JL;DR

Daily Podcasts Video Research

Tag: Barbecue

0 Food Culture

Lamb kebabs with roasted vegetable orzo salad

Jewish Chronicle · 18 Aug

This recipe features lamb kebabs with a roasted vegetable orzo salad, offering Mediterranean flavors suitable for grilling or cooking indoors.

0 Food Israel

Israeli shawarma mushrooms

Jewish Chronicle · 23 Jul

This recipe details how to make Israeli shawarma mushrooms marinated with a homemade shawarma spice mix.

0 Food Culture

Corn Salad with a Kick

Sharona in Mishpacha · 2 Jul

The article presents a recipe for a flavorful corn salad with a modern twist.

0 Food Culture

Low and Slow Beef Cheeks

Sharona in Mishpacha · 25 Jun

This recipe for Low and Slow Beef Cheeks by Michal Frischman aims to recreate the flavors of barbecue brisket without a smoker, utilizing low and slow cooking on a grill.

0 Food Culture

Salmon barbecued en papillote

Jewish Chronicle · 26 May

This recipe provides a simple way to barbecue salmon by wrapping it in foil, allowing the fish to stay moist and absorb marinade flavors.

0 Food Culture

Chicken Shishlik

victoria prever in Jewish Chronicle · 24 May

The recipe for Chicken Shishlik calls for marinating chicken in a mixture of ingredients including lamb fat for added flavor before threading it on skewers with onions.

0 Food Jewish Law

Barbecue s’mores pizza

Jewish Chronicle · 23 May

This article introduces a recipe for barbecue smores pizza, a delightful twist on the classic smores treat.

0 Food Communities

Nothing Short of A-Maze-ing

Sharona in Mishpacha · 21 May

In a culinary feature discussing different corn salad recipes perfect for Lag Ba'omer barbecues, various contributors share their unique recipes.

0 Food Communities

Kosher Food Goes Up in Smoke

Jill Krasny in Tablet · 23 Jan 2017

Main House, a kosher restaurant in Brooklyn, is bringing Texas barbecue to New York by blending traditional Jewish culinary influences with the slow-cooking and smoking techniques of barbecue.

0 Food Communities

My Cousin, The Barbecue Maven

Marc Tracy in Tablet · 5 Jul 2012

Pete Wells of The New York Times awarded two out of four stars to Hill Country, a Chelsea barbecue restaurant owned by Marc Glosserman, the cousin of the author.

0 Culture Holidays

Man Up: Coping With the Holiday Barbecue That Gets Summer Started

Shalom Auslander in Tablet · 2 Jun 2011

The author expresses reluctance towards social gatherings like barbecues, proposing the idea of a holiday called "Fuck-Off Day" where everyone stays home.