Lunch at Jack's BBQ
We had a hankering for some good BBQ so we checked out Jack's BBQ, located on Airport Way in South Seattle. Upon walking in I liked the country theme and the large and bright dining room. There was a good sized bar area to the left and everything looked clean and eye catching. We were seated pretty much right away and were greeted by our friendly server. We started with an Old Fashioned to share, it was only lunchtime, and an order of the Buttermilk Hushpuppies. The cocktail was sweet but strong and had a nice kick to it. The drink whetted our appetite and paved the way for some great BBQ.
The hushpuppies were hearty with a little bit of heat. They were fried balls of cornbread and they came with a buttermilk dipping sauce to balance out the heat. For our entrees, my husband had the Brisket with Cole Slaw and Chili. Their chili is made from house made brisket and bacon. The meat was really tender and it was a little spicy and would be just the thing for a cold, windy day in Seattle. I ordered the 1/2 Chicken which is free-range and brined. My two sides were Mac and Cheese so my sons could eat that along with some of my chicken. The meat at Jack's BBQ is Texas dry rub and the sauce is served on the side. The BBQ was smoky and tender. It isn't a style of BBQ we'd ever tried and probably isn't as common in the Pacific Northwest. But something we had eaten before was Pecan Pie and it didn't disappoint us. Their Pecan Pie was a Texas State Fair Champion and it was delicious. It was served with unsweetened cream on the side, which balanced out the richness of the pecans, the sweet filling and the flakey pie crust. How can you resist a good slice of pie? You can't.
The hushpuppies were hearty with a little bit of heat. They were fried balls of cornbread and they came with a buttermilk dipping sauce to balance out the heat. For our entrees, my husband had the Brisket with Cole Slaw and Chili. Their chili is made from house made brisket and bacon. The meat was really tender and it was a little spicy and would be just the thing for a cold, windy day in Seattle. I ordered the 1/2 Chicken which is free-range and brined. My two sides were Mac and Cheese so my sons could eat that along with some of my chicken. The meat at Jack's BBQ is Texas dry rub and the sauce is served on the side. The BBQ was smoky and tender. It isn't a style of BBQ we'd ever tried and probably isn't as common in the Pacific Northwest. But something we had eaten before was Pecan Pie and it didn't disappoint us. Their Pecan Pie was a Texas State Fair Champion and it was delicious. It was served with unsweetened cream on the side, which balanced out the richness of the pecans, the sweet filling and the flakey pie crust. How can you resist a good slice of pie? You can't.
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