Seattle Brisket Experience

Jack Timmons is pursuing authentic Texas BBQ in the Pacific Northwest.
Sign up for private BBQ tastings at http://join.seattlebrisketexperience.com

deirdretimmons:

DEMOLITION DAZE

And so it begins.

As a burly group of axe-wielding, drill-drilling, hammer-smashing men took to Bogart’s walls, ceilings and floors, the Airport Way hangout began to look less like a dive-y sports bar and started looking more like a joint you might want to call home.

Gone are the ‘80s mirrors. Gone is the sports memorabilia. Gone are the hurkin’ TVs from the windows and walls. Gone are the chain link fences delineating one seating area from another.

Windows that had long been filled in were opened back up. Secret doors obscured by corrugated steel were revealed. Construction projects gone awry were exposed. And pull tabs were sent packing.

While the dedicated demolition team ripped, stripped, pounded and pulled, the project’s more delicate fans offered support and admiration for a job well done.

To thank our tireless helpers, Jack smoked prime rib, Ada brought Shiner beer, and Trixie (of Trixie’s Desserts), brought her outrageously wonderful Swamp Cake (a moist, dense yellow cake), Black Bottom Cake (a custard cake that is not unlike a German chocolate cake), Citrus Blast cake (lemony and moist) and Gorilla Pudding (a homemade banana pudding with real bernoonoos).

Contractor Chris Thomas noted, “We just got through three days of work thanks to these guys.”

So yeah … thanks guys – and gals. Now when you dine with us, you’ll be able to point to windows, walls, doors, bars, food and lights and say, “I made that happen.”

deirdretimmons:

'CUE UP!
It’s official.
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!

deirdretimmons:

'CUE UP!

It’s official.

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

deirdretimmons:

SMOKIN’ HOT
There’s no business like snow business

I told y’all a couple of weeks ago that Jack posted tickets for Seattle Brisket Experience 9 (SBX9) and tickets quickly sold out. After fielding more than a few frustrated complaints, Jack posted another brisket experience (SBX10) for this past Sunday.

That one sold out in 42 minutes.

And so on Saturday, the scent of burning mesquite filled our Madrona neighborhood as quiet snowflakes hit the smoking black beast and Jack loaded it with hundreds of pounds of all-natural choice grade brisket, pork ribs, pulled pork, jalapeno cheddar sausage and kielbasa.

“Smoking in the snow was beautiful and surreal,” Jack told me. “But my biggest challenge was tuning the instrument” (his new 13,000 pound off-set steel smoker).

After two days of excited (and slightly nervous) smoking, Jack loaded up the Eurovan complete with Texas caviar, remoulade cole slaw, jalapeno/cheese corn pudding, and dark chocolate brownies, and headed to SBX10’s event space, Hilliard’s Brewery in Fremont.

As people handled up on a beer, snagged a seat, and listened to surf guitar band The Evanstone’s, Jack and his team of servers handled up on their own beer, lined up behind the table and braced for the throng.

“Jack, table’s are filling up,” I have to tell him, so distracted is he working the room and talkin’ ‘cue. “Get your meat out.”

The signature line, which moves surprisingly quickly, formed and plates were heaped with a pound of meat, fresh sides, jalapenos, pickles, onions and white bread. And you know, most plates are shockingly empty by the end of the night. It’s crazy. I think more than a few devotees leave SBX in a meat coma. I hear things.

We don’t know when the next SBX will be (Jack usually does one a month and only plans it a week or two in advance), but if you have a hard time getting a ticket, rest easy. I can’t divulge EVERYTHING yet, but we are in the process of creating a permanent space for some of the country’s finest slice. IT’S GONNA ROCK. Oh my god … the plans!

So stay tuned. And thank you to everyone who helped this week: Rose, Samantha, Sofie, Abby and Leslie on sides and dessert; Dennis as assistant pit master; Abby, Jenny, Brian, Dennis and Andrew on the line; Leslie as the glamorous greeter; Hal for bringing his great music and fantastic vibe to the room; and Tim for the thankless but absolutely crucial help with setup, cleanup, and tending to the side table! Thank you, thank you, thank you!

The giant smoker is here!  I call it “Big Red” in honor of my favorite Seahawk who happens to be a BBQ Brisket eating man!

Seattle Brisket Experience - New Smoker!

This bad boy in on the road from Houston.  Should be here in a week or so.  BBQ!!!

This bad boy in on the road from Houston.  Should be here in a week or so.  BBQ!!!