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Kosher Q

Super Glide
Super Glide Posts: 76
edited November -0001 in EggHead Forum
Hi all,

A few months back I started a catering company, and it has been going great.

Oddly enough, I've been getting a lot of requests for Kosher Q, and I decided to start offering it as a new division of my company. I'll need a new company name too, since "Woody's Pig Roasts" doesn't exactly scream "Kosher" :) I've already arranged rabbinical supervision, so that's not what I'm asking about.

I was wondering if any MOT's here had some good ideas for menu items and/or recipes. Obviously I'll offer brisket, chicken, beef ribs, and chili. But what else? Pulled beef? I never tried to make that and don't know how it'll go over or if anyone has even heard of it.

I'm trying to be as authentic as I can be without any pork. I want to be a BBQ caterer that is kosher, not a kosher caterer that has BBQ... if that makes sense.

Any ideas are welcome!

Thanks.
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Comments

  • AZRP
    AZRP Posts: 10,116
    Check out ClayQ's pulled beef, its really good, just leave out the bacon. -RP

    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=431
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Hopefully Max and Molly will chime in here..

    You do know that Kosher isn't just the food. It's all the prep too. You can not prep or cook any of the food with anything that has touched a non-kosher product unless that device has been made Kasher.

    Some things that is a simple as cleaning it really well. To the cooker that means bringing the cooker to a certain temp for a period of time. The Kasher requirements for a grate say it must glow red. Easier to have a second set of Grates.

    So your statement reall doesn't make sense - sorry

    Not trying to discourage you cause everybody deserves good Q, but you do need to really think this through.
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  • Super Glide
    Super Glide Posts: 76
    Like I said in my original post, I already have rabbinical supervision.

    But thanks anyway.
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  • Super Glide
    Super Glide Posts: 76
    Thanks, looks like a great recipe!
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  • Smokey
    Smokey Posts: 2,468
    Other obvious main courses would include chicken too.

    As for side dishe. I made Potato Latkes a few months ago. They were Yummmmy You can also do noodle koogle!

    Wonder if you could make Kasha ... Hmmm :unsure:
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  • Super Glide
    Super Glide Posts: 76
    Thanks for the advice, but I'm trying to be uniquely BBQ.

    There are a ton of kosher caterers around here that offer the standard jewish fare... and do it better than I could ever dream of.

    That's why I've been getting the requests. People want different things at their parties. It's hard to have a unique party whan all the food is the same as everyone else's.

    They are getting sick of only being able to get the standard fare catered. As far as I can tell, there is no kosher BBQ place within 50 miles. It's a niche I want to fill!
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  • Smokey
    Smokey Posts: 2,468
    Kosher BBQ ... that is a novel concept. I'm sure my grandparents are just turning in their graves at the concept!! :blink:
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  • Super Glide
    Super Glide Posts: 76
    Tell me about it :)

    My wife is on the board of trustees of our synagogue, and she had to tell everyone that I own a pig roast company!

    Some people were shocked to say the least! But that is where this came from. So many people asked if I could do kosher BBQ that I felt I had to try. It is a heck of a niche, and there is a lot of demand around here.
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  • Super Glide
    Super Glide Posts: 76
    Oh, I didn't mean to be short with the last message.

    I really do mean thanks.

    There are varying degrees of kosher... I'll never be kosher enough for orthodox jews, but for conservative jews, I'll be fine, and reformed jews don't really care, but like the idea. That's the market I'm shooting for.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Most anything Lamb is good. The Eggs add the unique smoke flavor to lamb dishes that most of your kasher kitchens won't

    Good Luck too you..
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  • fishlessman
    fishlessman Posts: 34,583
    might not be true bbq, but some consider a santa maria tritip to be que and i dont know anyone that doesnt like it, an easy cook
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • HungryMan
    HungryMan Posts: 3,470
    Stuffed cabbage cooked on the egg would be interesting. Chicken noodle soup made with smoked chicken. Smoked fish spread.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Hmmmmm you just reminded me what I could have for lunch :woohoo:
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    how about mad max turkeys??

    smoked beef tongue?

    and of course, you could make 'jewish brisket'...i do this for all our jewish holidays. . ..it has a hint of smoke to it, but it is still more like a traditional brisket that my family/relatives like. . . .you can increase the smoke flavor by how much wood smoke you hit it with during the first hour and/or how much rub you apply to it as opposed to just salt and pepper

    In a heavy ceramic pot,
    1 Brisket Flat,
    Enough red wine (any good hearty red will work)
    Two packets of instant onion soup mix.
    Baby carrots
    Pearl Onions.

    Season the brisket with kosher salt and pepper

    Put the brisket in the BGE indirect at 250 degrees for 1 hour

    Remove the brisket and put in the pot, fat side up
    Put enough wine in the pot to cover about 2/3 of the brisket
    Sprinkle the onion soup mix on top of the brisket

    Place the pot, uncovered, in the BGE, heated up to 350 degrees

    After one hour, add the carrots and pearl onions, additional wine to replace what has evaporated, and then seal the pot tightly with heavy duty aluminum foil.

    Let cook in the BGE for 2 more hours.

    Remove the meat, thin slice, and serve in a casserole dish with the juices, carrots and onions from the pot.

    The brisket, while being cooked in a traditional method, will benefit from being cooked in the BGE, having the cooker impart some extra flavor from the charcoal.

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  • Smokey
    Smokey Posts: 2,468
    CRAP Max, now I find myself wanting some o that (but my weekend cooks are already booked).

    "Curse you Mad Max"
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  • YB
    YB Posts: 3,861
    You could do these with hamburger,mushrooms,onions and cheese.
    Larry
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Well actually he can't.. Unless it's without the cheese.
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  • YB
    YB Posts: 3,861
    Sorry Pete I'm baptist and don't know much about these things.I do know Max,Molly and Smokey if that counts.LOL

    Larry
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    It counts. :woohoo:

    I worked with a guy who now lives in Israel. The first thing out of his mouth was "Is there bacon or cheese on it."
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