BBQ Grilling Tips

With Summer in full swing in many parts we thought we’d talk about BBQ. The are so many ways to get great wood-burning BBQ nowadays even for the kosher consumer. For these tips we reached out to some well known BBQ experts in the kosher space. They shared their favorite easy recipes and secret tips. Now you too can pull off a spectacular BBQ wherever you find yourself.

All recipes can be adapted for indoor cooking as well.

Expert 1: Isaac Leizerson

Leizerson was born and raised in South Florida, and went to New York to attend the New York Restaurant School. Shortly after graduating, he began to build a custom wood-burning BBQ pit and launched The Hickory BBQ in 2013. The Hickory BBQ was a takeout and catering company with items on the menu like smoked brisket, ribs, and perfectly cooked chicken. Isaac knows BBQ even though he has expanded his repertoire as a full fledged personal chef with SSJ Catering.

GRILLED WATERMELON SALAD

Watermelon is a great fruit for the grill. Grills best when left in large planks or strips. The watermelon’s flavor develops once grilled and becomes center stage in this summer salad.

Have leftover watermelon from Shabbos dessert? Use it on Sunday’s grill!

ASIAN SALMON

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This flavorful grilled salmon dish goes great with everything. For those without a BBQ, this also works in a grill pan or frying pan.

Isaac’s BBQ Tips

Ensure your grill is lubricated by
heating up your cooking surface and applying some oil with an onion or rolled up paper towel and
some tongs.

Flare Ups

If you can safely remove greasy food from the grill, do it. If not, close the BBQ lid, as this
removes air from the fire which helps extinguish the flames. Additionally, baking powder is a good
item to have on hand for putting out fires. Having
some water in a pitcher or squirt bottle is a good idea as well.

Cleaning Tips

Using salt to absorb the grease and oils collecting on the bottom of your grill is helpful, just
remember to rinse and wipe it off before using the grill.

Smoking Tips

For added flavor we use cherry and oak wood for our cooking. You can add these flavors by simply
buying some wood chips from your local Home Depot and soaking them overnight. Use heavy-duty
aluminum foil and place the wet wood chips on the foil, fold it up, poke some holes with a knife,
and place on side of your grill. When the smoke stops just make another pouch
and repeat for added flavor.

STANDING RIB ROAST

A special occasion roast for any meat lover, you really do not want to cook it wrong. This is a sure fire recipe that is always a hit.

Expert 2: Chef Ari White

Chef Ari White is the master mind behind the Wandering Que and has been revolutionizing the kosher BBQ scene for years.

PASTRAMI-WRAPPED SAUSAGE

A fantastic summer treat that’s fun and really, really
easy is one of my favorite throwbacks to the good
ol’ days at Ari’s Kosher Deli in the Heights.

GRILLED PEANUT BUTTER SANDWICHES

The bread develops a crunchy exterior with a gooey peanut butter center. Peanut butter is a classic flavor that can be paired with many other flavors. Have fun and use some of our suggestions or make your own.

Expert 3: Steven
Weinberger

Steven Weinberger is an avid
outdoor cook, well versed in grilling,
smoking, barbecuing, roasting, and
more. He has competed multiple times
at the ASBEE Kosher BBQ Championship
in Memphis, Tennessee, as his
alter-ego Fleish Gordon. No longer
competing, he judges at Kosher BBQ
events and wins pickle-eating contests.

CHICKEN ON A THRONE

You might have heard of “beer-can chicken,” but this version matches the tang of ginger-ale with classic Asian flavors. Cooking a chicken in the upright position of “sitting” on a can results in moist meat throughout.

Expert 3: Yuda Schloss, aka Hassid Hipster

Yuda Schloss is a Le Cordon Bleu-trained chef, food-delivery entrepreneur and founder of the Hassid + Hipster event platform. He is now the chief product curator of KŌSH.

ISRAELI-STYLE JERK CHICKEN