For some reason Jewish cookbooks usually neglect to include a section on barbecue. Likewise, most barbecue cookbooks fail to include some of the most popular Jewish delicacies. We have attempted to correct these oversights with some of our favorite Jewbecue recipes. Oh, and please don’t try these recipes at home… at least not when you are expecting dinner guests. (For an interesting, entertaining look at Jewish cuisine in the south–complete with real recipes–check out Matzoh Ball Gumbo by North Carolina’s own Marcie Cohen Ferris.)
1 Head of cabbage, diced
1 lb peeled, grated white potatoes
1/2 cup chopped onion
1 cup Duke’s mayo (the “k” in Duke’s stands for kosher)
2 tablespoons apple cider vinegar
1 egg, lightly beaten
Salt and pepper to taste
*Combine ingredients. Form into small pancakes. Cook in frying pan with 1/4 cup olive oil. Serve topped with sour cream, apple sauce or chopped pork.
1 small scoop chopped pork BBQ
1 large scoop denial
*Close your eyes, mix ingredients together, take a bite and tell yourself, “I am eating brisket, I am eating brisket.”
1 cup chopped BBQ
1 tsp Texas Pete
1 Slatke (see above for recipe)
1 everything bagel, sliced in half (rye bread is also acceptable)
*Assemble ingredients, enjoy.
Matzoh ‘Cue Sandwich
This recipe comes from a talented chef and friend who is married to a Jew and currently lives in New England, so it must be the real deal.
Passover Corn Bread
1 pan corn bread
*Take corn bread and remove any visible leavening agents. You now have Passover-ready, unleavened corn bread.
1 jar pickled pigs feet (note: buy at Food Lion or Piggly Wiggly, as Harris Teeter was sold out of this item last we checked)
1 jar gefilte fish (note: buy at Harris Teeter, as Food Lion and Piggly Wiggly were sold out of this item last we checked)
*Remove label from gefilte fish jar and adhere to pigs feet jar, completely covering original pigs feet label. Open jar and enjoy guilt-free.
1 lb mac & cheese made with wide noodles instead of elbow macaroni
1/2 pint sour cream
1 cup sugar
1 tsp kosher salt
1 cup raisins
2 tsp cinnamon
1 dash Texas Pete
Bake 30 minutes at 350 degrees, and then prompty discard because it will not be edible.
1 cup sugar
1/3 cup oil or rendered pork fat
1/2 cup margarine
4 cups flour (substitute corn meal if you want an authentic southern recipe)
1/2 cup sweet tea
3 tsps. baking powder
1 tsp. salt
1 egg, beaten
2 lbs. Stamey’s peach cobbler filling
Prepare as you would typically prepare Hamantaschen (if you don’t know, ask someone other than us because we have no idea). Instead of forming the dough into traditional triangles, shape the Hamantaschen like North Carolina.