Texas Kosher BBQ
6324 Churchill Way
Dallas, TX 75230
I wasn’t born here, but I got here as fast as I could!
As soon as I was able, I came to Texas. I have embraced everything Texas, country music, personal freedoms, hard work, NASCAR and of course good Bar-B-Que. It is now my mission to bring good Texas Kosher Bar-B-Que to the masses. With our 11 foot trailer loaded with a 250 Gallon wood fired smoker, grill, burners and everything else you need for great Bar-B-Que, we will bring the party to you. So call us to schedule a party, we’ll bring the food.
Our Kitchen is Portable. We Come to You!
Our trailer is loaded with all the equipment necessary to bring authentic Texas BBQ to your front door.
What is kosher? A Hebrew word meaning ‘fit,’ it is not the rabbi blessing the food, health food, organic or any other popular misconception! It is, however, a set of biblical dietary guidelines followed by people of the Jewish faith, Muslims and some Christian groups such as Seventh Day Adventists.
Statistics show that many kosher consumers are not Jewish. These consumers are people who perceive kosher to be cleaner, better and healthier! That may certainly be the case, but it isn’t what kosher means.
KosherFest, the largest kosher trade-show in the world, sets the value of the kosher food market at over $12.5 billion. Kosher is no longer a niche segment. With Fortune 500 companies such as Nabisco, P&G, M&M and Mars among others committed to being kosher, it’s no wonder its “in” to be kosher today.
In Hebrew, “Kashrus,” from the root kosher (or “kasher”), means suitable and/or “pure”, thus ensuring fitness for consumption.
The laws of “Kashrus” include a comprehensive legislation concerning permitted and forbidden foods.
According to the laws of the Torah, the only types of meat that may be eaten are cattle and game that have “cloven hooves” and “chew the cud.” If an animal species fulfills only one of these conditions (for example the pig, which has split hooves but does not chew the cud, or the camel, which chews the cud, but does not have split hooves), then its meat may not be eaten.
Examples of kosher animals in this category are bulls, cows, sheep, lambs, goats, veal, and springbok.
According to the laws of the Torah, to be eaten, a kosher species must be slaughtered by a “Schochet,” a ritual slaughterer. Since Jewish Law prohibits causing any pain to animals, the slaughtering has to be effected in such a way that unconsciousness is instantaneous and death occurs almost instantaneously.
After the animal is slaughtered, the Kosher Supervisor and his team treiber the carcass by removing certain forbidden fats and veins. After the meat has been treibered, it is soaked in a bath in room temperature water for a half hour. To draw out the blood, the soaked meat is then placed on special salting tables where it is salted with coarse salt on both sides for one hour.
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