The Perfect BBQ With Rabbi And Shlomo Orlofsky (Ep. 231)

hello good M welcome to the rabbi orlovski show special kid Edition I hope everyone had a wonderful uh seder I hope everyone uh had a beautiful Yanti and I hope uh everyone is enjoying their matah lots and lots of matah Mama's little baby loves matah mat mom's little baby loves mat balls stole the skillet stole the lead stole a lot of bows made of PES anyway that was from uh thank you very much Alan Sherman his first album my son the folk singer uh anyway so um uh he did song parodies as it happens so uh we are now going to Kalo which for you in America means Thursday you have one day right um and Tuesday uh no uh Tuesday and Wednesday wait Monday nights the firster so Tuesday and Wednesday right Tuesday and Wednesday is Yan you have Thursday then you have shab shabas y yff so Thursday so not much of a um and so uh what are you going to do yeah I'm going to give you some different ideas but one of the things you can do is have a barbecue a barbecue a barbecue uh Frank and a bun with a barbecue or something like that and if you're like me you have no idea what to do and uh um you probably didn't caser your actual barbecue unless you went to Orlando in which anyway when you're going down to Orlando we don't say we just say CU most of those kitchens you can't K them and if you're bring in these professional people anyway so um uh some people will caser their barbecue but most people will not so they B those little disposable barbecues over there with the chal and uh um you uh bring whatever your pesad dicka stuff is as far as your menu goes and you make your barbecue it's it's a fun activity people people enjoy barbecues and having fun now uh unless you're one of these potato starch uh Geniuses who can make hamburger and Frankfurt ruls at a potato starch there won't be any and when you try to wrap your hot dog up in a matah it's going to be a challenge so I said this is beyond my uh pay grade when it comes to this and uh getting ready for PES by the way I can't use my my laugh official show mug for PES I have a paper cup doesn't taste the same anyway so um uh because everyone who watches the podcast has to drink it in you understand so anyway so uh so I decided to bring in a professional and this is the owner and proprietor of SCH Slim's Meats Smoked Meats schlim smok house uh which is located in my kitchen and uh and uh smokes hundreds of kilos of meat uh he just did his first chevos to rave reviews and uh um you know so I don't know that you have a p smoker maybe we'll talk about a little smoking afterwards um but uh we're going to talk about that pesak barbecue and so schlomo has knowledge of these things being in the profession so schlomo Alami welcome to the rabbi olowski show hello there you go that's what we're looking for to uh to shout out your last podcast guest I won't name names Yakov rovski but um indeed you're related hello see I told I told SCH is schas he was on ones during Corona you know and a in a non-pe speaking part wouldn't let him talk you found a reason to bring me back in so I said I said we're going to bring him in and I said do not worry about the tens of thousands of people who will be watching you just worry about Yakov he's the only one and I jumped out of bed the opportunity so uh sches uh you uh would you recommend during peso as a family activity to make a barbecue what's up and everyone does it right that's not my question would you recommend making a barbecue on PES okay fine personally I think making a barbecue with no buns is kind of useless really personally okay but if you're such a hard-hitting protein guy you know or you'll eat a burger with a knife and fork then like when I was on Atkins when I was younger you know you just pull the cheese off of the yeah saying if if you have enough dignity to take a hot dog and just you know put some ketchup and mustard on it just eat it like that fair enough you know what now one second let's be fair okay who eats frankfur with with ketchup okay um I don't know but they always show it in cartoons it looks good so it's the when I was growing up ketchup was for hamburgers and mustard is for frankf forers the problem is that not only don't you have a bun you don't have any mustard because mustard is kidney so they make a Kosher for PES mustard I would not recommend yeah have you had it no I I personally don't eat mustard but um you don't eat mustard don't like it that much it's very tanky there is there is when I I mean the the the migga is that you have a Frank footer with mustard and sauerkraut and you can get p s Well Done Right um but there are people who have it with ketchup and COA that's kind of the opposite of that these are like people who have a corn beef sandwich on white bread with mayonnaise you know understand like they just don't understand what it's all all right so because there are no buns you say you're not even going to do it but assuming that there are die hards because let's face it if you go out what are you gon to do you basically take mozzer and spreads so that's why I started on my side everyone does it it doesn't matter whether I recommend or not everyone does it all right so um any experience with disposable grills yeah you know so I might as well help a little bit right so my experience with other people doing barbecues with disposable grills it's not good you know why is that it's either the guy doesn't know how to light it and it's just sitting there cold for like an hour and everyone's hungry and just waiting for the guy to turn it on somehow and he's trying different methods you know yeah and he's like on the ground like doing P to blow on it newspap everyone's like okay just microwave it at this point you know uh or it's just so hot or like everyone has to take 10 steps back and your food is just burnt to a crisp Charco like like B people a barbecue out of the medura you know I mean like you know it bursts into flames as soon as you get there you know it's like everything and he's like no no no it's charred it's charred and you're like no no it's just black and burnt please let let go home so what do you do so first of all I think you've used these grills I have used these grills and I've I've had experience with these girls a lot of different types listen there are different types right you can get smaller ones bigger ones whatever well there's the there's the little like um aluminum foil pan with the coals in it that's ready made yeah that's no not recommended no that's not recommended then there's you know the basic one where rectangular piece of sheet metal but what I would recommend is immediately one step above that first of one that's slightly bigger slightly wider and heavier they sell them in is I know if they have America they have in Israel like the double size and it comes with little legs yes so that was going to be my next Point longer with a stand right because there's nothing worse than seeing a guy you know bending down on the floor on the grass over there trying to like getting back up it's like have it standing up like a mench so you can come treat it as a normal Grill it's not very different if you know what you're doing there are a few guys my brother told me there's a few guys in West Hamstead who dig a hole in their backyard and fill it up with like you know like a h Co make a fire they put a whole cow in you know yeah and they just like cook it for days and that's not a bad PES idea but um yeah so you know you just got to just just first of all treat it you know barbecue so first you have to get the barbecue what charcoal do you recommend self-lighting or regular self what's self-lighting charcoal okay so in America you can buy the charcoal where apparently it's already been treated with with fluid like with lighter fluid so when you put it in you light it brickett yes I know I understand that what you're talking about you're talking about briquettes so it's the argument of briquettes or lump charcoal no personally I'm a lump charcoal guy but it is harder to use meaning briquettes is very easy you just turn it on it usually stays you know good heat uh charcoal is a little harder different pieces it's real wood and stuff but just use lighter fluid uh no actually so how do you get them to start oh so so I'll tell you my next thing with all these people you know moving their coals and oil and and things like I I've seen this thing where it's like a tube and you put all them in and then you like set fire to it and then you open it up and it spreads out really not I was about to say that oh yeah you recommend that yeah so that's called a chimney it's very cheap you can buy it anywhere basically what it is it's it's a not anywhere well I'm saying any drugstore okay for our viewers in America you can buy it anywhere here you might have to drive around to specific places and then they'll say no M they'll give you like a foil pan or something and say it's the same thing but um basically his chimney is you fill it up with charcoal 90% of the way and then on the bottom this is what you use use lighter cubes very cheap these white cubes put three cubes underneath it and you light them then you just put the chimney on top let that sit 10 15 minutes you come back you have all the whole chimney is yeah the whole chimney is liting up white hot charcoal and just pour it in right into the grill right so when you first do this you have I mean at least I remember when you do it you have actual Flames coming up yeah do you cook when there's Flames so I know some people say have to wait for the Flames to die down other people will cook it on the Flames yeah so actually the correct way to do it is if you let it get hot enough in the chimney like Mish like 15 minutes the flame will die down and you'll just end up with white hot coals and that's what you want you don't want fire any heat you just want the just hot coals just treat it like a normal girl then once you put it in it's pretty easy for from there you know uh every now and then you have to give it a enough enough you know just to keep it relative here they have these plastic like things that you I don't know if they have that in America you know fan a little plastic fan that you yeah like that but um KNN is the just called a KNN that's the correct terminology ter you look it up in the dictionary naed um so yeah you just got to do that a few times to let it chill but um yeah that should last you for a good couple hours and and your coals after they turn white will stay for 2 hours that you can still cook it for legal reasons I can't tell you for sure or promise you anything but it should stay for like an hour and a half at least yeah and if you have to add hot enough that you can cook not that it's just going to but but you can always add coals you know just by now you don't have to do the chimney well you could do the chimney thing on once it's white hot you could add more Charco you can add a few more coals without the chimney yeah and it will just you know heat up my experience is mostly from um where children keep throwing in like lighter fluid and things and Flames keep shooting up to the sky and it reaches temperature enough to melt metal so I don't I don't think that's really what we're shooting for yeah no you're actually you know you obviously want it hot to grill at the end of the day but you want a nice gentle heat you want to cook white hot white hot coals now you've the fires di that what temperature is that I have no clue oh okay I'm GNA throw out maybe uh 500 600 degrees F yeah something like that but if you cook a hamburger in your oven at 500 degrees it's it's going to get burnt it's very different oven Burger is very different well because if you put it in the oven at 500 Dees and keep flipping it every 30 seconds it won't burn and that's basically what you're doing on a grill so yeah if you live it in the grill for as long as you leaving the oven it would burn but okay it's all about control over the grill so the standard is Burgers right yes so if a person is going to go out to the store and buy themselves pre-made patties that are frozen should he defrost them first or just keep them as they are so I don't know me personally at SCH slimes Meats we actually grind the burgers ourselves what do you use so I usually use a fresh uh brisket and short rib and after you grind that it's just like the perfect Bur Burger I understand not all people will do that so if you do buy Frozen patties um I don't see why you would put it on Frozen I'm saying well when I used to go to the burger joints that in America they would pull it out and drop it right on the grill frozen right but it's like on the flat top over there right yeah here it's not exactly like that um I guess over there it's less heat it steams it maybe but um I guess if you know what you're doing you could could I have done like frozen steaks and burgers before and it has worked out but you need a lot of patience and a lot of you know care otherwise you'll end up with a burnt outside and a frozen what's your proportion 5050 uh brisket and short rib something that that yeah say I don't really porun it it's just whatever brisk I have whatever short rib I had I even did sometimes 100% short rib and it's it's amazing for those people who like fat and who doesn't so uh indeed all right so now best best shaping just get a burger shaper man I saying do you want a flat Patty or do you want a bow some people make a ball and they put it on and then they flatten it down on the grill and other people already make a Patty right well I bet you didn't know I know this much about barbecuing huh how about this I can't do it but I know the right questions to ask I I have a research [Laughter] team so there is there is something called Smash Burgers where if you have a flat top you take it a ball you put it down and then you immediately smash it down to a nice thin Patty but we're talking here about a grill grill grates if you smash it down saying some of it will go in it's a weird shape me personally I like a nice pre-shaped Patty and this is very important your Patty will shrink significantly when you say significantly 50% I don't know percentage wise but this is what you should do you should shape the burger you should have the bun ready should shape the burger to around you know a few centimeters outside the bun so that when it shrinks down it will be perfect size for the bun are those of you who are a potato starch people and you would like to leave in the notes um a uh recipe for hamburger buns potato starch buns I know it can be done I've seen them yeah let us know I've seen them but yet never in real life it's it's it's that Legend you know yeah it's a theoretical construct anyway I'm sure it's possible we just need a scientist to get it going it's like uh the it's like the definition of a line length with no width which is impossible but theoretical um what do you add to the meat you just keep it meat or you do any filling any fillers eggs matah meile uh spices listen we're not making meatballs all right meatballs cooks for a couple hours you add breadcrumbs you had eggs you had stuff but if you have decent Quality Meat you want the meat to speak for self it should just be salt and pepper in my opinion some people put garlic powder I find that it burns really yeah but even if it's mixed in so that's another thing you shouldn't mix it in when you're doing Burgers someone said don't over mix it that's also true um basically the the meat has a certain um I'm not sure what the word is airiness to it I guess it has a certain Airness to it so when you cook it some of the air is there so when you bend it it's nice and soft what you do when you smush it together comp all the air comes in together and you're ended up with shoe leather basically and it comes very tough when I when I was a kid so they had these places like kosher Delight I don't think it exists anymore you know other burger places like this that these very ridiculously thin patties you know and they would Grill them on the on the grill and they would put it on these very very thin buns I love those you know what understand now you they have these Gourmet uh uh hamburgers that's just a hunk of meat yeah to me it's not a hamburger I I can't even I when I get one of those I cut it in half you knowz I can't eat it like that Al so it's a big it's a big uh that's like a salisbury steak I think they call that you know no it is a big uh conversation in the in the Burger World it very M very I want to mention any names of places I've gone to which are Gourmet Burgers just a big hunk of meat yeah listen it's about you what you like a lot of people just like a nice thin Patty feel that crust and a lot of people like to treat their burger kind of as like a steak you know you take that big juicy white I mean to the best of my knowledge that's what when they call Salsbury steak it's basically thick hamburger so it depends me personally it's all about the mood you know if if I'm feeling Gourmet I'll do myself a nice thick burger cook it nicely inside and it will just be gmach like one of those is good for like a week I don't know if you've ever heard this I saw somebody say when you put the Burger on the grill put an ice cube on top of it have you seen this I have seen this I personally haven't tried it so I can't say but I could say in my professional opinion I think that sounds ridiculous you're just adding water to the Burger so I couldn't figure out what it was about I'm saying I don't know there some water on the bun I guess there was a takfa I seem to recall when when you would add chopped onion into your hamburger mixture me I know you did I know some people do that me personally it's it's less of it's more of like a kebab like there's a very famous dish called Aras um or isn't that a it's aaas AR ah and basically it's you know I always like that when it talks about the Samaritans they're called gir Aros which is they converted because the Lions I don't know SS to gir AR and Gile Aras are just too close comt anyway yeah so yeah so it's basically it's basically a kebab mixture you know you get uh onions uh uh parsley cilantro all these strong spices like Ras and uh all these stuff you stuff did you ever make kebabs I have yeah but I usually you lamb fat don't you for us purists yeah uh and you kind of stuff that into a pita with olive oil that's called the rice and I think that's acceptable you know you add onions you're not making but not to a regular burger think a regular burger just let it shine like I said salt pepper let the meat shine if you have to put onions in your burger means you're not getting the right Burger you know there was a guy leak coko who I'm sure you have never heard of but he was a vice president in Ford and when Chrysler went bankrupt they brought him in to be the head of Chrysler and to try to rebuild it so he he saved Chrysler and uh he wrote his biography called aak coka and he said when he was a vice president pres in Ford Henry Ford III who was in charge of the company he says you know my Chef Bob he makes the best burger in the world so all these people barbecued you know they're all Executives and you know goes what do you mean I make the best burger you know so at every uh board meeting another one would take you know take a turn Making burgers and and Henry Ford would say it's good not as good as Bob it's good not as good as Bob he say so finally I went down to Bob I said what how do how do you do what's your secret so he takes out of the fridge the most expensive cut of meat I don't remember what it was he puts it in a grinder makes into a Patty and says like that yeah I'm saying there's no question right if if you want to have the best burger in the world use the most high quality meat I saw this guy one time he's trying to find the best burger grind so he took like 10 cuts of meat and you know the most expensive one W it was like a dry AED you know ribeye and it's like yeah you know the best quality meat it will be the best in a burger question is most people don't want to they always say turn that into a great chef is not somebody who can take great meat and cook it a great Che is some who take crummy meat and no so so in France all of the sources was because a lot of the meat was bad you know so they would make all these sources and different things to do in order to try to yeah so you definitely don't need the highest when I was growing up okay we'd buy a brisket it's in America buy a brisket little garlic salt and paprika cut up a few onions put it in the pan you know and it roasted fine it came out soft as could be it's easy stupid if you do that here in Israel you'll have a piece of rubber literally you could Bounce It On The Ground you know well now you're getting to a whole different conversation about American Israeli me I'm just saying it's like here you can't do that with it you know I hear that I have to take it and you have to add a lot of liquid and you have to cook it for 19 hours and you have to this and all kinds of stuff I can't just take a brisket and stick it in the like I did in America yeah it's not America what what's the difference though they bring in it's the same cows I should I explain to you the difference in the cows it's not the same cows at all really why it's different breeds different genetics I'm sure you've heard the word wagu I sure have um wagu wagu basically just means Japanese cow it's because the Japanese cow wagu is like the best mean in the world because of its genetics for some reason it's better so so why isn't everybody just take these cows and raise them well they're insanely expensive to raise why um cuz when I say they get treated like kings I mean like they barely walk they get massages they get fed alcohol and all the highest quality stuff you m treat it like the best human possible so that it's the most delicious so more and more Farms are doing that in fact the American America started taking the genetics of the Japanese wagu and adding it into their cows to to make it better but uh in simple terms the cows in Israel or whatever it is I don't I remember when I was growing up wagu was a type of spaghetti sauce for an 8-year-old you could whe buy it in the store for wheel and it was wagu could eat it on the twain the twn anyway but um yeah so in Israel I don't know what the breeds of cows are but you know what's Israel you know it's about but I'm not talking about that I'm talking about all the meat that I shouldn't say all the majority of the meat comes from South America America this is correct so I take a LaVine you know sale brisket and I stick in the oven I'm not going to get what I that that same that same tenderness that I got with an American one in America most of the meat doesn't come from South America in Israel most of the meat comes from South America so why can't they raise the American cows in South America the American cows in South America in South America they have their own cows I don't know bring in these cows but in America they have a breed it's called Black Angus and that's a full on America America American breed and that's that's their signature now and it's way fattier it's way more soft it's better that's an American yeah in South America they're they're more muscular because they have to keep swimming the real Brandy to get across to come to America South America's I'm trying to get a Best over here it's not easy ID that's cuz you're too tough you know yeah you got to be tough this your grand that yeah they used to they used to have a a type of nonosa chicken in America called Purdue and Mr Purdue used to do the advertisements and he was like a very difficult fellow there apparently and the theme was it takes a tough man to make a tender chicken and uh I used to think that you know Empire the guy who ran that was a very nice guy takes a tender man to make a tough chicken yeah no but but the bottom line is the more the cow works the tougher it will be the tougher the muscles are um so ideally you want to treat it as best possible so it's resting and it's it's all tender but for mass production that's not really a VI op South America these people aren't working these cows n these cows are working they're you know they don't have time to go to each cow and they like here sir here's your but neither they do in America corn and sake you know in America they're just like d yeah you know and they're all going up there difference differences in farms differences in whatever you know and in Israel actually you have some very good meat by independent Farmers where they just grow their own cows problem get here yeah it comes from raana it's just a problem I think with the kosas because they kind of do it themselves I guess but you could get high quality meat in Israel um up north you know because that's where they make their own cows I would think if you get it from a from MAV the cows just sit around all day and and learn you know like you know they're not like getting stretched out or anything they they're also not eating that much you know they're not getting fat no no I'm fine I'm fine yeah they just drink coffee all day and smoke cigarettes it's not going to be good for the C all right so uh so so you don't put in anything salt and pepper take it in put it on uh you you serve your burgers rare medium rare medium well done um so there actually is a safety a health concern so I do have to let you guys know so you don't sue me if when you buy ground beef from the supermarket since you don't know how long it's been ground what it's been ground from or what's going into it USDA recommend you have to cook it to well done well done yeah um you make well done Burgers wait let me finish um because uh just like chicken you have to take it to 165 right so here you have to take it to 165 just to make sure all the bacteria and it is gone but when you grind your own meat since you know exactly what's going in it and you know the process you can cook it even medium rare and it will be fine even medium rare yeah so when I make my Burgers I cook them medium I think that's a perfect temperature not medium rare like a steak cuz you want that fat to melt but medium even medium well is okay it's still red on the inside not red but pink nice and pink just nice and juicy okay uh that's what I go for what do you put on a burger on my burger I'm saying when you're some you sell burgers correct right what do I sell a burger yeah I sell a burger classic I put a bun lettuce tomato um barbecue sauce and pickled onions come on the side um that's uh that's basically it that's the simple no so so you can add if you want you can add fried onions can add onion Jam you can add an egg know people like to put a lot of stuff on the burgers yeah me neither but people like to put a lot of stuff on the tomato and pickle and onion don't ask don't ask me because I'm going to get roasted if I say what I put on my burger and what you put on your burger as long as not cheese I usually just go Bun Barbecue Sauce pickles fried onions that's it I I no vegetables shocker but no vegetables are I've gotten burgers at some of these burger joints here in in in Israel the burger itself is uh made out of rubber the bun is four times the size it's like a gigant lman and they just keep loading on sauces and fillings and that next thing the time you get it it's like there's no Burger in there when you're eating it all the stuff drips out all over the place it's not a burger personally you know I don't think you should hide what you're eating you know are you eating a salad or with a little Burger you're eating a burger with some toppings so for me it's about the burger and some toppings that caramelize onions adds a nice sweetness the pickles the acidity the barbecue sauce some some moist and that's it just perfect you know you don't need anything else what's the point of lettuce crunchy water tomato tastes like they're ground like what's the point personally wow okay I I said it okay Franks what about them well well um obviously in America there's a nice selection of good FR have you tried different Franks in America I have yeah and what's your recommendations so I've tried all the like interesting ones L what I realized is they're all just like you know gimmicks and you should stick to the classic ones which is classic B Franks which companies for me it's either A&H or aand I I really like aand really yeah and um uh here in Israel it's very hard to find good hot dogs in Israel you know you'll find and stuff like that well I'm speaking of the highest couses obviously what about zmans zman is decent but zman or or no zman for sure Kim is the bottom of the barrel for me really it's it's not even a hot dog it's like a sausage like it's not it's not the best yikes and zons is good but you know it's big it's heavy it's meaty you know you have American hot dog it's a nice little tiny American hot dog and little bun you know what about knorst an American knorst yeah decent you it's it's a little bit of a Twist to a normal hot dog not bad the spicy ones the [Music] spicy you know when when we were in La did you go to uh to the the famous frankf forter place there uh what fuit place sausage Place uh really Jeff's Jeff's Burgers okay I did not they come withun many different types they have apple uh yeah so I tried one time this uh Apple Urban one and it really just tasted like a cinnamon and apple you know it just wasn't right you know I tried a garlic one just tasted right garlic he's like stick to the classic but the thing is with hot dogs the reason there are so many types is because you know it's not just meat that you grind it's it's everyone has its own process you make it yourself have you ever made Franks no it's making hot dogs is a three-day process to man job with all the right equipment it's very hard to do maybe one day also actually in Israel it's illegal to make hot dogs unless you have a um how do you say meal Factory yeah unless you have a factory for hot dogs you're not allowed to make hot dogs because I don't know health reasons I guess sure or maybe they're afraid someone will fall into the ground yeah into the H so that's why you know if you see a new hot dog try it cuz someone else is someone else is making it you know so they're making it different whether they're smoking a different or they're adding a different spice or a different thing but personally there is these um but that's adus hot dogs I think they're Master Chef they're called kak kak and that's the best uh Israeli hot dog that I better than ZM yeah it's slightly better than zond it's not the best but it's it's decent when I want a hot dog for a girl I'll buy those for sure and uh you put on a bun with me personally very simple when it comes to my hot dog I think I think it's just like barbecue sauce maybe a little fried onions that's it wow just bun I'm saying you go to America just get a nice small bun with a nice small hot tug you don't need anything else personally it's like it has this little hamster wheel you know what I mean where the Frankfurt is like running around you like a little hamster you know it's been on there for days days and then they put it into a bun and it's been there for days and somehow it's yet never fully cooked it's always like and it's just I just find it sad you know so um to me uh I I the reason I can't really have just like one hot dog is because I really like it with mustard s craut but I also like it with mustard and relish so I I can't decide so uh that's why I have uh so I've had heart operations you never go plane you have to go plane what I do some times is I'll heat up some uh sauerkraut and I'll cut up the hot dog and and mix it with the sauerkraut so that's fun or uh hindes baked beans you know I was just gonna say Franks and Beans very underrated it's a different thing very good when I was in Camp they used to make a pea soup and I don't like pea soup but apparently real pea soup has sour in it and so they used to put in pieces of Frankfurter into the pea soup that could be I don't like peace I don't like PE too are beans c p so that's called kidne This is an entire category there's a reason I'm not on here usually okay this isn't a food podcast a Torah podcast that's true listen we do in fact I I've been uh you producer you suggested that uh we have a video where I actually show people how to make my uh my mom's stuff cabbage so that would be interesting you know a lot of people it's just service Cooking Show You Know listen you know I I've told the story before but um when I was on a on a uh panel in South Africa so it was a Catholic teacher a Muslim teacher a secular Jewish teacher May sounds like the start up bad joke a priest of RAB Minister walk into a bar he says what can I do for you he says we just had to do with joke anyway but uh so someone asked the Muslim teacher as a Muslim teacher in a Jewish school you ever any bad experiences and she saides I did one time one of the girls often be S me to eat and I said I'm fasting she says but you were fasting last week he says last week this week and for the next two weeks during Ramadan we fast for a month and she said that's the craziest thing I ever heard and I was so hurt that a Jewish kid could not respect somebody else's religion so the tension of the room was tremendous I said I have to say something in this young lady's defense she wasn't attacking your religion it's just a Jew cannot conceive of the concept of fasting for 30 days it's it's we eat that's what Jews do you know what I mean and that's why even when we're mes like on in the winter to eat shalis or in the Su Mala Mala you know you have to eat you make yourself eat you go to the SED you have to eat these portions of matah you know I mean the m and then the matz and M together because there was so much fun separately you know and then you eat this and you eat that and we just we eat the eating is such a central part of who we are Judaism Judaism every holiday has its own signature dishes you know yeah I don't know who coined the phrase but they said every holiday is the same theme they tried to kill us they didn't let's eat you know what I mean and that's it and every holiday is eating so you know we spend time talking about food on this podcast because I think it's important you know and in fact I every know and then I would give one of my mom's recipes which you know it's easy stupid is how she taught me how to cook and I got uh I've gotten letters from people who said I didn't know you could do cooking easily we do everything as a patchka he say you know I I would work and I'd come home and uh have to make Seer you know from for for my family and I didn't know you could just do this so easy so it's a game changer that's for the community cooking when broken down is simple you know when you're not using all these fancy terms like oh you have to butter the cream for 45 minutes horizontally and then counterclockwise okay but you suve suid suid yeah yeah Su or not t the question so I know it sounds fancy and I know it's all this but it's really simple it's basically just cooking steak in water with in a bag sounds absolutely horrible I know it sounds hor yeah but but it's not and that that's the point basically boiled water this Israeli was trying to explain to my friend yti Shapiro you he was trying to explain to him about eating a steak and he says I ticked the roast I put it into a bag with a lot of liquid and some spices and sugar and that and I boil it for like four hours and it's delicious go but don't you want to have like a nice steak goes what am I a lion I need to chew the food I like that nice and soft I just you know melts in your mouth yeah and I'm watching this exchange trying to figure out there's no way that you can explain to somebody why you should chew your meat up it's half cooked so why would I Su be any better than a boiled steak so I explain to you water boils at 212° F correct um and if 100 degrees centigrade is it not 99 no it's 100 when Napoleon sent up the Centigrade that's what he did he zero what temperature that uh water freezes and 100 at the temperature that water boils you know boiled water freezes faster than cold water H like hot water freezes faster cold water you know water boils at lower temperature at a higher elevation you we're getting off topic say here in y you can never have a really hot cup of coffee because the water boils before it's at 212 because so so water boils at 212 degrees F and if you want let's say A medium rare or a medium steak you want it 135 140 so 212 will be way past well done would be horrible what a suid is basically just an emerging circulator uh it's just a machine that heats the water up to the exact degree that you want the water on so you put the water to 135° now no matter what you put it put in here whether it's for 24 hours or 7 days or whatever it's going to be never more than 135° F cuz that's how much the water is so if you want a perfectly cooked steak you vacuum seal it in a bag and you put it in the water at 135° F for whatever it is putting it on a grill so no so well after you take it out of the bag it looks kind of nasty right it's like a wet steak you know all juices so that's when you dry it off you finish it off on the grill nice sear you got a grilled steak that's cooked perfectly from edge to edge and it's a very popular French cooking technique Su should be pretty easy to do in PESA yeah there's nothing there that yeah now so people use it for longer cooked meats too if you if you don't want your brisket to overcook you leave it in a 24 hours on a 190 or whatever it is you know they'll let it rest or you know people cook potatoes in there I usually just take it into the shower with me and I find that that's you have to wash off the shampoo but otherwise it's pretty good okay so now let's get back to our barbecue steak your barbecue steak of course well how much time do you need for that what do you do to the steak it's got to be totally defrosted it has to be totally defrosted and here's the thing you got to pick the right steak can't be too thin then it's burning in two seconds and you can't get a nice internal temperature can't be too thick cuz you're sitting there on the real cooking a roast and you're ending up with uh burnt outside raw inside it's got to be a nice whatever thickness you want just not too long of a cook that doesn't tell me how thick how thick um I usually go for two fingers mine fingers are bigger than most but so for your one and a half fingers if you if you if you go with two fingers the problem is you can only do that five times thank you very much we'll be here all day um yeah so just something like this thickness maybe um and then again just salt pepper cut always ribi always ribi yeah yeah listen when you're uh when you eat kosher um you only have like the first 10 cots of the cow right because you can't eat the hind quarter so you don't have a lot of options except for arotic listeners who can eat hind quarters we respect you as well we love you you are part of our people just don't don't bring it stuff into my house we have to talk once about the whole high and quarter thing because this is an issue that really needs clarification this is I am not qualified to speak about this me either anyway so uh um so yeah so you don't have a lot of cuts you have ribey you have U but in America what's the what's the big uh the big uh Haw these days it used to be a cheap cut now it's everyone goes crazy about it skirt steak skirt steak yes skirt steak is very good people like that a l what is it what is this skirt thing what is it in what s where does it come from it comes from a cow it comes from H hard to explain basically okay so imagine you have a cow okay cut the cow in half now you have a half a cow cut that half now you have a quarter and it sits right there right in front of you sits this thin strip and you just take that off it's not near anything else no it's behind it's behind the ribs it's like connected to the bones it's behind you just dig it out of it used to be a cheap cut then at some point it became really expensive a lot of a lot of cuts of like these you know just like they start they they used to call it actually oh there's this cut called hanger steak Yeah there's only one of them per cow and it used to be called the butcher cut because the butcher used to keep it for himself and take it home but after it gained popularity you know now it's like the most expensive steak you P $35 a pound for it what's the mil of a hanger steak of a regular of a riti there isn't really you know it's different it's salty has a different grain structure it's similar to skirt steak and it's not bad by any means what's the Milo of a skirt steak over a rib steak it's uh salty it's thin and it has a different grain structure some people like it more some people like it less it's a very good steak for marinating um and you know putting in like a steak salad steak sandwich it's not a steak where you masic you know uh um filet filet steak filet Minon no some I've seen these things called filet so yeah probably something else CH Ste I've seen chuck steak oh getting into interesting territory here chuck steak so chuck steak comes from the Chuck area number two for us as raes and it's basically you have the ribeye ribey seven bones it's this right next to it you have the truck so these first few staks that are cut from here they're very similar to the ribeye they're a little more tough a little different flavor those called the Chuck Saks I know much tougher well not much but they're slightly tougher than a ribey but you you marinate your steaks not unless like I said a regular just put salt on it reg I'm telling you if you just want a meaning on the steak you just take a riy steak salt pepper roll it to Perfection what more do you need it's delicious Wings what about them how do you how do you grill them oh how do you grill them I thought you were talking about the smoked and deep fried wings from SCH slimes cuz that's how we do it it's delicious yeah that doesn't help so the average person doesn't have a smoker grilling wings wings is we smoker but we make them go out to the pressive wings is again you know every every every um meat you pick there's going to be some sort of M so with wings it's again some people like to cook it less and have a nice bite to it some people like to cook it in mamish till it like falls apart so what's the time frame well if you want to it to fall apart it's hours it's a couple hours yeah it's like chicken you know you let it cook for a cple but me personally I'm less like that I'm somewhere in between if you cook the wings for a nice half hour maybe it's tender enough or it's it's delicious it's very soft but it's not falling off the bone it stays uh stays moist and not not drying out chicken breast don't don't grow chicken breast don't do it par out the only way to cook chicken breast would be with a whole chicken cuz then the bone protects it and it's nice and juicy but usually it will just dry out parot are delicious can't go wrong what do you do with them uh so I like I I put a very simple seasoning mix it goes like this it goes olive oil salt pepper smoked paprika and rosemary dry dry Rosemary or fresh Rosemary whatever you have um and some garlic powder and for me that's just the perfect uh spice MI and and with Pargo it's great cuz how long you keep it on the grill it really just takes a couple minutes for it to be good and if you leave it on for longer just get softer you know and it always stays moist it's always delicious pargot for me have to be in every barbecue yakob when he makes Wings he says you grill the wings and then afterwards you when you take them off you pour the sauce on it sauce because otherwise the sauce will driple over and uh make a mess make a mess where in the grill oh yeah no don't sauce them on the grill of course not cook them to per Perfection take them off sauce them yeah right anything else you make in a in a barbecue barbecue so said Burgers hot dog steaks all the chicken um so vegetables that's a good one recently when we just did the show breakfast we made we made like 50 grilled vegetable skewers let me tell you that's a pain you know you take these skewers put Cher tomato piece of pepper onion pepper onion pepper pepper but you grill that off with some olive oil salt and pepper delicious um zucchini Grill it off delicious eggplant all these grilled vegetables is a great idea um potatoes can make I'm not not not a fan of that cuz potatoes need a long time to cook then you you have the slower cooked meats you know you don't want to grill those so what about a uh I've seen this now in some of these kosher magazines um uh they do pineapple for Hawaiians yeah they they like pineapple personally I've never had it but they like to grilled pineapple put it on a burger sometimes they say that's good or they make these skewers you take a skewer you put cubes of pineapple and chicken they Grill it off sounds good I don't know never had it it's one of those pineapple on Pizza things well I have it realistically probably not but it sounds interesting um and uh what was the other thing that they do uh size by salami salami Grill salami that's a great idea this is a this is a great treat I'm saying I I like to do with American salami obviously but if you still have salami this is what you do you take your whole big salami slice it thin and I know I just said you shouldn't sauce on the grill but listen to me here you you cover them in barbecue sauce on the grill first you cover them in barbecue sauce inside and then you put them on the grill and they're SAU mamish like 30 seconds each side and the caramelization they get for it mamish treats it's like meat candy almost you just like take these bites also a great addition for our barbecue all right going into pesak there are people who don't have barbecue sauuce so what would you tell them to make a barbecue sauce on PESA like what like how what do you do homemade barbecue sauce is very easy very simple I do it um every week for slimes and it's uh it's it's really a freestyle sauce you know you can put basically whatever you want on it past the base so the base is soy sauce well you can't have that in PESA well then just forget the whole thing just throw okay all the the base is ketchup brown sugar apple cider vinegar and water you don't really need soy sauce I guess I I add a lot of soy sauce but you don't need that and then just go crazy you could leave leave it like that have a very simple Barbe sauce then you could add honey Make It Sweet you can add Cayenne make it spicy you can add uh wine let it cook for a while and let it become sweet you could add some orange juice people do you can add I do add some sweet chili I I just look at what I have in the kitchen that day and I just add it and you know usually just comes out good as long as the flavor profile is there and the base is there it's great so that plastic spoon that I got on my burger that was CU it just happened to in the kitchen and you dropped it in the pot yeah I thought I thought it would uh blend well with the uh contrast that little crunchy kind of spoon exactly it's more of a just crunch taste and then spit it out just just to taste it all right so after pesak when everybody wants to now them mouths are mouths are watering in anticipation we haven't even spoked about the smoking process which is what we might need a whole another episode schs maybe we'll do this what you guys think we'll take we'll take it out to the smoker and actually watch the smoking process maybe we'll I'll do my cooking show with yours you'll show that I'll show the smoking process so uh so if they want to order from sches meat what what what can they order our menu so our menu right now consists of uh smoked brisket smoked short ribs um burnt ends which is just amazing it's basically usually it's how I make it and not just the ends yeah it's basically cubes of smoked brisket that are then glazed in homemade barbecue sauce amazing we have smoked and fried chicken wings we have smoked chicken um we have ribeye smoked ribeye or sousi grilled ribeye that's it for now more things coming to the menu soon poppers uh smoked turkey really yeah uh we also have smoked pulled beef the menu just can get larger and larger but this is what you can get right now and how do they order they order either through WhatsApp or you can call well what's the WhatsApp oh Char's gonna pop it up right here and uh and they call what's the number okay not just the guest but the director all right we come to the question and answer portion of our program and and uh we went out of time because we had a lot to talk about we like talking about food here on the RAB this video for a part two with me all right so uh we have a couple questions that we'll do thank you for agreeing to give Torah live a plug on your podcast there is a new pesak course now let me explain about this this pesak course um is again a combination of Rabbi sitter that's me and live action including some of my very own grandchildren who are going to appear in this video so it's still pesak so it's not too late to go to Torah live uh as well over 500 other engaging and inspiring Tor live videos as well as games quizzes and challenges people could visit Toral live.com RS short for rabis sitter RS to get a 5% discount so uh listen do not miss out on that okay by Anonymous is it just a trend if it is not your custom the question applies to any sigul that is not your custom should I do it should I know the true meaning behind it okay the the concept behind it is you make a key kala there are three methods you either make a Kala in the shape of a key or you take a Kala and you stick a key and like you poke it with a key or you actually put the key inside of the kala you know well you wrap it in foil foil you put it in ETC delicious foil different kind of things yeah get nice of Crunchies like a plastic spoon anyway that was a surprise so uh it's mostly regular regular lfish people never did this the idea is that after PES it opens up the gates of parosa and so this is represent the key to help you you open up the gates to parosa there are some people who maintain it's totally a Goa concept it was never Jewish uh there are some people who say there are definitely sources for it that that say it's real cool thing if it's not geric do you need to do it no is it fun yeah just be careful just be careful because we were doing a big shabas once and my daughter uh had made the kalas and they were in her apartment and her husband went to the Mikvah and uh and the door was locked and uh someone came to drive over the kalas and he's knocking on the door and says unlock the door he says well ABI has the key he goes you don't have another key goes yeah I baked it into the kala so be careful just you know okay and just the last one we'll do now is do you have any idea of things to do as a family on how should we feel going on vacation during these Hard Times um you have to live life you have to I remember I had a guy in or who lived on a yesu that had a terrorist attack and uh that night a guy in was getting married and he says how can I go to a when the whole my whole yesu is in mour and I said to him because if you let them take away all of our Sim then they've won and you have to go on and the fact of the matter is that society as a whole has not closed down now secular people go out they go to clubs they go to shows they go to dinner you know it can't just be the religious who are not allowed to and uh you you need to uh that's what B was designed for as a chance to be able to relax and with the kids I mean anybody remers Co you know one this woman said you know one of the kids said can I go out to the rep pest it and they said no we're saving it for a kaloy trip you know what I mean during Co you know so uh uh so to be able to go out do things to my mind the best activities are ones that you can do as family so uh oh my older kids still remember that uh we got together with three other families we were all big families we rented a bus and uh we went to the safari in Ramadan and then we went to the dunes we had the climb of the dunes you know and uh it was just a lot of fun the family was just having a lot of fun and of course we had a barbecue great H mode option barbecue at the park uh sometimes we we found that like a quiet place in the woods was a little thing and the kids all brought you their guitars and we made a barbecue made a barbecue and we sang and I think we even made like a little campfire there and we it was it was a lot of fun you know so uh you can do some kind of activity what I have done in years past is I make a giant treasure hunt throughout the neighborhood got to do that again for the the kids and we divide everybody up into two teams and we say whoever wins gets uh gets a dinner you know in some restaurant and uh I have to say something about that if if you if you're you know in shape to do that going around and doing that and you have a competitive family it's one of the funnest things you could ever do and we are I bet you regret doing the first time cuz we no I love we we keep wanting to do it again and I remember during Co we had to do like a virtual one yeah it was more just like a a trivia it wasn't so much fun anyway going around harno finding Clues and stuff I'm saying there just and then somebody finds a clue from the other team because they went to the wrong place as a family like there's just nothing more thrilling than that we're a very competitive family and that's why you know uh one of my kids God Rest his soul uh was killed in one of these competitions because they were getting ahead of the other team I'm just kidding they're not that bad for legal reasons we are kidding legal reasons for legal reasons please as the words of Mr withered kids don't try this at home but you know but I have Kar are a very smart family so I have to make very hard Clues and uh I was thinking this year if I do it um I'll make another one for the grandchildren you know like easy clu you know and uh so they don't get in the way of the real adults yeah this is when you see the true colors because no one takes it lightly everyone is in it to win it and it's just a classic rovski family we don't want cameras on us at that time it's it's scary yeah orlovski treasure hunt yeah kill kill the wounded eat the dead take those Hunger Games type vibes only one can win only one can win you start fighting with the people on your own team there are no teams we are certain rules no machetes okay go through anyway so whatever the activities are I don't think you need to spend a lot of money you can find a really good Park you know you could play uh some kind of sports game you can you know have different activities for the kids you can have a barbecue and we've come full circle okay well that's it for this special kalid edition of the rowski show if you want to find out more about the show you can go to my website ri.com you can sign up for one of my online shum you can sponsor an episode we're out of sponsors and we're not going to be able to keep this going you know and uh we need your help uh you could sponsor a question and answer we could sponsor a five minute par uh you can um uh you can read other articles you can listen to the RAB theme song and somehow download it to be your your phone's ringer somebody told me you could do that and that's it for now until next time I am de olowski I'm schomo rowski and make sure if you want to see me again to comment shomo is better than Yakov thank you and uh don't forget to subscribe like And subscribe share share share like And subscribe turn on the Bell on notifications and that's it for this uh special kmo episode this has been the rabbi olowski show it's the rabbi orlovski show Torah and S ready to go the rabbi orlovski show knowledge and wisdom will help you grow lots of fun in every episode and we don't have to rhy no we don't it's the rabbi orlovski show on rabbi ki.com T anytime you and more it's Rabbi orlovski show Tor and ready to go the rabbi orlovski show till next time so we meet again it's the rabbi Orlowski show it's the rabbi Orlowski show it's the rabbi orski show