NYC’s First Kosher BBQ Restaurant || Eat Seeker

NYC’s First Kosher BBQ Restaurant || Eat Seeker

– [Izzy] 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, the brisket. Ever since that time, it’s almost like my life changed in a way. Like, I was so obsessed
with wood-fire cooking. What made me obsessed with
brisket is that, we’re kosher, the first thing that I
attached myself to in barbecue is obviously, is beef, not pork. What’s the king of all
the meats, is the brisket. And knowing that brisket is —
it’s a hard, tough cut of meat, because you have the two
cuts: you have 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, there really is no better
feeling than nailing a brisket. I tried cooking barbecue from
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, it 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, just as a pure hobby. My first brisket I smoked,
at 2, 3, in the morning, I hear like sirens, I see
three firetrucks coming down my parents’ block. They walk into my backyard,
they look at the smoker like, “Check 1, 2,
guy’s smokin’ a brisket, we’re good, we’re good.” And 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 wanna do it right. I don’t know anything
about the food industry, but I wanna be the first brick-and-mortar kosher barbecue restaurant in New York.” (sizzling) We’re not tied to any really
tradition: My grandfather was never in barbecue, my
father was never in barbecue. Our rub, it’s sort of a
central Texan, but not really, ’cause central Texas barbecue requires like a 50-50 salt-to-pepper. We use salt, pepper, a little
bit of Spanish paprika, and that’s it. The process for making our
brisket actually starts 24 hours prior to it, is where
we get our briskets in, the morning of. Through that day we start, you
know, trimming our briskets. Then we season our briskets. Then like the 9 o’clock that night, we’ll start putting our
briskets in the smoker, then the next day like from
12 ’til 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 with some friends and I went to some
places like Pecan Lodge, high-end barbecue, like these Top 50 in “Texas Monthly” Barbecue. The takeaway I was looking for when I was going to these
places was really inspiration, you know, seeing, the camaraderie and seeing everyone 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 barbecue for the first time, that
was a surreal experience. Brisket is the king of all the meats, and just that purism 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. (sizzling) Milk and meat cannot be mixed. That’s actually margarine we use, because you can’t use milk and meat. Why? That’s just the law. Also, after you eat meat,
you have to wait six hours if you wanna eat dairy after that, because they say that it takes six hours for meat to fully digest. People have a misconception, they think that you
could just take any piece of meat or pork and give it
a blessing, and it’s kosher. Unfortunately, that’s
not the way it works. What kosher meat means is that, generally, there’s someone inspecting the animal, making sure there are no
sicknesses, there’s no injuries. We have the highest level of kosher. We only use the front quarter, the hind quarter we sell to the non-kosher part of the factory. To 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, like Angus farms to choose from. And on top of that, a 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 it kosher. There are so many more hoops and bounds that we’re paying probably
double or even more than non-kosher meat. What barbecue I feel like is bringing to the Jewish community and
to every community in general, is that, ’til now, in kosher, recently over the past
few years it was either fine dining or regular fast-food places. And barbecue is almost that
food, which is you know, this really high-quality
beef, but it’s a simple food, so 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 Jewish people here, or non-Jewish people, kinds of people eating barbecue together, I feel like that’s really cool and something I really appreciate.

25 thoughts on “NYC’s First Kosher BBQ Restaurant || Eat Seeker”

  1. I love this place. Izzy’s really makes the best bbq ribs and brisket in new york. Hence why he won brisket king of nyc in 2017. He’s a hands on owner with a great reputation. Love him

  2. BBQ is about coming together as a community sharing food and bonding but Jews won't eat food cooked by non Jews that's fucking racist you don't deserve to cook BBQ

  3. 3:42 ppl think you can get any meat or PORK and give it a blessing and thats it????

    no no one thinks that pork really lol

Leave a Reply

Your email address will not be published. Required fields are marked *