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Jeff's Texas Style BBQ Marysville, WA

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  • Bruce54
    Club Member
    • May 2016
    • 114
    • Portland, OR
      • Napoleon PRO22K-LEG Rodeo
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      • VacMaster PRO350 vacuum sealer
      • Beer: Deschutes Black Butte Porter
      • Whisky: Glendronach 18 "Allardice"

    Jeff's Texas Style BBQ Marysville, WA

    Had the opportunity to try this place while staying north of Seattle. Jeff's Texas Style BBQ

    A little surprised to find nobody from that area has reviewed it, though Marysville is a significant drive from Seattle. Maybe they're still trying to keep the secret. Jeff's has received at least one "Best BBQ in WA state" award.

    They (Jeff) tout the Texas style. To me, that boiled down to:
    • Rub on the meats is salt and pepper. Period.
    • Post oak imported from Texas.
    • Nothing comes with sauce on it.
    • They made it today. When they run out of meat, they close.
    They do various plates and sandwiches, but we just got straight up meat by the pound and sides to take out. Here's what we got:
    • Brisket
    • Pulled pork
    • Spare ribs
    • Pork belly (Friday special of the day)
    • Mac & cheese
    • "Brisket" baked beans
    • Cole slaw
    The meat: The brisket was tender and juicy, with a proper bark. I got lucky in the sequence as they were starting a new brisket when it was our turn. I requested and was given slices off the point end. Both the point part and the flat part were yummy. Doing brisket myself, I'd use a bit more salt. Pulled pork was pulled to order. They pulled off chunks and broke it up. I liked that, as it keeps it from drying out. No sauce applied by them. Spare ribs done as I like them, tender but not "fall off the bone". I think it would take some effort to screw up pork belly. They didn't screw it up. I'd never had pork belly with just salt and pepper. Still think I prefer mine done with some sweet and spice, but liked their treatment. A nice touch I noticed as they made up take out orders was asking how soon you'd be eating. If "soon", they would slice up / pull the meats, or if "later" they'd ask if you would like it left whole so's not to dry out.

    The sides: The brisket baked beans were outstanding. We collectively ate about half the large container with the meal. Spouse ate ALL the remaining later (she really liked them). Mac & cheese good, but nothing special. Same with the slaw, fresh and not too sweet with the dressing.

    They offered two flavors of sauce, or more precisely two levels of heat for THE sauce. Presented as a fairly thin "dipping" sauce. Vinegar forward, pepper and spice, a touch of sweetness. I liked it.

    If you visit this place, be aware it's popular. We arrived just before noon, so the end of the line was just inside the front door, about a 15-20 minute wait. When we left, it was over twice as long, out into the parking lot. Service is totally linear: Order, get food, pay, next. I think they sell out pretty much every day, so don't expect to show up at 5 and find them open.
  • CaptainMike
    Club Member
    • Nov 2015
    • 2423
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    #2
    Nice review.

    Comment

    • Red Man
      Club Member
      • May 2018
      • 1006
      • Western Washington

      #3
      Thanks, I’ll have to check that out. I’ve heard good things but I absolutely love Gabriel’s Fire in Mountlake Terrace and haven’t been able to bring myself to try any other bbq place in that area.

      Comment

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      Meat-Up in Memphis 2021

      Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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