Medley of Texan flavours


BB New York Pastrami sandwich.

THE owners of a local barbecue joint had their work cut out for them when it came to including Texan-style barbecue and Japanese ramen on their menu.

They at Beard Brothers BBQ worked on the fresh new additions for four months and now people are buzzing excitedly about the enticing flavours.

The local eatery focuses on introducing Texan-style barbecue to customers without compromising on authentic flavours.

This led to the beginning of a family-style restaurant that caters to everyone, where in 2013, owner Nazri Jameson had in mind to open a barbecue place in Tropicana Avenue, providing authentic Texan-style barbecue and deli meats.

“We wanted to make it more affordable for customers, so we use Angus beef that is also not heavily processed,” said Nazri.

The barbecue menu has numerous dishes with one of its bestsellers being the Fourplay, comprising a generous serving of beef brisket, beef ribs, beef sausage, pulled lamb and chicken, with a side of mashed potatoes, mac and cheese, baked beans, potato buns, honey butter biscuits, cornbread and bottomless lemonade.

The new addition is the Umami Boru, which is ramen with broth that is packed with flavour. Diners have the option of ordering beef or chicken.

Beef bones marinated with maple syrup for 14 hours is then boiled for 12 hours for all the flavours to infuse into the broth.

Dried seaweed, spring onions and toasted sesame seeds are also in the mix to add depth of flavour, including beef bacon and a soft boiled egg, which lends the dish creaminess.

“I love the noodles and the Japanese concept, which pays homage to the cuisine,” said Nazri.

The new Beard Brothers Deli has a selection of fresh, daily made sandwiches consisting of cured meat and home-made sauces to provide customers a healthy and quick snack that is full of flavour.

The two sandwiches in this range are the BB New York Pastrami and London Salt Beef.

The BB New York Pastrami is made with two-week cured pastrami that is smoked for 14 hours.

Mustard, Swiss cheese, salted cabbage and relish add a wonderful savoury flavour with a tiny pinch of sweetness and texture to the sandwich.

The bread comprises two slices of sourdough rye that absorbs all the flavours of the meat, sauces and other ingredients.

The London Salt Beef star is a 14-day brined salt beef cooked to near perfection low and slow for five hours.

The meat sits in between soft, buttered toasted bread that complements the tenderness of the meat.

Nazri said the team went through many trials and error to find the

perfect way to cook the food.

“A lot has been put into the whole process, and I hope people will love it as much as we do,” said Nazri.

BEARD BROTHERS BBQ,

P-G-01, Persiaran Tropicana, Tropicana Avenue, Petaling Jaya. (Tel: 012-319 0962).

Business hours: Noon to 2pm, 6pm to 10pm (Tuesday-Friday), 11am to 10pm (Saturday and Sunday). Closed on Monday.

This is the writer’s personal observation and not an endorsement by StarMetro.


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