Sunday, July 12, 2015

BBQ Adventure with Holy Smokes Jakarta

“The hardest thing about BBQ is cooking it to perfection,” said Albert Wijaya, Chef and Owner of Holy Smokes,as he did a demo in front of media and bloggers at the Thursday Night sneak peek gathering. “People often mixed up grill and BBQ. Grilling is with high direct heat and fast. BBQ is a low temp slow cooking, while using indirect heat.”

Beef Brisket Wagyu ready to be served
BBQ makes us feel special, if we may say it out loud. It takes the time and the patience to serve the best flavor. So, we’re excited to tell you the story about Holy Smokes, a Texas slow-smoked BBQ House at Wolter Monginsidi no. 27, Kebayoran Baru. Fiona, known to be a carnivore, had been mentioning this for a while. So when the day come, we couldn’t be more excited.

“Our concept at Holy Smokes is self service. Customer comes to the cashier, order and pay. Then they will be given a pager. When food is ready, the pager will send a signal to the customer to pick up order,” Albert explained. Pager is a concept that should be familiar to those who had been doing their culinary journey abroad. The interior combines basic wooden cabin and the carefree western atmosphere. 

Drink Station next to the pick-up station and cashier

Comfy seating
After passing through the process, we were welcomed by the ribs: Smoky Beef Brisket, Southern Style Beef Ribs and Texas Short Ribs. Smoked for 14 hours for perfection, the Smoky Beef Brisket comes in soft and tasty slices. Brisket is the breast to ribs part in cow and known to be the tougher part of meat. Doesn’t seem that way when we tasted them. Southern Style Beef Ribs are back ribs, smoked for 4 hours, with juicy and a little chewy end result. Texas Short Ribs takes on 6-hour slow-smoked process and served in one larger bone with thick, juicy meat.

Clockwise from bottom left: Texas Short Ribs, Onion Straws,
Southern Style Beef Ribs and Smoky Beef Brisket
They also serve chicken here
Whatever part of meat you’re going with, order Holy Smokes’ signature Onion Straws. It’s crispy texture perfectly balanced the tenderness of the meat. Onion Straws come in sharing portion. Side dishes are also the ones to look for: baked beans (Ruth loves this one), mac & cheese, macaroni salad, green salad, coleslaw, homecut fries and corn. Price is ranging from Rp88k for two slices of brisket to Rp278k for 3-bone Southern Style Beef Ribs.

A closer look to the Smoky Beef Brisket

Something to start with: salad
“Dry rub is Holy Smokes signature. It consists of different spices,” Albert explained as he picked up the rub with one hand and rubbed the meat using another so it doesn’t get contaminated. “Don’t put too many because it would make the flavor too thick.” The meat at Holy Smokes is barbequed using woods from Rambutan and Starfruit tree. Fruit trees are often used in this process because they produce nicer and sweeter smells. The restaurant doesn’t stop there, it also serves housemade sauces: original and spicy.

Guess what's in the rub!
Pick your favorite: spicy or original
A carnivore paradise. A place where we would gladly put our disguise as the Rex (or Raptors if you’re more on the cute and slim side). Let’s welcome Holy Smokes with empty stomach.

Where is this?
Jl. Wolder Monginsidi no 27, Kebayoran Baru, South Jakarta 12180
Tel: (021) 7221795
Instagram: @HolySmokesID


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  2. Holly molly Smoky Beef Brisket ! It looks yummy. I hope the taste is too ...