There’s a moment when you walk into Jack’s BBQ in Seattle’s South Lake Union neighborhood – that split second when the aroma of oak smoke and rendering beef fat hits your nostrils – that your brain simply short-circuits with anticipation.
In a corner of the country better known for salmon and lattes, this Texas-style barbecue joint has created something of a meat-lovers’ revolution.
The restaurant’s exterior doesn’t mess around – bold signage proclaiming “Central Texas Low & Slow” tells you exactly what you’re in for.
No pretense, no gimmicks, just the promise of barbecue done right…