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San Antonio rabbi sanctifies Shabbat with Texas-style BBQ brisket

Discussion in 'Cooking and Culinary Arts' started by Michie, May 22, 2022.

  1. Michie

    Michie Standing by the Ukraine. Supporter

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    Slow-cooked brisket proves to be a valuable means for bringing Jews to a Shabbas meal.
    [​IMG]
    Brisket is smoked for Shabbat dinner for the Jewish community at Congregation Rodfei Sholom in San Antonio, Texas. Photo by Rabbi Jeffrey Balaban


    (RNS) — When Rabbi Natanel Greenwald learned that a Jew visiting from Los Angeles needed someplace to dine for Shabbat, he extended an invitation to his home, where he was smoking a beef brisket Texas-style — and Talmud-style.

    Greenwald, originally from Monsey, New York, is experimenting with a kosher version of the cut that some say defines Texas BBQ.

    Greenwald and his family practice Orthodox Judaism and strictly follow the dietary restrictions of their faith that demands certain foods be consumed separately and that every animal bound for the table be slaughtered according to rules set forth in Jewish law.

    One of the guests remembered the tale of kosher Texas-style barbecue pioneer Sruli “Izzy” Eidelman. “The story is probably hyped up,” the guest cautioned and then recounted how, before Eidelman opened his popular Crown Heights, Brooklyn, smokehouse (“First kosher smokehouse in the heart of Brooklyn!” according to its website), he toured barbecue pits across Central Texas, ordering Texas barbecue, smelling Texas barbecue and prodding Texas barbecue but, keeping kosher, never tasting Texas barbecue.

    Continued below.
    San Antonio rabbi sanctifies Shabbat with Texas-style BBQ brisket
     
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