{"id":3766,"date":"2015-03-03T11:36:57","date_gmt":"2015-03-03T03:36:57","guid":{"rendered":"https:\/\/www.villa-bali.com\/guide\/?p=3766"},"modified":"2020-01-16T19:33:37","modified_gmt":"2020-01-16T11:33:37","slug":"smokehouse-bali-texas-bbq","status":"publish","type":"post","link":"https:\/\/www.villa-bali.com\/guide\/smokehouse-bali-texas-bbq\/","title":{"rendered":"Bali meets Texas cuisine: A little southern comfort at Smokehouse BBQ"},"content":{"rendered":"

Authentic Texas BBQ in Bali? Could it really be?! Ladies and gentlemen, meat novices and experts alike, prepare your taste buds for the flavors and aromas of Smokehouse Bali<\/b><\/a>, the newest establishment to open its doors to the gastronomic arena of Seminyak<\/a>.<\/p>\n

Many an international BBQ joint claim to be “the real deal, straight from the great state of Texas”, only to fall short of these expectations. The guys at Smokehouse, however, are taking their role as Texas BBQ Ambassadors very seriously.<\/p>\n

Serving up pork ribs, pulled pork sandwiches and U.S. beef brisket, smoked for hours to perfection, it is no wonder why the restaurant’s branding slogan reads, “low and slow Texas BBQ”. Paired with sides of ‘slaw, french fries, mac n’ cheese and country style beans, this home cookin’ is best when washed down with virgin or spiked sweet tea and complimentary water (gasp!) for when the spicy jalepe\u00f1os get the better of you.<\/p>\n

\"Smokehouse<\/a><\/p>\n

In the two months since its inception, this BBQ joint has sold out of its mouthwatering grub night after night, drawing in crowds of hungry bellies ranging from the trendy youngsters of Jakarta to the nostalgic BBQ lovers from the states and Australia. Designed to evoke an urban Austin, Texas sort of atmosphere, Smokehouse immediately transports you to another world. Featuring brick red shipping containers for walls, a custom-built wood smoker in the front, communal pinewood picnic tables and a walk-up counter for ordering, this casual eatery could easily be mistaken for an outdoor diner in America rather than on a main avenue in Bali, Indonesia.<\/p>\n

\"Jesse<\/a>
Jesse King, Founder of Smokehouse Bali<\/figcaption><\/figure>\n

The man behind the smoker is a bearded Texan by the name of Jesse King. A Texas BBQ lover from early on in his life, Jesse had no doubt that this type of food would translate well with an Asian market; when an opportunity presented itself to open up a restaurant and bar in Bali, he jumped at it. “The first thing I did was go out and buy a smoker for my backyard in Texas,” Mr. King tells us as we sit down with him over sweet iced tea one hot Bali afternoon.<\/p>\n

Though he had grown up eating this southern cuisine for much of his life, Jesse had never actually run a kitchen of his own before. Eager to learn the art of smoking meat, he started hosting backyard BBQ parties and interned for a brief period at Micklethwait Craft Meats, an acclaimed BBQ Joint in Austin, Texas. It wasn’t long before friends and other customers were proclaiming that Jesse’s brisket was some of the best they’d ever tasted.<\/p>\n

“Great brisket is really hard to cook with absolute consistency. That\u2019s why there is a line out the door for all the good BBQ spots. Their Pitmasters have perfected their craft, and their brisket is always good,” Jesse explains about Texas BBQ. “The idea behind Texas BBQ is meat with a simple dry rub, in our case salt and black pepper, put on the smoker for a long time. After keeping an eye on it for about 16 hours or so, a well cooked brisket will have a jello-like wobble to it and will be fork tender.\u201d<\/p>\n

\"Smokehouse<\/a>Mastering the art of smoking meat turned out to be only one part of opening a restaurant in Bali. Over the course of many months, Jesse had to learn the business logistics of an entirely new landscape than home, figure out which suppliers could supply them with the right cuts of meat and then deal with Bali’s lackadaisical sense of urgency, infamously known as “jam karet” (translating literally to “rubber time”<\/i>). Once he had assembled a local team of staff, Jesse was able to focus more intently on what he had originally set out to do: show his hometown cuisine to travellers from all around the world.<\/p>\n

When asked what he likes most about running his own restaurant, Jesse says that it is being able to interact with the customers. “With the food cooked and prepared ahead of time, we can pay extra \u00a0attention to every person that comes up to the counter. This allows us time to not only produce the best food possible, but also guarantees that our customers will experience top notch service.” This has clearly been a smart business tactic; Smokehouse’s vigilant service has already been met with waves of praise by reviews on TripAdvisor: “Service and hospitality is top notch,” some say. “The staff is super friendly and engaging,” others remark. Evidently, Jesse and his Smokehouse crew take just as much pleasure in sharing their food with others as their repeat clients enjoy the lighthearted vibes and consistent BBQ spices.<\/p>\n

Open Wednesday thru Sunday for lunch and dinner, Smokehouse hopes to keep attracting new BBQ lovers to its current Seminyak location, and possibly even to new Bali locales by the end of the year. But for now, you can find Jesse behind the Smokehouse counter on Jalan Petitenget, dishing out that day’s smoked meat to incoming patrons or floating amidst the buzzing crowd handing peach cobbler over to a lucky few.<\/p>\n

\n

Smokehouse Bali<\/a><\/strong>
\n+62 878 6235 1052
\n<\/span>Wednesday thru Sunday,
\n<\/strong>12pm-11pm
\n<\/strong>Gg. Bulanbali – Jalan Petitenget #14
\n<\/a>Seminyak, Bali, Indonesia<\/a>\u00a0(next to Taco Casa)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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Authentic Texas BBQ in Bali? Could it really be?! 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