#1 vote - World of Whiskies -
l'chaim ala yidden

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Any way you deckle your deckle....tis a damn great cut for the smoker! What the old and new "deckle" cuts have in common is the need for a low nad slow approach, making them both perfect for smoke or braise in your crockpot or pit alike. Excedingly great cholent meat!!!

Mulled wine.....perfect for these chilly nights. Generally we add a bit of sugar, in addition to OJ, orange peel, cinnamon sticks and cloves, but I'd say if the wine is already really sweet, add everything else and then gauge how much sugar you do or don't want to make it all jive. Shavua tov y'all!

Two approaches to that.... one is to bring a spoon. The proper way to sample EVOO is actually to slurp it (so I'm told by my exec chef from his CIA training) as it lets you gauge the pepperiness and and floral notes. The three fairways that I frequent also have kosher bakeries under Rav Marmelstein and Chaf K. I have only ever seen Fairway's baguettes used at those stations. With that said, the bigger issue would actually be the need to wash. I say spoon it! For the record the Mexican EVOO is surprisingly one of my favorites there. The Argentinian Mendoza is also fantastic for a finishing oil. While EVOO from dependable sources should not generally require a heksher, for those that want to play it safe, Fairway also has 3-4 options at any given point with an OU seal. Shavua tov y'all!

No Dude, I am sorry for not having read the entirety of articles and thought that you were referring to the original owner who cheated everyone.....totally my bad, please excuse the shock and reaction, way way way off.

" I would suspect he simply took advantage of an opportunity, as we all would" Scary words from someone in the kosher food industry my friend! If that were true, none of us could ever eat kosher out again! Let's hope that you are wrong!

CHEESE CHEESE CHEESE!!!

Looks like a great addition to your community.....but nu....how's the que? Pix please!

Easy easy recipe Moshe gave the Jewish Week last year. Nix the jalepenos for small kiddoes maybe, but this one is a winner http://www.thejewishweek.com/special_...

Using a short rib in his Chicken soup, Chef Jeffery Nathan took down Bobby Flay in the Chicken Matzah Ball Soup Throwdown, well that and a mind blowing sofrito. Do it!

How about a bread bowl stuffed with molten brie? Try picking up a nice artisan round bread, sour dough, whole wheat, even pump...I am a big fan of fairway's kosher bakery options! Cut a lid as if you were making a jack-o-lantern and then hollow the center out. (my wife loves keeping those bits for a bread and butter pudding;) Place the gutted the bread bowl in the oven for 20 minutes or so to toughen up a bit. Dice up our brie, Camembert or the like and fill the bread bowl. 30 minutes at 300 degrees uncovered will totally do it for you. Off the beaten track, edible presentation and very apt for either pre or post Passover.

got cholent?

That sucks Queeny!!! The briskets already go through the smoker for 12-20 hours in this method of preparation, it really cannot take another overnighter even at temps between 140-180 degrees. As I mentioned above, the only way do do it is to put you brisket on Shabbas day...totally dry, with a bbq sauce going on the blech overnight. When serving pulled bbq brisket on Shabbas day, we par smoke the meats for only 6-8hrs and then let the warmers do the rest of the work for us overnight as the meat braises overnight. As a quick note on food quantities...the rules of thumb are as follows...1lb of ribs per guest or 1/2lbs of brisket. As such I imagine that Corky's was saying that their package would serve 7 people total as opposed to enough of each brisket and ribs for 7.

I think I love you...can I bring the family for Shabbas?

Ditto that Bagelman! My rig has a 3" thick cast iron wall that has helped us through the thick and thin of this last winter. With that said, it has still added almost two hours a day to our smoking time to fight the biting winds and get my beast up to temp. All I'm sayin' is I look forward to being able to do this again without socks much less long underwear on. Shavua tov & Happy Texas Independence day y'all!

WOW! I know a of only two schochets that would do this thing on the fly for private friends and clients. THIS IS AMAZING! The prices are not bad at all considering the product. How's the quality? How's the pheasant?

There are three schools of thought on this one Jeff...none more or less right then the others. For those from the Central Texas school, we'll call them NON-SAUCERS, I 'd recommend wrapping the brisket in foil and slowly bring up to temp at 275 degrees for about an hour depending on the thickness of the cut..slice serve and enjoy. For the SAUCERS out there which I think makes up the majority of folks, I'd recommend adding your sauce, cook covered at 275 for 40 minutes, then uncover crank up the heat to 350 for the last 15-20 minutes to reestablish the bark. For those of us West Texas folk...(Middle-of-the-roaders) I'd recommend a bit from column A and B, wrap your meat and bring up to temp at 275 like above, then unwrap and lightly mop the meat with your sauce and let it get nice and sticky/crispy outside (bark). Reserve the rest of the sauce to serve warm along side the sliced briskets. If you are planning to "pull" the brisket then add the remainder of your sauce and go to town. Enjoy & Shavua tov y'all! BBQ season is almost here;-)

Thanks for the PIX!!! Those do look lovely! I think Ganeden was right on...this is definitely a part of the country that takes their ribs very seriously!

For your weber...LOVE LOVE LOVE the Smokenator! http://www.smokenator.com The Green Egg series are phenomenal but still cost a pretty penny. With that said, I grew up with my old man smokin on a Portable Kitchen cast aluminum and then we graduated to a big drum barrel. The BBQ Brethren is a great source for info on any model under the sun.

I second that emotion. Remember that this method of cooking was originally inteded as a method of preservation. It will last weeks...if well well hidden.

You got me there Hoss!!! There is nothing like an Oyler...it totally has the best of both worlds as it's both 100% wood buring but at the same time the electronic carrousel system to keep the meats movin and really evenly smoked. At 3 tons they even come on wheels. Ani Sameach b'Chelki! But we have to move those meats around throughout the day and pay a lot of attention to every variable from the dryness of the wood, to the wind, weather, humidity and meat size variations to do this old school. But of all the gassers or electronic units, Oyler is the only one with a foot in both worlds and is in a class all it's own compared to any of those others mentioned. To immortalzie the words of the quintesential bbq snob, Daniel Vaugn "if it ain't wood...it' ain't good".

IMOA...tilapia two ways is not Chow worthy...

Great article in today's Washington Post addressing the 100% wood burning vs "gassers" Check it out... http://www.washingtonpost.com/lifesty...

Yes the ring is a bright pink circle around that skirts the meat. The size of the ring pretty much tells the tale of how deeply into the tissue the smoke has penetrated. Smokey J smokes on a beautiful smoker model by Southern Pride. It is in effect a convection oven with a smoke blower as opposed to a 100% wood burning smoker. It is very tough to get any smoke ring or bark off an electric/gas unit like that even if they are far simpler to operate and are basically set-and-forget-it is set-up and smoking. Check out these pix...you will see the solid ring around the meat, and even on the whole briskets the mahogany red color of the exterior. The presence of that ring speaks volumes to the method of preparation and overall quality of the product. With that said, I have never in my life had authentic Memphis bbq and am beyond curious how this titan ques.

Keeping your brisket (2nd cut I hope) at 180degrees will certainly do you right through Friday night. As for Shabbat, we generally only par smoke our briskets (7hrs vs 12-18) so that the smokey flavor has infused the meats, then we put in bbq braising liquid and finish overnight in warmers or crockpots, as you would a traditional cholent. The meat falls apart the following day. I imagine your order will come in fully smoked, sauce and all making serving it on Shabbat day a bit tricky, depending on your blech, massorah and/or Rav. Texas style brisket would come dry and as such could probably go right on your blech day of. I don't know from Corky's......but would love to see your pix please!

Yes absolutely works. IMOP, best in the crockpots with the timer units that kick you into low gear after 6-10hrs. We do a similiar Egyption version calling for geese but we've only ever instead deboned ducks leaving legs and wings intact and likewise stuffing the cavity, The rice grows to entirely engross and envelop the bird with your shmaltz, chicken, duck, goose or otherwise to marry the dish together...But alas, crispy skin is not in the cards no matter the fowl. Love the article AA! Thanks!

I am a huge fan of spun sugar when the goal is a "Wow!"
The sugar can be spun into an edible cage like the one in the pic below, or a personal favorite is making them into a bird's nest like presentation with anything from petit fors to miniature scoops of sorbet and fresh berries within. They are as wimsically delicious as they are stunning to recieve! Mazal Tov!

As a kosher chef & pitboss who smoked over 15,000lbs of bbq last year, you can believe me when I say that bbq brisket really does freeze very well with negligible effect on the meat itself. In fact, if you think about it, true bbq, by which I don't mean what Yankees up here think of as merely putting bbq sauce on something before sticking it in the oven or at best over a grill, but TRUE BBQ is long and slow process of SMOKING meats which was innovated as a way of preservation. Even in a fridge at 40degrees or lower, a properly smoked brisket will last over a month!

More then anything, I am curious what this Corky's smoke ring looks like. If anyone does order this, please post a pic with your tasting notes for the rest of us! Shavua tov y'all!

Yup....the dude's a genius

awesome!!!!