8 Jack's BBQ is one of the best
places to get barbecue in Seattle.
And the man himself, Jack,
is joining me to now show us
something I didn't know that you
could order at your restaurant.
That's right. Yeah.
Kelly, thanks for having us.
So nice to meet you.
Nice to meet you, too.
My pleasure. Yeah, we,
we just started doing steaks at our
restaurant in Algona down by Auburn,
and we've always done prime rib.
On Friday nights,
we smoke it and we slice it to order.
And so many people ask for
that on a daily basis.
We started doing steaks every day.
So I'm going to show you how we
do a smoked and seared steak.
And we've already kind of talked about it.
Good Lord I'm in white.
But it's OK. We're gonna do this.
You're gonna. I trust you.
You're gonna show me how to do this.
That's right. So what we're going to do is,
so we smoke these steaks.
This is a New York strip.
And we do rib eyes as well.
We smoke them in our giant BBQ
smokers over these woods you see
over here in Mesquite and post oak.
So what I'm going to have you do
is this is cooked to, like, rare,
and we're going to cook it to medium rare.
It's going to have you.
Grab a piece here.
Well, I'll do this for you,
but I'm gonna let you spice it. OK.
That's a beautiful piece of New York.
It does look.
So throw a little spice on there.
Just with my hand. Yeah, do it.
Yep. Shake it on there.
Don't be shy. Because we're going
to fry it in some beef tallow.
Ooh, there you go.
That's good on that side.
Let's rub that in a little bit.
I'm gonna flip it over and
let you do the other side.
And how long has Jack's BBQ been open?
We opened eight years ago. Wow.
Just down the street in Soto.
I was a computer guy,
but I went to barbecue summer camp
in the meat sciences Department
of Texas A&M 10 years ago.
Why wouldn't you came back all inspired,
started doing BBQ parties,
just kind of took off.
Now my restaurant tour,
Oh my gosh, that is so amazing.
This smells good. Also,
this is beef tallow.
So we we cook our briskets in our
smokers for like 12 or 14 hours.
Very tough cut of meat.
But they become like butter
when you do them for that long.
And we keep the fat that we trim off of them
and cook them in a pot to make beef tallow.
And that's what this is.
So we're going to fry this steak and brisket,
beef tallow. So put this in here.
About 1/3 of it, yeah, OK,
you tell me when. I'll tell you.
That's good right there.
Cake.
Go ahead and grab it.
Does this need to be, is it really,
really hot or hot? It's hot. Yeah, hot.
It's starting to sizzle a little bit,
so I'm gonna just move that around.
You're just gonna set that state
right in the middle of that,
right in the middle. That oil there.
We're doing it. We're seriously. So
we're gonna cook this for a
couple of minutes on each side, and
we have one that's finished over
here that you can see that's
already gorgeous. That is gorgeous.
We just cooked it to medium
rare and we serve this with
our garlicky mashed potatoes,
saute sauteed veggies.
We have corn pudding that
we make with cornbread
and it's amazing. What is corn pudding?
It's cornbread was kind of like a sweet
corn and cream and a bunch of spices and.
You do a Parmesan crust on top.
Oh my God we're like fancy BBQ and we
have pecan pie that this actually won that
State Fair Texas pie contest years ago.
And I got the recipe and it's it's the
perfect pie because it's not too sweet.
Most pecan pies are too sweet for me.
So this is is not too sweet.
It's got a ton of pecans.
It looks really thick too.
Is that like normal with the crust?
Yeah, thick or is that your special secret?
It's our special secret. The crust.
We actually put vodka in the
dough vodka, and it cooks out.
But it keeps it flaky.
It's almost like a shortbread.
So that's super delicious.
Ohh my gosh. What's your favorite thing
to get to order at your restaurant?
Well, it's the fatty brisket,
OK and the and the steaks
that we just started.
The steaks are super delicious.
I'll go ahead and
let you flip that.
I don't want to mess this up.
I'm a really, really bad cook,
so this is an easy way.
Look how gorgeous that is.
I know I'm doing really
good and you can see snow.
What is it by the smell or how do we.
That's a great question.
So what we do is we temp everything.
Here's a little temperature
gauge, OK, that you put in and when
that state gets to 1:30.
Number OK. It's gonna be medium rare.
So it's just taken off right now.
So it's gonna be a few minutes.
So we're not gonna wait for this one to
finish because we're going to go ahead and
go to our eating.
Obviously we have to get some
eating done. Yeah. Tests.
But that's the part that's right.
I love it. What do you want
people to know about Jack's BBQ
who've never heard of you all?
Like what is something that
you feel like they must know?
It's it's authentic Central Texas style BBQ.
We smoke the meats for a very long time
over woods that we import from Texas.
We do it all by touch.
Bend and squeeze the briskets
to know when they're done it.
So it's very authentic.
Yeah. And we just added
stakes to the menu in Algona,
so we're launching a steakhouse as well.
And we all love meat.
This beef is from double our ranch in
Eastern Washington and it's super delicious.
They sell their steaks to all the
high end steakhouses in town.
We're very affordable.
The whole meal is like for this in the size.
It's like $35. Oh
my gosh. Love that. Put that on your
list for Valentine's. Yeah. Valentine's
Day on a budget. Do you
feel like a lot of. Texas
transplants are obsessed with you.
They come in and they really.
I talked to Texans every single day.
My actions gotten worse since I
opened this. Gonna say I love your accent.
I love the hat. I love the accent.
I was not prepared with what I
was wearing. It's when you have
good BBQ. It's like moths to a flame.
They show up every day.
And we opened a tech specs
restaurant in Columbia City,
too, called Jackalope Tex Mex
because that's another food
group you have to have if you're
a Texan. OK, so I just DM you guys on
that because I saw you started brunch.
Yeah, there. And I. I'm. I'm going.
The brunch is amazing there.
Yeah. Yeah. So, anyhow,
let's have a bite. OK, let's dig it.
I'm gonna go ahead.
And grab a knife right here.
Just test this out. Why?
That keeps cooking. Yeah.
This is a New York strip.
These steaks are processed in
Yakima and a processing plant that
was designed by Temple Grandin,
who's this famous autistic woman?
Who's. Have you heard of her? She's got four
PHD's in science and all almost 70 something
percent of all the processing plants
in America are based on her design.
They made him move. You about her?
Oh, my gosh. That looks so tender,
so juicy. So just. Have a budget.
We're going in with our hands.
I like it. OK. Cheers. Hmm.
Great way to start today.
That's breakfast of champions.
I feel like that has a real
crust too, right? The frying
and the beef tallow is the magic smoking
and then searing. Nobody does that.
So that's a unique way to cook a steak.
All I want to do is eat this entire stick.
Let's have another bite.
Yeah, let's do it.
Are you busy on football game days?
How is how is that gonna be
for Super Bowl? Super Bowl is
crazy, so everybody
should order in advance.
Because the day we will sell out, OK.
So everybody should just come
on, do you
have packages like that people
can get or do you recommend?
Like what do you recommend for a Super
Bowl party? You get the picnic.
Platter. And it has all
the meats and four sides.
So it's got brisket, ribs,
pulled pork, chicken sausage,
cheddar, jalapeno sausage,
all of our sides, collard greens,
coastal potato salad and all that.
I love it. And where does
this passion come from with,
you know, BBQ and cooking?
I mean, have you always liked to cook
because most people aren't born being,
you know, a fabulous cook?
Or maybe I'm just trying to make
myself feel better. I grew up
eating barbecue in Texas and I moved
here 30 years ago on a job with Boeing.
And the BBQ wasn't like I was used to.
It was more pig and sauce and
chopped up and everything.
And my wife told me to get over
it just started eating teriyaki
and it kind of broke my heart.
And so I so I got a pit and started smoking
in my backyard for all those years.
And I went to barbecue summer camp
and I thought, ohh, man this.
I got to keep going with this.
So I kept going.
Still going.
And the rest is history.
We love it so much.
Thank you so much for being here Jack.
It was an honor cooking with you.
I hope I made you proud.
This looks like it's almost.
That is perfect
and ready to eat.
Love it, are you?