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WEBER: Stainless or Iron grates?

I've had the same (non-enameled) cast iron grates on my weber for over ten years now, though I've had to replace corroded burner tents in the same grill twice. While I don't know exactly what others who experienced rusted cast iron have done differently, I'm guessing that my religiously caring for and seasoning those grates have kept them rust free.

Of course, that's the downside of cast iron: they take more effort to care for them then (quality) stainless steel. Whether that outweighs their advantages over steel in retaining heat is entirely up to you.

Meat cuts for Kosher Q (BBQ)

I like chuck eye roasts (that still has that fat in it), which I get pre-tied from the butcher and slice into 1.5 - 2" thick chunks. After smoking it in a pan, I let it cool and shred it, so that I can easily remove the large chunks of fat and gristle, and add a sauce made using the dripings and serve on a bun. Definitely cheaper than a whole brisket, and easier to do in smaller amounts as well.

I also highly recommend what are often labeled beef "back" ribs, which are actually the rack of ribs you get when a butcher makes a boneless rib roast. It's a particularly forgiving cut, inexpensive (usually about $9/lbs) and does not actually have a ton of meat on it, helpful if you're not feeding an army. I got started down the path to real bbq using this recipe from the NY Times: http://www.nytimes.com/2009/05/24/mag...

Next, and definitely a step up in price and difficulty, are short ribs or flanken. Like a brisket it's a tough cut, so you need to treat it like brisket and cook it low and slow in order for it to be tender. While available as a roast, unlike brisket you can also bbq it in smaller sizes and portions.

Finally, don't write off turkey; there's nothing easier than a making your own smoked turkey with the "dark meat" turkey roasts commonly available (at least in Brooklyn) in kosher supermarkets. Give it a good rub and don't dry it out, then let it cool before slicing.

Oct 11, 2013
Beerhound in Kosher

Fantastic woods for BBQ - Now's the time!!!

What about oak used to age wine (somewhere somehow, I got about a pound from Herzog)? Also, what does pecan work best with?

Jul 28, 2013
Beerhound in Kosher

Kosher BBQ Delivered...Limited Time!

So what do you pros recommend for those of us who like to make our own BBQ at home? I've been using all wood in a Weber kettle and cheapo Brinkman, but am looking to upgrade to something that does not quite demand as much attention throughout the day.

Feb 27, 2013
Beerhound in Kosher

kosher draft cider

Was cider that popular an item at your restaurant? Also, have you ever considered making it yourself? It's not very difficult, especially if you keg it instead of bottling it.

Feb 06, 2013
Beerhound in Kosher

Martin's Potato Rolls / Sliders

Glatt Mart in Brooklyn carries slider buns

Aug 15, 2012
Beerhound in Kosher

So what are you making for Shavout?

I've actually grilled tuna on shavuos a few times - right on a chimney starter

Apr 25, 2012
Beerhound in Kosher

In-home dining experience

I may have someone for you - I'll call you tomorrow to discuss
-JZ

Feb 20, 2012
Beerhound in Kosher

Framboises: Kosher? Other Suggestions for Kosher Liquor for Gifting?

It's not so much those four ingredients are special, but rather that beer is normally made with only those four ingredients, and that norm is pretty much universal, hence the chazakah. (See, e.g. Reinheitsgebot; also I'm pretty sure that U.S. law for domestically produced beers does not require ingredients to be listed on the label unless there is something in addition to those four - which is why you will often see something like "beer with spices" or "beer with honey")
You are likely correct that Frambois should not be a problem, if it is traditionally made with only beer and fruits that are not grapes - but do you know that with a strong enough certainty to call it a chazakah?
In addition, some lambic beers are fermented and/or aged in used wine barrels, which me or may not be a problem - see that can of worms labelled sherry cask aged whisky.
Finally, with respect to whole grapes not being a problem, it is doubtful that whole, unmasticated or uncrushed fruit would be used, otherwise how it impart any significant flavor? Also, I believe that syrup is sometimes used, which is a form of extract.

Feb 15, 2012
Beerhound in Kosher

A Beef Smoking Sukkos

What's the recipe for your sauce? Or do you use a commercially available one?

Oct 26, 2011
Beerhound in Kosher

A Beef Smoking Sukkos

Thanks, though I may skip the sauce - I like my simple dry rub fine, and have yet to find a sauce that improves on it.

Also, won't the foil kill the nice little crust I've got by giving it a steam bath? Not a problem of course if you opt for sauce, but again, I like my dry rub, there's plenty of moisture inside.

Oct 26, 2011
Beerhound in Kosher

A Beef Smoking Sukkos

I agree, briquettes make more sense for smoking, I just use what I happened to have on hand. For high-heat grilling, nothing gets as hot as lump charcoal, which is the main reason I bought my weber kettle - I already had a gas grill, but it just didn't get as hot.

Oct 25, 2011
Beerhound in Kosher

A Beef Smoking Sukkos

You can use wood chunks with the charcoal rails, you don't have to use charcoal. as for water, I don't think that those pans add much humidity to the equation - in fact, I know people who argue that they serve more as a heat sink, and that you'd be just as well off using sand. Either way, you can easily put a pan of water on top of your wood chunks with the charcoal rail.

Oct 25, 2011
Beerhound in Kosher

A Beef Smoking Sukkos

Ferret, I agree - that's why after intensely smoking for 2.5 hours at those temps, I move it to the oven for another 5 hours at 200 degrees. It's still low and slow, I just don't have to maintain the smoker for an extended period.

Oct 24, 2011
Beerhound in Kosher

A Beef Smoking Sukkos

You're probably right about wood chunks lasting longer - I usually use lump charcoal, with hickory chips sprinkled on top. Then again, I'm also trying to get a lot more smoke than you do over the course of two and a half hours, because I'm not leaving it in there for 12 hours.

Oct 24, 2011
Beerhound in Kosher

A Beef Smoking Sukkos

SimonF, how is that any better than using charcoal rails?
http://www.amazon.com/Weber-7402-Char...

Oct 24, 2011
Beerhound in Kosher

A Beef Smoking Sukkos

I've had great success smoking beef back ribs in a Weber kettle - using metal racks, I put four or five racks of ribs off to one side, and a metal fence made for this purpose to keep the coals and wood confined to the other side of the grill. I do use a drip pan under the ribs, but no water in it.

One cheat I use though is to front-load heavy smoke - hickory - at the beginning, keeping the ribs in the kettle for only 2.5 hours. After that, they go in a 200 degree oven for five hours. I got this idea from a New York Times article (http://www.nytimes.com/2009/05/24/mag...), and it works like a charm, seriously cutting down on the amount of time I need to spend baby-sitting the smoker, which usually needs to have the wood refreshed every half an hour or so.

I've also smoked whole chickens, and while I've tried briskets and other larger cuts of beef, I've never had success with those. I agree about rib steaks though - cuts like that are meant to be cooked on high heat, not the low and slow of BBQ.

Oct 24, 2011
Beerhound in Kosher

Pesachdik Liquor

Plain old brandy's ok, but once you've gotten used to cognac, which is usually the best quality brandy, there's no going back.

May 03, 2011
Beerhound in Kosher

Pesachdik Liquor

I disagree - I found the 209 gin to be way too rough, it reminded me of all of the pesachdik vodkas I've tasted in the past. I stick to wine and good brandy, cognac if I want to pay for it.

Apr 05, 2011
Beerhound in Kosher

Yeshiva food

There is little incentive for yeshivas to provide better food - I don't think anyone has ever factored in the quality of food into their decision of which yeshiva to attend or send their children to.

Jan 19, 2010
Beerhound in Kosher

Hoegaarden

See the previous threads that address this issue in general. Here are a few:

http://www.chowhound.com/topics/273732

http://www.chowhound.com/topics/273000

http://www.chowhound.com/topics/272839

Jul 29, 2008
Beerhound in Kosher

Kosher Vermouth?

Personally, I prefer the similar Alan Alda method:
"You pour six jiggers of gin, and you drink it while staring at a picture of Lorenzo Schwartz, the inventor of vermouth."
- Hawkeye Pierce, 4077 M.A.S.H

Mar 27, 2008
Beerhound in Kosher

New kosher subway -- gan eden c'kedem

I was there yesterday, and agree wholeheartedly - you can do better for the same price at essex (for goodness sakes, I think the meat was out of a vacuum-pack!). The only thing they have going for them is decent bread for a deli - definitely not worth the premium price.

Mar 07, 2008
Beerhound in Kosher

Best Kosher Wine or Scotch whiskey

JD is almost universally regarded as kosher, as are most american whiskies (sour mash, bourbon and rye).

Feb 18, 2008
Beerhound in Kosher

Big Issue-Kosher Deli in Brooklyn

True that - also, it is now going to be under the same management as Essex Downtown.

Feb 05, 2008
Beerhound in Kosher

Circa- downtown closing

Why the misinformation? What do they gain by claiming they're renovating if they're actually closing?

Nov 30, 2007
Beerhound in Kosher

Circa- downtown closing

I walked by today, the signs in the windows said "closed for renovations"

Nov 28, 2007
Beerhound in Kosher

THE GREENS chinese veg rest closed!!!

Maybe the rent went up and the economics didn't make sense any more. There certainly hasn't been any other kosher establishment that had the long-term success Pizza Court had, so I wonder if the area can really support one.

Also, I think that there are a lot less of a corporate jobs and more civil service jobs in that neighborhood, as compared with downtown Manhattan, and that may effect the equation as well.

Also even downtown Manhattan couldn't support a white-tablecloth place like Les Marais, as there was comparatively little weekend and dinner business, as opposed to many of the midtown joints, which get expense account folks for lunch and dates, theater goers and other 'tourist' types for dinner and weekends.

Nov 23, 2007
Beerhound in Kosher

Kosher for Passover yeast

I'm also a homebrewer, and had long been considering making some mead for Pesach, but I guess this nixxes any possibility of that, but If you do happen to find KLP yeast, please post about it.

Mar 28, 2007
Beerhound in Kosher

KOSHER WINE (GENERALLY) SUCKS

Rothchild's Rose de Clark - technically not a red, but close enough, bone dry, not mevushal, and easy enough to quaff four cups it.

Mar 21, 2007
Beerhound in Kosher