Jack's BBQ Opens Monday in Georgetown

So. Much. Meat.
By: Julien Perry | Posted September 08, 2014

UPDATE: Timmons told me Sunday that he has pushed the opening date to Tuesday, Sept. 9, and that instead of being open daily, Jack's BBQ will be open Tues-Sun. Turns out, working 7 days a week doesn't give the man enough time to sleep or see his family. 

Nearly six month after announcing that he was turning his famous Seattle Brisket Experience pop-up into a real-life restaurant, Jack Timmons is finally ready to open Jack’s BBQ.

When I talked to Timmons in March, the day he signed the paperwork on the old Bogart's space on Airport Way, he mentioned that he was relegated to opening Jack’s (3924 Airport Way S.; 206.467.4038) in an industrial area since a lot of smoke would be involved. And on Monday, it all comes together. 

A former Microsoft guy, Timmons has brought on an impressive crew to help him successfully pull off this new project.

The dining room and bar at Jack's BBQ

Tony White has been named pitmaster. In a previous life, he worked at Louie Mueller in Texas, where he learned the basics of barbecue. He also just opened a smoking factory in Tokyo that specializes in smoking bacon and sausage.

Formerly of Tom Douglas’ Seatown, Jay Midwood, will oversee the entire kitchen that Timmons promises will be pumping out homemade pickled eggs and okra, Texas barbecue sauce, Frito pie, Remoulade cole slaw, Texas caviar (black-eyed pea salad), collard greens, mac and cheese, corn pudding and classic central Texas desserts such as banana pudding and pecan pie. (Looks like Midwood is already getting settled). 

Joining Midwood in the kitchen will be Wesley Shaw, a native Texan who previously worked at Poppy.

Scott Hart moved from Palm Beach to manage the bar, which Timmons has said will not be one the those craft cocktail scenes. “We'll do a Manhattan. You rim the glass in Scotch, so it’s a smoky Manhattan." On the menu, it's referred to as The Austin Statesman. There will also pickled okra dirty martinis. "I always put in a pickled okra," says Timmons. "I’ve been doing it all my life." Timmons has kept the menu simple, but nuanced. "Good bourbons, beers — local beers and always a cheap beer, like Oly, and a couple of Texas beers."

Of course, there will be lots and lots of meat: brisket, pork ribs, chicken, pulled pork and sausage, all slow-smoked over mesquite, hickory and post-oak woods in a 22-foot-long, 6-thousand pound custom smoker.

Jack’s will be doing the soft-opening thing this weekend. Come Monday, it will be open daily for lunch and dinner, 11 a.m. to 11 p.m. Timmons also mentioned rolling out breakfast in the future. So stay tuned for that.