Happy Rosh Hashana, Y’all!


Pitmaster Ari White puts Texas brisket on the holiday menu!

Believe it or not, Rosh Hashana is nearly here! And Linda Lombroso has a great suggestion for this year’s celebration: why not take a cue (ha ha!) from pitmaster Ari White, and smoke your brisket!

Smoked for hours on a grassy patch of land in Yonkers, Ari White’s Texas-style barbecue is tender, juicy — and 100 percent kosher.

“I’m trying to teach Jews what barbecue really is,” says White, a 34-year-old El Paso native who runs a catering business out of Lincoln Park Jewish Center, and whose award-winning smoked meat is featured on his Rosh Hashana menu. “There’s no pork butt, no spare ribs. Texas barbecue is all about beef.”

That beef is brisket, the same cut of meat that’s the star attraction at many Jewish holiday celebrations. And with Rosh Hashana on the heels of Labor Day this year — the Jewish New Year starts at sundown Sept. 4 — Texas-style smoked brisket, cooked outdoors as summer winds down, makes a fitting centerpiece to the festive meal. Side dishes like carrot-prune tzimmes or candied sweet potatoes pair well with the slow-smoked meat.

“There’s a tradition of having something sweet for the new year,” says White, who will offer a honey-glazed brisket for the holidays, smoked with wood from apple trees, and an apple-beet-jicama salad. “My barbecue has a trinity of flavors, which I call the sweet, the spice and the smoke.”

Read the rest of her story here: Rosh Hashana Y’all!

And get some brisket recipes to try on our post here!


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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