Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Putting in this channel. Can't find any ethnic food channel. Mod's move as needed.
Article came across my feed for Food & Wine. Thought there might be some interest here. I'm gping to delve a bit further. Some neat ideas in cooking.
I have a question that has hung over my head, fer over 31 years.... mayhaps some Jewish Members can help me figger it out...
In another time, an at another place, I once pulled a badly wounded / dyin Jewish buddy to safety, and eventual recovery...he told me that he had personally grafted me onto th Tree of Life...is that even possible??? I so very much wanna git in touch with my Inner Jew, but OY, I'm not sure!!!!!!
Is there a little schmidgeon of room available, some quiet sequestered corner, where a tired ol goy could rest his bones fer a minute"?
If it helps,at all, I'm all in on Bubby's Brisket...
Last edited by Mr. Bones; February 20, 2022, 02:47 PM.
Thanks, Brother Steve; it at least gives me summat to process, an makes me feel hopeful, fer a minute....let's us see what others have to say, Reckon I ain't in th clear, jus yet...
Last edited by Mr. Bones; February 21, 2022, 12:34 PM.
I dunno. I like mac and cheese. I like noodle kugel. But I can't imagine a fusion of the two that would be edible. Same goes for some of the other foods that guy is trying to market as Jewish Barbecue.
The Mile End by Norm & Rae Bernamoff is a great little Jewish cookbook. Montreal is supposedly a haven for Jewish deli’s and a focus of smoked meats. The cookbook really drills down on smoked brisket (pastrami).
I love barbeque it's my favorite food
I'd eat it night and day I'm always in the mood
I eat pork chops, whole hog, pulled pork too,
I'm really very glad I wasn't born a Jew.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Well, I'm Jewish. I BBQ & grill. IMHO, that makes what I cook Jewish BBQ!
If you ever get to Israel, there's great foods that are grilled, smoked, baked, pickled, etc. Swarma, kebabs, falafel, shaksuka, fish, egg pies, cow stuff, lamb stuff, avian stuff, veggie stuff, but...not a lot of pastrami. Pastrami and similar dishes that familiar to most folks comes from European backgrounds, and there are a number of African dishes, mainly Ethiopian, that come out of their Jewish communities.
If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's pastrami recipe as you'll get!
I would also count Kosher Hot Dogs in the Jewish Barbecue column.
And MANY great Pitmasters are Jewish and I know of several Kosher BBQ joints and at least two kosher BBQ competitions.
Then there's this tale from elsewhere on the site:
The Priest and the Rabbi confess
Although charoses and latkes are great with ribs, pork is forbidden in the homes of observant Jews because it violates their Kosher dietary laws. But that doesn’t mean all kosher Jews have never tasted ribs…
So the rabbi gets on the airplane and is pleasantly surprised to find he is seated next to a Catholic priest. He introduces himself, and they begin a conversation. After a while the priest turns to the rabbi, lowers his voice, and says "Tell me rabbi, I don’t know much about your religion. Is it true you are not allowed to eat pork?"
The rabbi chuckles and says that, yes, it is true, he is not allowed to eat pork. He explains the laws of kosher.
The priest is both puzzled and amused. He leans toward the rabbi and asks "Have you really gone your whole life without pork? Have you never tried it once, just out of curiosity?"
The rabbi is silent for a moment and then whispers "Well, yes, I did try ribs once, just out of curiosity."
"Did you like it?"
"Oh, my, yes, I had ribs on a business trip to Memphis at Corky’s. They were wonderful! Did you know the owners of Corky’s are Jewish? I wish I could eat their pork all the time! Now you tell me Father, is it true that you are not allowed to have sex?"
"Yes, it is true. I am married to the church."
"Tell me honestly Father. Have you never tried it, just once, just out of curiosity?"
The priest is silent for a moment, and realizing that his god already knew the truth, he whispered to his new friend "I must confess, I have had sex, but only once, with a nun."
There was an awkward silence for a few moments, and finally the rabbi looks the priest in the eyes and quietly asks "Did you like it?"
I've told the joke in slightly different settings (the Rabbi and the Priest share an apartment). The punch line said by the Rabbi is, "Isn't it better than pork?"
Still debating the hat and hair. Yes, I am sure some will be outraged. Then again, Jews are noted for their sense of humor. Hard to accuse a Goldwyn of cultural appropriation... Then again, some outrage might be good publicity.
Great article. I'm a part of a group on FB called "Kosher Smokers". It's a mix - some of the members do not use hechshered meat. Lots of beef short ribs, chickens, briskets, lamb and fish. There's a schwarma recipe I found on there that I'm dying to try. Just need to get one of these vertical skewers I can place inside my BGE or Gator Pit. Spices can be found locally here in Lafayette at the Lebanese grocery.
Comment