From Texas to Tennessee

May 31, 2016

In celebration of Jack Daniel’s 150th anniversary, the upscale restaurant Loewy, located in the Mega Kuningan area of Jakarta, served a feast fit for kings: a scrumptious Texas barbecue, paired with the smoothest whiskey on offer. From May 27-29, diners were taken on a flavourful trip “from Texas to Tennessee”.

Jack Daniel’s also introduced its No. 27 Gold for the first time in Asia at same time. The new No. 27 Gold begins its journey like all good Jack Daniel’s whiskey: in white oak casks. It is then matured once more in maple barrels to give it a hint of sweetness. Each drop of the No. 27 Gold is then mellowed through charcoal twice, achieving a smoothness that’s second to none. The extra effort taken to create the No. 27 Gold is truly a testament of Jack Daniel’s craftsmanship and attention to details. If you’ve been enjoying the Old No. 7, then the No. 27 Gold will elevate that experience to new heights.

As a complement to the No. 27 Gold, Loewy invited Pitmaster Jesse King to prepare a Texas barbecue feast that left diners wanting more. King originally honed his “low and slow” cooking skills over the smokers of Micklethwait Craft Meats in Central Texas. It didn’t take long for King’s beef brisket to become the talk of the town.

On the menu for the weekend of the event were beef brisket, pork spare ribs, smoked fried chicken, home-made sausages with potato salad, coleslaw, and mac and cheese to complete the meal. The meats were slow cooked at a low temperature over local rambutan wood overnight. The beef brisket and pork ribs took around 12 hours to cook to perfection.

The long preparation time was certainly worth it. The beef brisket was incredibly juicy, but not overly fatty. The knife slid effortlessly through each slice, while the pork spare ribs came clean off the bone with just the slightest pull of the fork. The rub and the sauce were both evenly spread out, ensuring a full flavour on each bone.

Meanwhile, the caramelised outer coating provided a delicious contrast in texture compared with the tender meat. And the handmade Texas-style sausage was a wonderful blend of pork and beef. It was juicy, spicy and wrapped in skin that snapped with each bite.

Two different sauces were on hand to complement the meats. The first was a classic Texas barbecue sauce: smoky, sweet, with a bit of acidity. The second sauce was of Franklin’s Barbecue fame. Barbecue expert extraordinaire Aaron Franklin’s recipe for a barbecue sauce comes packed with heat and more acidity than regular sauce.

Potato salad, coleslaw and mac and cheese were the classic side dishes on offer. Sliced jalapeno peppers and onions rounded off the scrumptious meal.

For reservations and more information on Loewy, visit its website

Published in May 2016