One of the proprietary sauces that makes Jack’s BBQ some of the best in town, this recipe yields more than enough for the cocktail and should supply you for your next smoking or grilling session at home.ġ/4 cup smoked simple syrup (made 1:1 from smoked brown sugar)Ģ tablespoons and 2 teaspoons cup chile powder Garnish with the cucumber, olives, lime and pickled okra - or a slab of thick-cut bacon like they do at Jack’s. Garnish (optional): cucumber, olives, lime and pickled okraĬombine all of the ingredients in a mixing glass and fill with ice. The BBQ will get there when it can, but I love having a nice cocktail, enjoying the atmosphere and the company of my friends.”Ģ ounces vodka, Tito’s for Texas pride or Glass Distillery to go local “I’d rather sit down and have someone bring me a cocktail so I can relax and enjoy the experience. “At 99.9 percent of BBQ joints in Texas, you wait in line to get your BBQ,” Timmons says, noting the wait can be anywhere from 30 minutes to three hours if the place is popular. “Just a splash of our sauce makes it a Jack’s unique version.”Īlthough Jack’s primarily uses Austin’s Tito’s Vodka, when going local he prefers Glass Distillery’s barrel-aged vodka for its smokey qualities that match well with BBQ. “We use five different whole peppers in our BBQ sauce that round out the spice profile with tomato, vinegar and Worcestershire that are common to a Bloody Mary,” Timmons explains. I moved to Seattle in the late 80’s and my bartender at Il Bistro was Murray Stenson - so he’s a huge influence on me.”įinding inspiration in the lauded and innovative Seattle bartender, Timmons and team have taken their Bloody Mary game next level: using their house five-pepper BBQ sauce as the seasoning to the tomato juice-infused vodka sipper. “Like our Smoked Old Fashioned, where we smoke oranges and brown sugar in our BBQ pits, or the Lonestar Rose where we use fresh watermelon, or the Morning Paper where we use Ruby Red grapefruit. “At Jack’s, we love classic cocktails - like Manhattans, margaritas - and cocktails that have a Southern, BBQ flair,” the pitmaster says. Down to the a 22-foot smoker, one of the West Coast’s largest, and the quality meat he cooks inside, Timmons understands he is setting a precedent in the burgeoning Seattle BBQ scene, even behind the bar. Which is why when Dallas-native Jack Timmons opened his namesake Jack’s BBQ in between Seattle’s SoDo and Georgetown neighborhoods, he knew he had to do it right. There are few things louder, prouder and bolder than Texas BBQ.

Pages okra grill bloody mary