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Feb 23, 2012 02:25 PM

Long Island Kosher BBQ Championship

Just saw this:

Looks like they are holding a BBQ contest on Sunday, June 10th, 2012.

Anyone planning on competing?


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  1. I already contacted them and they said they have room for 25 teams with 16 confirmed coming. A lot different than other competitions but looks like a lot of fun. I wonder if their brisket judges are all grandmothers from Brooklyn?

    1. The original comment has been removed
      1. I don't know, June 10 is coming around rather quickly, and it has been years since I used a Webber for smoking. I would probably rather just make my BBQ there using my already kashered Southern Pride, for exhibition and not for the contest, and if people trusted me enough to eat by me, let them. It has been years since I've smoked with anything but logs.

        By the way, if everyone could daven for the health of my Rav, I'd appreciate it: Chaim Yisroel ben Chanah Tzirol. He's not doing well. Rav Yisroel Belsky.

        1. re: ganeden

          I'd love to bring one of my pits also, but there'd be little fairness in that. One guy can't be pimping out a Green Egg with wood pellets being dropped by timer as he sleeps through the night while the next painstakingly stokes his flames through the tireless night. It's been a while since played with a kettle overnight as well, but I'd be happy to slum it:) As long as the meats they provide are choice or better and they make good on providing any kosher item requested, this will be a great little smoke-off.

        2. Looks like according to the rules you have to use kettle style grills that they provide. No outside equipment allowed.

          Also, cooking time seems to be restricted to a few hours on Thursday, and a few hours motzei Shabbos. I wonder if you could achieve results like pictured above with those limitations.

          Perhaps a water bowl between the grill and fuel in the kettle could allow you to maintain a consistent 200-250F? If so, would there be enough time to do brisket justice?

          They also provide all the meat. I wonder if they will get a brisket with the proper fat cap intact? Seems like those are hard to come by.

          BTW - the bbq in the pictures is making me hungry. Looks fantastic. I'm definitely planning on going (as a spectator) and seeing in person.

          1. re: iambarry

            Teams are permitted to light up their grills starting about 10:30 motzei shabbos (Saturday night) and the judging of the brisket is 15 hours later at 1:30 Sunday afternoon. Size of brisket will be about 12 lbs so that should be plenty of time to give it all the cookin' and lovin' it will need.

            The briskets will come with fat caps and Thursday night is when the teams will select their briskets and ribs and will use those hours to trim and get their marinades and rubs assembled and applied. There really will be no "cooking" on Thursday unless some team wants to get something into the oven for a few hours.

            1. re: marvinlikosher

              I'm glad I misunderstood.

              Now for the really important question: Will spectators be able to sample the results, or will there only be enough for the judges?

              1. re: iambarry

                From the FAQ section on the website:

                Q: Can we eat the food that the other teams prepare?
                A: Unfortunately, due to Nassau County Department of Health rules and regulations, the competitors cannot share their food with the public.

                  1. re: marvinlikosher

                    I think Marvin's right. It still sounds like fun, and I still plan on going as a spectator.

                    Perhaps when its over though, we should organize another contest where any unfair advantage is allowed as long as its kosher, and where the spectators get to taste the results.

                    1. re: iambarry

                      That would be very hard to do. Between kashrut rules and NYS requirements you would basically be looking at a competition of caterers and restaurants.

                      1. re: avitrek

                        Just to be clear: There WILL be food available for the public to purchase. "Pulled" BBQ Brisket sandwiches, Hot dogs, Knishes, Cole Slaw, Pretzels, Fruit, Desserts, and beverages.

        3. Can people eat at the Memphis one? Or is the same thing there? I guess I'm not that excited to go eat inferior BBQ while people a few feet away are eating awesome BBQ.

          1 Reply
          1. re: DeisCane

            Memphis (23 years) and Birmingham (3) years have the identical situation in which the local dept of health forbids the teams from selling their bbq to the public. Both of them offer cafe's where food is vended by the host organization. That said,,,,what happens there is that as visitors walk around 'schmoozing' with the teams and talking about rubs, marinades, and techniques, invariably the teams proudly offer up a taste to the visitors. They don't sell sandwiches or bowl fulls, when the mood hits them, they offer a taste. There is no money changing hands and it is a one-on-one encounter.

          2. I saw on fairways fb page that its gonna be at temple beth torah, isn't that the one that had the kashrut issues with morrell caterers? It was all over the news a week or two ago

            3 Replies
            1. re: shoelace

              Morrell is at Temple Israel in Lawrence and at a temple in Melville, not at this one in Westbury.

              1. re: susiejane

                Same name (Temple Beth Torah), different town. Not affiliated in any way. The Morrell one is in Melville/South Huntington; this one is in Westbury.

                1. re: craigcep

                  same name, different town, phew

                  thanks for responding :-)

            2. Kashrus Supervision has been announced:

              Under the strict rabbinical supervision of Mehadrin Kashrus – Rabbi Abraham Marmorstein, Kehal Minchas Chinuh, NYC.

              Rabbi Abraham Marmorstein started the Kosher La-Mehadrin hechsher in 1989. He has semicha from Beth Medrash Govoha (Lakewood) and is a member of the National Council of Synagogue Rabbis of Agudath Yisrael. Rabbi Marmorstein is author of Halachos of the Seder, Halachos of Purim, and Bartenura; co-author of Yad Yoledes.

              2 Replies
              1. re: marvinlikosher

                You may know him as the hashgacha provider for Fairway's bakery.

                1. re: marvinlikosher

                  Total Yiras Shamayim and a depth and breadth of knowledge and integrity which is tough to come by in this industry. The Star-K allows us to work with any number of the establishments he overseas from Fairway to Mike's Pizzeria.