We are pleased to invite you to a special culinary and educational experience at Jack’s BBQ on Airport Way, an institution devoted to the art, patience, and precision of authentic Texas barbecue. 

This great experience will be hosted by Jack Timmons, Owner of Jack’s BBQ, alongside Stew Navarre, Vice President of Operations and former Jeunes Chefs competitor. Together, they will guide members through the philosophy, technique, and tradition behind their world-class smoked meats— highlighted by a live brisket-carving demonstration. 

This gathering celebrates craftsmanship, camaraderie, and the shared joy of learning—from fire management to final presentation—through the lens of one of Seattle’s most respected barbecue houses. We look forward to welcoming fellow Chaîne members for an afternoon of education, indulgence, and conviviality. 

The Experience Includes: 

* An educational brisket-carving demonstration led by Jack & Stew 

* Five smoked meats, prepared low and slow using traditional methods 

* Four classic, house-made sides, thoughtfully paired A welcome Smoked Old Fashioned — single barrel bourbon and a unique spin on a great classic 

* Curated wines from our cellar 

Saturday, January 31, 2026 12:00 PM - 3:00 PM 

Jack’s BBQ 3924 Airport Way South Seattle, WA 98108 

Early Registration - through January 2 

Members: $80; Guests: $90

After January 2: 

Members: $95; Guests $105

Checks payable to: Chaîne des Rôtisseurs, Seattle Bailliage 

Mail checks to:
Ed Snyders, Seattle Chaîne Argentier,  351 22nd Avenue E, Seattle, WA 98112 Zelle: treasurer@seattlechaine.com
Limited to 30 seats — Early registration strongly encouraged 

Registration ends January 15