we heard that there was gonna be a
kosher barbecue pop-up which is unheard
of in the kosher market I took my wife
and I to go see it to go there we
probably spent like 300 bucks that day
on food the smell of the wood the fire
of the brisket ever since that time it's
almost like my life changed in a way
like I was so obsessed with wood-fired
cooking what made the obsessing brisket
is that it were kosher the first thing
that I attacked myself to him barbecues
obviously is beef not pork
what's the king of all meats is the
brisket and knowing that brisket is this
a hard tough cut of meat because you
have the two cutting of the first and
the second cut one is this nice you know
intramuscular piece of fat and one is
that lean piece and to get them to cook
harmoniously together is a really tough
thing to do and when you get it right it
really is no better feeling than nailing
a brisket
I tried cooking barbecue on my gas grill
at the time I'm all excited I got a nice
trim brisket and lo and behold once
after four hours the brisket was so
awful wasn't edible I went ahead and
bought myself a smoker and I started
reading more on forums and I started
doing briskets every Sunday from home I
just as a pure hobby my first brisket I
smoked about two three in the morning I
hear like sirens I see three fire trucks
come down my parents block they walk
into my backyard they look at this movie
like to check one two guys smoking a
brisket we're good we're good that was
almost my first introduction to smoking
here in the city but then I said you
know what I'm the type of guy that when
I do something I really want to do all
right I don't know anything about the
food industry but I want to be the first
brick-and-mortar kosher barbecue
restaurant in New York
we're not tied to any really tradition
my grandfather was never and barbecue my
father was ever in barbecue our rub it's
sort of a Central Texas but not really
the Central Texas barbecue bars like a
50/50 salt of pepper we use a salt
pepper or a little bit of Spanish
paprika and that's it the process for
making our brisket actually starts 24
hours prior tip is where do we get our
briskets in the morning of through that
day we start you know trimming our
briskets then we season our briskets
[Music]
then like nine o'clock that night we'll
start putting our briskets to the smoker
and then the next day like from 12 to 6
o'clock the next day we will start
pulling the briskets out of the smoker
one at a time I took a flight down to
Dallas to some friends and I went to
some places they like pecan Lodge
high-end barbecue like these top 15
Texas Monthly barbecue the takeaway I
was looking for when I was going to
these places was really inspiration you
know seeing you know the camaraderie and
seeing everyone's the same on the line
over there and just you know coming
together for this amazing food was a
tremendous experience for me and then
when I finally actually got to eat Texas
bar before the first time that was a
surreal experience
brisket is the king of all the meats and
just that tourism of you know beef salt
pepper the main thing is the beef not
the sauces not that other stuff on the
side and just the purity of Central
Texas really drew me to it
[Music]
Nilka me cannot be mixed that's actually
uh margarine we use because he can't use
milk and meat why that's just a law also
after you eat meat you have to wait six
hours funny theory after that because
they say that it takes six hours to me
to fully digest people have a
misconception I think that you could
just take any piece of meat or pork and
give it a blessing and it's closer
unfortunately that's not the way it
works
[Applause]
what kosher meat means is that generally
there is someone inspecting animal
making sure there are no sicknesses
there's no injuries we have the highest
level of kosher we only use the front
quarter of the hind quarter we sell to
the non kosher part of the factory so
source kosher meat is pretty hard
because there's only you know X amount
of vendors out there in the industry you
don't have that many you know Black
Angus farms choose from on top of that
I've steer only has two briskets we only
use the front half of the cow so you
know we have to figure out what to do
with the hind quarter as well kosher
meat is way more expensive because just
the process to get a kosher there's so
many more hoops and downs that we're
paying probably double or even more than
a non kosher what barbecue F jerk is
bringing to the G community and to every
community in general is that till now in
kosher recently over half three rows
like a fine dining or regular fast-food
places in barbecue is almost that food
which is you know this really high
quality beef but it's the simple foods
you know back in the slavery times was a
throwaway cut to the slaves and they
used all the tough cuts of meat but now
those tough cuts are considered the most
prized cuts seeing whether it's huge
people here or non-jewish people all
kinds of people eating barbecue together
I feel like that's really cool something
I really appreciate
[Music]