Kosher butchers from around the world share their barbeque mix, Yom Tov tricks, and favorite fix
Pizza! I love playing around with it, especially on Motzaei Shabbos. Most weeks, I have a few hundred people watching my every step on social media as I prepare my Melaveh Malkah. It’s usually pizza… often with a twist. I make regular pizza, pizza calzones, egg pizza, pizza rugelach, pizza knishes, pizza challah, pizza babka — you name it. I made a pizza key for the week of shlissel challah, pizza doughnut for the week of Chanukah, and pizza hamantaschen for the week of Purim. It’s a lot of fun.
Dealing with a lot of people makes for a lot of strange requests. Once someone came in and said she’d accidently cooked her meat together with that material that’s packed at the bottom of the meat, which is there to soak up the blood and liquid. She was worried about the kashrus and the health risks. I asked for her; turned out kashrus-wise, it wasn’t a problem, but it wasn’t really the healthiest thing to eat.
Use simple spices only — black pepper, salt, and olive oil. Even if you like it sweeter, don’t use any sauces with sugar. Sweet sauces burn very fast on the grill. Personally, I prefer to bake some of my meats for 45 minutes in the oven first and then finish it off on the grill.
Position: General manager
Store: Solomon Kosher Butcher
Location: Melbourne, Australia
Years in the business: On and off for 20 years
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