Opening a restaurant in Seattle can be a risky adventure, but Jack Timmons used email and social media to help build a customer base before he opens his new Texas-style BBQ joint.
alithea asked: Officially requesting Ruby Redbird all summer long.
Hi Alithea, I’m going strong on Shiner so hope to help you out!
Jack (with a healthy roster of investors) now owns Bogart’s (soon to be “Jack’s BBQ”).
Seattle Mag broke the news before he even had keys in hand. Our intrepid smoker is in Texas now collecting smoking tips and industry tricks from pittmasters, butchers, farmers, ranchers – you name it – the Who’s Who in Texas ‘Cue.
We’re hoping to open in June, but that’s only two months away and the space needs a lot of love, so it may be pushed back a titch.
But there’s no backing out now. We have the keys, we are more than excited, and there are plans akimbo that involve Seattle talent on many levels of food, drink, entertainment, and a good old-fashioned appreciation for a down-home throwdown!
holypigjesus asked: i just moved here from texas and i have lots of experience with texas bbq. where the hell do you get quality wood out here? anyone make good pits out here? i am steve btw, i cook mean pig and brisket. you ever think about opening a place? it seems like such a thing would be a commodity out here.
I get my imported woods from Ray Morris near Boeing field http://cookingwoods.net/
Not aware of any local pit makers but sometimes stuff on craigslist. I’d have someone build one to spec next time. I’m working on a restaurant deal as we speak. Wish me luck! And make sure you’re on my bbq rave mailing list at http://join.seattlebrisketexperience.com