The Emergence of Kosher Barbecue

Ari White and Izzy Eidelman

Cooking barbecue like the masters is something plenty of us aspire to do. Thousands of videos and cookbooks have been published on the matter, but the best way to know the quality you’re aiming for is to experience it firsthand. Take a bite of a beef rib in Taylor or snap into a sausage in Luling or savor some sliced brisket in Austin. Continued and constant examination using the sense of taste is often the first step in cracking the code to barbecue perfection.

Now, imagine replicating those flavors by just looking at all that barbecue. It might even be right in front of you, but the most you can take in is the smell. That’s the challenge for barbecue cooks in the emerging realm of Kosher barbecue.

“The issue we have is that I don’t know what I’m up against,” is how Izzy Eidelman described it to me at his new Brooklyn restaurant, Izzy’s Smokehouse. “I don’t know what non-Kosher barbecue tastes like. I have to go based on what I’m seeing.”

I have a better idea. Koshentration camps.

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