seated immediately in the far corner of the establishment, content to have our privacy and a large table to ourselves.

Bar seating is also found adjacent to the front dining area, where low ceilings continue, and festive lights remain strung along the ceiling.

What I ordered: We chose to share a Picnic for 4 ($60) which included “Lots of Everything!” Just our style. Brisket, ribs, sausage, pulled pork, chicken and four sides: mac & cheese, remoulade cole slaw, Texas caviar (black eyed pea salad), and ranch beans.

All of this, accompanied by house-made BBQ sauces – one spicy one not – and bread, onions, and pickled cukes and jalapenos.

What I loved: We all loved the sides, especially the Texas cavier, a light, bright surprise. The ribs easily fell off the bone, making them so simple to lick clean! The pulled pork smoky and rich with flavor, the jalapeno sausage delicious and lacking in any gaminess, and the brisket among the best any of us had ever had. Unrivaled.

Why I loved it: Excellent food, great service, the perfect company, and so much to eat.

Cost: Average to high ($14 – $26 per plate)

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