"Jack's BBQ is situated in a rather unappealing industrial area of Seattle, surrounded by large iron structures, graffiti-covered walls, and topped with chain-linked fences with razor wire. The only sounds in the vicinity are vehicles passing by. The exterior features a lone ornamental longhorn steer and a vibrant Texas flag painted on a side wall—a hint of the experience that awaits inside.
The interior is warm and inviting, adorned with wood accents, and staffed by friendly faces, all built around a kitchen channeling as much Texas charm as possible. My host, Michael, played a crucial role in my visit. With his beard and military background, he might be a bit over the top for some, but I appreciated his down-to-earth demeanor.
I started with a Shiner Bock beer on tap—definitely a must-try if you haven't been to Texas before—before turning my attention to the food menu. I opted for the "Double Trouble," which allows you to choose any two meats and two sides. I selected brisket, sausage, mac and cheese, and their Trinity chili. The meal was nearly exceptional until Michael checked in on me. Noticing that my brisket looked a bit dry, he took it upon himself to converse with the kitchen staff and brought me a new, luscious, and juicy slice at no extra charge. The difference was remarkable; the second piece practically melted in my mouth.
The potato salad was well-chilled, crunchy, and had a delightful mustard flavor. The chili was hearty and comforting, while the sausage was outstanding. I recommend opting for two smoked sausages since the cheese-filled one was a bit too rich for my taste. However, a little sauce helped balance it out, though true Texas BBQ should ideally stand on its own without sauce.
My total bill (including tip) came to $46, and thanks to Michael's attentiveness, it was well worth it. I highly recommend giving it a try."
