What comes into mind when we hear the word ‘barbecue’? Does it have something to do with the sauce, or is it simply about slapping a hunk of meat over fire? or does it go far beyond that?
To answer these bugging questions, we came down to Holy Smokes, a relatively fresh restaurant down in Wolter Monginsidi area offering strictly ‘slow and low-smoked’ beef which I have heard good words about. The restaurant is the newest creation of Ersons Food, the company behind ‘all things holy’ including the highly popular Holy Crab and Holy Crab Shack. If the other two sports a more rustic nautical ambiance, Holy Smokes plays a more industrial tone with exposed concrete walls and very minimal decorations. It’s like coming to a gentlemen’s den, complete with Fussball table.
As it turns out, I’ve been in the dark the whole time. The common confusion between barbecue and grilling lies in the meat’s contact with the heat source. “Grilling cooks the meat over high heat, while barbecuing is a method of cooking done slowly over low indirect heat, which in turn will give the meat a very distinct smoky flavor”, Rika Fardani, the marketing manager for Ersons Food, explained.
One of Holy Smokes’ specialties is the brisket, a staple item of the Republic of Texas, that initially comes from a cheap cut of meat that can be transformed into the most tender when done right, such as barbecued ‘low and slow’. Cooking “Low and slow” is considered the best way to cook cuts like briskets or pork butts as the usually extra large size, and therefore needs to be cooked at lower temperatures.
The Signature Smoky Wagyu Brisket comes in two options: lean and fatty
When you order Texas Style briskets as such of Holy Smokes’, don’t be alarmed when the meat comes off nearly black.; the colour comes from the caramelisation that occurred on the meat surface after being smoked extensively. Unlike grilling, there is no marinating in the process; the ribs and briskets in Holy Smokes are prepared with a special rub prepared by chef Albert Wijaya and get placed in an industrial grade smoking machine that can smoke the meat in a constant temperature of 90 to 120 celcius.
After more than 14 hours of smoking, the meat is ready for cutting and the result is a perfectly-smoked meat that comes out incredibly succulent and flavourful fit to be enjoyed as is, or if you prefer, to be smothered with Holy Smokes’ home-brewed barbecue sauces.
The Texas Short Ribs (with Mac & Cheese and Green Salad sides)
Southern Style Beef Ribs (with corn & baked beans)
If you look closely, you can also spot what is called a ‘smoke ring’ or a layer of pink meat under the outer crust of meat that is a sign of a perfectly smoked meat. And this ring has been considered by professional smokers as the red badge of honour of a perfect barbecue.
Their menu isn’t too big and complicated so you will not have trouble picking your favourites. There are basically 5 main items in the menu; the signature 180 grams Smoky Wagyu which you can opt for the fattier or leaner cut, the Southern Style Beef Rib (700 and 1050 grams); the Texas Short Ribs (500grams and 800grams), the BBQ Chicken, and Pulled Brisket Sandwich. Our food came in an unpretentious wax paper that will tempt you to dig in without any cutleries.
To accompany your choices of meat, there are of course the selection of American classic side dishes such as baked beans, home cut fries, coleslaw, mac & cheese, and the highly addictive cooked crispy Onion Straws (which actually garnishes nearly all item in the menu, but somehow I just can’t get enough of it the crispy goodness). For the health conscious, their BBQ Chicken salad is pretty awesome too; loaded with all sorts of healthy goodness like beans, tomatoes, corn, and nice chunks of barbecued chicken breasts, but why diet here? For drinks, you can choose from the refillable soft drinks for Rp. 22,000 per person or beer for Rp. 70,000 per person.
Will we come back? yes definitely, with a big crowd, no less. Holy smokes’ food will transport you to a Texan grandma’s picnic in a clear and sunny summer day!
Address:
Wolter Monginsidi 27
Kebayoran Baru, Jakarta 12180
Phone: (021) 722 1795
Hours:
Weekdays: 11:30 am to 3 pm | 5 pm to 10 pm
Weekend: 11:30 am to 10 pm
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