The Cowboy Cook Jeff Tracy interviews Jack on KXL radio’s BBQ Nation!
“I just missed BBQ – it’s one of the food groups that Texans have to eat isn’t it?” – Jack
“We are about two pillars: authenticity and Southern hospitality,” said Timmons. Tense customers are quickly soothed into a barbecue state of mind with a friendly greeting. And he’s scoping locations on Seattle’s east side…
Few people have logged more hours on the road eating barbecue than scholars Daniel Vaughn and Robert Moss. Here, they joined forces to map out the best brisket, ribs, and pulled pork our country has to offer.
…the brisket tacos are perfection, starring Jack’s offset-smoked grass-fed brisket, as tender and smoky as you can quite believe (and stuffed in with a generous hand), along with scrambled eggs, potato cubes, and melted cheese.
Texas A&M alumnus Jack Timmons talks about his journey towards becoming the top BBQ pit master in Seattle
Texas Monthly BBQ Editor Daniel Vaughn talks about his favorite BBQ places in Texas and around the country – including Jack’s!
Check out KOMO and the Seattle Refined crew’s latest edition on Jack’s BBQ and all the meat!
Kimberly King Schaub of Peas on Moss talks to Jack about the history of BBQ and how he brought Central Texas brisket to Seattle in this in depth interview – Episode 24.
Meagan Wright at Jack’s BBQ in Georgetown talks us through our options.
Jack’s Wins the Seattle Weekly’s Reader’s Choice Award for Best BBQ in Seattle in 2016
“This is the spot to go for buttery brisket, cooked low and slow for up to 16 hours with only the aid of salt and pepper”
“Take the team on a trip to Central Texas with brisket and barbecue galore.”
“I think barbecue is better here in Seattle than in Texas due to raising the beef in a more moderate climate.”
“Timmons is a Texas-born barbecue aficionado who specializes in central Texas-style ‘cue at his SoDo spot…”
“The meat, which is seasoned with just salt and pepper and has a smoky flavor, melts away on the tongue immediately.”
“My first taste of Jack’s much ballyhooed brisket was an epiphany. The smoke-haunted slices drooped languidly over the fork, flaunting the ribbon of pink running along a blackened rim.”
“This Central Texas-inspired BBQ joint serves its meat with your choice of sides, plus bread, pickles, jalapeños, and BBQ sauce”
“We mentioned Jack’s BBQ as a place to have an epic meal to close out 2014 with their picnic for four…”