Jack’s barbecue is one of the hottest barbecue joints in town.
It’s open on Sundays and Fridays, and the meats are made to order.
But what is it like to grill and cook at home?
That’s what we asked Joel and Rob.
First, a little background.
When Joel and Robbie were in their teens, they got into barbecue.
They started their own barbecue joint, called The Jacks, in 2007.
They took over the spot from Bob and Sue Johnson, who were closing their own place.
Joel and Bob decided to buy the spot and rename it Jacks BBQ.
The new owner of the Jacks was Jack Kucher, who was originally from Texas.
Jack Kuster opened Jack’s in 2008, and it quickly grew.
As the restaurant grew, so did the crowds.
“There were about 50 people in the bar every week.
People came in from everywhere.
The bar was always full,” Joel said.
In 2010, Jacks closed, and Joel and his wife, Stephanie, were able to take over.
Joel has been the franchise owner for about a year now, and Stephanie has been working at the Jack’s since her days as a waitress at Jacks.
Stephanie said it was really cool to be able to work at Jack and still be able go to Jack’s with the family.
What Joel and Stephanie cook is very much influenced by the Texas tradition of barbecue.
They have recipes that are based on the BBQ that they grew up eating.
Joel said it took a little time to get it right.
I’ve tried to keep it simple, because you have to get the meat off the bone, and you have it slow-cooked.
That’s the way I cook it,” Joel added.
It’s the same recipe that Joel cooks at Jackfish, a barbecue restaurant in Austin, Texas.
Joel’s cooking style, however, is very different from that at Jack.
Joel said it’s more like a barbecue sauce, and he wants people to think of Jacks as a barbecue house, instead of a barbecue joint.
While Joel and the Jack owners do not grill at home, they do have some recipes that they try to keep in the back of their minds.
Some of the recipes they cook include a BBQ chicken sandwich that’s not a traditional chicken sandwich.
Joel says they like to get rid of the bone and meat on the chicken, so that the meat doesn’t stick to the bones.
Also, they’ve experimented with other ingredients like mustard, onion, tomatoes, cilantro and jalapeños.
Here are some of the other recipes Joel and Jacks have added to their menu.