Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Last BBQ of the ‘Goyish Year’

Ari White thought it was time to “show Brooklyn some love”. And he did it on Sunday and Monday — with 2,500 pounds of meat.

White’s the pit boss of Bronx-based Hakadosh BBQ, whose “Wandering Que” brings kosher Texas smokehouse pop-ups to street fairs across New York City.

But White’s custom-built “BBQ rig” had never graced the streets of Brooklyn, where the Wandering Que boasts a fiercely loyal following.

So under a tent in the parking lot of Crown Heights shul Chevra Ahavas Yisroel, White served up beef ribs, brisket, lamb shanks, lamb “bacon”, and turkey legs to hungry carnivores who schlepped from across the city to sample his celebrated kosher ‘cue. The pop-up, a fundraiser for the Orthodox synagogue, was billed on Facebook as “the last Que of the Goyisha Year.”

While it sounds daunting to barbecue for a cast of thousands — this writer has incinerated meat while attempting to grill for two — White came to Brooklyn with heavy equipment.

“My 18-foot, 4700-pound BBQ rig was made for the big leagues by one of the country’s top pit makers, Gator Pits of Houston, Texas,” White told the Forward the night before the massive cookout. “We can smoke food for up to 1000 people at a time out of it. Preparing this quantity of ‘que is painstakingly laborious, though, and I am both lucky and blessed to have a great pitcrew that put in hundreds of man-hours to make this happen.”

White doesn’t divulge his rubs or recipes, but the El Paso-born, third-generation smoker did reveal that “everything is rubbed down with our twelve-spice rub and then smoked using a combination of woods. Oak and apple for the ribs and brisket, mulberry for the lamb shanks, hickory for the lamb bacon, and mesquite for the turkey legs. Eight to eighteen hours of low and slow are the only other ingredients that make this Que sing,” he said.

On Facebook, White also revealed the provenance of his raw ingredients: “Brisket & Chicken offerings are from Agristar (Aarons Best); Turkey, Ribs & Lamb offerings are from Alle (Mealmart); We operate under the Rabbinical Supervision of the STAR-K; Bread is Pas Yisroel — Veggies are Bodek — Mashgiach Tmidi.”

The Brooklyn menu started at $2 for corn bread with poblano chile and $4 for an all-beef hot dog, and ran up to $36 for a one-pound Smokehouse Brisket Texan Size Platter and $45-$55 for BBQ Long Bone Beef Rib Platters. A one-pound “burnt ends” platter went for $40.

The Brooklyn event broke records, White said on Facebook. In spring and fall, White will take Wandering Que on the road again, with weekly pop-ups at either NYC street festivals or similar fundraisers “all over the Tri-state,” he said.

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.