When Jack’s BBQ invited us to dinner last Tuesday, we had no idea the epic meal we were in for. Jack (pictured above with his lovely wife), who is just about the warmest host, recently opened his Central Texas BBQ in the Industrial District of Seattle. Here’s how we went up on a Tuesday!
Smoked Old Fashioned with house-smoked orange for Husband and Lone Star Rose – grapefruit, watermelon, St. Germain, lemon, AND rose water?! = my perfect drink. Oh yeah, there was also a tequila shot log (similar to a shot ski), which I sadly didn’t participate in because it was a work night.
Buttermilk Hushpuppies and Frito Pie (chili served with Fritos and in the bag!) It’s been years since I’ve had Fritos so I definitely felt nostalgic when devouring the whole bowl.
Sides: coleslaw, collard greens, potato salad, chili, beans, cowboy caviar, and mac & cheese.
We tried sausage, pork ribs (my favorite), brisket (Husband’s favorite), chicken, and beef rib (only available on Tuesdays). The meat is seasoned with salt and pepper, which keeps the integrity of the flavor, and doesn’t even really need sauce. Though their house-made smoked hot sauce is tasty.
Finished dinner with a vodka and gin martini with pickled okra juice and three desserts: pecan pie (award-winning and amazing!), banana pudding, and pecan pralines.
Jack gave us a tour of the two massive BBQ smokers out back. They use oak, mesquite, and hickory woods for 16-hours of low and slow smoking!
Thank you to Jack’s BBQ for such a generous and delicious dinner! Check out more of my reviews of Seattle restaurants. Happy Friday!