So what you may not know is Rachel and I have a kosher BBQ team known as 5 Dudes and a Vegetarian and until recently I was living in condo where I could not grill or smoke. On the first of the year I finally moved in to a house, and I bought myself a new grill and smoker. So for Mishloach Manot and the Purim se’udah this year I decided to do a BBQ theme. Check out my menu below.
Vegetable Soup: Pulled out of the freezer
Cherry Glazed Smoked Duck: I am going to put 2 ducks on new 22” Weber Smokey Mountain Cooker for a few hours at about 250°F basting with apple juice every hour or so until they hit an internal temperature of 160°F. Then I will glaze the ducks with some homemade cherry jam and finish them over high heat on the Weber Original Kettle 22″ to set the glaze and crisp up the skin.
Smoked Top of The Rib Roast: I refer to this cut as a poor man’s brisket. It usually comes netted and rolled, but if you take the net off and unroll the roast, it is a thin striated piece of meat very similar to brisket. I plan on applying a dry rub of garlic powder, onion powder, smoked paprika, ground cumin, salt, pepper and brown sugar. The roast will be cooked alongside the duck on the 22” Weber Smokey Mountain Cooker at 250°F until it hits about 200°F and then I will let it rest and slice it.
Beef Burger Sliders: Seasoned with just salt and pepper and grilled on the Weber Original Kettle 22″. Served on a pretzel bun with all the fixings including slow cooker caramelized onions and home pickled jalapenos.
Sides are being brought by guests.
Brought By Rachel:
Super Spicy Drunken Noodles
Raw Falafel Balls with lemon za’atar dipping sauce
You can see her Purim se’udah menu ideas here: Purim Se’udah Menu – the Rachel way
Being brought by another guest:
Dessert by my wife, Ronit:
S’mores Turnovers: Puff pastry triangles filled with chocolate and marshmallows, and baked until golden brown
And of course plenty of wine, beer and whiskey to go around.
Let me know what you think about the menu in the comments. Happy Purim everyone!