The Brooklyn Kid Whose Kosher Barbecue is Impressing the Best Pitmasters — The Meat Show


The Meat Show is coming to you from Crown Heights, Brooklyn today. I’m here to eat kosher barbecue. Apart from the fact that this
is really delicious barbecue there’s a really unique
story here and it’s that Izzy can’t actually eat most barbecue ’cause it’s not kosher and
he keeps a kosher diet. Yet he’s absolutely nailed
the flavor and texture of Central Texas-style barbecue. Let’s go inside, let’s see how he does it, and most importantly
let’s see how it tastes. (rock music) I was exposed to your
barbecue at Brisket King when I was one of the judges. It was unanimous. Like I remember distinctly because I put the pastrami in my mouth, and I looked up at Jake
Dell who owns Katz’s Deli. We’re both chewing the
pastrami and we just look at each other and we’re just like what? And then with the brisket
I’m doing the same thing I look at Billy Gurney and then Aaron Franklin’s next to me it
was the exact same reaction. Like it was visceral it was
just so perfectly cooked. I mean, totally nailed it. We definitely felt proud
of what we turned in. Tell me the story of
how a kid from Brooklyn opened a kosher barbecue restaurant. There isn’t really too
much kosher barbecue. I always used to watch
TV shows and you would always see barbecue on
TV and it was something we were never able to have. At one time we heard that
there was going to be a barbecue pop up But kosher
kosher that someone’s doing it on a higher level. Pretty much we hung out
there the whole day. We probably spent like 300 bucks that day. Just eating brisket
Just eating brisket and a light bulb went off in my head and ever since then
I’ve been obsessed with barbecue, the art of woodfire cooking. I started doing it at, from my house on a gas grill at the
time. It was so awful. Ever since then I’ve
been pushing and pushing at a certain point my family couldn’t eat any brisket anymore like, they were done. Like we don’t want any more brisket. Enough we just want to
grill a dry chicken. So let’s talk about actually
what kosher meat is. Obviously you don’t eat pork. The process of kosher
people have a misconception I feel like is that if you bless the animal,
that’s what makes it kosher. However, it’s more along the lines of animal has to be healthy,
it can’t have any injuries. A professional rabbi,
Shechitah it’s called, somebody who slaughters the animal, he has to do the slaughtering process. The animal can’t suffer
while its being slaughtered. Once the animal is inspected
and it’s slaughtered, they do a salting process
which drains all the blood, so by default, kosher meat
is generally way more salty than non-kosher meats and
that’s something we really had to play with in the beginning just, figuring out our rub. Right, because the fact that it’s kind of been cured, if you were to put a pure Texas rub on it it would be Would not be edible
Too salty. Would not be edible.
Forget about too salty, it would not be edible. You’ve actually taken tours of Texas, you’ve gone to all of these
fantastic smokehouses, you’ve prodded and looked
at and felt the brisket but you don’t, you
can’t eat it ’cause it’s not kosher, right? One of the biggest
inspirations for me is that not being able to eat Aaron, and Billy’s and all these
famous people’s meat. It drives me nuts. So I’m constantly obsessed with getting, how could I do better but I can’t eat it. So you’re really kind of bringing that ethos and that sort of culture to kosher in general right because there’s kosher burger joints, but I’ve, there’s no kosher barbecue restaurants. Well maybe one in Chicago, um, maybe one in Teaneck, and that’s about it, really. So I would love to get
back and see your pits and, you know maybe we could
look at some of the meat, and then of course, most
importantly eat all of the meat. Come in the kitchen
(laughs) (heavy rock music) So, let’s start with the lean, because that’s actually
the sign of good barbecue. Any fool could probably render, the fatty part of the
brisket tender and juicy. I mean it’s just all fat. This however, is much more challenging and I can feel texturally already, it’s
like just crumbling apart. Mmmm. There’s a tackiness to it, right? It’s that gelatinous feel. It sounds weird but like,
really good lean brisket often kinda’ looks like tuna fish. The way it kind of falls
apart but it has that sort of suppleness to it. Let’s try the deckle, the fatty part. So you really want this
sort of accordion effect where it, it pulls out gently, but then it kind of tugs back on itself. That’s a sign of a
properly cooked brisket. Look at that. I love
the way it sorta’ just comes apart at the seams. Mmmm. It actually conveys more of beef flavor than most briskets because, the seasoning is not as
intense as it might be, I mean, it definitely has
the perfect bark on it. But you saw when he was
salting it and seasoning it, it wasn’t the really dense
rub that a lot of places have. Often times when you look
at meat that’s been smoked or cured, and you slice it
there’ll be a rainbow effect. Guys that’s not spoilage
there’s nothing wrong with it, that’s actually the fraction of light. There’s a film on the surface that causes that to happen with cured meats. So don’t judge a book by its cover if it’s a rainbow. The brisket is challenging to cook because it’s two very different muscles. It’s almost like trying to
cook a porterhouse steak or roasting a chicken. There’s light meat,
there’s dark meat, right? So the challenge is always to cook both to their best effect and
I think that’s really been accomplished here. What I think is really
impressive about this is not just that he’s nailed the flavor and the texture of Texas barbecue but, that he’s done so without the ability of actually eating the
food that he’s emulating. And I would have sworn, like yeah, this is Texas barbecue from Texas. Thank you so much for watching. I’m gonna sit here, polish off the rest of this brisket feast. And I’ll see you on the next
episode of The Meat Show. Assuming I live. Now let’s meet the man
himself, Fergus Henderson. Let’s eat a few of the dishes, and I will reveal to you why this is my favorite restaurant.

100 thoughts on “The Brooklyn Kid Whose Kosher Barbecue is Impressing the Best Pitmasters — The Meat Show

  1. Visceral 0:48
    Tackiness 3:42
    Accordion Effect 3:57
    Conveys 4:14
    Rainbow Effect 4:32
    Diffraction of Light 4:37

    Seems like there's only a few in this episode : (
    No mailard reaction, umami or profoundness

    Edit : is there any that i miss ?
    btw, need more of those fancy word nick : )

  2. I've been to this restaurant many times. Izzy is a real stand up guy, and his bbq is outstanding. Shame that they didn't profile his bbq ribs, they're equally as delicious as the brisket

  3. How does the guy that makes the kosher brisket know that it is any better than any other place if he has never tried it at any other place.

  4. People talking about kosher meat like its normal and freaking the fuck out when hearing the word "halal". Jeez people need more education.

  5. Izzys is the bomb! went there for my birthday hooked me up with his dino ribs best piece of meat you will ever eat. And how was nick so excited i didn't see any longissimus dorsi…

  6. I had no idea Nick was a former skinhead (taking pics with neo-nazis as recently as 2012). As a brown man, I have to step back and reconsider whether I can support this. http://gawker.com/eater-com-editor-placed-on-leave-after-apologizing-for-1776323349

  7. Religion is so stupid imagine letting that stop you from trying the best meat you will ever have we have one life

  8. It's always the same person commenting and criticizing nick… I guess they are deeply an actual fan… while I just wanna look how good the food is ignoring the fact that he's kinda weird sometimes 😀

  9. Video is in a succulent 1080p format, but is not dry aged

    I give this episode of the Meat Show 3 stars

  10. im not very happy. i wrote a well thought out comment last night about kosher an halal meat and it was deleted.

  11. Nick you need to come to El Paso Texas there's a ranch and a little bit of town with an amazing Steakhouse it is been a ranked the best steakhouse in the country please try it out it's Cattleman's Steakhouse

  12. Who cares how much brisket he has eaten or not eaten, for any reason, or no reason at all. The product he sells is good so his spot is worthy of patronage. If it were bad, for any reason, it would not be.

  13. I don't get how Nick's vocabulary can be considered "remarkable", let alone "pretentious". A lot of people here seem to think that, just because they personally do not know a word, then that specific word is something only a pretentious person would use. Uh, there are at least two other possibilities here: you could just be really really dumb, or you don't care enough about the English language to use its full range. Either of which is fine: a dumb person wouldn't have much need for many words, as their ideas can generally be expressed with a limited vocabulary, while not caring enough to use the English language fully is a personal choice that doesn't really affect anyone else. Neither type should really be talking about something that they do not comprehend, or does not concern them.

    Calling Nick pretentious for using basic terms like "profoundness" or "convey" or even terms that you can understand immediately using context clues, like "accordion effect" (x behaves like an accordion, obviously), is just depressing. Someone can now be called "pretentious" because that's just how inconceivable it is for most Youtube commenters here to watch a mediocre (at best) user of the English language. I shudder at the thought of these people reading a poem that isn't a picture on Facebook.

  14. Interestingly, it's just like regular barbecue except the salt is pre added. So they make sure their rub isn't very salty. He just switched up the order in which the bbq is made.

  15. I wish he explains the food relatively compared to other places instead of describing how it feels to himself – like oh it is tender and tingling have no meanings to me.

  16. Went to Izzy's Smokehouse this evening having watched Nick Solares on Eater The Meat show. We travelled all the way from London and wow it was incredible. Sublime dishes! Well worth the trip. Thank you

  17. I have a outstanding product too! Wings Plus in NC. Wish I had big money like that to back me! I’d be a food superstar

  18. "Not being able to eat Aaron's and Billy's and y'know, all these famous people's meat. It drives me nuts." 😏😏

  19. I would happily eat that brisket, it looks amazing. HOWEVER…
    Anyone who takes any religion that seriously/literally is dangerously deluded and not worthy of my respect, let alone my patronage.

  20. When he described the process of making the meat kosher, it sounds a lot like halal meat.

    Now I wonder if Muslims can eat this deliciousness…

  21. If you think about it, a meat being kosher is much safer to eat and less likely to be contaminated, which is a definite plus before refrigeration was invented

  22. Southside market in bastrop Texas. Oldest bbq joint in the state. Greatest sausage in the state. I work there would be glad to have you. Brisket is top notch and the lamb ribs are to die for

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