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Kosher BBQ Delivered...Limited Time!

Check this out, I got it from my SIL...Corkys memphis BBQ kosher for a limited time...

http://mhafyos.org/corkys/out-of-town

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    1. This is great news! They did this a in the past and the Q is GREAT! I will be planning on getting some

      1. I'd like to hear from a few more people who've had this. Is it really good? Tender? Tasty?

        It's not so much the money (of course that's some of it :-) ) but I don't want to suddenly be stuck on Purim without food.
        I'll be making chicken and various sides too, but I would have this for the die-hard meat eaters in my crowd.

        2 Replies
        1. re: helou

          Admittedly I am bit biased since I have family in Memphis - Corky’s is one of the premier traif BBQ places in Memphis which happens to be owned by member of the Academy community – so every time they replace a smoker they will typically do run of beef before putting into service in the store as a fundraiser. These runs have typically been sold locally. About 10 years ago as I recall they a similar offering if shipping frozen BBQ across the country – my parents had sent us some of that batch to Skokie – the FedEx was curious as to what was in the box because the majority of his load were shipments of Corky’s BBQ –

          No on to the product – It is excellent! Tender and tasty! BBQ made by a true pit master who earns his keep by doing barbecue professionally and they do deliver as promised so you will have your Purim Seudah food!

        2. Frozen? We already have plans for Purim but this would make an awesome treat for when the house is too Pesach-ed to cook.

          11 Replies
          1. re: SoCal Mother

            It is vacuum packed and shipped with dry ice - I can add that it does hold up well in the freezer -what we had gotten shipped to us I think we ate the last of it 2-3 months after we received it-

            1. re: SoCal Mother

              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!

              1. re: gotcholent

                gotcholent I should be able to honor that - am in Memphis and a s a precursor to shipping the Q out for the community they smoked for Super Bowl Sunday and going to a house that supposedlty had order some for the gatheing - so if I am able I take a picture and post -

                1. re: weinstein5

                  sorry no pictures they had gotten the smoked brisket and made pulled BBQ beef - it was delicious

                2. re: gotcholent

                  Am a BBQ novice. What is a smoke ring and where did you find it to order? I checked the link above and the regular traif website and saw nothing called a smoke ring. Have to live and learn. Thanks

                  1. re: susieha

                    Hi Susieha. A smoke ring is not something you buy! It actually is a by-product of the smoking process. When you cut the meat you see a layer of color just under the surface of the meat. People look for that in "real" barbecue. It is great that you asked the question because now you know! The first time I got a smoke ring on something I barbecued it felt good and I knew I was learning.

                    1. re: PinchOfSalt

                      Thank you so much for the answer. I have a feeling I gave all the BBQ pros out there a great laugh but now I know what to look for and try for. Thanks again.

                    2. re: susieha

                      will not be on their regular site - to confusing - http://mhafyos.org/corkys/out-of-town try this

                    3. re: gotcholent

                      The brisket we received didn't have any discernible smoke ring, although it might have been because of all the bbq sauce slathered on it. I didn't really taste it but someone else said it had a smoky, beef jerky like taste to it.

                      The ribs on the other hand had the smoke ring you described and were a big hit

                       
                       
                      1. re: sadg95

                        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!

                  2. I can't wait to get my order

                    1. ordered mine today. Hungry now...

                      1. Thanks so much for the post, placed my order and now eagerly awaiting the delivery date.

                        Hopefully this will finally answer my question of whether I just don't like bbq as much as I imagined I would, or I just have not had the real stuff. I'm just hoping those orgasmic reactions from people on the Food Network to great bbq have not set my expectations too high.

                        I did some smoking on my Chargriller, yes with a side fire box, and the results were ok. Not worth the 10 hours it took though.

                        Ari, not knocking your stuff. Your sliced brisket was amazing. :)

                        14 Replies
                        1. re: shaytmg

                          Placed my order as well. Am looking for suggestions for additional sides and/or desserts (was toying with a pecan laden hamentaschen) that is in keeping with the BBQ theme. Am possibly making a gumbo using, I think it is Jack's sausage, and a mock crab salad as a starter. My son suggested fried okra. Love okra but really do not want to do fried. Could use lots of help and recommendations. Thanks.

                          1. re: mommysmazal

                            I've placed an order for a shul dinner with this BBQ. We will make our own cornbread and buy cole slaw and serve beer (to the adults). Still ISO good pareve fruit pies in a place in or proximate to Manhattan - that cost less than $25 per pie. When really good pies made with butter cost $12-$15 - just can't understand this pricing.

                            1. re: iris

                              It is not in Manhattan but they will ship - Zelda's makes an excellent Pecan Pie - http://www.zeldas.net/store/item.asp?...

                            2. re: mommysmazal

                              I've roasted fresh okra, and it's delicious.

                              1. re: cheesecake17

                                So simple and what a great suggestion. Thanks so much. Found a recipe for Corky's cole slaw to round out the meal. Now that it i so very cold here in the east everyone wants soup. Found a recipe on the O-U website for corn and breakfast beef chowder but it calls for non-dairy creamer which has, to me, an unpleasant after taste. Would a pareve soy milk work as a substitute? Decided not to do gumbo since I don't need more okra now that I am roasting it. Am open to suggestions for a soup that works with BBQ. Thanks y'all.

                                1. re: susieha

                                  I have recommended Mimiccreme so many times here one would think I have stock in the company, but I'm just a very pleased consumer. I generally use it for parve ice cream, but have used it once or twice in savory meat dishes in place of cream. I think it would be perfect for chowder.

                                  1. re: queenscook

                                    Any idea who would carry Mimiccreme in Brooklyn, Staten Island (that's a joke), or Elizabeth, NJ? (my daily travels!) Is it sweet?

                                    1. re: susieha

                                      I really don't know Brooklyn or NJ at all in terms of food. I have seen it in local kosher stores here in Queens, as well as health food stores. Maybe Fairway as well, but I can't recall. I generally order through Amazon . . . free shipping on orders over $25 and no shlepping.

                                      1. re: queenscook

                                        Just in case I can't find it, would pareve soy milk work? It is high in protein so it should thicken.

                                        1. re: susieha

                                          I would use it, but I've never made a chowder, so I might not be the best person to advise you.

                                          1. re: susieha

                                            I found it in pomegranate. Whole foods also has ît.

                                    2. re: susieha

                                      I often use coconut milk to produce creamy soups and sauces. The cans are large, but you can freeze what you don't use.

                                      1. re: AdinaA

                                        How is the taste affected? I love coconut, but my husband despises it, so I hesitate to use coconut milk.

                                        That said, we did have a delicious parsnip soup at Pardes two weeks ago that was very creamy, and I suspect coconut milk was used, particularly because I noticed a slight coconut flavor. (My husband didn't object to it, though.) I wonder if Chef Moshe might confirm this theory.

                                        1. re: queenscook

                                          In moderate volume (say, 1/3 can for a first course for 10) the coconut flavor is unobtrusive, but you get a wonderful creaminess.

                                          With strong flavoring, like curried chicken, the coconut flavor can disappear.

                                          On the other hand, using more coconut milk can produce wonderful flavors. I had a creamed carrot soup at Pardes not long ago where the hint of coconut was heavenly.

                              2. Has the ordering window for this closed?

                                6 Replies
                                1. re: AdinaA

                                  I believe it is but you might try calling the Academy and see if there is any extra - http://www.mhafyos.org/

                                  1. re: AdinaA

                                    I noticed the deadline was Feb 6 when I ordered.

                                    1. re: AdinaA

                                      I had a couple of questions before I ordered and they responded very quickly via the email link.Try writing to: aviva.freiden@mhafyos.org

                                      1. re: AdinaA

                                        Got an email from Aviva last night. She said they were completely sold out. That said, I always feel it never hurts to ask.

                                        1. re: susieha

                                          I do hope someone posts the info here next time the school decides to do this.

                                          1. re: AdinaA

                                            If you still want great BBQ, Hakadosh BBQ is accepting orders for Purim seuda. https://www.facebook.com/HakadoshBbq

                                      2. I have a question about this BBQ. I have ordered it, but, very unfortunately, because of family obligations, I am stuck attending a Purim seuda, instead of hosting my own. Therefore, I was thinking of having this food for shabbat instead of Purim. Here's my question since I know nothing about BBQ . . . will it ruin the food to leave it on the blech and have it for the shabbat meals? Or would it perhaps be OK for Friday night, but not shabbat lunch?

                                        I would greatly appreciate guidance here from some expert (gotcholent??). If it will be ruined, I will be happy to just have it some time other than shabbat or Purim; I just need to know the best way to enjoy this treat.

                                        18 Replies
                                        1. re: queenscook

                                          It will not be ruined. Just think of it like you would a brisket - for Friday night your will have slices - for Shabbos lunch place it on the blech and make sure it has enough sauce and you will have shredded brisket perfect on its own or on sliced challah -

                                          1. re: queenscook

                                            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!

                                            1. re: gotcholent

                                              I'll try to snap some if I don't shove it all in my mouth first. Will be on the lookout for the smoke ring.

                                              1. re: gotcholent

                                                Thanks Ari and weinstein5 for the info. When the stuff arrives next week, I guess I'll know more about how wet or dry it is, and may need to ask for further advice.

                                                Bli neder, I'll take pictures, but is there something specific you want to see, Ari? I know you mentioned the "smoke ring," but being a neophyte, like Susieha above, I had never heard of it before. Will it be something that will be obvious to me?

                                                1. re: queenscook

                                                  If its there, which I would expect it to be, it should be a pretty obvious pink rink around the edge of the meat. It's caused by a chemical reaction between the smoke as meat. Here is a picture: http://3.bp.blogspot.com/_8wmjm5_Be0k....

                                                  Funny story, the owner of Smokey Joes was telling me that he often gets people sending back their food because they think the smoke ring means their food is raw. Apparently the laws of physics cease to exist in his smoker and somehow he can cook the inside of the meat without cooking the outside. I hear he can cook grits pretty damn quickly too. Silly Jews!!

                                                  1. re: shaytmg

                                                    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.

                                                     
                                                     
                                                     
                                                     
                                                    1. re: gotcholent

                                                      Corky's also uses Southern Pride, as do I. These smokers make great Q, and they do have a ring, though one must sometimes look for it.

                                                      1. re: ganeden

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

                                                        1. re: gotcholent

                                                          Frankly, I have not found that much difference in flavor. I began with a Chargriller offset, but could only do 1 brisket at a time. I happened on this Southern Pride convection smoker (electric heat) on Ebay locally for $3000 and could not resist. Once I had a smoker, it wasn't long before I had a BBQ restaurant. I always wanted an Oyler Pit, however. Fully wood burning, it is a heavily insulated rotisserie with an automatic damper mechanism that for the most part is a "set and forget" smoker like the Southern Prides and Ole Hickories, but as I say, all wood. The big advantage is a hotter fire and more thin, blue smoke- and an always visible smoke ring. But taste-wise, there just isn't that much of a difference. As a hobbiest, I liked futzing with the fire. As a professional pitmaster, I like the consistency for the set-and-forget heat. One less thing to worry about. Whether that is with a Holstein, Southern Pride, Ole Hickory or with wood with an Oyler.

                                                          1. re: ganeden

                                                            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".

                                                             
                                                            1. re: gotcholent

                                                              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.

                                                              1. re: Beerhound

                                                                Problem is that at the home level, there is nothing that doesn't require some significant level of attention. Perhaps a Traeger, which feeds pellets, or a Cookshack (electric thermostat controlled + wood), or Cookshack's premium brand, Fast Eddie, thermostatic which also feeds pellets for all pellet heat/smoke), or a Bradley, electric which feeds pucks for smoke). I believe at least the Cookshack, Fast Eddy and the Bradley are "set and forget", either completely or nearly.

                                                                1. re: Beerhound

                                                                  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.

                                                      2. re: shaytmg

                                                        I appreciate the pictures. I have never had real smoked BBQ and also had no idea what a smoke ring was.

                                                        I am married to a physicist and I think that when he sees the pink meat he will be terribly confused. It looks almost like it was microwaved and cooked from the inside out. I would have cooked it more to make the pink go away.

                                                        Thanks!!

                                                        1. re: SoCal Mother

                                                          Should have come to Smokin'! when it was still around. Alas, it's been closed for 2 1/2 years.

                                                      3. re: queenscook

                                                        As I recall the meat will be packaged separately from the sauce -

                                                  2. Our shul in Westport, CT has been having BBQ Purim Seudas for the last few years. This year we are having a "Texas vs. Memphis BBQ" Seudah-we have the brisket and ribs coming from Corky's as well as from HAKADOSH BBQ...we'll have pictures and ask people to rate their favorite!!

                                                    3 Replies
                                                        1. re: SoCal Mother

                                                          Should be interesting. Texas BBQ is really the only style where beef is the prevalent meat, and tends to be simply spiced (often just salt and pepper) and highly smoked, and often is served dry (without sauce), while Memphis tends to be highly spiced and sauced, with relatively less smoke, and is typicially a pork-based Q (so in this case must be adapted to beef). Texas BBQ tends to use kosher cuts even in nonkosher restaurants (brisket, shoulder clod), while Memphis is known for its pork ribs. So wherever it is made, Memphis kosher Q tends to be inauthentic, even from Memphis, whereas Texas kosher Q tends to be more authentic.

                                                    1. Received my BBQ care package today - BBQ for dinner tonight!

                                                      3 Replies
                                                        1. re: pitagirl

                                                          MINE! None is here now so I might not even share it with my family - I think I could get rid of the evidence

                                                        2. re: weinstein5

                                                          I was just about to post asking if anyone knows when our orders will arrive. Maybe it's sitting on my porch waiting for me to come home right now!

                                                        3. Got my package today. Frozen solid as a rock.

                                                           
                                                          6 Replies
                                                          1. re: shaytmg

                                                            As was mine. I think I burned my finger a little taking everything out.

                                                            1. re: craigcep

                                                              Ha, yup everything was crazy cold. My kids had a ball with the dry ice.

                                                              The meat was frozen wrapped in foil so not sure how good it is going to freeze if you just transfer it to the freezer. I have a vacuum packer so sealed up the ribs and brisket before putting it in the freezer.

                                                              1. re: shaytmg

                                                                I hope it's good as is. First, it was already frozen that way, so isn't the loss already there? And second, even if not, we're going to eat it within a week, so not much time to degrade.

                                                                The plastic container that something came in cracked from the cold, it appears.

                                                            2. re: shaytmg

                                                              Got mine too! What's the battle plan for defrosting? is everyone really waiting 24-48 hours? :-(

                                                              1. re: shaytmg

                                                                Which size package is that in the picture? I think I made a mistake ordering the smallest size for someone when for $20 more I could have ordered twice as many ribs. I've been wondering about whether the amount I ordered is really enough for 5 people ever since.

                                                                1. re: sadg95

                                                                  It was the second one up. 1lb brisket, 3 lbs ribs, 1pt beans and sauce.

                                                                  Probably would work for 5 people if you have other food.

                                                              2. I didn't get mine! Should I be concerned? My neighbor got hers already. Who do I call if I do not receive it by tomorrow? Planning to serve the 'cue at a seuda on Sunday.

                                                                3 Replies
                                                                  1. re: daphnar

                                                                    I called them today- they said some packages were going out TODAY (wednesday).

                                                                    1. re: daphnar

                                                                      In the end, I received my package Friday at noon. I followed the defrosting and warming instructions. The food was delicious! The ribs and bbq sauce were amazing.

                                                                      The brisket did not come sauced and was tasty but not as good as the ribs. They were not salty as someone else stated. I also didn't see a smoke ring on either the brisket or the ribs, although you could certainly taste/smell the smoke.

                                                                      The beans were ok. Some of our guests liked it more than others. Too bad you can not order the items a la carte.

                                                                      As per a previous reviewer I also made the corky's coleslaw from the online recipe. I further rounded off the meal with corn bread (from Temptations cookbook) and a green salad.

                                                                      I can only repeat the request to kosherchef to let us know when Corky's does another kosher run!

                                                                    2. Anyone had a chance to thaw their's out yet? Would love to hear how it was.

                                                                      5 Replies
                                                                      1. re: shaytmg

                                                                        Had it tonight - it was delicious - the brisket nice and tender - the ribs likewise with the meat falling off the bone - the beans were a treat as well -

                                                                        1. re: weinstein5

                                                                          This is good news for me since I'm not very happy with the way my artichoke bottoms stuffed with meat came out.
                                                                          Now I'm especially happy to have another meat on the table.

                                                                          Did the brisket come already sliced? If not, did you slice it and then heat it, or heat and slice?

                                                                          1. re: helou

                                                                            came sliced with the sauce seperate -

                                                                          2. re: weinstein5

                                                                            Did you reheat the brisket with the sauce? The instructions just mentioned using the sauce for the ribs.

                                                                            1. re: Dfood10

                                                                              Not in the sauce but layered some sauce on top

                                                                        2. Oh no . . . mine didn't arrive today. Am I the only one? Could it possibly arrive tomorrow? I was planning on it being for shabbos; guess I'll have to plan on take-out. But I still hope it will come, even for next week. I'll be so upset if it doesn't.

                                                                          I just emailed the person whose email was on the receipt, so here's hoping for the best.

                                                                          6 Replies
                                                                          1. re: queenscook

                                                                            Mine hasn't arrived yet either but this morning I received an email with a tracking number. Looks like it was sent yesterday with Fedex 2 day delivery. The Fedex site estimates delivery to me at 1 hour before Shabbos tomorrow so hoping for the best.

                                                                            A neighbor received theirs yesterday so they are apparently staggering the deliveries.

                                                                            1. re: queenscook

                                                                              I'm also in Queens- some packages went out Today, Thursday, at 3:30 pm- Priority overnight- to be delivered by 10:30am tomorrow. They seemed to have tried to get the further packages (like Cali) out first, while closer cities like NY got sent out last. Not sure why, as now they had to spend more on overnight.

                                                                              1. re: latke

                                                                                Good to hear. Means I won't count on it for shabbos, but at least I'll have it for next week. Thanks.

                                                                                1. re: latke

                                                                                  I am in Staten Island and 10:30AM has come and gone and here it is Friday at 1:30 and my BBQ hasn't arrived yet either. Sure hope I won't be cooking for 10 motzei Shabbos! E-mailed yesterday and was told it was sent FedEx and should be here today. No tracking number sent although requested. Not very happy right now.

                                                                                  1. re: susieha

                                                                                    Corky's has arrived! Very happy now. Will try to post photos on Sunday if I get the 5 minutes before everyone starts grabbing. Also found an online recipe for Corky's cole slaw so am adding that to the menu along with roasted okra and corn bread or corn dog mini muffins. So happy when a plan comes together. Shabbat Shalom and a Fraylich Purim Y'ALL

                                                                                2. All you guys talking about getting Corky's Q for Purim seudah got my mouth watering. Just went out and got a case of USDA Choice Alle briskets (48 lbs, or about 12 lbs per brisket). I hate to do it, but I'm smoking 2 starting Purim night (+ a few chickens), even though it's less than 50 lbs in a smoker that will hold 600 lbs. Such is life. I miss my Q.

                                                                                  3 Replies
                                                                                  1. re: ganeden

                                                                                    That sounds good ganeden -when should we be there ::-)

                                                                                    1. re: ganeden

                                                                                      My Corky's hasn't arrived. I want to come with weinstein5. Shabbat Shalom :-)

                                                                                      1. Not happy that the food finally arrived while I was at shul on shabbos morning,which puts it in the 9:00 to 12:00 range. Also, I weighed the ribs, and the two packages together only weighed about 2.5 pounds; as I recall, it was supposed to be 3 pounds of ribs. I haven't opened the foil yet, but I don't know how this small amount would ever have fed 7, which is what they claimed. I realize it's a fundraiser, and they are not a restaurant, but it is not sitting well with me, on top of the shabbos delivery (which meant it sat on my porch all day, as it was, arguably, muktzah). I really hope, at least, that it is really tasty. I guess I won't know 'til next shabbos.

                                                                                        3 Replies
                                                                                        1. re: queenscook

                                                                                          Mine came Wednesday. Cold but not frozen solid and if there had been dry ice in it, it had long melted (evaporated?) I have frozen everything and I hope it'll be ok.

                                                                                          1. re: SoCal Mother

                                                                                            If not, tell me in advance and I'll buy some more chickens from Cambridge, and put them in the smoker, and of course, as I said earlier, I'm doing 2 briskets, which got in at 9:30 last night, so I could have some to spare. Chickens take a couple of hours, but I live down the street from Cambridge Farms. craig@ganeden.com

                                                                                            1. re: ganeden

                                                                                              you are so sweet. I live very far away from you. I wasn't planning to use it for Purim anyway. I just wanted to try something that I didnt have to cook myself.

                                                                                        2. My neighbor in West Orange got their order last Wed while I did not. I am very disapointed that I did not get my order for this past Shabbat-I had not planned on cooking but seeving the Q. I had to contact them to ask where it was. They said i could get it on shabbat or later this week. Hopefully they will ship tomorrow. Since it is a limited supply, it is not like they can reship new product at a later point. I think they need to rethink on how they ship it out and realize they need to send out info on when it is about to ship with tracking numbers.

                                                                                          1. So after all the anticipation and fretting, this was a huge hit with everyone. Moist, tender, and delicious meat and ribs. However, if this had been the only main course on the menu it definitely would not have fed the five people for which the base package (one pound of brisket, 1 1/2 lbs of ribs) was recommended.

                                                                                            For starters, every package of 1 1/2 lbs. ribs had only 4 ribs - so someone would have to do without, or the meat would have to be taken off the ribls for serving. The brisket might have been enough, but just barely. No seconds for anyone. I had 10 people eating 2 lbs. brisket and 2 packs of ribs and there was nothing at all left over - and there was lots of ther food, chicken, meatballs, that people aso ate.

                                                                                            Having said all that, I would definitely order again. How often do they do this? Is there any way to find out about it, or do I have to hope that Kosher Chef will be kind enough to let us know again next time? :-)

                                                                                            2 Replies
                                                                                            1. re: helou

                                                                                              You make some good points. Each rib packet I had contained only 3 ribs. Instead of putting a weight on the ribs, it might be better to state how many ribs are in the various packages being sold. I also found the amount of beans a bit skimpy, but the container of sauce excessive. My preference (and I might be in the minority) would be to ship the meat and ribs dry and let the recipients use the sauce as desired. When I unwrapped the packages I thought there was too much sauce on the ribs and brisket for my liking. However, the meat was excellent and I'd be happy to support this again.

                                                                                              1. re: helou

                                                                                                Yes, the listed portion sizes were not accurate - as I found when I priced a synagogue dinner based on the web site info, got the reservations and then placed the order. I had to order about 1.5 times the listed portion size. I asked them to correct this in the future.

                                                                                                As for quality, I also ordered an individual order that we had yesterday. I thought that the ribs were delicious, but found the brisket VERY salty and not particularly BBQ flavored absent the sauce. I hope that was an anomaly in my particular order, but it was SO salty that I'm concerned about serving it at the dinner. Did anyone else have that experience? Any thoughts about how to correct for that when we serve the brisket?

                                                                                              2. Hello peeps,
                                                                                                just wanted to report back on my brisket from HaKadosh BBQ - we got the meat for seudah, but ended up eating on shabbat instead...(couldn't resist!) smokey, just sweet enough and mouth-melting - was superb! here's a pic (sorry for bad lighting) taken as i was packing leftovers for work lunches, so it's couple days old but still wonderful. please note that fabulous smoke ring!
                                                                                                Sharon

                                                                                                 
                                                                                                1 Reply
                                                                                                1. re: RosaSharon

                                                                                                  How did you warm up the brisket?

                                                                                                2. I received my frozen food last Wednesday and kept it in the fridge to defrost. I reheated for Friday night dinner and there's been leftover brisket in the fridge since. Do you think it's still edible or do I need to throw it out at this point?

                                                                                                  3 Replies
                                                                                                  1. re: Dfood10

                                                                                                    In my house, you still got time.

                                                                                                    1. re: Dfood10

                                                                                                      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.

                                                                                                      1. re: Dfood10

                                                                                                        Are you kidding? I'd even save it for Shabbos.

                                                                                                      2. Hey gotchulent, or any other maven out there. I know this is less than basic. But does one reheat the brisket using some of the gravy that is included. The instructions say nothing other than to use sauce on the ribs. Unfortunately I know nothing.

                                                                                                        6 Replies
                                                                                                        1. re: jeffrosenbaum

                                                                                                          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;-)

                                                                                                          1. re: gotcholent

                                                                                                            loved your explanation, but was thrown by your final comment.

                                                                                                            BBQ season is almost here???????????
                                                                                                            BBQ season is always here. I know you live about 60 miles WSW of me, so it's not that I'm down south. Once the 3 feet of snow we got a couple of weeks ago melted down to about 12 inches. I fired up the Green Egg and smoked brisket and ribs. Still have too much snow plowed up against the garage to get the big smoker out to make a serious supply.

                                                                                                            1. re: bagelman01

                                                                                                              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!

                                                                                                               
                                                                                                               
                                                                                                              1. re: gotcholent

                                                                                                                My town let me build a brick pizza oven, and we have a large outdoor kitchen, but the planning and zoning guys wouldn't let me build a brick enclosure for the big smoker. Seems they were afraid that I'd be running a commercial operation. They just don't understand that I'm a carnivore who feeds a large family and three dogs off the grill.

                                                                                                                I thought a nice brick 6' x 10' smokehouse would look great in my rear yard and fit nicely with the integrity of my 1803 Georgian Revival.

                                                                                                                So, I might just have to file an appeal with the Zoning Board of Appeals (at least I won't have to pay a lawyer).

                                                                                                                My kids bought me a new medium size Green Egg for my birthday last month, so I will be doing a lot of BBQ for Pesach

                                                                                                                 
                                                                                                                1. re: bagelman01

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

                                                                                                            2. re: gotcholent

                                                                                                              Too late. I had it on Shabbat, using sauce, but not too much. It was great.
                                                                                                              I am looking forward to your return. My family had your BBQ in Riverdale and loved it. Not to make you to swell headed, both my daughter and son-inlaw preferred your ribs...My six month old graddaughter is looking forward to eating ribs soon. (but not too soon I guess).

                                                                                                          2. We had one of the two packages of the ribs for Friday night dinner, and they were great. I don't know how they could have said the amount we got was for 7, though; one package of ribs had 2 ribs in it, the other is still foil wrapped in the freezer, but is exactly the same size as the one we opened, so I'm assuming just another 2 are in there. Even if it had been the full 3 pounds of ribs which were promised, instead of the just-barely 2 1/2 pounds we got, there's no way 7 people could have gotten a reasonable amount of the ribs.

                                                                                                            As for the brisket, we did had a near-disaster with it. I figured I'd sauce it and leave it on the blech for shabbat day. When I came downstairs shabbat morning, the strong smell of the smokey flavor was very pervasive. I was curious as to how it looked, and it's a good thing I checked. I saw a spot of what I guess was mold on the top, about the size of a half-dollar. Our blech is a k'deira blech with water inside, so it should be evenly hot, but I guess it just wasn't. Rather than chance losing it all, I took it off and refrigerated it. That left us with no main course, but when we got home from shul, I cobbled together a reasonable lunch with some leftovers that were fine cold. As for the brisket, with the mold removed, I figure that if I bring it to a high enough heat, it should kill anything that could be harmful. Very disappointed that I didn't get to have it for lunch, but if I had left it up for the next three hours, 'til we got home from shul, it would certainly have ruined the whole pan.

                                                                                                            I did not see the smoke ring on either meat, by the way, but I'll check again when I open the second package of ribs.

                                                                                                            6 Replies
                                                                                                            1. re: queenscook

                                                                                                              We had ours Friday night. I put the ribs in one foil pan with more sauce and the brisket in another with sauce on the side but in the pan. Both covered at 350 for about 1/2 hr, then we put the beans in a casserole dish and put it in the oven on 200 (on Shabbat mode) for about 2.5 hrs. We made a pot of rice to go with it.

                                                                                                              The "7 person" dinner served 3 people with enough leftover for 1. One was a teenager so I will say it served 5.

                                                                                                              Family vote was we would do it again, even though it was really expensive. (extra fee for CA made it $150 for the three of us.)

                                                                                                              1. re: queenscook

                                                                                                                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.

                                                                                                                1. re: gotcholent

                                                                                                                  The package of beans, sauce, brisket and ribs for "7," with a pot of rice that I made, fed 5 if you count my teenager as 2 adults.

                                                                                                                  The person who said she ordered 1.5 servings per person for her shul got it exactly right.

                                                                                                                  It's a school fundraiser and I did not expect to get $150 worth of food. I figure it like this: I got to help out a school, stay home with my family and not listen to a bunch of stupid speeches.

                                                                                                                  1. re: gotcholent

                                                                                                                    Even using your formula, the package would have served between only 4 or 5 people, as we got a touch over a pound of the brisket, and 2 1/2 pounds of ribs total.

                                                                                                                    I think we'll do the brisket next Friday night, and the ribs for Friday night the following week.

                                                                                                                    Looking forward to tasting yours at some point.

                                                                                                                    1. re: queenscook

                                                                                                                      While everyone thought the food from Corky's was tasty at the Purim Seudah, I was very glad I had alternate main courses. I had ordered the $235 package, the middle one, and it never would have fed the number of people it stated it would feed. The brisket was not so much the problem as the ribs. In two of the three rib packages I received there was an additional bone. No meat on it whatsoever, just the bone. In the third package the end rib only had meat on half of it. If some people only had brisket and some people only had ribs I still don't think it would feed the number of guests it was supposed to. Each rib package that I received could feed only two if they were going to have a modest portion. It is for tzedakah and it was packed by students but I think they should be a little more careful as to what is sent out. Will I order it again next year? Maybe, actually depends on what is new and exciting out there.

                                                                                                                      1. re: susieha

                                                                                                                        Yes, when you get a 5-rib rack and smoke it, the meat recedes off 1 of the ribs, so you are left with only 4 ribs worth of meat, and a relatively worthless one (sometimes they have enough meat so that 2 or 3 or 4 of them has as much meat as a regular rib). A restaurant is left with a choice. In my restaurant, they went to the workers, but I cannot speak for every restaurant out there. After all, the restaurant is paying for the bone, but does not get compensated for it, unless it factors the cost of that bone into the cost of the other ribs that it does sell, figuring a 20% loss in the number of ribs per pound of cooked ribs (or raising the price of each rib by 25%).

                                                                                                                  1. re: craigcep

                                                                                                                    So if the smoker is now kosher and donated to the school, are they planning to do more BBQing and fundraising? What else would the school do with the smoker?

                                                                                                                    1. re: queenscook

                                                                                                                      Having family in Memphis I know they have been doing just that but the Q has remained local to Memphis -

                                                                                                                      1. re: weinstein5

                                                                                                                        the sauce is kosher certified according to the areticle. i would be interested in buying lots and making my own q at home

                                                                                                                        1. re: koshergourmetmart

                                                                                                                          I thought the sauce was good, but I didn't think it tasted significantly different from the BBQ sauce I always buy (Jack Daniels Hickory Brown Sugar flavor). I thought the key to real BBQ was the smoking, not the sauce.

                                                                                                                          1. re: queenscook

                                                                                                                            BBQ is really a layer of flavors - starting with the rub, going on to the type of wood to use for the smoke and finally the sauce - all three of which can spark huge debates to those who take their BBQ seriously -