Jewish simchas (joyous events) usually don’t conjure images of charcoal, lighter fluid and grills.  Steaming bowls of soup?  Yes.  Buffet tables loaded with dishes?  Definitely.  But not BBQ.*  A recent article by Tina Wasserman in Reform Judaism says:

“…finding a traditional Jewish recipe that uses this technique is almost impossible. The preparation of meals in biblical times was centered on milk and bread. When meat was eaten, it was usually boiled and only occasionally roasted, as we know from 1 Samuel 2:15 (when the sons of Eli declared that they preferred their meat roasted rather than boiled) and from the roasting of the paschal lamb.”

But although “Jewish grilling” is hard to come by, finding Jews who grill is easy.     

Wasserman’s article gives several great recipes for summer grilling that can be eaten on the 4th of July as well as your next Shabbat dinner.  And with kosher meat-free burgers and chick’n patties from Morning Star, meat eaters and vegetarians can join in on the grilling fun.  Here’s to changing traditions! 

Grilled Fish with Spice Rub – from Wasserman’s grilling article in Reform Judaism
To create a little excitement on your grill, add a spice rub that captures the tantalizing taste of the Near East.

1 Tablespoon ground cumin
1 Tablespoon coriander seed
1 Tablespoon whole black peppercorns
1/3 cup salted pistachio nuts
3 large cloves of garlic, finely chopped
1 Tablespoon finely chopped candied ginger
1 Tablespoon sweet paprika
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon wildflower honey
3 Tablespoons extra virgin olive oil
1 Tablespoon fresh lemon juice
2 Tablespoons chopped fresh parsley
1-1/2 pounds fillet of fish, such as swordfish, halibut, tuna, or salmon, 3/4-inch thick

Combine all the ingredients in a small processor work bowl. Process for 20 seconds or until a coarse paste is formed. Set aside. Alternatively, place the first 5 ingredients in a bowl or plastic bag and press with the back of a spoon or rolling pin until the contents are coarsely crushed. Add the remaining ingredients and set aside.
Rinse the fish and pat dry.
Placing a spoonful of spice rub in your hand, rub about 1–2 teaspoons of the spice on each side of the fish, coating well. (Be sure your spoon does not touch your hand, or you will contaminate the rest of the rub on the next spoonful.)
Allow the fish to sit for 20 minutes at room temperature to absorb the flavors of the rub.
Grill the fish for 3 minutes per side, or until it is firm but springy to the touch. Your herbs will turn dark, but not burn. Serves 4.

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*Two notable exceptions: One of Hazon’s staff members grew up in Memphis, and fondly recalls the “Kosher BBQ” contest her family entered and won several years in a row.

Marcie Cohen Ferris wrote an amazing cookbook called Matzoh Ball Gumbo: Culinary Tales of the Jewish South that includes recipes for BBQ Brisket, among other southern Jewish delicacies