• Owner of Jack's BBQ
• Bringing authentic Texas BBQ to the Pacific Northwest
• Attended BBQ Camp at Texas A&M
Delicious salad with Texas-style smoked portobello mushrooms over romaine lettuce, and topped with Texas caviar.
smoked portobello (mushrooms, salt, pepper, berber spice), romaine lettuce, Texas caviar (black eyed peas, corn, roasted red peppers, green onions, green red & yellow bell peppers, yellow onions, parsley, garlic, pickled jalapenos, fresh oregano, vegan Worcestershire sauce, sugar, white vinegar, canola oil blend, salt, pepper)
Jak's is pretty fabulous and did not disappoint. The brisket went first and we had a decent amount of leftovers but #s seemed light. The tangy salads add key flavors, and the queso was a big hit. Vegan sausages a bit dry.
Heavy, but fabulous. Up coleslaw by by 20, reduce ranch beans by 20, needed to be strained, very watery. Meats expertly cooked and seasoned, mac and cheese well spiced but reduce by 20, banana pudding was out of this world! The Texas caviar was great too, yum. Vegetarian sausages were great. WAY too many pickles and BBQ sauce.
This went fast!
Very good enjoyed by all
did try it sorry
The portobello was good but there was too much lettuce.
The sides were okay. Mac and Cheese of course was the fave but hardly anyone had the cowboy caviar or cole slaw.
BBQ sauce was good but not a ton of people used it.