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
Wow, that event sold out in 2 hours so here’s another one.
Hey SBX (Seattle Brisket Experience) Fans, Long time, no BBQ! Sorry everyone, I’ve been busy working on a special BBQ project that I might get to announce next week. But my new giant smoker has arrived from Texas and I really need to test drive it. The meat chamber alone is 12 feet long by 4 feet in diameter. The whole thing is made out of 1/2 inch steel and weighs 13,500 lbs. I’m going to call it Big Red (as in Red Bryant) and my other smoker Earl (Thomas), both Seahawks who grew up in Texas BBQ country. Here’s what we’re serving: Texas Trinity (brisket, pork ribs, sausage), pulled pork and rib tips. The beef is choice-grade, all-natural from the Yakima valley smoked over imported post oak, mesquite or hickory woods. Side dishes include Texas Caviar, Remoulade Coleslaw and something sweet. Central Texas classic fixings = white bread, pickles, jalapenoes, sliced white onions. Live music by Moongirl. Cost is $25. Drinks sold seperately. Bar opens at 6 pm. Q served at 7:00 pm. Kids welcome. See you there! Jack email@example.com You can read about past events here: http://seattlebrisketexperience.com
Kat Flinn captures the great brisket road trip weekend