The Small One platter includes 100g of brisket, 100g pulled lamb, one beef or one lamb rib, coleslaw, smoked baked beans, two buns, pickles, sauces and two bottomless drinks. — Photos: CHAN TAK KONG/The Star
IT IS not only the quality of meat that makes a great barbecue, but also the smoker which imparts aromatic flavours.
And a flavourful meal is what meat lovers will get once they tuck into the succulent brisket and rib platters offered at Ol’ Skool Smokehouse in Mutiara Damansara, Petaling Jaya in Selangor.
All the meat is cooked over rubberwood, and sometimes fruit tree wood, using barbecue smokers to give that signature smoky aroma and taste.
A relatively new kid on the block, the restaurant that opened in January this year evokes a minimalist feel as you walk into the premises.
The bright orange name emblazoned outside is enough to tell you that you have arrived at the right place.
You will not find fancy or pretentious artwork on the walls, but the black, brown and grey colour theme will tell you they mean business. Good food business.
Meat is cooked over rubberwood using barbecue smokers to render a smoky aroma and taste.
The menu is simple enough to indicate that the restaurant is all about halal Texan-style barbecue, with the classic combination of beef brisket, beef and lamb ribs, as well as beef, lamb and chicken sausages.
These are served alongside scrumptious side dishes such as coleslaw, mashed potatoes, smoked baked beans and soft potato buns.
And what is a barbecue without sauce? Ol’ Skool has three types — BBQ, black pepper and a secret red sauce.
The combo platter called The Small One includes 100g of brisket, 100g pulled lamb, one beef or lamb rib, coleslaw, smoked baked beans, two buns, pickles, sauces and two bottomless drinks. It is priced between RM150 and RM250++, depending on the weight of the ribs.
There are no knives on the table, just a fork and spoon. The meat was extremely juicy and tender, falling off the bone effortlessly, rendering a knife unnecessary.
“This is what our customers tell us too. They don’t need a knife to cut the meat,” said Ol’ Skool Smokehouse co-owner Fahri Azzat, 46, who is a lawyer by profession.
The Sausages comprising beef, lamb and chicken.
“This is my first attempt at operating a business, it was either a petrol station or a restaurant,” he joked, adding that the food-and-beverage business was sometimes more fulfilling.
“Customers leave the restaurant full and happy. It’s been an interesting journey so far, with help from my colleagues.
“Ol’ Skool Smokehouse is all about patience, meticulousness and warmth,” he added.The Medium One platter can feed three to four people. It comprises 300g of brisket, 300g pulled lamb, quarter chicken leg, one beef or lamb rib, two of each side dishes, four buns, sauces and bottomless drinks priced between RM270 and RM380++.
The Big One platter can feed six to 10 people. It has 800g of brisket, 500g pulled lamb, two whole chicken legs, two beef or lamb ribs, four of each side dishes, four buns, pickles, sauces and eight bottomless drinks priced between RM580 and RM750++.
Except for the chicken, all the grain-fed beef and lamb are imported from Australia, New Zealand and Argentina.
Ol’ Skool Smokehouse evokes a minimalist vibe.
The restaurant also sells frozen sausages and patties, as well as beef meatballs, which they supply to cafes and restaurants.
Under Dibs on Ribs (charges based on weight), we tried the Beef Rib and Lamb Rib. Both did not disappoint.
The Lamb Rib comes with sides of mashed potatoes, coleslaw, smoked baked beans, potato bun, pickles, sauces and one bottomless drink priced between RM85 and RM110++. The Beef Rib is priced between RM120 and RM160++.
The combo platter of Beef and Lamb Ribs come with the same sides, two potato buns and two bottomless drinks for RM190 to RM250 ++.
Takeaway is available, while delivery is via the Beepit link on Ol’ Skool Smokehouse’s Instagram page.
OL’ SKOOL SMOKEHOUSE, 12A, 1, Jalan PJU 7/16A, Mutiara Damansara, Petaling Jaya, Selangor. (Tel: 011-3300 5561). Business hours: Tuesday to Sunday (noon to 10pm) for lunch and dinner.
This is the writer’s personal observation and not an endorsement by StarMetro.
