Home Forums Kosher Cooking! Bar-B-Que

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    Grilling is a great way to help your wife as the kitchen will remain relatively clean. The food is also healthier (assuming you practice good BBQ hygiene).

    I would appreciate it if you can kindly share good recipes and methods for the BBQ. What I’m looking for are SIMPLE recipes.

    If anyone has good advice (do’s and dont’s) please share it with me as well.

    Thanks in advance.

    Feif Un

    Take some chicken breasts, and marinate them for a few hours in just some soy sauce and garlic. Stick them on the grill, flip them once.


    take out?

    barbecue potato chips?


    use (capons) bonesless chicken bottoms instead of chicken breast. It’s much tastier & not as dry.

    You can season w/ any of the following – delicous.

    Mc Cormick – Montreal steak seasoning

    Hunts barbeque sauce

    Honey, mustard & tryaki sauce together makes a good marinade

    You can also grill

    skewers of vegetables – zuchini, eggplant, onions, mushrooms…

    corn- (cook it first)

    chicken wings (!!!)


    First, you want to use a charcoal grill. While it’s a little more of a patchke, the flavor benefit is enormous. You can buy a Weber grill for probably around $50-75, or higher for the better models (but even the smallest Webers work great).

    To light the grill, get a charcoal chimney, which looks like a metal canister with a handle. In the large end, fill it with charcoal, then set it down right-side-up over a wad of newspaper set on fire. Leave the chimney over the newspaper for probably about 20 minutes or so, until the coals are all glowing hot. Then (carefully!) dump the coals into the grill, and spread them as evenly as possible under the cooking area (not necessarily the whole area, the coals should all be close to each other).

    Here’s a good recipe to get you started:

    Maple Mustard Grilled Chicken:

    1/2 cup canola oil

    1/2 cup pure maple syrup

    3 tbs balsamic vinegar

    2 tbs dijon mustard

    1 tsp black pepper

    1 tsp fresh minced garlic (2 – 3 cloves)

    6 chicken breasts or thighs, skinless and boneless (works best with boneless thighs)

    1) Using a large plastic container with a tightly-fitting cover, combine marinade ingredients, cover and shake well.

    2) Add chicken, cover again, and turn container upside down several times to coat. Refrigerate for 2 hours or more (overnight is best).

    3) Grill chicken for 10 minutes, turning once. Serve immediately for best flavor.

    Serves 6.



    Really simple,

    take some chicken cutlets, dip in to your favorite bbq sauce and grill/bbq.

    It’s good. (It’s a little heavy…)

    Or you can take ready made burgers that you fry at home but don’t overdo; place on the grill until hot. It’s pretty good.

    you can do shish kabob; push cubes of meat onto skewers alternating with veggies such as peppers and onions. It’s yum!


    Try partially baking the chicken in the oven, then finishing it on the grill. Oftentimes, the chicken on the grill is not fully cooked, but the outside looks really done or burned. Pre-cooking it somewhat will help.


    A few tips:

    1) An accurate meat thermometer is a must. This will allow you to check that thick slices of meat or chicken are safely cooked all the way through. Make sure it is the instant-read kind so you can just poke it in and check it.

    2) You can generally tell by the firmness of meat and chicken how thoroughly it is cooked. The firmer it is, the more well done it is. You can use your (clean) finger, as long as you have washed your hands since touching raw meat.

    3) Only slabs of meat can be done rare. Ground meat or any type of poultry should be thoroughly done and not have any pinkness to it.

    5) Low heat cooks more evenly and helps prevent an overdone outside / raw inside problem. One issue with low heat for a longer time is that it can dry out the meat. A spritz of oil (such as olive) and/or wrapping the meat can help keep it juicy.

    7) Always leave the skin on the chicken if possible, to keep it juicy.

    8) If a small area of the grill is covered with aluminum foil, you can put food that is beginning to singe or cook unevenly upon it to slow down and even out the cooking, and reduce burning.

    10) Fatty ground beef makes great burgers. Just make sure to keep an eye out for flare-ups.

    12) Marinades are usually applied anywhere from a half-hour before grilling to overnight the night before. Rubs and seasonings are applied right before grilling. Sauces are applied about 10 minutes before the meat is done.


    Almost forgot –

    Before putting the meat on the grill, heat the grill, scrape the junk off of it, and lubricate it. Either a special grill spray or cooking oil on a paper towel, held with tongs, will do.

    Shish-ke-bob can be delicious, but make sure the meat you use is suitable (low gristle).


    don’t forget to soak the shishkabob sticks before sticking on the meat and veggies! they should be quite wet, so they won’t burn (the sticks, not the food)


    According to grilling guru Bobby Flay, when you grill (directly over the coals) hotter is better, and moving as little as possible will yield best results. Steaks can go 5-6 minutes on each side over a VERY hot fire and be done through (little or no pink left) but once it hits that grill, leave it be, put the lid on and step away (keep the lid on your grill as much as possible to keep the temperature up). Don’t move it around until you’re ready to flip it. Chicken goes the same way, but a thermometer is vital for chicken.

    If you’re talking about really BBQing (indirect heat) low and long is the motto. We do a great BBQ Brisket that we start after Davening on Friday AM and serve for Shabbat. it melts, and also disappears! My DH makes the sauce from scratch, but bottled also works just fine.

    Please don’t use Gas. Coals are worth the extra work.


    re: charring wooden skewers – if you soak the skewers in water for several hours or overnight, supposedly, it will not char (It makes no sense to me, but I hear this on a grilling segment of a news show.


    Thank you all. Please keep the comments coming. I’m learning a thing or two here…


    -Lemon Steak: Marinate boneless ribsteaks in lemon juice, minced fresh garlic, cumin and black pepper. Grill basting with extra marinade.

    You can do the same with some honey barbeque sauce if you prefer.

    -Grilled Veggies: Slice zucchini, red, orange, green and/or yellow peppers, yellow squash, eggplant, portobella mushrooms…Make sure not to cut them up too small so they won’t fall through into the fire. Marinate them in olive oil, fresh minced garlic, and any spices you like. Grill.

    -Easy Hamburgers: Using chopped meat, mix the meat with any barbeque sauce you like and make patties. Use about a quarter cup barbeque sauce per one pound of meat. You can also add chopped onions into the mixture. Don’t make the patties too small as they shrink from the heat. Grill.

    -If you eat hotdogs, always slice through them before grilling.

    -You can prep your grill by greasing it with (olive) oil. Slice an onion in half and stab it with a barbeque fork. Dip it into olive oil and grease your grill with it. Make sure your grill is heated up very well before you put food on it.



    (To reply to your post from another thread).

    It’s business, nothing personal 🙂

    To make up for it, here’s a tip-

    I remembered the gist of this thread, but not specifics, so I Googled the coffeeroom as follows:

    grilling site:

    YW Moderator-72

    i thinlk everybody is at the BBQ-pit, very few posts for moderation today.


    Are we the only ones ‘working’?


    what is the best sauce to put on a rib steak grilled?


    My husband put the following ing. into a salt shaker: salt, black pepper and paprika. He heavily sprinkles the steak (rib) with it. Puts in on the grill on high for a few min and then turns it over for another few min. You gotta be careful not to overcook as it loses the juice.


    BBQing on Friday afternoon is a weekly ritual at our house. We cook up chicken that we will have for Shabbat lunch. (We also put a few kabobs on as well as a late afternoon snack.)


    isher: i want a sauce.




    I’ve used Heinz, Hunt’s, KC Masterpiece and A1.

    A1 is the most expensive, but it’s the best.

    You should probably try a few different varieties of flavor and different brands to find your own preference.


    thanx. i’ll try it



    I forgot to mention that some of the brand sampling may have been done years ago, so be sure to check that they currently have reliable hashgochos.

    Good luck.


    i always check for hashgochos. thanx again.


    President’s Choice makes a great bbq sauce. (do they sell President’s Choice in the US? We don’t even have a president, and they sell it in Canada… :P) Try Extra Spicy or Gourmet.



    When a man decides to barbeque, the following chain of events is put into motion:

    The woman buys the food.

    The woman makes the salad, prepares the vegetables and makes dessert.

    The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces and takes it to the man who is lounging beside the grill, beer in hand.

    This is the important part:

    The man places the meat on the grill!

    The woman goes inside to organize the plates and cutlery.

    The woman comes out to tell the man that the meat is looking great.

    He thanks her and asks her to bring another beer while he flips the meat.

    Another important part:

    The man takes the meat off the grill and hands it to the

    woman on a plate!

    The woman brings the salad, bread, plates, utensils, napkins, and sauces to the table.

    After eating, the woman clears the table and does the dishes.

    The most important part:

    Everyone praises the man and thanks him for his cooking efforts!


    An oldie, but always a goodie…


    i concur with that assessment 🙂


    The absolutely cleverest, most economical way of getting expensive smoker taste on the cheap was revealed in Lifehacker a while back. Forget the $700 imported Japanese Green Egg cooker. For under $50 – about the price of a Weber – you can have a flower pot barbecue smoker.

    How to treat the meat?

    Some people brine and rub.

    Others cook, basting once in a while.

    Some sauce as they cook.

    Others just smoke and add sauce later.

    I find the spice rub with sauce added later works best.


    If you are kosher, there is no need to brine anything.


    True. That’s why I go with the spice rub and added sauce.

    Some people who keep kosher without going full-chumra do brine.


    If your barbecue grill is lonely, complete it with a whole summer kitchen. Never cook indoors in the summer. It heats up the house.


    we have a complete outdoor kitchen, but even here in New England it is not for summer only. I grill 12 months a year, even in rain, snow and ice.

    As mentioned in another thread, yesterday was our youngest daughter’s wedding. It occurred in the gardens of the CTL compound. By here request the seudah was a BBQ. Many meats had been smoked in our brick backyard smokehouse, including homemade sausages, ribs, briskets, poultry and biltong.
    There were multiple grills, outdoor ovens, rotisseries going to feed the 250(+-) guests.

    We do lots of cooking in our indoor kitchens, but some things are always cooked outdoors: steaks, chops, boneless chicken breast, kebabs, hamburgers and hot dogs.

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